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Lazy Veggie Lasagna

(nut free, can be gluten free and/or vegan)

This spin on lasagna is easy, packed with veggies, and a great use for leftover pasta. The creamy ricotta filling is amped up with zucchini, spinach, and mushrooms, and the lentils in the tomato sauce are a great source of plant-based protein. This recipe is also super adaptable; You may use any kind of short pasta and tomato sauce you have on hand, or even omit the cheese to create a vegan pasta bake (check the notes for details!). You really can’t go wrong with this type of cooking, so have some fun and enjoy!

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Lazy Veggie Lasagna


  • Author: Made by Meg
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 80 mins
  • Yield: 68 servings 1x

Description

This spin on lasagna is easy, packed with veggies, and a great use for leftover pasta. The creamy ricotta filling is amped up with zucchini, spinach, and mushrooms, and the lentils in the tomato sauce are a great source of plant-based protein.

 


Ingredients

Scale
  • ~3 cups cooked short pasta (fusilli, penne, macaroni, rotini, etc.)
  • 1.52 cups* ricotta cheese (or cottage cheese)
  • 1 medium zucchini, shredded & squeezed
  • 2 cup spinach, finely chopped
  • ~2.5 cups (186g) mushrooms, finely chopped
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 3 cups** (24 oz, ~710mL) tomato/pasta sauce
  • 1 540mL (19 fl oz, ~2 cups) can lentils
  • 1/2 cup shredded mozzarella and/or parmesan cheese***
  • fresh basil to garnish

Instructions

  1. Preheat oven to 350F. Spray/grease a large casserole dish or 9×13″ pan.
  2. Prepare the pasta (if not already cooked). Fill a large pot halfway with water and bring to boil. Add raw pasta and cook until andante (~6 mins), stirring periodically to prevent sticking. There are 3 layers of pasta (divide accordingly).
  3. Meanwhile, prepare the veggie & ricotta mixture. Shred the zucchini and squeeze out as much moisture as you can with your hands. Chop the spinach and mushrooms. In a medium bowl, mix together the zucchini, spinach, mushrooms, dried basil, dried oregano, salt, and ricotta. There is one layer of the veggies & ricotta mixture. 
  4. Prepare the lentil tomato sauce. In a medium bowl or large measuring cup, mix together the lentils and tomato sauce. There are 3 layers of the lentil tomato sauce (divide accordingly). 
  5. Begin layering in a prepared dish. Add the first layer of sauce, then one layer of pasta, then evenly spread on all of the veggie & ricotta mixture. Next, alternate layers of pasta and sauce, adding pasta, then sauce, then pasta, then sauce. Lastly, top with shredded mozzarella and/or parmesan cheese.
  6. Spray a large piece of tinfoil with cooking spray (to prevent the cheese from sticking) and use it to cover the lasagna. Bake with the tinfoil on for ~45 minutes, then cook for an additional 10-15 minutes with the tinfoil removed (in order for the cheese to brown).
  7. Garnish with fresh basil and serve warm!

Notes

*1.5-2 cups ricotta, depending on how creamy you like it.

**I found this amount of tomato sauce to work for me, but feel free to add more or less.

***Keep in mind mozzarella tends to melt better than parmesan, but either work!

Make it Gluten Free: Use gluten free pasta

Make it Vegan: Make a pasta bake – remove cheese, mix veggies into tomato lentil sauce, and bake for ~45 mins. Add some finely chopped cashews for serving to add some crunch. Feel free to experiment with cheese substitutes (you will need the additional 10-15 additional mins for browning) – they may not melt the same as real cheese, but can add another dimension to your vegan dish!

  • Category: main meals

Keywords: pasta, lasagna, tomato, tomato sauce, cheese, main meals, basil

Categoriesmain meals

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