Broccoli and Spinach Lasagna With Zucchini and Sautéed Mushrooms

By
Jessica Harlan
Jessica Harlan
Freelance food writer, trained chef, and kitchen equipment expert Jessica Harlan has written eight cookbooks on topics such as quinoa and ramen.
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Updated on 03/3/22
Whole Wheat Vegetarian Lasagna With Spinach, Mushrooms and Onions

tovfla/Getty Images

Prep: 40 mins
Cook: 45 mins
Total: 85 mins
Servings: 8 servings
Yield: 1 lasagna

This hearty lasagna recipe is a great way to get picky eaters to eat their vegetables. Each layer contains a new surprise. There's chopped broccoli and spinach in one layer, thinly sliced zucchini in a second, and sautéed mushrooms in the third. The classic inclusion of creamy ricotta cheese and gooey mozzarella makes this lasagna recipe one that you'll make again and again.

Cooking Equipment Needed: 

  • Chef's knife
  • Cutting board
  • Measuring spoons
  • Garlic tool
  • Saucier or saucepan
  • Wooden spoon
  • Skillet,
  • Mixing bowl
  • 9- by 13-inch glass or ceramic casserole dish
  • Spatula
  • Cheese grater

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

Steps to Make It

  1. In a saucier or saucepan, heat 1 tablespoon extra virgin olive oil over medium heat. Add onions and saute, occasionally stirring with a wooden spoon, until onions are soft and translucent about 5 minutes. Add garlic and cook, continually stirring, for 30 seconds. Add tomatoes, tomato paste, and Italian herbs and bring to a simmer, stirring occasionally. Continue to simmer over medium-low heat while you prepare the rest of the lasagna ingredients — season to taste with salt and pepper.

  2. Preheat the oven to 350˚F. In a medium skillet, heat olive oil. Add mushrooms and saute over medium heat, occasionally stirring, until mushrooms are softened and brown, about 7 to 9 minutes. Set aside.

  3. In a bowl, combine ricotta cheese, eggs, parmesan cheese, 1/2 teaspoon salt and a generous pinch of black pepper. Set aside. In a separate bowl, combine the spinach and broccoli.

  4. In a glass or ceramic baking dish measuring approximately 9x13 inches, spread a generous ladleful of tomato sauce along with the bottom with a spatula. Place a single layer of lasagna noodles on the sauce (you'll probably need four, and they can overlap slightly to fit the pan). Spread about one-third of the ricotta mixture on the noodles, and then evenly spread the spinach-broccoli mixture over the ricotta. Sprinkle with about one-third of the shredded mozzarella cheese. Add another layer of noodles, then another third of the ricotta mixture, and evenly layer the zucchini slices over the ricotta. Top evenly with a thin layer of sauce and a sprinkling of mozzarella cheese. For the final layer, add one more row of lasagna noodles, the remaining ricotta cheese, the mushrooms, the remaining tomato sauce, and the remaining mozzarella cheese. Bake in a 350˚F oven for 45 to 50 minutes, until cheese is melting and bubbling. Remove from oven and let stand for 15 minutes before cutting and serving.

  5. For the final layer, add one more row of lasagna noodles, the remaining ricotta cheese, the mushrooms, the remaining tomato sauce, and the remaining mozzarella cheese.

  6. Bake in a 350˚F oven for 45 to 50 minutes, until cheese is melting and bubbling. Remove from oven and let stand for 15 minutes before cutting and serving.

Nutrition Facts (per serving)
445 Calories
23g Fat
35g Carbs
29g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 445
% Daily Value*
Total Fat 23g 29%
Saturated Fat 12g 58%
Cholesterol 110mg 37%
Sodium 596mg 26%
Total Carbohydrate 35g 13%
Dietary Fiber 7g 26%
Total Sugars 11g
Protein 29g
Vitamin C 60mg 302%
Calcium 582mg 45%
Iron 4mg 20%
Potassium 1282mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)