Vegetable Cheese Lasagna
A hearty vegetable cheese lasagna layered with mushrooms, spinach, and ricotta, offering rich flavors and creamy textures perfect for family dinners or gatherings.
Ingredients
- 4 teaspoons margarine ⓘ
- 3 cups thinly sliced mushrooms ⓘ
- 4 teaspoons olive oil ⓘ
- 1 cup chopped onions ⓘ
- 6 garlic cloves, minced ⓘ
- 14 to 15 ounces tomato sauce
- 1 cup canned diced tomatoes ⓘ
- 1 1/2 teaspoons salt, divided
- 1 teaspoon oregano leaves ⓘ
- 1 teaspoon basil leaves ⓘ
- 1/2 teaspoon pepper, divided ⓘ
- 1 bay leaf ⓘ
- 2 (10-ounce) packages frozen chopped spinach, thawed and well drained ⓘ
- 15 ounces ricotta cheese ⓘ
- 1 egg, beaten ⓘ
Instructions
- In a 10-inch skillet, heat 4 teaspoons of margarine over medium heat until bubbly and hot; add 3 cups of sliced mushrooms and sauté, stirring occasionally, until mushrooms are lightly browned and cooked through, 2 to 3 minutes. Remove from heat and set aside.
- In the same skillet, heat 4 teaspoons of olive oil and sauté 1 cup of chopped onions and 6 minced garlic cloves until fragrant and translucent.
- Stir in 14 to 15 ounces of tomato sauce, 1 cup of canned diced tomatoes, 1 1/2 teaspoons of salt divided, 1 teaspoon each of oregano and basil leaves, 1/2 teaspoon of pepper divided, and 1 bay leaf. Simmer for 10 minutes.
- In a mixing bowl, combine 15 ounces of ricotta cheese, 1 beaten egg, and cooked spinach. Mix well.
- Cook 8 ounces of lasagna noodles according to package instructions, drain, and set aside.
- Preheat oven to 375°F (190°C).
- Layer in a 9x13 inch baking dish: a portion of the meatless sauce, a layer of cooked noodles, the spinach and ricotta mixture, and mushroom layer. Repeat layers until ingredients are used, ending with sauce on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
- Let stand for 10 minutes before serving.
Tips & Substitutions
For added flavor, consider using fresh herbs instead of dried, or a blend of both. You can substitute the ricotta cheese with Italian Cream Cheese for a creamier texture. If you're short on time, pre-made marinara sauce works well in place of homemade tomato sauce. To enhance nutrition, feel free to add other vegetables such as zucchini or bell peppers.
Serving Suggestions
This delicious Vegetable Cheese Lasagna pairs beautifully with a simple side salad and garlic bread for a complete meal. For a heartier option, serve alongside Lasagna Primavera or Ziti And Broccoli. A light white wine or sparkling water can complement the dish nicely, enhancing the overall dining experience.
Storage & Reheating
Store leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. To reheat, place individual portions in the microwave or cover the entire dish with foil and warm in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Cheese Lasagna contains roughly 1003 calories, with 12g protein, 106g carbohydrates, and 64g fat. It is an excellent source of vitamin C (84% of the Daily Value), iron (82% of the Daily Value), and dietary fiber (39% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1221mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance and store it in the refrigerator. Just cover it tightly with foil. When ready to bake, add a few extra minutes to the cooking time to ensure it's heated through.
Can I freeze the lasagna?
Absolutely! To freeze, wrap the assembled lasagna tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before baking, and adjust cooking time as needed.
What can I use instead of spinach?
If spinach isn't your preference, you can substitute it with kale or Swiss chard. Both options will add a different flavor and texture, while still keeping the dish healthy and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).