Vegetable Lasagna
This zesty vegetable lasagna is a white lasagna variation filled with fresh summer veggies and loads of cheese! It’s so easy to make and oh so delizioso!
- 9 ounces DeLallo No-Boil Lasagna
- 32 ounces ricotta cheese
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/4 tsp. crushed red pepper
- 1 medium onion, chopped
- 1 pound mushrooms, sliced
- 2 Tb. sherry
- 1 Tb. butter
- 3 garlic cloves, minced
- 2 ounces arugula
- 2 zucchini, sliced lengthwise
- 4 cups shredded mozzarella cheese
- 1/2 cup parmesan cheese
- Salt and pepper
- Preheat the oven to 350 degrees F. Spray a 9 X 13 inch baking dish with non-stick spray. Place a large skillet over medium heat and add the butter,onions, mushrooms, and garlic. Saute for 5-10 minutes, stirring occasionally, then add the sherry and cook until all the liquid has absorbed.
- Meanwhile mix the ricotta cheese with the dried thyme, oregano, garlic powder, crushed red pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Then once the mushrooms are cooked, scoop them out of the skillet and add the zucchini slices to sear quickly, about one minute per side.
- Place 4 lasagna noodles in the bottom of the baking dish, followed by the arugula, one-third of the ricotta, and one third of the mozzarella. Then add another layer of 4 lasagna noodles and top with the mushroom mixture. Cover with one-third of the ricotta and one-third of the mozzarella. Add a final layer of 4 lasagna noodles and top with the seared zucchini slices. Then cover with the remaining ricotta, mozzarella, and the parmesan cheese.
- Cover with foil and bake for 30 minutes. Then uncover and move to the top rack. Bake another 5-10 minutes until the cheese on top starts to get a little crispy. Allow the vegetable lasagna to rest at least 15 minutes, then cut and serve warm.