Vegetable Lasagna
  • 8 ounces dry lasagna noodles
  • 4 carrots (about ¾ lb. total) ends trimmed, cut into ¼-inch thick slices
  • 3 zucchini (about 1 lb. total) ends trimmed, cut into ¼-inch thick slices
  • 2 Tablespoons olive oil
  • 1 medium-sized onion, chopped
  • ½ pound mushrooms, thinly sliced
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 jar (32 ounces) marinara sauce
  • 2 packages (10 oz. each) frozen chopped spinach, thawed
  • ½ pound ricotta cheese
  • ¾ pound mozzarella cheese, shredded
  • ¼ cup grated fresh Parmesan cheese
  1. Heat oven to 400 degrees.
  2. Bring 3 quarts of salted water to a boil over high heat. Add noodles and carrots; cook 6 minutes. Add zucchini; cook until noodles are just tender, about 4 minutes longer. Drain well and set aside.
  3. In the same pan, add olive oil, onions, mushrooms, basil, thyme, and oregano. Cook over high heat, stirring often until onion is limp and liquid evaporates, about 4-5 minutes. Stir in marinara sauce. Remove from heat and set aside.
  4. Squeeze all liquid from the spinach and place in a bowl. Stir in the ricotta cheese; set aside.
  5. In a 3-quart baking dish, spread in ⅓ of the sauce. Arrange ½ of the noodles over the sauce. Sprinkle evenly on top1/2 of each of the vegetables, ½ of the spinach mixture, and half of the mozzarella cheese. Repeat layers, ending with the sauce. Sprinkle with the Parmesan.
  6. Set the baking dish on a jelly roll pan to catch any drips. Bake, uncovered, until the center is hot, about 30 minutes. Let stand 5 minutes before serving. Serves 6.
Recipe by The Culinary Cellar at