I have made veggie lasagne for a very long time. Let me rephrase that. I have attempted to make a veggie lasagne for a very long time. Since I first started to cook I have attempted this dish (I know, sacrilege to the die hard lasagne lover) and some of them have been tasty, but none completely right.
I have always loved my top layer of ricotta and spinach but alas the bottom layer has failed me. My quest to make the meatiest non meat lasagne has led me in various directions.Veg ragout on the bottom, layers of zucchini and eggplant, soy simulated meat (the worst BTW) But with trial and error you take the good and try to forget the bad.
The good was mushroom and zucchini which helped with that meaty fulfilling texture and we went from there, and let me tell you loves, this one is good!!
Parmesan 1 ½ C
Lasagne noodle (fresh or dry, I prefer the fresh or better yet make it yourself!)
Italian Herbs of choice (rosemary, thyme, oregano)
Place a good amount of tomato sauce on the bottom of your dish
Chop The zucchini and mushrooms into 1/2 inch squares.
Align zucchini and mushrooms to cover the bottom
Placed sliced mozzarella over veg and sprinkle with ½ C Parmesan
Bake for 20 min at 350.
In a bowl mix thawed and drained spinach with ricotta, garlic, parsley, basil, ½ c Parmesan and S&P
When the veggie and cheese bottom layer have cooled top with lasagne noodles, more sauce and the ricotta spinach layer.
Then final noodle layer more sauce and shredded mozzarella and Parmesan on top!
Bake for 45 min at 350
Let sit for 10-20 min before cutting. Yes wait! Your patience will pay off with a clean slice of veggie lasagne goodness!!