Vegetable Lasagna (Spinach, Zucchini & Mushroom)

What Makes This Recipe Work

Vegetable lasagna goes watery when the vegetables keep releasing liquid in the oven, so the zucchini is salted and blotted and the mushrooms are cooked until dry before they are layered in. That step keeps the sauce rich instead of soupy.

Ingredients for Vegetable Lasagna (Spinach, Zucchini & Mushroom)

• 2 medium zucchini, sliced into 1/4 inch rounds
• 1 tsp kosher salt, plus more to taste
• 8 oz (225 g) cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 5 oz (140 g) fresh baby spinach
• 15 oz (425 g) whole-milk ricotta
• 1 large egg
• 1/3 cup (35 g) grated Parmesan
• 9 no-boil lasagna noodles
• 4 cups (16 oz / 450 g) shredded mozzarella, divided
• 4 cups (32 oz / 900 g) marinara sauce

How to Make Vegetable Lasagna (Spinach, Zucchini & Mushroom)

1. Spread the zucchini rounds on a tray, sprinkle with 1 tsp salt, and let them sit 15 minutes, then pat dry with paper towels to remove the released water.
2. Heat the olive oil in a large skillet over medium-high heat and cook the mushrooms and onion 8 to 10 minutes, until the mushrooms are browned and their liquid has evaporated.
3. Add the garlic and cook 1 minute, then add the spinach in handfuls and stir just until wilted, about 2 minutes; transfer the vegetables to a colander to drain and cool.
4. Stir the ricotta, egg, Parmesan, 1/2 tsp salt, and a few grinds of pepper together in a bowl.
5. Heat the oven to 375 degrees F (190 C) and spread 1 cup of marinara over the bottom of a 9x13 inch baking dish.
6. Layer 3 noodles, half the ricotta, half the drained vegetables, half the zucchini, 1 cup mozzarella, and 1 cup marinara.
7. Repeat the layers, then finish with the last 3 noodles, the remaining marinara, and the remaining mozzarella.
8. Cover with foil and bake 30 minutes, then uncover and bake 15 to 20 minutes more, until the cheese is golden and the sauce bubbles at the edges.
9. Rest 15 minutes before slicing so the layers hold together.

Tips for the Best Vegetable Lasagna (Spinach, Zucchini & Mushroom)

• Salt the zucchini and squeeze the spinach dry; both steps remove the water that would otherwise pool in the dish.
• Cook the mushrooms until their liquid is gone and they squeak in the pan, not just until soft.
• If the top browns too fast, tent it with foil for the last 10 minutes.
• To make it ahead, assemble and refrigerate up to 24 hours, then add 10 minutes to the covered bake.

Variations and Substitutions

• Classic meat lasagna: add a layer of browned beef and sausage; see the lasagna recipe.
• For a low-carb zucchini lasagna recipe, replace the noodles with extra salted zucchini planks and bake 10 minutes longer.
• Spinach or eggplant lasagna: double the spinach for a greener spinach lasagna recipe, or swap the zucchini for 1/2 inch roasted eggplant slices.
• Vegan vegetable lasagna: use a cashew ricotta and dairy-free shreds; see the vegan lasagna recipe.

How to Store and Reheat

• Refrigerate leftovers covered up to 4 days; reheat portions at 350 degrees F (175 C) until hot or in the microwave.
• Freeze baked lasagna up to 3 months; thaw overnight and reheat covered so it does not dry out.

Vegetable Lasagna (Spinach, Zucchini & Mushroom) FAQ