Make-Ahead Vegetable Lasagna

RC :)


Never watery due to refrigerating overnight.

☆☆☆☆☆ 0 votes
45 Min
1 Hr 30 Min


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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
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


  • 1Combine spinach, ricotta, parmesan, mozzarella (1/2 cup), egg and Italian seasoning.
  • 2In a separate bowl, combine sauce, tomatoes and mushrooms.
  • 3Place 1 cup sauce in bottom of sprayed 13x9 baking dish.
  • 4Add 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.
  • 5Cover with foil and refrigerate overnight to absorb liquids.
  • 6Bake at 350 degrees for 1 1/2 hours. (Can remove from refrigerate ahead to warm up a little before baking.)
  • 7After it's been baking for an hour, remove foil and top with mozzarella for baking during the last half hour.
  • 8Let 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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