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Vegetable Lasagna

Hearty layered lasagna filled with sautéed vegetables, a tomato-based sauce, and three cheeses.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Servings: 12 servings

Ingredients

  • Salt to taste, plus 1 tablespoon for boiling pasta and 1/2 teaspoon for the vegetables
  • 1 box lasagna noodles regular (not no-boil)
  • 2 tablespoons olive oil
  • 1 pound mushrooms white button or cremini, trimmed and sliced
  • 10 ounces frozen chopped spinach thawed and squeezed dry
  • 1 medium onion peeled and chopped (about 1 cup)
  • 4 cloves garlic minced
  • 28 ounces crushed tomatoes 1 can
  • 15 ounces tomato sauce 1 can
  • 2 tablespoons granulated sugar or to taste
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon fennel seeds
  • 15 ounces ricotta cheese
  • 1 large egg
  • 2 teaspoons dried parsley
  • 1/2 teaspoon salt for ricotta mixture
  • 16 ounces shredded mozzarella cheese
  • 1 cup freshly grated Parmesan cheese

Instructions

  • Preheat the oven to 375°F (190°C).
  • Bring a large pot with 4 quarts of water and 1 tablespoon salt to a boil. Add the lasagna noodles and cook until just al dente, about 10 minutes. Drain and rinse with cold water to stop cooking and prevent sticking.
  • Heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium-high heat. Add the sliced mushrooms, chopped onion, and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms release most of their liquid and the mixture is browned, about 10 minutes.
  • Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the drained spinach, crushed tomatoes, tomato sauce, 2 tablespoons sugar (or to taste), 1 1/2 teaspoons dried basil, 1 teaspoon Italian seasoning, and 1 teaspoon fennel seeds. Simmer uncovered, stirring occasionally, for 15 minutes. Taste and season with additional salt and freshly ground black pepper as desired; the recipe suggests about 1 1/2 teaspoons salt and 1/2 teaspoon pepper total.
  • In a large bowl, combine the ricotta cheese, egg, 2 teaspoons dried parsley, and 1/2 teaspoon salt. Mix until smooth and chill while the sauce finishes.
  • Spread 2 cups of the sauce in the bottom of a 9x13-inch baking dish. Arrange a single layer of cooked noodles over the sauce. Spread a heaping 2/3 cup of the ricotta mixture over the noodles, then top with about 1 1/2 cups (≈5 ounces) shredded mozzarella and 1/3 cup grated Parmesan.
  • Spoon 2 cups of sauce over the cheese, then repeat the noodle, ricotta (heaping 2/3 cup), mozzarella (1 1/2 cups), and Parmesan (1/3 cup) layers two more times for a total of three layers.
  • Spray a large piece of foil with nonstick spray and cover the baking dish. Bake covered for 15 minutes. Remove the foil and bake for an additional 25 minutes, or until the lasagna is hot and bubbly.
  • Let the lasagna cool for at least 10 minutes before slicing and serving.

Equipment

  • 9x13 inch Baking Dish
  • Large Stockpot
  • large saucepan or Dutch oven
  • Large Bowl
  • Colander
  • Measuring Spoons
  • Foil

Notes

  • Use regular lasagna noodles, not no-boil, unless noted adjustments are made.
  • Add sugar to taste; you can omit or increase to 1/4 cup if desired.
  • To make homemade Italian seasoning, combine equal parts dried basil, oregano, rosemary, thyme, and marjoram.
  • Recipe yields 12 generous slices from a 9x13-inch pan.
  • Leftovers keep refrigerated for up to 4 days.
  • For freezing, wrap the uncooked lasagna tightly in plastic and foil.