Layered Vegetable and Mushroom Lasagna

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 8
★★★★★
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This Layered Vegetable and Mushroom Lasagna is a delightful twist on the classic dish, bringing a burst of fresh flavors and vibrant colors to your table. It's perfect for vegetarians and those who appreciate a hearty, comforting meal with a healthy edge.

Ingredients for Layered Vegetable and Mushroom Lasagna

Lasagna noodles form the backbone of this dish, creating structure and layers. Olive oil is used to sauté the veggies, bringing out their natural flavors. The onion and garlic add a fragrant base. Mushrooms, zucchini, and red bell pepper add a variety of textures and tastes, while spinach provides a pop of color and nutrients. The ricotta cheese and egg mixture is a creamy layer that ties everything together. Marinara sauce adds a tangy, savory element that contrasts beautifully with the bechamel sauce made from butter, flour, and milk. Finally, mozzarella cheese and Parmesan cheese top this dish, bringing that golden, bubbly finish we all love.

Tips & Tricks

  • Use a mandoline slicer for uniformly sliced vegetables, ensuring even cooking.
  • If you prefer a bit more heat, add a pinch of red pepper flakes to the veggie mix.
  • To prevent the noodles from sticking together after boiling, drizzle them with a bit of olive oil.

Serving Suggestions

This lasagna pairs wonderfully with a crisp green salad and a side of garlic bread. A glass of light red wine, like a Pinot Noir, complements the earthy flavors perfectly.

Frequently Asked Questions

Can I make this lasagna ahead of time?
Yes, you can assemble it a day in advance and store it in the refrigerator until you're ready to bake.
What if I can't find zucchini?
You can substitute with yellow squash or even eggplant for a different twist.
Is this recipe freezer-friendly?
Absolutely! Just make sure to wrap it tightly before freezing. It can be stored for up to three months.

Layered Vegetable and Mushroom Lasagna Recipe Walkthrough

Start by preheating your oven to 375°F (190°C) and lightly greasing a 9x13 inch baking dish, so nothing sticks. Cook the lasagna noodles according to package instructions until they're just al dente, then drain and set them aside. This ensures they'll absorb the flavors without becoming mushy.

In a skillet over medium heat, warm up the olive oil and introduce the diced onions and minced garlic. Sauté them until they turn translucent and aromatic. Then, toss in the sliced mushrooms, zucchini, and red bell pepper. Season this colorful medley with oregano, basil, salt, and pepper. Cook until the veggies are tender but still vibrant.

Meanwhile, in a saucepan, melt the butter over medium heat. Stir in the flour to form a roux, then gradually whisk in the milk until you have a smooth, thickened sauce. Add the spinach and cook until it's just wilted—this becomes your spinach bechamel sauce.

In a bowl, mix the ricotta cheese with the egg and half of the Parmesan cheese. This mixture will add creaminess and a slight tang to the lasagna layers.

Now it's time to assemble: Spread a layer of marinara sauce on the bottom of your prepared baking dish. Lay down some noodles, followed by the ricotta mixture, a portion of the vegetable mix, some spinach bechamel, and a sprinkling of mozzarella cheese. Repeat these layers, ending with a top layer of marinara and mozzarella cheese. Sprinkle the remaining Parmesan cheese over the top.

Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 15 minutes until the top is golden and bubbly. Let the lasagna rest for about 10 minutes before serving, allowing the layers to set nicely.

Why You'll Love This Recipe

  • Loaded with fresh veggies that bring both flavor and nutrition.
  • Rich, creamy layers without feeling too heavy.
  • Easy to make ahead, making it ideal for busy weeknights or gatherings.

Ingredients

9 lasagna noodles
2 tablespoons olive oil
1 cup diced onion
3 cloves garlic, minced
2 cups sliced mushrooms
1 zucchini, sliced
1 red bell pepper, sliced
2 cups spinach
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups marinara sauce
2 cups milk
2 tablespoons butter
2 tablespoons all-purpose flour

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
2. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a skillet over medium heat, add olive oil and sauté onions and garlic until translucent.
4. Add mushrooms, zucchini, red bell pepper, and season with oregano, basil, salt, and pepper. Cook until tender.
5. In a saucepan, melt butter over medium heat. Stir in flour to form a roux. Gradually whisk in milk until smooth and thickened. Add spinach and cook until wilted.
6. In a bowl, combine ricotta cheese, egg, and half of the Parmesan cheese.
7. Spread a layer of marinara sauce on the bottom of the prepared baking dish. Layer with noodles, ricotta mixture, vegetable mix, spinach bechamel, and mozzarella cheese. Repeat layers, ending with marinara and mozzarella on top.
8. Sprinkle remaining Parmesan cheese over the final layer.
9. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until golden and bubbling.
10. Allow to rest for 10 minutes before serving.

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