Description
A hearty, meatless lasagna layered with sautéed mushrooms, garlicky spinach, creamy ricotta, and tender zucchini, all baked in rich marinara and bubbling with melty cheese. Perfect for a cozy vegetarian dinner.
Ingredients
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3 tablespoons extra-virgin olive oil, divided
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1 pound cremini mushrooms, thinly sliced
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1 clove garlic, minced
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½ teaspoon salt
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¼ teaspoon ground pepper
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1 (11-ounce) package baby spinach
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1 large egg, lightly beaten
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1 (15-ounce) container part-skim ricotta cheese
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1½ cups shredded part-skim mozzarella cheese, divided
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1 cup grated Parmesan cheese, divided
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1 (25-ounce) jar low-sodium marinara sauce, divided
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6 sheets oven-ready lasagna noodles
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1 medium zucchini, cut lengthwise into ⅛-inch-thick planks
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Chopped fresh basil and/or parsley, for garnish
Instructions
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Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
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In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add mushrooms, garlic, salt, and pepper. Sauté for 6–8 minutes until mushrooms are browned and tender. Transfer to a bowl.
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Add remaining 1 tablespoon olive oil to the skillet and sauté the spinach until wilted. Remove and press out excess moisture.
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In a medium bowl, combine the ricotta, egg, 1 cup mozzarella, and ½ cup Parmesan.
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Spread 1 cup of marinara sauce in the baking dish. Layer with 3 noodles, half the ricotta mixture, half the mushrooms and spinach, and 1 cup sauce.
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Repeat layers once more.
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Top with zucchini planks, remaining sauce, and remaining mozzarella and Parmesan.
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Cover with foil and bake for 40 minutes. Uncover and bake 5–10 more minutes, until bubbly and golden.
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Let rest for 10 minutes before serving. Garnish with basil or parsley.
Notes
Press moisture from spinach and mushrooms to avoid soggy lasagna.
Salt and pat-dry zucchini slices before layering for best texture.
Can be assembled ahead and refrigerated up to 24 hours before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired