Simple Recipes for Every Day
Vegetable Lasagna
- Serves: 12
- Prep Time: 45 min
- Cook Time: 1 hr 10 min
Ingredients
- 3 teaspoons sea salt
- 1 (16-ounce) box lasagna
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 3 cups loosely packed baby spinach, roughly chopped
- ⅓ cup fresh basil, chopped
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan, plus more for serving
- 2 large eggs
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly cracked black pepper
- 1 (32-ounce) jar marinara sauce
- 16 ounces low moisture mozzarella, grated (about 4 cups)
Method
Preheat the oven to 400°F with a rack in the center position. Line a rimmed sheet pan with foil.
Fill a large pot with water and add 2 teaspoons of the salt. Place over high heat and bring to a boil. Add the lasagna and cook until al dente according to the package instructions. Drain.
Heat the olive oil in a large skillet over medium heat. When the oil is glistening, add the onions and cook until beginning to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Add the mushrooms, zucchini, squash, and remaining teaspoon of salt and cook until slightly softened, about 3 minutes. Add the spinach and cook until wilted and most of the liquid has evaporated, about another 5 minutes. Turn off the heat.
Meanwhile, in a medium bowl combine the basil, ricotta, Parmesan, eggs, garlic powder, and pepper.
Spread ¼ cup of the sauce in a 9 x 13-inch baking dish. Add an even layer of lasagna (see Note), then top with ⅓ of the ricotta mixture, spreading out in an even layer. Top with ⅓ of the vegetable mixture. Sprinkle with ¾ cup of the grated mozzarella. Repeat with the remaining sauce, lasagna, ricotta mixture, veggies, and mozzarella.
Cover the baking dish loosely with aluminum foil and place on the prepared sheet. Bake for 30 minutes, then remove the foil and bake, uncovered, for about another 20 minutes, or until bubbling and lightly browned.
Remove the lasagna from the oven and let cool for at least 5-10 minutes before serving with Parmesan alongside.
Note: When ready to use, simply run the noodles under warm water to separate.