You wouldn't have trouble getting anyone to eat their vegetables with this hearty lasagna recipe. Each layer contains a new surprise: chopped broccoli and spinach in one layer, thinly sliced zucchini in another, and sautéed mushrooms in the third. The classic inclusion of creamy ricotta cheese and gooey mozzarella makes this lasagna recipe one that you'll make again and again. (Larger Image)
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 25 minutes
Ingredients:
- **** For Tomato Sauce ****
- 1 tablespoon extra virgin olive oil
- 2 medium onions, diced
- 3 cloves garlic, minced
- 2 28-ounce cans chopped tomatoes
- 1 6-ounce can tomato paste
- 2 tablespoons dried Italian herbs
- Salt and pepper to taste
- **** For Lasagna ****
- 1 teaspoon extra virgin olive oil
- 8 ounces sliced cremini mushrooms
- 15 ounces ricotta cheese
- 2 eggs, lightly beaten
- 1/4 cup grated parmesan cheese
- Salt and pepper
- 1 10-ounce package frozen chopped spinach, thawed and squeezed of excess water
- 1 10-ounce package frozen chopped broccoli, thawed and drained
- 1 box no-boil lasagna noodles
- 1 pound mozzarella cheese, shredded
- 1 medium zucchini, thinly sliced
Preparation:
- In a saucier or saucepan, heat 1 tablespoon extra virgin olive oil over medium heat. Add onions and saute until onions are soft and translucent, about 5 minutes. Add garlic and cook, stirring constantly, for 30 seconds. Add tomatoes, tomato paste and Italian herbs and bring to a simmer, stirring occasionally. Continue to simmer over medium-low heat while you prepare the rest of the lasagna ingredients. Season to taste with salt and pepper.
- Preheat oven to 350˚F. In a medium skillet, heat olive oil. Add mushrooms and saute over medium heat, stirring occasionally, until mushrooms are softened and brown, about 7 to 9 minutes. Set aside.
- In a bowl, combine ricotta cheese, eggs, parmesan cheese, 1/2 teaspoon salt and a generous pinch of black pepper. Set aside. In a separate bowl, combine the spinach and broccoli.
- In a glass or ceramic baking dish measuring approximately 9x13 inches, spread a generous ladleful of tomato sauce along the bottom. Place a single layer of lasagna noodles on the sauce (you'll probably need four, and they can overlap slightly to fit the pan). Spread about one-third of the ricotta mixture on the noodles, and then evenly spread the spinach-broccoli mixture over the ricotta. Sprinkle with about one-third of the shredded mozzarella cheese. Add another layer of noodles, then another third of the ricotta mixture, and evenly layer the zucchini slices over the ricotta. Top evenly with a thin layer of sauce and a sprinkling of mozzarella cheese. For the final layer, add one more row of lasagna noodles, the remaining ricotta cheese, the mushrooms, the remaining tomato sauce, and the remaining mozzarella cheese. Bake in a 350˚F oven for 45 to 50 minutes, until cheese is melting and bubbling. Remove from oven and let stand for 15 minutes before cutting and serving.
This recipe for Four-Vegetable Lasagna serves 8 people.
