Michael Chen
My mom always made meat lasagna, but when I went vegetarian in college, I adapted her recipe. After many versions, this is the one that even she admits might be better than the original. The secret is not skimping on the vegetables and using fresh herbs.
Ingredients
- 12 lasagna noodles
- 2 cups ricotta cheese
- 2 cups spinach, chopped
- 2 zucchini, sliced
- 1 cup mushrooms, sliced
- 3 cups marinara sauce
- 2 cups mozzarella, shredded
- ½ cup parmesan, grated
- 1 egg
- Fresh basil
- Salt, pepper, Italian seasoning
Instructions
- Cook noodles: Boil lasagna noodles according to package. Drain and lay flat.
- Make ricotta mixture: Combine ricotta, egg, spinach, Italian seasoning, salt and pepper.
- Layer: Spread ½ cup marinara in 9×13 pan. Layer noodles, ricotta mixture, vegetables, marinara, mozzarella. Repeat twice. Top with remaining cheese.
- Bake: Cover with foil, bake at 375°F for 45 min. Remove foil, bake 15 min more until bubbly. Rest 10 minutes before cutting.
Tips
- Make ahead and refrigerate overnight for even better flavor.
- Squeeze excess moisture from vegetables to prevent soggy lasagna.
