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Very Veggie Lasagna
Very Veggie Lasagna
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Delicious veggie lasagna bursting with butternut squash, mushrooms, tomatoes, and melted Italian cheeses.
Ingredients:
  • 12 lasagna noodles
  • 2 pounds button mushrooms, chopped
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning, crushed
  • 2 (8 ounce) cans no-salt-added tomato sauce
  • 1 (14.5 ounce) can no-salt-added diced tomatoes with juices
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon salt, divided
  • 0.25 crushed red pepper
  • 1 (15 ounce) container part-skim ricotta cheese
  • 1 egg, lightly beaten
  • 2 teaspoons chopped fresh rosemary
  • 0.5 teaspoon black pepper
  • cooking spray
  • 2 cups shredded part-skim Italian cheese blend
  • 2 (10 ounce) packages frozen diced butternut squash, thawed
  • 12 fresh sage leaves
Instructions:
  • 1. Boil a large pot of lightly salted water. Add lasagna noodles and cook until al dente, about 8 minutes. Drain and pat dry with paper towels.
  • In a large skillet over medium heat, sauté mushrooms, onion, garlic, and Italian seasoning in oil until mushrooms are tender and moisture evaporates, about 15 minutes. Stir in tomato sauce, tomatoes, vinegar, 1/2 teaspoon salt, and crushed red pepper. Boil briefly, then simmer uncovered for 8 minutes.
  • Preheat your oven to 375°F (190°C).
  • Combine ricotta, egg, fragrant rosemary, bold black pepper, and the remaining 1/2 teaspoon of salt in a bowl, mixing until well blended.
  • Prepare the baking dish by coating it with cooking spray and spreading 3/4 cup of the mushroom mixture evenly. Layer the dish with 3 noodles, half of the remaining mushroom mixture, and 2/3 cup of shredded cheese. Repeat the layering process with 3 noodles, half of the ricotta mixture, and half of the squash. Top it off with 3 noodles, the rest of the mushroom mixture, and 2/3 cup of shredded cheese. Add the final 3 noodles and the rest of the squash. Finish by sprinkling the remaining 2/3 cup of shredded cheese on top.
  • Bake uncovered for 30 minutes until hot and bubbly. Allow to cool for 10 minutes, then slice into 12 pieces and garnish with fresh sage leaves.

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