Vegetable Lasagna
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
12 servings
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Calories
416 kcal
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Course
Main Course
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Cuisine
Italian
Vegetable Lasagna
Description
This Vegetable Lasagna recipe assembles a classic lasagna using cooked regular lasagna noodles layered with a savory tomato sauce filled with sautéed mushrooms, onions, spinach, garlic, crushed tomatoes, and seasonings including basil, Italian seasoning, and fennel seeds. The sauce simmers to develop flavor and combines fresh and dried herbs with a touch of sugar to balance acidity. A cheese filling composed of ricotta mixed with egg and parsley provides creaminess between the layers. The top is finished with shredded mozzarella and grated Parmesan cheese before baking.
The texture blends al dente noodles with a thick, flavorful vegetable sauce and melting cheeses, creating a comforting dish with a hearty vegetable presence. Using cooked lasagna noodles rather than no-boil noodles ensures firmer layers that hold together without becoming mushy. The recipe yields about 12 generous slices and is made in a standard 9x13-inch baking dish.
Vegetable Lasagna is a filling option for meatless dinners or special occasions and can be prepared in advance by assembling and refrigerating. It stores well in the refrigerator for several days and freezes effectively when wrapped properly, making it suitable for meal planning.
The recipe notes recommend not using oven-ready noodles unless adding extra sauce water and covering for initial baking, to avoid disintegration of noodle texture.
Ingredients
For the noodles:
- salt freshly ground
- black pepper freshly ground
- 1 box lasagna noodles (see note 1)
For the sauce:
- 2 tablespoons olive oil
- 1 pound mushroom sliced
- 1 (10-ounce) package spinach thawed and squeezed dry, frozen, chopped
- 1 medium onion chopped (about 1 cup)
- 4 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 2 tablespoons granulated sugar (see note 2)
- 1 1/2 teaspoons basil dried
- 1 teaspoon Italian seasoning
- 1 teaspoon fennel seeds
For the cheese filling:
- 15 ounces ricotta cheese
- 1 egg
- 2 teaspoons parsley dried
- 1/2 teaspoon salt
For assembly:
- 1 pound mozzarella cheese shredded
- 1 cup Parmesan Cheese grated, freshly grated
Instructions
- Preheat oven to 375 degrees.
To make the noodles:
- In a large stock pot, bring 4 quarts water and 1 tablespoon salt to boil. Add noodles and cook until just al dente, about 10 minutes. Drain well and rinse with cold water to prevent sticking.
To make the sauce:
- Meanwhile, in a large saucepan or Dutch oven over medium-high heat, heat olive oil until shimmering. Add mushrooms, onions, and 1/2 teaspoon salt and cook until the mushrooms have released most of their liquid, about 10 minutes. Stir in garlic until fragrant, about 30 seconds.
- Stir in spinach, crushed tomatoes, tomato sauce, sugar, basil, Italian seasoning, and fennel seeds. Simmer uncovered for 15 minutes, stirring occasionally. Season to taste with salt and pepper (I like 1 1/2 teaspoons salt and 1/2 teaspoon pepper). You should have about 2 quarts sauce.
To make the cheese filling:
- Meanwhile, in a large bowl, combine ricotta cheese with egg, parsley, and salt. Chill until the sauce is finished.
To assemble the lasagna:
- In the bottom of a 9-inch x 13-inch baking dish, spread 2 cups of sauce. Arrange a single layer of cooked noodles over the meat sauce (I do 3 full-size noodles lengthwise and then a partial noodle crosswise). Spread with a heaping 2/3 cup of the ricotta mixture. Top with about 1 1/2 cups (5 ounces) of mozzarella. Sprinkle with 1/3 cup Parmesan cheese.
- Spoon 2 cups sauce over the cheese. Make another layer of noodles, ricotta mixture (heaping 2/3 cup), mozzarella (1 1/2 cups) and Parmesan (1/3 cup). Repeat layers 1 more time, for a total of 3 layers.
- Spray a large piece of foil with nonstick spray and cover baking dish. Bake 15 minutes. Remove foil and bake an additional 25 minutes, or until hot and bubbly. Cool at least 10 minutes before serving.
Notes
- This recipe requires regular lasagna noodles, not oven-ready or no-boil noodles, to maintain proper texture.
- For no-boil noodles, add about ½ cup water to the sauce and cover the dish for the first 25–30 minutes of baking.
- Yield is approximately 12 generous slices from a 9x13-inch baking dish.
- Store leftovers covered in the refrigerator for up to four days.
- Lasagna can be assembled ahead and refrigerated for up to one day before baking.
- Freeze uncooked lasagna wrapped tightly in plastic wrap and heavy-duty foil for up to one month; thaw in refrigerator before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 416kcal | 21% |
| Carbohydrates | 40g | 13% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 67mg | 22% |
| Sodium | 595mg | 25% |
| Potassium | 503mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 408mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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