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 minutes mins
Cook Time 1 hour hr 40 minutes mins
Total Time 2 hours hrs
Course Main Course
Cuisine Italian
- 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.
Source: Adapted from the Favorite Family Dinners cookbook
You're Gonna Bake It After All
bakeitafterall.com
Keyword Italian, main dish, Pasta, vegetarian