Five Veggie Four Cheese Lasagna
Five Veggie Four Cheese Lasagna is a vegetarian pasta dish with zucchini, onion, spinach, artichokes, and mushroom. A filling Italian meal!
My mom gave me the “Favorite Family Dinners” cookbook for Christmas. The Five-Veggie, Four-Cheese Lasagna looked so delicious, I had to try it. This recipe is actually from Jamie and Bobby Deen’s cookbook “Y’All Come Eat.”
Usually anything with spinach and artichokes is right up my ally. This was really good the first night we had it. Then I ate it for lunch . . . everyday . . . for 4 days. By Friday I was so sick of this lasagna I couldn’t even look at it anymore, and we ended up tossing out the rest. I hate to waste food – I think from now on I will be making a half pan!
If you like lasagna and these vegetables, I think you’ll enjoy this recipe! The roasted red onions were especially good. I omitted the mushrooms, so I guess my lasagna was really Four-Veggie, Four-Cheese, and I also added turkey sausage to the sauce, but whatev.
Gluten Free Lasagna
Use gluten free lasagna noodles, like rice noodles, in place of traditional pasta. It is best to make the lasagna right away when you use gluten free noodles, rather than freezing and baking later.
LOOKING FOR MORE VEGETARIAN RECIPES?
Check out these vegetarian dishes:
Summer Vegetable Pasta
Pasta with Sun Dried Tomatoes
Mushroom and Mascarpone Ravioli
Tortilla Espanola and Tomato Bread
Baked Ziti Sorrentino
Spring Green Risotto
Baked Ricotta Cavatelli with Mascarpone Cheese Sauce
Tomatoes, Zucchini and Olive Orzo
Lemon Orzo Salad
Orzo with Parmesan and Basil
Lighter Eggplant Parmesan
Leek and Potato Soup
Roasted Tomato Soup – Panera Copycat
- 9 uncooked lasagna noodles
- 3 tablespoons extra virgin olive oil (plus additional for drizzling)
- 6 ounces portobello mushrooms (sliced into 1/4-inch-thick pieces)
- 1 medium zucchini (sliced lengthwise into 1/4-inch-thick strips)
- 1 red onion (sliced into 1/4-inch-thick rings)
- freshly ground black pepper
- 14 ounces canned artichoke hearts (drained and quartered )
- 10 ounces package frozen chopped spinach (thawed, all excess water squeezed out )
- 26 ounces spaghetti sauce
- 8 ounces ricotta cheese
- 4 ounces provolone cheese, shredded (about 1 cup)
- 4 ounces Parmesan cheese, freshly grated (about 1 cup)
- 8 ounces mozzarella cheese, thinly sliced (about 2 cups)
- Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions until al dente; drain well. Arrange noodles in a single layer on a dish towel-lined baking sheet. Drizzle lightly with oil oil; set aside.
- Spread the mushrooms on a baking sheet. On a separate baking sheet, spread the zucchini and onion in a layer. Drizzle 1 1/2 tablespoons oil over each; season with salt and pepper. Roast until golden and caramelized (25 minutes for the mushrooms and 35 minutes for the zucchini and onion); cool.
- In a bowl, combine the vegetables with the artichoke hearts and spinach.
- In a small saucepan, heat the sauce over medium heat for 5 minutes.
- Spread one-fourth of the sauce over the bottom of a 13x9x2-inch baking pan. Top with a single layer of lasagna noodles (3 noodles), one-third of the ricotta, and an additional one-fourth of the sauce. Spread half the vegetable mixture on top of the sauce, then layer one-third of the provolone, Parmesan, and mozzarella on top of the vegetables. Layer another 3 noodles, another one-fourth of the sauce, the remaining vegetable mixture, and another one-third of all the cheeses. Top with remaining pasta, sauce, and cheeses.
- Cover the lasagna loosely with foil. Bake 40 to 45 minutes or until bubbling and golden. Remove the foil, increase the oven temperature to 450°F, and continue baking about 10 minutes more or until the cheese is brown around the edges. Let stand for at least 10 minutes before serving.