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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.
Vegetable Lasagna
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!
Ingredients
Sautéing each of the vegetables, and then, draining the spinach.
Saute Mushrooms
Zucchini Squash in Skillet
Onions & Stir-in-Pastes
Spinach Added to Skillet
Spinach Draining
The layering of the vegetable lasagna.
Sauce Layer
Noodles Added
Spinach Layer Added
Ricotta Added
Mushrooms Added
Zucchini Sauce & Cheese Added
Second Spinach Layer Added
Top Noodle Layer & Cheese
The final lasagna plated.
Vegetable Lasagna Plated
I love how you loaded this lasagna up with tons of yummy veggies! You can never go wrong with layers of Pasta, fresh veggies and CHEESE!… Yum!
You are so right. Cheese and pasta – nothing better.
Wow! I love vegetarian lasagna, and this version looks amazing! Love the addition of portobellos – YUM!
Thx so much Paige. The portobellos added a nice thick layer to the lasagna.
This looks like such a wonderful, warm, cozy comfort food!
Thx Valentina.
I’m not usually a huge fan of lasagna, but this is mouth watering. That cheese!!
Thx for the kind words.
What a beautiful looking and delicious sounding dish! You den never go wrong with lasagna!
Sarah, you are so right.
What a great sounding lasagne, love the combination of vegetables you have got running throughout the dish!
Thx Brian.
What a beautiful vegetable lasagna! Your filling looks so fresh and full of flavor. Will save this recipe!
Thx Amanda. 3 different vegetable layers. Great for flavor and texture.
I love lasagna and this one looks like is perfectly made. Simply mouthwatering 🙂
Thank you very much.
This looks absolutely fantastic!
Thx Justine.
Great photos! All that oozy cheese looks absolutely delicious 😀
Thx Helen.
I find it hard to choose between veggie and meat lasagna – I like them both! Your recipe looks fantastic – so many lovely fresh vegetables!
I do too so I made them both.
I love the vegetable combination in this lasagna, Peter! And the flavors! I will try this one some day!
Great step by step guide so everyone can do this! Awesome use of veggies.
Lasagna, let’s face it – it’s a pain in the A** to make – but the outcome is brilliant! Your version sounds ever so delicious.
You are funny Patty. So worth the effort.
Super like how you really took your time and take a shot of each steps on how to make this yummy lasagna.
Thx Ang. A lot of work but the readers really like it.