This comforting dish is packed with layers of fresh vegetables, rich tomato sauce, and gooey cheese, making it perfect for a cozy family dinner. It’s easy to prepare and sure to satisfy both vegetarians and meat-eaters alike.
Start by bringing a large pot of salted water to a boil. Cook the lasagna noodles until they’re tender but still have a little bite, about 8 minutes, stirring occasionally so they don’t stick. Drain them and lay the noodles out on some paper towels to dry.
While the noodles cook, heat some oil in a big skillet over medium heat. Toss in the mushrooms, onion, garlic, and Italian seasoning. Cook everything, stirring now and then, until the mushrooms are soft and most of the moisture has cooked off—this should take around 15 minutes. Then stir in the tomato sauce, diced tomatoes, vinegar, half a teaspoon of salt, and a pinch of crushed red pepper. Let it come to a boil, then turn the heat down and simmer uncovered for about 8 minutes.
Preheat your oven to 375°F (190°C). In a bowl, mix together the ricotta, egg, rosemary, black pepper, and the remaining half teaspoon of salt until it’s well combined.
Grab a 9x13-inch baking dish and give it a quick spray with cooking oil. Spread about three-quarters of a cup of that mushroom sauce on the bottom. Then layer three noodles on top, half of the remaining mushroom mixture, and sprinkle on about two-thirds of a cup of shredded cheese. Repeat this with another three noodles, half the ricotta mixture, and half the squash. For the next layer, add three more noodles, the rest of the mushroom sauce, and another two-thirds cup of cheese. Finish by topping with the last three noodles, the remaining squash, and the remaining cheese.
Pop the lasagna into the oven and bake it uncovered for about 30 minutes, until it’s hot and bubbly. Let it rest for 10 minutes before slicing into 12 pieces. For a fresh touch, sprinkle some sage leaves on top before serving.
- Use fresh herbs like basil or oregano to enhance the flavor.
- Let the lasagna rest for 10-15 minutes before serving to help it set.
- If you prefer, swap regular lasagna noodles for whole wheat or gluten-free options.
This dish is packed with wholesome vegetables and layers of melted cheese, making it both satisfying and nutritious. It’s a great way to enjoy comfort food while sneaking in extra veggies. Plus, it’s perfect for sharing with family and friends.
Serve with a crisp green salad and a side of garlic bread for a complete meal. A light drizzle of balsamic glaze on the salad adds a nice contrast to the creamy layers.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through, or microwave individual portions for convenience. This dish also freezes well for up to 2 months.
