Vegetable Lasagna

Delicious Vegetable Lasagna baked with lasagna noodles, mushrooms, zucchini, onions, and baby spinach in a light marinara sauce and a touch of cream - is irresistible! 

This lasagna with vegetable packed flavors is sure to be a crowd pleaser!  Using the no-boil lasagna noodles puts this pasta dish on your dinner table in only 30 minutes.  You may also try your own variations using your favorite vegetables with this recipe.

The holidays are here and that means the hustling and bustling during the season has begun.  Putting dinner on the table becomes a daunting task, so I must be efficient! I try to make one-dish meals that I can pair with a salad bringing dinner to the table in less than an hour.

In order to assemble the lasagna quickly,  planning ahead is essential!  Having tomato sauce in your pantry or in your refrigerator ahead of time is helpful.  I usually make fresh tomato sauce, Mom's Marinara Sauce, at least once a week, and store it in the refrigerator in air-tight containers.

Buying pre-washed, pre-cut vegetables at the market, saves alot of time in the prep work as well.  Also, the no-boil noodles helps cut the time in half. Lasagna is fun to make, even my teenagers help me in the kitchen.  It's a perfect meal for your family and vegetarians too!

Here are some Tips:   Store sauce in air-tight containers in refrigerator or even in the freezer.  If frozen,  pull a container out of the freezer in the morning, leave on counter to defrost by afternoon, ready for any recipe.  Look for our Mom's Marinara Sauce  located under "Sauces" in our recipe index).  Also, I doubled this lasagna recipe, making 2 to 3 trays of lasagna, then freezing them - ready to take out when I need them for a busy weeknight.

  

Vegetable Lasagna

• 2 Packages (pre-boiled) Lasagna Sheets, 6 per package, (Giovanni Brand, find these in refrigerated section of supermarkets) or 2 pkg. Barilla No Boil Lasagna
• 3 zucchini - sliced in circles
• 2 medium onions -chopped
• 4 Tbsp. extra virgin olive oil
• 20 oz. package sliced mushrooms ( about 2 packages)
• 2 garlic cloves - sliced
• 1 package fresh baby spinach - rinsed
• 4 to 6 cups marinara tomato sauce
• 4 Tbsp. grated Parmesan cheese
• 1/4 cup half & half or heavy cream
• 1/2 cup shredded low-fat mozzarella cheese

In a non stick skillet,  saute zucchini with onions extra virgin olive oil on medium heat for a few minutes until zucchini is softened. About 5 minutes.  Season with salt and pepper to taste.

Place it into a bowl and set aside.
In the same skillet,  saute the mushrooms with garlic and 1 Tbsp. of olive oil for a few minutes until mushrooms are softened.  Add a pinch of salt and pepper. Set aside.

If you can't find the Giovanni Lasagna sheets, then try 2 boxes of Barilla No-Boil  Lasagna Sheets, and follow directions on the package for the baking time.

In a large size casserole baking dish, 12" x 7 3/4" x 2 1/2"  ( or larger is fine too), spread a layer of tomato sauce - about 3/4 cup or more on the bottom of the baking dish.
**Lay the 1st layer of Lasagna Sheets over the sauce.

Spread a layer of mushrooms on top..... and spread some sauce over the mushrooms
**Layer the 2nd layer of Lasagna Sheets on top of mushrooms.

Spread some tomato sauce onto the lasagna sheet.  Then spread a layer of the zucchini.
**Layer the 3rd Lasagna Sheet on top of the zucchini.

Add a handful of rinsed baby spinach. The wet spinach will steam and keep moist while baking.
Pour half and half or heavy cream over the spinach.

** Layer the 4th Lasagna Sheet over the spinach.   Add some sauce on top.
Sprinkle the Parmesan grated cheese and scatter with shredded mozzarella on top.

Preheat oven at 350 degrees.  Cover with foil wrap.
Bake for 12- 15 minutes (Giovanni Lasagna). Allow to rest for about 10 minutes. Cut into pieces and serve.
For Barilla Lasagna - bake covered for 45 minutes, then additional 10 minutes uncovered. Allow to rest for a few minutes before cutting into portions.

Serves 6- 8