Cozy Cheesy Veggie Lasagna
Lasagna is the meal I make when I want the house to feel full — of smell, of warmth, of people hovering near the oven asking if it's ready yet. This vegetable version is hearty enough that nobody misses the meat, thanks to a load of mushrooms and spinach doing the savory heavy lifting.
The one thing that saves you real time and grief: no-boil noodles. They soften in the oven from the moisture in the sauce, so you skip the slippery business of boiling and layering hot sheets. Just make sure your sauce is generous and a little loose so they have enough to drink.
And please let it rest fifteen minutes out of the oven before cutting. I know it's hard. But a lasagna cut too soon slides into a delicious landslide; a rested one holds its neat, layered slices. Patience is the final ingredient.
Mia's tips
- •Let it rest 15 minutes before slicing so the layers set.
- •Squeeze the thawed spinach really dry, or the lasagna turns watery.
- •Assemble it a day ahead and bake when you need it — it only gets better.
Recipe
Cozy Cheesy Veggie Lasagna
Layers of tender pasta, garlicky vegetables and three cheeses baked until golden — the comfort dinner worth the wait.
Ingredients
Vegetables
To assemble
Instructions
- 1Heat the oven to 375°F (190°C). Sauté the mushrooms and zucchini in olive oil until browned, add garlic and spinach, and cook 2 minutes. Season.
- 2Stir the egg and half the parmesan into the ricotta.
- 3Spread a little marinara in a baking dish. Layer: noodles, ricotta, vegetables, marinara, mozzarella. Repeat twice.
- 4Finish with noodles, marinara, and the remaining mozzarella and parmesan.
- 5Cover with foil and bake 30 minutes, then uncover and bake 15 more until golden and bubbling.
- 6Rest 15 minutes before slicing and serving.
Nutrition (per serving, estimated)
