Cheesemonster Studio DC

Cheesy Recipes

Veggie Lasagna (that doesn't suck)

Not all lasagnas are created equal. This we know to be true. And for me, usually when I see the word "veggie" in front of a recipe, I head for the hills. This recipe, however, is one that I turn to again and again. It ticks all the rich, sloppy, comfort-food, cheese-filled boxes, but leaves you feeling a little less like you've just swallowed a grease-filled brick after eating it. Plus, it's very adaptable - feel free to substitute any ingredients (cheeses, sauces, vegetables, spices) as you see fit. To sum up, let's just say that this is a dish that my meat-loving, former Marine husband loves. Even though it's vegetarian. How's that for an endorsement?


-12 lasagna noodles

-32 oz ricotta

-3 cups shredded mozzarella (or mixed cheeses)

-1/2 cup shredded parmigiano reggiano (or, again, whatever hard cheese you have laying around)

-1 jar tomato sauce (or equal amount of homemade tomato sauce. If you have patience to make homemade tomato sauce. Which I generally don't.)

-2 eggs

-1 medium zucchini, sliced into thin rounds

- 10oz mushrooms sliced (any type you like - I usually use button)

-1 medium onion, chopped fairly fine

-2 cloves garlic, chopped fine

-olive oil

-dried oregano to taste

-dried basil to taste

-dried parsley to taste

-salt to taste

-pepper to taste


-Preheat oven to 350 degrees fahrenheit

-In a large skillet, cook onion and garlic in olive oil until onion has softened

-Add mushrooms and cook until most of their liquid has evaporated

-Add tomato sauce to vegetable mixture and let simmer for 5 minutes

-Meanwhile, in a large bowl, combine ricotta, 2 cups of mozzarella cheese, eggs, half of the parmigiano, basil, oregano, parsley, salt, and pepper

-To assemble lasagna, place 4 uncooked lasagna noodles on the bottom of a fairly deep baking dish. Put a layer of zucchini slices on top of the noodles, followed by 1/3 of the mushroom mixture. Top with ricotta mixture, and repeat same sequence until all ingredients have been used up, ending with a final layer of noodles. Spread remaining 1 cup of mozzarella and other half of parmigiano on the top noodles.

-Cover the dish with aluminum foil and bake for 45 minutes. Then, uncover and bake for an additional 10 minutes, or until browned on top.

-Let stand for 10 minutes before serving.


Alice Bergen Phillips