Home > Food > Recipes > Make-Ahead Vegetable Lasagna

Sign up for free newsletters packed with parenting advice, family activities, recipes, and more.

Register here or current subscribers, enter email address below:

Make-Ahead Vegetable Lasagna

|
Categories: Casseroles, Make ahead, Quick to fix
Type: Main Dishes

This vegetable-only version of lasagna uses portabello mushrooms in place of ground beef.

Serves: Serves 10 to 12

Ingredients:

  • 3 TB. olive oil
  • 2 medium onions, chopped
  • 1 lb. portobello mushrooms, sliced
  • 1 tsp. salt
  • 12 tsp. ground black pepper
  • 1 tsp. dried oregano
  • 12 tsp. crushed red pepper
  • 1 lb. lasagna noodles
  • 6 cups 20-Minute Tomato Sauce (or your favorite pasta sauce)
  • 1 (2-lb.) container ricotta cheese
  • 2 (10-oz.) pkgs. frozen spinach, thawed and drained of excess water
  • 1 lb. mozzarella, shredded
  • 13 cup Parmesan cheese

Save Recipe

Add to shopping list

Please sign in to save recipes or create shopping lists.

Sign In

Not registered? Join now!

Directions:

  1. Preheat the oven to 350°F and boil water for lasagna noodles.
  2. In a large saucepan, heat olive oil over medium heat.
  3. Add onions and sauté for five minutes.
  4. Add sliced mushrooms, salt, pepper, oregano, and red pepper.
  5. Cook, stirring, for about six minutes, until browned and cooked through.
  6. While mushrooms are cooking, cook lasagna noodles to al dente (still slightly firm), remove from water, and rinse with cold water to stop softening.
  7. In a large casserole or baking dish, layer as follows:
      Enough sauce to cover bottom
      1 layer noodles
      Half mushroom mixture
      Half ricotta
      All spinach
      Half mozzarella
      Half remaining sauce
    Repeat, starting with pasta (omit spinach).
  8. Top with a layer of noodles and sauce.
  9. Reserve 12 cup mozzarella to put on top.
  10. Top with Parmesan and remaining mozzarella cheeses.
  11. Bake for 45 to 55 minutes, until top is bubbly and any protruding noodles are crispy.
  12. Remove and let rest for 10 minutes.
  13. Then eat, refrigerate, cut for the freezer, or all the above.

excerpted from:

Excerpted from The Complete Idiot's Guide to 20-Minute Meals © 2003 by CWL Publishing Enterprises, Inc., John Woods, President. All rights reserved including the right of reproduction in whole or in part in any form. Used by arrangement with Alpha Books, a member of Penguin Group (USA) Inc.

To order this book visit Amazon's website or call 1-800-253-6476.

Sign-Up Now!

Sign up to save recipes or create shopping lists online.

Already registered? Login here

register now

Advertisement

Cooking Tips

 

More Videos: