Vegetable Lasagna with Ricotta and Mozzarella

Name: Vegetable Lasagna with Ricotta and Mozzarella
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Yield: 9 servings
Cuisine: Italian
Ingredients: 1½ lb (about 3 medium) (680 g) zucchini, trimmed and sliced into ¼-inch (6 mm) thick half-moons; 3 tbsp (45 ml) extra-virgin olive oil; ¾ tsp (4 g) kosher salt, divided between zucchini and spinach; 10 oz (283 g) baby spinach, washed and dried; 3 cloves (12 g) garlic, minced; ¼ tsp (½ g) red pepper flakes (optional); 15 oz (about 1¾ cups) (425 g) whole-milk ricotta, at room temperature; 1 large (50 g) large egg, lightly beaten; ¾ cup (60 g) Parmesan cheese, finely grated; ¼ cup (10 g) fresh basil leaves, finely chopped; ¼ tsp (½ g) ground nutmeg; ½ tsp (3 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 9 noodles (about 8 oz) (225 g) dried lasagna noodles (regular, not no-boil); 1 tbsp (18 g) kosher salt, for the pasta water; 4 cups (960 ml) marinara sauce, good-quality jarred or homemade, at room temperature; 12 oz (about 3 cups) (340 g) low-moisture whole-milk mozzarella, coarsely shredded; ⅓ cup (30 g) Parmesan cheese, finely grated, for the top

From the MyKitchenBank Kitchen

Tender layers of browned zucchini, garlicky spinach, creamy herbed ricotta and melty mozzarella, stacked with marinara and baked until bubbling. Pre-cooking and drying the vegetables keeps every slice sturdy instead of watery.

Prep: 30 min
Cook: 1 hr 25 min
Wait: 20 min
Total: 2 hr 15 min
Makes: 1 lasagna in a 9×13-inch pan (9 generous squares)

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Ingredients

9 servings

For the vegetables
1½ lb (about 3 medium) (680 g) zucchini, trimmed and sliced into ¼-inch (6 mm) thick half-moons
3 tbsp (45 ml) extra-virgin olive oil
¾ tsp (4 g) kosher salt, divided between zucchini and spinach
10 oz (283 g) baby spinach, washed and dried
3 cloves (12 g) garlic, minced
¼ tsp (0.5 g) red pepper flakes (optional)
For the ricotta filling
15 oz (about 1¾ cups) (425 g) whole-milk ricotta, at room temperature
1 large (50 g) large egg, lightly beaten
¾ cup (60 g) Parmesan cheese, finely grated
¼ cup (10 g) fresh basil leaves, finely chopped
¼ tsp (0.5 g) ground nutmeg
½ tsp (3 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
For assembly
9 noodles (about 8 oz) (225 g) dried lasagna noodles (regular, not no-boil)
1 tbsp (18 g) kosher salt, for the pasta water
4 cups (960 ml) marinara sauce, good-quality jarred or homemade, at room temperature
12 oz (about 3 cups) (340 g) low-moisture whole-milk mozzarella, coarsely shredded
⅓ cup (30 g) Parmesan cheese, finely grated, for the top

Equipment (9)

9×13-inch (23×33 cm) baking dish, at least 2 inches (5 cm) deep
Large (12-inch/30 cm) skillet
Large pot for boiling noodles
Large pot or Dutch oven for wilting spinach
Colander
Clean kitchen towel or fine-mesh sieve for squeezing spinach
Aluminum foil
Instant-read thermometer
Baking sheet (to set under the dish and catch drips)

Steps

Before you start

Shred the mozzarella yourself from a block of low-moisture mozzarella if you can; it melts better and is less watery than fresh or pre-shredded.
Set out the ricotta and egg 20 minutes before starting so the filling mixes smoothly.
Place the oven rack in the center position and preheat when you start assembling (step 5), not at the beginning, so the oven isn't running longer than needed.
Plan for a 20-minute rest after baking. Cutting too early makes the layers slide apart.

1
Brown the zucchini
- Heat 2 tablespoons (30 ml) of the olive oil in a large 12-inch (30 cm) skillet over medium-high heat until shimmering.
- Add half the zucchini in a single layer and cook, stirring only occasionally, for 5 to 6 minutes.
- Transfer to a large plate lined with paper towels.
- Repeat with the remaining zucchini, adding a little more oil from the 2 tablespoons if the pan looks dry.
- Sprinkle all the zucchini with ½ teaspoon of the vegetable salt.
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Ready when: Zucchini slices are golden brown at the edges and just tender when pierced with a fork, not mushy.
Tip: Don't crowd the pan. Crowded zucchini steams and releases water, which ends up in your lasagna.
2
Wilt the spinach
- Heat the remaining 1 tablespoon (15 ml) olive oil in a large pot over medium heat.
- Add the garlic and the red pepper flakes, if using, and stir for 30 seconds until fragrant.
- Add the spinach in large handfuls, stirring, and cook 2 to 3 minutes until all of it is wilted.
- Sprinkle with the remaining ¼ teaspoon salt.
- Transfer to a colander and let cool for 5 minutes.
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Ready when: Spinach is completely collapsed and bright dark green; garlic smells sweet, not browned.
Tip: Don't let the garlic brown; it turns bitter in the oven.
3
Squeeze the spinach dry
- Wrap the cooled spinach in a clean kitchen towel (or press it in a fine-mesh sieve) and squeeze hard over the sink to remove as much liquid as possible.
- You should end up with a compact ball about the size of a baseball (roughly 1 cup).
- Roughly chop it and fluff it apart with your fingers.
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Ready when: No more water drips when you squeeze a handful.
Tip: Spinach holds a surprising amount of water. This is the most important step for keeping the layers firm.
4
Boil the noodles
- Bring a large pot with 4 quarts (4 L) of water to a boil.
- Add the 1 tablespoon salt, then the lasagna noodles, stirring gently so they don't stick.
- Cook 2 minutes short of the package time, usually 8 to 9 minutes.
- Drain, rinse briefly under cool water, then lay the noodles flat in a single layer on a lightly oiled baking sheet or a damp towel.
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Ready when: Noodles are pliable and bend without breaking but are still firm in the center; they will finish cooking in the oven.
Tip: Don't stack wet noodles on each other; they stick together. Keep them in a single layer.
5
Mix the ricotta fillingOven 375°F / 190°C
- Preheat the oven to 375°F (190°C) with a rack in the center.
- In a medium bowl, stir together the ricotta, egg, ¾ cup (60 g) Parmesan, basil, nutmeg, ½ teaspoon salt and the black pepper until smooth and evenly combined.
- Divide the filling in half; you will use half in each of the 2 ricotta layers.
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Ready when: Filling looks uniformly creamy with no streaks of egg.
Tip: Taste a tiny bit of the filling before assembling (the raw egg is small; just use a fingertip if you're comfortable) or simply trust the measured salt.
6
Build the bottom layers
- Spread 1 cup (240 ml) marinara over the bottom of an ungreased 9×13-inch (23×33 cm) baking dish.
- Arrange 3 noodles lengthwise over the sauce, slightly overlapping.
- Dollop half of the ricotta filling over the noodles and spread it gently to the edges.
- Scatter half of the zucchini and half of the spinach over the ricotta.
- Sprinkle with 1 cup (about 113 g) of the mozzarella.
- Spoon ¾ cup (180 ml) marinara over the top.
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Ready when: Noodles are fully covered; filling reaches the edges of the dish.
Tip: Dollop the ricotta in small spoonfuls, then spread with the back of the spoon. It is easier than spreading one big mound onto noodles that move.
7
Add the middle layer
- Repeat once more: 3 noodles, the remaining ricotta filling, the remaining zucchini and spinach, 1 cup (about 113 g) mozzarella, and ¾ cup (180 ml) marinara.
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Ready when: The layers are level and the dish is filled to about ¾ inch from the rim.
8
Finish the top
- Lay the final 3 noodles over the sauce.
- Spread the remaining 1½ cups (360 ml) marinara over them, making sure the noodles are completely covered so they don't dry out and turn hard.
- Sprinkle with the remaining 1 cup (about 114 g) mozzarella, then the ⅓ cup (30 g) Parmesan.
- Set the dish on a baking sheet.
- Cover tightly with foil that has been lightly greased on the underside.
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Ready when: No noodle is peeking through the sauce.
Tip: Grease the foil, or the cheese will peel off when you remove it.
9
Bake coveredOven 375°F / 190°C
- Bake the covered lasagna at 375°F (190°C) for 40 minutes, until the sauce is bubbling around the edges.
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Ready when: Sauce bubbles visibly at the edges of the dish.
10
Uncover and brownOven 375°F / 190°C
- Remove the foil carefully (steam will escape) and bake for 15 to 20 minutes more at 375°F (190°C), until the cheese is melted with golden-brown spots.
- Insert an instant-read thermometer into the center; it should read at least 165°F (74°C).
- If you'd like extra browning, broil for 1 to 2 minutes, watching closely.
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Ready when: Cheese is bubbling with golden-brown spots and the center reads 165°F (74°C).
Tip: Open the foil away from your face to avoid a blast of steam.
11
Rest and slice
- Transfer the dish to a wire rack and let the lasagna rest for 20 minutes, uncovered.
- Cut into 9 squares with a sharp knife and lift out with a wide spatula.
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Ready when: The sauce has stopped actively bubbling and the surface looks set, not loose.
Tip: The first piece is always the messiest. Cut cleanly along the dish edges first.

Good to know

Tips

Dry vegetables are the secret: browning the zucchini and squeezing the spinach keeps the lasagna from turning soupy.
Use whole-milk ricotta and low-moisture mozzarella. Part-skim and fresh mozzarella release more water.
Make sure the top noodles are fully covered in sauce, or the corners turn brittle.
Place the dish on a baking sheet to catch any bubbling sauce and protect your oven.

Make ahead

"Assemble the lasagna through step 8, cover tightly with plastic wrap and then foil, and refrigerate up to 24 hours. Let it sit at room temperature for 30 minutes, replace with fresh greased foil, and add 10 to 15 minutes to the covered bake time. Check that the center reaches 165°F (74°C)."

Storage & reheating

"Room temperature: up to 2 hours after baking. Fridge: cover tightly and keep up to 4 days. Freezer: wrap individual squares well, up to 3 months; thaw overnight in the fridge. Reheat squares covered in a 350°F (175°C) oven for 20 to 25 minutes, or microwave a single square at 70% power for 2 to 3 minutes, until hot throughout (165°F/74°C)."

Substitutions

baby spinach → One 10-oz (283 g) package frozen chopped spinach. Thaw completely and squeeze very dry; skip the wilting and just sauté the garlic in 1 tablespoon oil for 30 seconds, then stir in the spinach for 1 minute.
zucchini → Yellow summer squash, eggplant or sliced mushrooms. Cook eggplant and mushrooms until well browned and no liquid remains in the pan.
whole-milk ricotta → Cottage cheese, drained and blended. Use full-fat, drain in a sieve 15 minutes, and pulse briefly in a food processor for a smoother texture.
dried lasagna noodles (regular, not no-boil) → No-boil lasagna noodles. Skip step 4. Use about 9 sheets and add ½ cup (120 ml) extra marinara or water, and bake covered 10 minutes longer.