Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. fresh spinach or 2 (10 oz.) pkg.; 1/4 c. butter; 1 large onion, chopped; 1/2 lb. fresh mushrooms, sliced; 3 cloves garlic, minced; 1/4 c. flour; 2 1/2 c. milk; 1 1/2 tsp. oregano; 3/4 tsp. salt; 1 Tbsp. fresh basil, chopped; 1/4 tsp. pepper; 2 large eggs, slightly beaten; 1/2 c. grated Parmesan cheese; 1/2 lb. lasagna noodles, cooked and drained; 2 large ripe tomatoes, thinly sliced; 1 lb. Ricotta; 1/2 lb. Mozzarella cheese, thinly sliced

Servings: persons

2 lb. fresh spinach or 2 (10 oz.) pkg.
1/4 c. butter
1 large onion, chopped
1/2 lb. fresh mushrooms, sliced
3 cloves garlic, minced
1/4 c. flour
2 1/2 c. milk
1 1/2 tsp. oregano
3/4 tsp. salt
1 Tbsp. fresh basil, chopped
1/4 tsp. pepper
2 large eggs, slightly beaten
1/2 c. grated Parmesan cheese
1/2 lb. lasagna noodles, cooked and drained
2 large ripe tomatoes, thinly sliced
1 lb. Ricotta
1/2 lb. Mozzarella cheese, thinly sliced

1
Wash spinach and trim off stems.
2
In a large pot, steam spinach 3 to 4 minutes.
3
Drain and squeeze out water, then chop.
4
In a medium saucepan, melt butter and saute onion, mushrooms and garlic until onion is translucent.
5
Stir in flour and remove from heat. Gradually stir in milk, oregano, salt, basil and pepper.
6
Return to heat, stir constantly until mixture boils and thickens.
7
Stir a little hot mixture into eggs, return egg mixture to sauce and cook 1 minute, stirring.
8
Stir in Parmesan cheese.
9
Spread a thin layer of sauce in a 9 x 13-inch shallow pan.
10
Layer half the noodles in the dish; spread chopped spinach over noodles.
11
Spoon half the sauce over the spinach.
12
Cover with half the tomato slices, all the Ricotta cheese and half the sliced Mozzarella.
13
Layer remaining noodles, tomatoes and sauce.
14
Top with Mozzarella.
15
Bake, covered, at 375u00b0 for 15 minutes.
16
Uncover and bake 20 minutes until hot and fluffy.
17
Let stand 15 minutes before serving.

1114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 lb. fresh spinach or 2 (10 oz.) pkg., 1/4 c. butter, 1 large onion, chopped, 1/2 lb. fresh mushrooms, sliced, and more.

Yes, Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions