Make-Ahead Vegetable Lasagna

RC :)


Never watery due to refrigerating overnight.


☆☆☆☆☆ 0 votes

45 Min
1 Hr 30 Min


  • 1-10 oz. pkg
    frozen spinach, cooked and squeezed dry
  • 1-15 oz.
    container ricotta cheese
  • 1/2 c
    parmesan cheese, shredded
  • 1/2 c
    mozzarella cheese, shredded
  • 1
    egg, beaten
  • 1 tsp
    italian seasoning
  • 1-32 oz. jar(s)
    spaghetti sauce
  • 1-14.5 oz. can(s)
    petite diced italian stewed tomatoes, undrained
  • 1-8oz. pkg
    sliced fresh mushrooms, sauteed (can also use canned)
  • 1-8 oz. pkg
    lasagna noodles, uncooked
  • 1-8 oz. pkg
    mozzarella cheese

How to Make Make-Ahead Vegetable Lasagna


  1. Combine spinach, ricotta, parmesan, mozzarella (1/2 cup), egg and Italian seasoning.
  2. In a separate bowl, combine sauce, tomatoes and mushrooms.
  3. Place 1 cup sauce in bottom of sprayed 13x9 baking dish.
  4. Add a layer of uncooked lasagna noodles, half of the cheese mix, a third of the remaining sauce,a layer of uncooked lasagna noodles, half of the cheese mix, a third of the remaining sauce, a layer of noodles and remaining sauce on top. Be sure that all noodles are covered.
  5. Cover with foil and refrigerate overnight to absorb liquids.
  6. Bake at 350 degrees for 1 1/2 hours. (Can remove from refrigerate ahead to warm up a little before baking.)
  7. After it's been baking for an hour, remove foil and top with mozzarella for baking during the last half hour.
  8. Let sit 10 minutes before serving.

Printable Recipe Card

About Make-Ahead Vegetable Lasagna

Course/Dish: Casseroles
Main Ingredient: Pasta
Regional Style: Italian
Hashtag: #lasagna

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