Veggie Lasagna

This Veggie Lasagna is packed with vegetables including sauted baby spinach, Crimini (Baby Bella) mushrooms, grated zucchini and topped with Italian parsley.  It also has ricotta and mozzarella cheese with oregano which adds to its delicious flavor. While one of our all time favorites is this Italian Lasagna with meat, this vegetable lasagna also makes for a hearty dinner dish!

 

Veggie Lasagna

This Veggie Lasagna is satisfying, savory, delicious and there’s plenty for everyone! It’s the perfect one-dish dinner or you can also serve it with a side salad and fresh garlic bread.  It would be great to bring to a potluck or family dinner because it makes a 13 in x 9 dish which is plenty to go around.

Ingredients for Veggie Lasagna

• 2 cups tomato pasta sauce
• 28 ounce (1 lb. 12 oz./794 g.) can of whole, peeled, plum tomatoes, diced, without liquid (or you can leave the liquid but there might be leftover sauce)
• 1 medium zucchini, shredded (2 cups)
• 1 32 ounce (907 g.) container of ricotta cheese
• 11 oz. fresh baby spinach, sauteed with 2 tablespoons olive oil and a pinch of salt
• 8 ounce Crimini (Baby Bella) mushrooms, sliced and sauteed with 1 tablespoon olive oil and a pinch of salt
• 2/3 cup fresh grated Parmesan cheese
• 1 1/2 teaspoons dried oregano (or you can substitute 2 tablespoons chopped fresh oregano)
• 9 lasagna noodles (I make the whole 16 ounce package just in case there are broken noodles and there will be some leftovers)
• 3 cups shredded mozzarella cheese
• Salt and pepper to taste
• Optional: fresh chopped basil or Italian parsley to garnish

Kitchen Tools Needed for Veggie Lasagna

• 13 in. x 9 in. x 2″+ baking pan (heat safe to 400 degrees)
• square spatula for serving
• large pot for boiling pasta noodles
• 2 large mixing bowls, 1-2 mixing bowls
• large skillet for sauteing spinach
• medium skillet for sauteing mushrooms
• aluminum foil
• baking or offset spatula

Recipe Attribution

The inspiration to make this Veggie Lasagna comes from my sister-in-law, Nicole. She always makes a killer vegetable lasagna often with veggies from her garden.

I also took some inspiration from this Vegetarian Lasagna from Betty Crocker.  I grew up with the classic Betty Crocker cookbook, so many good family favorites in there!

You might also enjoy our Chicken Cordon Bleu Lasagna!

This recipe requires an 8 hour time for it to set.  You can bake it right away but it does taste much better when the ingredients have had time to marinate together.

I hope you enjoy this Veggie Lasagna recipe! Serve this delicious lasagna with these Gooey Garlic Cheese Rolls or these Parmesan Garlic Rolls! If you need another one pan dinner idea, be sure to try this very popular John Wayne Casserole. Enjoy!

More Lasagna Recipes

• Instant Pot Lasagna 
• Crockpot Lasagna
• Italian Lasagna
• Ravioli Lasagna
• Pizza Lasagna

Veggie Lasagna

This hearty vegetarian lasagna is packed with fresh vegetables like baby spinach, Crimini mushrooms, zucchini and fresh Italian parsley. Feed a crowd with ingredients from your garden!

5 from 6 votes

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Course: Dinner

Cuisine: Italian

Servings: 15

1 hour hr 43 minutes mins

Calories: 307

Author: Amanda Davis

Ingredients

• ▢ 11 oz. fresh baby spinach sauteed with 2 tablespoons olive oil and a pinch of salt
• ▢ 3 tbsp olive oil divided
• ▢ 8 ounce Crimini Baby Bella mushrooms sliced and sauteed with 1 tablespoon olive oil and a pinch of salt
• ▢ 2 pinches salt divided
• ▢ 9 lasagna noodles I make the whole 16 ounce package just in case there are broken noodles and there will be some leftovers, drizzle of olive oil
• ▢ 2 cups tomato pasta sauce
• ▢ 28 ounce plum tomatoes whole, peeled, diced, drained
• ▢ 2 cup zucchini shredded
• ▢ 32 ounce ricotta cheese
• ▢ 1 ½ teaspoons dried oregano or you can substitute 2 tablespoons chopped fresh oregano
• ▢ 3 cups shredded mozzarella cheese
• ▢ ⅔ cup fresh grated Parmesan cheese
• ▢ Salt and pepper to taste
• ▢ Optional: fresh chopped basil or Italian parsley to garnish

Before You Begin

There may or may not be leftover filling depending on how heavy you spread it, if there is you can use the extra to make lasagna roll ups with any extra lasagna noodles you might have.
This recipe requires an 8 hour time for it to set. You can bake it right away but it does taste much better when the ingredients have had time to marinate together.

Instructions

• Saute baby spinach with 2 tablespoons of olive oil and a pinch of salt over medium heat in a large pan with a lid. Allow to cool.
• Saute the sliced Crimini mushrooms with 1 tablespoon of olive oil and a pinch of salt in a medium pan for 4 minutes over medium-high heat (you could also use the same pan as the spinach). Allow to cool.
• Bring a large pot of water and 1 tsp. salt to boil. Cook lasagna noodles for 10 minutes (defer to the directions on your lasagna noodle package). Carefully, remove from water when they are cooked and set aside on a plate to cool. I suggest drizzling a little olive oil over them so they do not stick.
• In a large mixing bowl, combine pasta sauce, chopped plum tomatoes and 2 cups of grated zucchini.
• In a large mixing bowl, combine thoroughly the ricotta cheese, cooled sauteed spinach and oregano.
• Assemble: Spread 1/2 cup pasta sauce mixture evenly in an ungreased 13 in. x 9 in. pan. Using an offset or baking spatula will help with spreading layers. Lay 3 lasagna noodles on top. Spread 1 cup pasta sauce mixture on top of noodles. Scoop 1-1/2 cup of the spinach mixture and drop onto the sauce layer by small spoonfuls. Spread the spinach mixture evenly being careful not to mix the layers. Lay 1/3 of the mushrooms evenly. Sprinkle 1 cup of shredded mozzarella cheese over the mushrooms. Repeat 2 more times or until the top of the pan is reached. Sprinkle parmesan over the top of the last layer of mozzarella. For me, it's always 3 layers of noodles (9 noodles total). Cover with aluminum foil (leave an air pocket so the foil is not touching the last mozzarella cheese layer) let it sit in the refrigerator for 8 hours.
• Preheat oven to 400 degrees F. Bake covered with aluminum foil for 45 minutes.
• At 45 minutes in, remove the aluminum foil and bake for another 10 minutes (55 minutes total baking time). You can also broil for a few minutes to get a crust at the top (as shown in the photos), make sure that the dish is several inches away from the broiler and broiler safe). When done, the Veggie Lasagna should be bubbling on the sides, allow to cool for 10 minutes before serving. Garnish with fresh chopped basil or Italian parsley. Salt and pepper to taste. Enjoy!

Nutrition

Serving: 1slice | Calories: 307cal | Carbohydrates: 21g | Protein: 18g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 504mg | Potassium: 587mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3027IU | Vitamin C: 18mg | Calcium: 330mg | Iron: 2mg

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