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Five Veggie Four Cheese Lasagna

Five Veggie Four Cheese Lasagna

Meghan
Five Veggie Four Cheese Lasagna is a vegetarian pasta dish with zucchini, onion, spinach, artichokes, and mushroom. A filling Italian meal!
Prep Time 20 mins
Cook Time 1 hr 40 mins
Total Time 2 hrs
Course Main Course
Cuisine Italian
Servings 12

Ingredients
  

  • 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)

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.
  • 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.

Notes

Source:  Adapted from the Favorite Family Dinners cookbook
You're Gonna Bake It After All
bakeitafterall.com
Keyword Italian, main dish, Pasta, vegetarian