Italian Vegetarian Lasagna
Submitted by tmassing
Italian vegetarian lasagna layered with sherry-sautéed mushrooms, zucchini, spinach, and bell peppers with a three-cheese ricotta-cottage-Parmesan filling. Lighter than meat lasagna, still hearty.
YIELD
10 servingsPREP
15 minCOOK
40 minREADY
1 hrsThis vegetarian lasagna leans on three smart techniques to turn the usual watery, bland meat-free version into something as satisfying as its beefy cousin: sherry to boost umami, cottage cheese in the filling for protein without heaviness, and aggressive draining of vegetables to prevent soggy layers.
Sherry as a cooking liquid replaces the oil or butter most vegetable sautés rely on. Its wine-like depth carries flavor while the alcohol cooks off, which is why the vegetables taste richly savory despite the low-fat approach.
The cottage-ricotta-Parmesan blend is a budget-friendly trick. Cottage cheese has higher protein and lower fat than straight ricotta, and blended with real ricotta and salty Parmesan, the mix tastes like a classic Italian filling without breaking the bank or calorie budget.
Draining the cooked vegetables “well” as the recipe directs is the step most home cooks skimp on. Vegetables like zucchini and mushrooms release shocking amounts of water, and any that goes into the lasagna pan ends up making the noodles slimy. Spend a full 2 minutes draining in a colander.
The 425°F (220°C) covered bake gets the layers hot and bubbly in 30 minutes. The uncovered 5-minute finish under direct heat browns the mozzarella to that bubbly-golden pizza look.
The 5-minute rest is non-negotiable. Hot lasagna oozes like a lava flow; rested lasagna holds its shape on the plate.
Chef Tips
- Squeeze thawed frozen spinach thoroughly dry in a clean towel. Even drained frozen spinach holds more water than you’d think.
- Use no-boil lasagna noodles to save a step. They work perfectly if the vegetables and sauce provide enough moisture to hydrate them.
- Don’t skimp on the final mozzarella layer. A full cup creates that cheesy-stretchy top everyone wants from lasagna.
- For crisper edges, bake uncovered the whole time. Covered baking gives tender noodles; uncovered delivers crispy edges.
Variations
- Add a layer of jarred marinara sauce between the vegetables and ricotta for more tomato intensity.
- Swap cottage cheese for an extra cup of ricotta if you prefer a richer, more traditional filling.
- Stir a handful of chopped fresh basil into the ricotta mixture for herby brightness in every bite.
Ingredients
Directions
Heat oven to 425 degrees F.
Spray 13×9 inch (3 quart) baking dish with nonstick cooking spray.
Cook lasagna noodles to desired doneness as directed on package.
Drain; keep warm.
Meanwhile, bring sherry to a boil in large nonstick skillet or Dutch oven over medium-high heat.
Add onion; cook 3 minutes, stirring frequently.
Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally.
Add spinach, basil and oregano; cook 2 minutes.
Remove from heat; drain well.
In medium bowl, combine ricotta cheese, cottage cheese and Parmesan cheese; mix until well blended.
Place 3 cooked lasagna noodles in bottom of spray-coated dish.
Top with ⅓ of ricotta mixture and ⅓ of begetable mixture.
Repeat layering 2 more times. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese.
Cover dish tightly with spray-coated foil.
Bake at 425 degrees F for 25 to 30 minutes or until bubbly around edges.
Remove foil; bake an additional 5 minutes or until top is light golden brown.
Let stand 5 minutes before serving.
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