Broccoli and Spinach Lasagna With Zucchini and Sautéed Mushrooms

Name: Broccoli and Spinach Lasagna With Zucchini and Sautéed Mushrooms
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 tablespoon extra-virgin olive oil; 2 medium onions, diced; 3 cloves garlic, minced; 2 (28-ounce) cans tomatoes, chopped; 1 (6-ounce) can tomato paste; 2 tablespoons dried Italian herbs; 1 dash salt, or to taste; 1 dash freshly ground black pepper, or to taste; 1 teaspoon extra-virgin olive oil; 8 ounces cremini mushrooms, sliced; 15 ounces ricotta cheese; 2 large eggs, lightly beaten; 1/4 cup grated Parmesan cheese; 1 dash salt; 1 dash freshly ground black pepper; 1 (10-ounce package) frozen spinach, chopped, thawed, and squeezed of excess water; 1 (10-ounce package) frozen broccoli. chopped. thawed, and drained; 1 (9-ounce) box no-boil lasagna noodles; 1 pound mozzarella cheese, grated; 1 medium zucchini, thinly sliced

A wholesome broccoli and spinach lasagna incorporates zucchini and sautéed mushrooms for a flavorful and satisfying vegetarian dish.

⭐ 4 (8 reviews) Prep: 40 minCook: 45 minTotal: 85 minYields: 8 servings

Category Tags:

Dinner Entree Pasta

Cuisine Tags:

Italian

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Ingredients

For the Tomato Sauce:

1 tablespoon extra-virgin olive oil
2 medium onions, diced
3 cloves garlic, minced
2 (28-ounce) cans tomatoes, chopped
1 (6-ounce) can tomato paste
2 tablespoons dried Italian herbs
1 dash salt, or to taste
1 dash freshly ground black pepper, or to taste

For the Lasagna:

1 teaspoon extra-virgin olive oil
8 ounces cremini mushrooms, sliced
15 ounces ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1 dash salt
1 dash freshly ground black pepper
1 (10-ounce package) frozen spinach, chopped, thawed, and squeezed of excess water
1 (10-ounce package) frozen broccoli. chopped. thawed, and drained
1 (9-ounce) box no-boil lasagna noodles
1 pound mozzarella cheese, grated
1 medium zucchini, thinly sliced

Instructions

Preheat the oven to 350°F.
Heat 1 tablespoon olive oil; sauté onions for 5 minutes, then add garlic for 30 seconds.
Stir in tomatoes, tomato paste, and Italian herbs; simmer, then season with salt and pepper.
In a separate skillet, heat olive oil and sauté mushrooms for 7 to 9 minutes until browned; set aside.
Combine ricotta cheese, eggs, Parmesan cheese, 1/2 teaspoon salt, and pepper in a bowl.
In another bowl, mix spinach and broccoli.
Assemble the lasagna in a 9x13 inch baking dish: spread sauce on the bottom, then layer noodles, one-third of the ricotta mixture, the spinach-broccoli mixture, and one-third of the mozzarella.
Add another noodle layer, one-third of the ricotta mixture, zucchini slices, a thin layer of sauce, and more mozzarella.
Top with a final noodle layer, the remaining ricotta, sautéed mushrooms, remaining sauce, and the rest of the mozzarella.
Bake for 45 to 50 minutes until bubbly.
Let stand for 15 minutes before cutting and serving.

Nutritional Info (per serving)

Calories: 445 kcal

Carbohydrate: 35 g

Cholesterol: 110 mg

Fiber: 7 g

Protein: 29 g

Saturated Fat: 12 g

Sodium: 596 mg

Sugar: 11 g

Fat: 23 g

Unsaturated Fat: 0 g