What are common mistakes to avoid with veggie lasagna?

The biggest mistake is not removing enough water from the spinach or other vegetables. Always squeeze cooked spinach completely dry using your hands or a clean kitchen towel. If adding zucchini or other watery vegetables, sauté them first to cook off moisture. Other common mistakes include using too much sauce, not letting the lasagna rest before slicing, and overcooking the noodles during the boil step.

Is it better to freeze lasagna before or after baking?

Both work well, but I prefer freezing unbaked lasagna because the vegetables and noodles hold their texture better. When you freeze baked lasagna, the noodles can sometimes become softer upon reheating. To freeze unbaked, assemble completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. You can bake from frozen (just add extra time) or thaw in the fridge overnight. If you do freeze baked lasagna, let it cool completely first and reheat gently covered with foil.

How do you make vegetarian lasagna taste more flavorful?

Start by seasoning each component well—salt and pepper in the ricotta mixture, well-seasoned tomato sauce, and herbs. Fresh thyme and lemon zest in the ricotta mixture add brightness. Using fire-roasted tomatoes in the sauce adds a subtle smokiness. Don't skip the garlic in the sauce, and consider adding red pepper flakes for a gentle heat. Fresh basil or fresh basil pesto between layers can enhance the flavor.

How do you keep vegetarian lasagna from getting watery?

Always squeeze cooked spinach bone-dry: this is the #1 culprit for watery lasagna. If you're adding zucchini, mushrooms, or other high-moisture vegetables, sauté them first to cook off the water, then let them cool before layering. Use a thick tomato sauce rather than a thin, watery one (the cornstarch in my homemade version helps with this). Don't oversauce: you want enough to keep it moist but not swimming. Finally, let the baked lasagna rest for 15 minutes before cutting, which allows the layers to set and absorb any excess liquid.

Can I make a gluten-free vegetarian lasagna?

Absolutely! Simply substitute gluten-free lasagna noodles for regular noodles. Follow the package directions for whether they need to be boiled first (some gluten-free noodles are more delicate). The rest of the recipe remains exactly the same. You can also make my Zucchini Lasagna or Eggplant Lasagna , which replace the standard noodles with vegetable strips!

Vegetarian Lasagna with Spinch & Ricotta

Vegetarian Lasagna

Print Recipe

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4.3 from 3 reviews

This vegetarian lasagna is layered with ricotta, spinach, and plenty of veggies. It’s cozy, hearty, and perfect for make-ahead dinners or weeknights.

Author: Sonja Overhiser
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes
Yield: 9 1x
Category: Main Dish
Method: Bake
Cuisine: Italian Inspired
Diet: Vegetarian

Ingredients

Scale

For the tomato sauce (or substitute 4 cups of your favorite marinara sauce)

4 large garlic cloves
2 tablespoons unsalted butter
1 28-ounce can crushed tomatoes, fire roasted if possible
1 15-ounce can tomato sauce, fire roasted if possible
1 teaspoon dried basil
1 teaspoon dried tarragon (or oregano)
3/4 teaspoon kosher salt
1 tablespoon cornstarch (or arrowroot starch)

For the lasagna

10 to 12 lasagna noodles (8 ounces, gluten-free as necessary)*
5 ounces baby spinach** (or 8 cups chopped spinach)
2 tablespoons chopped fresh thyme
Zest of 1/2 lemon (about 2 teaspoons)
1/4 teaspoon ground nutmeg
16 ounce (2 cups) ricotta cheese
1 cup shredded Parmesan cheese, divided
3 cups (12 ounces) shredded mozzarella cheese, divided
1 teaspoon kosher salt
Fresh ground black pepper

Instructions

Preheat: Preheat the oven to 375 degrees Fahrenheit.
Boil the noodles*: Bring a large pot of well salted water to a boil. Boil the noodles until just before al dente, according to the package instructions, stirring often. Drain the noodles, then drizzle a baking sheet with a bit of olive oil. Lay the noodles flat onto the sheet, then turn them over so they become coated with olive oil to prevent sticking.
Prepare the tomato sauce (or skip with purchased marinara): Mince the garlic. Melt the butter in a saucepan over medium heat. Add the garlic and sauté, stirring frequently. Once the garlic is fragrant after about 1 or 2 minutes, turn down the heat and carefully add the tomatoes (avoid any momentary spitting), tomato sauce, basil, tarragon or oregano, kosher salt, and several grinds of black pepper. Remove 1/4 cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer on low heat while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.
Wilt the spinach: In a large skillet, mound the greens and 1/4 cup water in the skillet and cook, stirring often, until completely wilted and reduced, about 3 minutes (the greens significantly reduce when cooking; if necessary, sauté in batches.) Sprinkle with 2 pinches of kosher salt and stir, then remove from the heat and allow to cool slightly. Once cooled, use your hands to squeeze out all excess liquid and discard. Roughly chop the spinach.
Prepare the cheese filling: Destem the thyme, then roughly chop the leaves. Add 1 1/2 tablespoons thyme to a medium bowl and reserve about 1/2 tablespoon for topping the lasagna. To the bowl, add the lemon zest, nutmeg, ricotta cheese, 3/4 cup Parmesan cheese, 2 cups shredded mozzarella cheese, kosher salt, and several grinds of black pepper. Stir to combine.
Layer the lasagna: In a 9” x 13” baking dish, spread 1/2 cup tomato sauce on the bottom of the pan. Then top with 1 layer of noodles, half of the cheese mixture (in dollops then spread it out), half of the greens, and about 1 cup of the tomato sauce. Repeat again: 1 layer of noodles (you may need to cut a noodle in half for the side, depending on your pan), the remaining cheese mixture, the remaining greens, and 1 cup of the tomato sauce. Finally, top with noodles (again, you may need to cut a noodle in half for the top layer), then the remaining 1 1/2 cups of the tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and 1/2 tablespoon thyme.
Bake the lasagna: Cover the pan with aluminum foil and bake for 40 minutes. Carefully remove the foil and bake another 10 minutes, until bubbly and browned. Let stand for 15 minutes before serving (this allows the lasagna to set). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven. (You can also freeze leftovers: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the vegetarian lasagna the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.)

Notes

*If you use fresh lasagna noodles, they don’t need to be boiled.

**You can substitute ¾ cup frozen spinach. Defrost it and squeeze out all excess liquid; you can skip the cooking step.

For a mushroom or veggie-packed version, sauté sliced mushrooms, diced zucchini, diced bell pepper, or other vegetables until tender and any liquid has cooked off, then layer them in along with the spinach.

Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven. You can also freeze leftovers: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the vegetarian lasagna in the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.

To freeze unbaked lasagna: See the Storage section above.

Find it online: https://www.acouplecooks.com/vegetarian-lasagna-with-ricotta/