Classic Vegetable Lasagna with Zucchini, Spinach and Mushrooms

Name: Classic Vegetable Lasagna with Zucchini, Spinach and Mushrooms
Prep time: 35 min
Cook time: 1 h 20 min
Total time: 1 h 55 min
Yield: 9 servings
Cuisine: Italian
Ingredients: 9 noodles (225 g) dried lasagna noodles, regular (not no-boil); 1 tbsp (18 g) kosher salt, for the noodle water; 3½ cups (840 ml) marinara sauce, good-quality jarred or homemade, at room temperature; 12 oz (340 g) low-moisture whole-milk mozzarella, coarsely shredded (about 3 cups); 2 tbsp (30 ml) extra-virgin olive oil; 1 lb (450 g) cremini mushrooms, wiped clean, sliced ¼ inch (6 mm) thick; 2 medium (about 1 lb) (450 g) medium zucchini, ends trimmed, cut into ¼-inch (6 mm) half-moons; 1 medium (150 g) yellow onion, finely diced; 4 cloves (12 g) garlic, minced; 1 tsp (1 g) dried oregano; ¼ tsp (½ g) red pepper flakes (optional); 10 oz (280 g) baby spinach, washed and dried; 1½ tsp (5 g) kosher salt, divided between the vegetables and the filling, plus more to taste; ½ tsp (1 g) black pepper, freshly ground, divided; 2 cups (16 oz) (450 g) whole-milk ricotta, drained of any liquid on top, at room temperature; 1 large (50 g) large egg, at room temperature, lightly beaten; ½ cup (50 g) Parmesan cheese, finely grated; ¼ cup (10 g) fresh basil leaves, finely chopped; ⅛ tsp (¼ g) ground nutmeg

From the MyKitchenBank Kitchen

Three layers of tender noodles, browned mushrooms, zucchini and spinach, herby ricotta and melty mozzarella, all baked in marinara until bubbling and golden. Cooking the vegetables first and squeezing out their moisture keeps every slice neat and not watery.

Prep: 35 min
Cook: 1 hr 20 min
Wait: 20 min
Total: 2 hr 15 min
Makes: 1 lasagna in a 9×13-inch pan (9 squares)

Jump to recipe ♡ Save

Ingredients

9 servings

To assemble
9 noodles (225 g) dried lasagna noodles, regular (not no-boil)
1 tbsp (18 g) kosher salt, for the noodle water
3½ cups (840 ml) marinara sauce, good-quality jarred or homemade, at room temperature
12 oz (340 g) low-moisture whole-milk mozzarella, coarsely shredded (about 3 cups)
For the vegetables
2 tbsp (30 ml) extra-virgin olive oil
1 lb (450 g) cremini mushrooms, wiped clean, sliced ¼ inch (6 mm) thick
2 medium (about 1 lb) (450 g) medium zucchini, ends trimmed, cut into ¼-inch (6 mm) half-moons
1 medium (150 g) yellow onion, finely diced
4 cloves (12 g) garlic, minced
1 tsp (1 g) dried oregano
¼ tsp (0.5 g) red pepper flakes (optional)
10 oz (280 g) baby spinach, washed and dried
1½ tsp (5 g) kosher salt, divided between the vegetables and the filling, plus more to taste
½ tsp (1 g) black pepper, freshly ground, divided
For the cheese filling
2 cups (16 oz) (450 g) whole-milk ricotta, drained of any liquid on top, at room temperature
1 large (50 g) large egg, at room temperature, lightly beaten
½ cup (50 g) Parmesan cheese, finely grated
¼ cup (10 g) fresh basil leaves, finely chopped
⅛ tsp (0.3 g) ground nutmeg

Equipment (7)

9×13-inch (23×33 cm) baking dish, at least 2½ inches (6 cm) deep
Large pot (6–8 quart / 6–8 L) for boiling noodles
Large 12-inch (30 cm) skillet or sauté pan
Fine-mesh sieve or colander
Medium mixing bowl
Aluminum foil
Sheet pan to set under the baking dish (optional, catches drips)

Steps

Before you start

Shred the mozzarella from a block yourself if you can; it melts better than pre-shredded cheese, and low-moisture mozzarella keeps the lasagna from turning watery.
Set out the ricotta and egg 20 minutes ahead so the filling mixes smoothly.
Plan for about 2 hours 15 minutes from start to serving, including a 20-minute rest after baking so the layers set.
Lightly oil or spray the baking dish only if it is not nonstick. The bottom layer of sauce will mostly protect it.

1
Heat oven, boil noodlesOven 375°F / 190°C
- Place a rack in the middle of the oven and heat to 375°F (190°C).
- Bring a large pot of water to a boil over high heat and stir in the 1 tablespoon salt.
- Add the lasagna noodles, stirring for the first minute so they don't stick, and cook 2 minutes less than the package time (usually 8–10 minutes) so they are flexible but still firm in the center.
+ Show details− Hide details
Ready when: Noodles bend easily but still have a firm, slightly chewy center.
Tip: Slightly underdone noodles finish cooking in the oven. Fully cooked ones turn mushy.
2
Drain and lay out noodles
- Drain the noodles and rinse briefly under cool water to stop the cooking.
- Lay them in a single layer on a lightly oiled sheet pan or on clean kitchen towels so they don't stick together.
+ Show details− Hide details
Ready when: Noodles are cool enough to handle and separated.
Tip: If a noodle tears, just patch it into the layer. No one will see it.
3
Brown the mushrooms
- Heat 1 tablespoon of the olive oil in a large 12-inch skillet over medium-high heat until it shimmers.
- Add the mushrooms in a single layer, with ½ teaspoon of the salt.
- Cook without stirring for 3 minutes, then stir and cook another 5–6 minutes.
- Transfer to a large bowl.
+ Show details− Hide details
Ready when: Mushrooms are deeply browned, shrunken by about half, and the pan is dry of liquid.
Tip: If your skillet is crowded, cook in two batches. Crowded mushrooms steam instead of browning.
4
Cook zucchini and aromatics
- In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat.
- Add the zucchini and onion with ½ teaspoon salt and ¼ teaspoon black pepper.
- Cook, stirring every minute or so, for 6–7 minutes.
- Stir in the garlic, oregano and red pepper flakes (if using) and cook 30 seconds until fragrant.
- Add to the mushrooms.
+ Show details− Hide details
Ready when: Zucchini is lightly golden at the edges and just tender when poked with a fork; onion is translucent.
Tip: Don't cook the zucchini until soft. It keeps cooking in the oven.
5
Wilt and squeeze spinach
- Return the skillet to medium heat and add the spinach in handfuls, stirring until each addition wilts, about 2–3 minutes total.
- Tip it into a fine-mesh sieve and let it cool for 5 minutes, then press firmly with the back of a spoon (or squeeze in a clean towel) to remove as much liquid as you can.
- Roughly chop and stir into the other vegetables.
+ Show details− Hide details
Ready when: Spinach is fully collapsed, and a handful squeezed in your fist no longer drips.
Tip: This step prevents a watery lasagna. Spinach holds a surprising amount of liquid.
6
Mix ricotta filling
- In a medium bowl, stir together the ricotta, beaten egg, Parmesan, basil, nutmeg, the remaining ½ teaspoon salt and the remaining ¼ teaspoon black pepper until evenly combined and creamy.
- Taste the vegetables and add a pinch more salt if they need it.
+ Show details− Hide details
Ready when: Filling is smooth, with no streaks of egg.
7
Build the first layer
- Spread ¾ cup (180 ml) marinara over the bottom of the 9×13-inch baking dish.
- Arrange 3 noodles lengthwise, side by side, slightly overlapping.
- Dollop half the ricotta mixture over the noodles and spread to the edges with the back of a spoon.
- Scatter half the vegetables over the ricotta, then sprinkle with one-third of the mozzarella (about 113 g / 1 cup).
- Spoon ¾ cup (180 ml) marinara over the top.
+ Show details− Hide details
Ready when: Noodles are fully covered with an even layer of filling.
Tip: Dampen the back of the spoon with water to spread the ricotta without dragging up the noodles.
8
Build second and top layers
- Repeat with 3 more noodles, the remaining ricotta mixture, the remaining vegetables, another one-third of the mozzarella and ¾ cup (180 ml) marinara.
- Finish with the last 3 noodles, the remaining 1½ cups (300 ml) marinara spread edge to edge so no noodle is exposed, and the last of the mozzarella.
+ Show details− Hide details
Ready when: The top noodles are completely covered with sauce so they don't dry out.
9
Bake coveredOven 375°F / 190°C
- Spray one side of a sheet of foil with cooking spray (or use a non-stick foil) and cover the dish tightly, coated side down.
- Set the dish on a sheet pan and bake at 375°F (190°C) for 35 minutes.
+ Show details− Hide details
Ready when: Sauce is bubbling around the edges of the dish.
Tip: Foil sticking to the cheese is the usual problem. The oiled side prevents it.
10
Uncover and brownOven 375°F / 190°C
- Remove the foil carefully (steam will escape).
- Return the lasagna to the oven and bake uncovered at 375°F (190°C) for 20 minutes more.
+ Show details− Hide details
Ready when: Cheese is melted with golden-brown spots, sauce bubbles at the edges, and the center reaches 165°F (74°C) on an instant-read thermometer.
Tip: If the top isn't spotty after 20 minutes, broil for 1–2 minutes, watching closely.
11
Rest, then slice
- Let the lasagna rest on a wire rack for 20 minutes.
- Cut into 9 squares with a sharp knife, lifting each out with a wide spatula.
- Serve with extra basil or Parmesan if you like.
+ Show details− Hide details
Ready when: Bubbling has stopped and the surface no longer looks loose when the dish is nudged.
Tip: Cutting too soon is why lasagna slumps. The rest is part of the recipe.

Good to know

Tips

Don't skip browning the mushrooms and squeezing the spinach. Removing moisture from the vegetables is the key to clean slices.
Use a sauce that is thick enough to coat a spoon. Thin sauce can make the lasagna soupy.
Set the dish on a sheet pan to catch any bubbling sauce and keep your oven clean.
For extra browning, finish with a thin sprinkle of Parmesan during the uncovered bake.

Make ahead

"Assemble the lasagna through step 8, cover tightly with plastic wrap, and refrigerate up to 24 hours. Take it out 30 minutes before baking and add 10 minutes to the covered baking time. Check that the center reaches 165°F (74°C)."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: cover tightly and keep up to 4 days. Freezer: wrap individual squares well and freeze up to 3 months; thaw overnight in the fridge. Reheat squares covered with foil at 350°F (175°C) for 20–25 minutes, or microwave a single portion for 2–3 minutes, until hot in the center (165°F / 74°C)."

Substitutions

baby spinach → frozen chopped spinach, 10 oz (280 g), thawed. Skip the wilting step, but squeeze very thoroughly in a towel until no liquid comes out.
whole-milk ricotta → cottage cheese, 2 cups (450 g), drained and blended or mashed. Texture is a little tangier and looser, so drain well.
cremini mushrooms → eggplant or yellow squash, same weight, diced. Cook until golden and tender; eggplant may need an extra tablespoon of oil.
dried lasagna noodles → no-boil lasagna noodles, 9 sheets. Skip step 1 and 2 boiling, but add ½ cup (120 ml) extra marinara and bake covered 10 minutes longer.