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Layers of vegetables, pasta and gooey cheese will turn any meat eater into a vegetable lover!
Let me first note that this recipe for vegetable lasagna is NOT vegetarian, but can easily be made that way if desired.
Another recipe creation from my mom, she made this all the time when we were younger (much, MUCH younger). There was always a small amount of joy when I opened the fridge looking for something to eat only to find the leftover lasagna. Jackpot!
Cheese is at the heart of this recipe. The ricotta adds a hint of sweet, the Parmesan adds a nutty, salty flavor, and the cream cheese adds just a mild tang and creaminess. Paired with homemade spaghetti sauce and some fresh vegetables, this is comfort food at it’s best.
Cook noodles until al dente (or a little less), drain and rinse with cold water. Set aside. Be sure you don’t overcook your noodles or they will become like mush in the final product. I like a slightly firmer noodle, so this part is important to me. I’ve even heard ramblings of people not pre-cooking the noodles at all, but I have not yet tested that rumor.
While the noodles are cooking, we can add the ricotta cheese, 4 ounces of the mozzarella, 1/4 cup of the Parmesan cheese, cream cheese, onion powder, minced garlic, and Italian seasoning to a mixing bowl and get it all nice and mixed up.
Preheat oven to 350 degrees and start building the lasagna. Spread a layer of spaghetti sauce in the bottom of a lasagna pan. I like a good layer of sauce in the bottom to ensure the noodles don’t stick while cooking.
Place one layer of lasagna noodles covering the bottom of the pan.
Add a layer of sauce on top of the noodles (not pictured). Spread the cheese mixture over the layer of noodles.
Add another layer off noodles. Spread a layer of sauce on top of the noodles and add the spinach, broccoli, zucchini and mushrooms.
Add another layer of noodles. Cover with a generous layer of sauce. Sprinkle the top with the remaining 4 ounces of mozzarella cheese and 1/4 cup of Parmesan cheese.
Cover with aluminum foil and bake for 1 – 1 1/2 hours, or until warm and bubbly. Take the foil off for the last 10 minutes of baking.
Let cool for about 10 minutes, then serve.
Works great if you need to make it ahead of time. Just build the lasagna, cover it with foil and store it in the fridge for 1-2 days. When you’re ready to serve it, cook according to the instructions.
Excellent eaten leftover, sometimes I think it’s even better that way. It also can be frozen for several weeks in an airtight container.
Did you make this recipe? Leave a comment below and let me know what you think!
Vegetarian Lasagna Recipe
- 18 ounces dried lasagna noodles (note 1)
- 32 ounces cottage cheese (small or large curd)
- 8 ounces shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 8 ounces cream cheese softened
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 8 ounces sliced mushrooms
- 3 cloves garlic minced
- 1/2 cup diced onion
- 16 ounces bag of frozen spinach thawed and drained
- 2 cups cooked broccoli
- 36 ounces marinara sauce
- Cook noodles according to the package instructions, drain and rinse with cold water. You can also use oven ready lasagna noodles (see note 1).
- Mix the ricotta cheese, half the mozzarella, half the Parmesan cheese, and the cream cheese in a bowl. Mix in the salt, Italian seasoning and pepper.
- Heat the olive oil in a skillet over medium heat. Add the onions and garlic and cook until soft.
- Add the mushrooms and cook for about 10 minutes, or until mushrooms have softened and released most of their liquid.
- Preheat over to 350F. Spread a layer of sauce in the bottom of a lasagna pan.
- Place one layer of lasagna noodles covering the bottom of the pan.
- Spread the cheese mixture over the layer of noodles. Add another layer off noodles. Spread half the remaining sauce on top of the noodles.
- Add the spinach, broccoli, and mushroom mixture. Add another layer of noodles.
- Cover with the remaining sauce. Sprinkle the top with the remaining Mozzarella and Parmesan cheese.
- Cover with aluminum foil and bake for 90 minutes, or until warm and bubbly. Remove the foil for the last 10-15 minutes of baking.
- Let cool for 15 minutes before slicing.
- Use no boil noodles (buy them HERE - affiliate link) so you don't have to worry about cooking noodles first ( I LOVE this option);
- You can make Homemade Marinara in advance, or you can buy it HERE (affiliate link);
- Cooking the mushrooms first allows them to release the liquid in the skillet so the lasagna doesn't get watery;
- Squeeze all the water out of the spinach that you can so the lasagna doesn't get watery;
- Add more cheese to the top for a cheesier lasagna;
- Make sure the foil doesn't touch the top of the lasagna, otherwise it will stick while baking.
Do you like lasagna with a lot of sauce or light on the sauce? Do you prefer vegetables, meat, or a combination of both?