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!

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 1 40

Total Time 2

Servings

Calories 328kcal

Author Meghan

Ingredients

9 uncooked lasagna noodles
3 tablespoons extra virgin olive oil plus additional for drizzling
6 ounces portobello mushrooms sliced into ¼-inch-thick pieces
1 medium zucchini sliced lengthwise into ¼-inch-thick strips
1 red onion sliced into ¼-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

Instructions

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.
9 uncooked lasagna noodles
Spread the mushrooms on a baking sheet. On a separate baking sheet, spread the zucchini and onion in a layer. Drizzle 1½ 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.
6 ounces portobello mushrooms, 1 medium zucchini, 1 red onion
In a bowl, combine the vegetables with the artichoke hearts and spinach.
14 ounces canned artichoke hearts, 10 ounces package frozen chopped spinach
In a small saucepan, heat the sauce over medium heat for 5 minutes.
26 ounces spaghetti sauce
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.
8 ounces ricotta cheese, 4 ounces provolone cheese, shredded , 4 ounces Parmesan cheese, freshly grated, 8 ounces mozzarella cheese, thinly sliced
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.

Notes

Source: Adapted from the Favorite Family Dinners cookbook

You're Gonna Bake It After All

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Nutrition