I found this recipe in 2022 and have really been enjoying it. I make one for me (that is this recipe–more or less) and one for my husband (with meat.) We freeze it and are able to enjoy it for a while. It has been described as having "more vegetables than any lasagna I've ever had," by my mom.
3 tablespoons garlic olive oil, divided
1 pound mushrooms, thinly sliced
carrots (I often prebake these and have them on hand)
½ teaspoon salt
¼ teaspoon ground pepper
1 (11 ounce) package baby spinach
1 large egg, lightly beaten
1 (15 ounce) container part-skim ricotta cheese
1 1/2 cups shredded part-skim mozzarella, divided
1 cup grated Parmesan cheese, divided
1 25-ounce jar marinara sauce, divided
6 sheets oven-ready lasagna noodles
1 medium zucchini, cut lengthwise into 1/8-inch planks
Chopped fresh basil and/or parsley for garnish
Generously coat a 9-by-13-inch baking dish with cooking spray. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms are tender and starting to brown, 6 to 8 minutes. Transfer to a small bowl.
Heat the remaining 1 tablespoon oil in the pan and add half the spinach. Cook, stirring frequently, until wilted, about 3 minutes. Add the remaining spinach by the handful and cook until it's all wilted, about 2 minutes more. Press the spinach to the side of the pan, squeezing out as much water as possible, and cook until the water is evaporated, 2 to 3 minutes more. Remove from heat. (Alternatively you can use frozen spinach. Warm it in the microwave and squeeze out the moisture.)
Mix egg, ricotta, 1 cup mozzarella and 1/2 cup Parmesan in a medium bowl. Combine the remaining 1/2 cup each mozzarella and Parmesan in a small bowl.
Assemble the lasagna.
1 cup sauce
3 noodles
1 cup of the ricotta mixture
top with the mushrooms, spinach, carrots
1 cup sauce
3 noodles
remaining ricotta mixture
zucchini
remaining sauce
mozzarella mixture
You can refrigerate this overnight or bake it immediately. When you're ready to cook it, preheat oven to 375°F.
Bake the lasagna until bubbly and the cheese is beginning to brown, about 45 minutes. Let cool for at least 10 minutes before slicing. Garnish with basil and/or parsley, if desired.
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