I just love lasagna. It is a peasant’s meal. Everything is thrown into one pan. Ok, that is not exactly a fair characterization of this dish. This Vegetable Lasagna is layered with so many flavors. I have a layer of wilted spinach and onions. There is a layer of zucchini that has been sautéed first. And there is a third vegetable layer having sautéed mushrooms as well.
Last week, I posted a Meat Lasagna that was awesome. I was sure that I was going to prefer this vegetable lasagna with all the flavors I created but the meat lasagna was pretty darn good. Do you favor a meat lasagna or a vegetable lasagna? It is interesting because the fillings make all the difference. Whether making a meat or vegetable version, they are both made with the same noodles, the same sauce and generally, the same cheeses.
This recipe was a little extra work because I sautéed each of the vegetables. This step, or should I say steps, added more flavor to each of the vegetables. It is also important because you want to cook the water out of the vegetables. You do not want the water in the lasagna or it will come out soggy. I cannot seem to do anything the easy or quick way. It is almost always worth the time if you have the time. I did save some time by using store bought pasta sauce.
- 1 package Lasagna noodles
- 6 ounces can tomato puree
- 16 ounces Tomato sauce
- 1 red onion, diced
- 2 zucchinis, diced
- 2 yellow squash, diced
- 2 bunches fresh spinach
- 2 tablespoons Italian herb stir-in-paste, divided
- 1 tablespoons oregano stir-in-paste
- 1 tablespoon garlic stir-in-paste
- 3 medium sized portabello mushrooms, sliced
- 3 tablespoons olive oil, divided
- 16 ounces ricotta
- 12 ounces mozzarella
- 6 ounces fresh mozzarella
- Cook the lasagna according to the box instructions.
- Heat a skillet on medium heat and add 1 tablespoon of the oil.
- Add in 2 tablespoons of the Italian herb stir in paste and 1 tablespoon of the garlic stir-in-paste.
- Mix well and add in the diced zucchini and squash.
- Mix well into the stir-in-pastes. Cook until soft - about 6 minutes. Remove from pan and set aside.
- Next, add in another tablespoon of the oil in the same skillet.
- Once warm, and in the onions and 1 tablespoon each of the Italian herbs and the oregano.
- Mix well and cook for 3 minutes.
- Add the spinach and cook until fully wilted. Remove from pan and set aside.
- Add in the final tablespoon of oil and cook the mushrooms until reduced.
- Put 1/2 cup of the tomato sauce int he bottom of a 9" x 13" pan.
- Next, put down a layer of noodles.
- Next, put down a layer of half of the onions & spinach followed by the ricotta and the mushrooms.
- Cover with a layer of noodles and more sauce.
- Now, top with the zucchini and squash.
- Cover with the tomato puree, and then, half the mozzarella.
- Now add the 2nd layer of noodles and cover with sauce.
- Cover with the remaining onions and spinach.
- Cover with the remaining ricotta.
- Put most of the remaining sauce on.
- Finish with the final noodle layer.
- Top with the rest of the sauce, and then, the remaining mozzarella and the fresh mozzarella.
- Bake at 325 degrees for 45 minutes covered.
- Remove the cover and cook for another 20 minutes.
- Serve and enjoy!
Sautéing each of the vegetables, and then, draining the spinach.
The layering of the vegetable lasagna.
The final lasagna plated.