This delicious Martha Stewart Vegetable Lasagna is a creamy and comforting meal that’s perfect for any night of the week. It’s quick and easy to prepare with simple, nutritious ingredients like spinach and fontina cheese. You can even swap in your favorite veggies for a personalized twist!
Ingredients:
- 4 cups (32 ounces) whole-milk ricotta cheese
- 2 large eggs
- Salt and fresh ground pepper
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to remove excess moisture
- 6 cups store-bought or homemade Easy Chunky Tomato Sauce
- 12 no-boil lasagna noodles (8 ounces)
- 1 pound fontina cheese (4 cups), shredded
How To Make Vegetable Lasagna Recipe?
- Preheat oven to 400°F (200°C).
- Mix ricotta and eggs in a medium bowl, then add 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in spinach.
- Layer lasagna by spreading a small amount of tomato sauce in the bottom of a 9×13-inch (23×33 cm) glass baking dish. Arrange a layer of lasagna noodles, followed by 1/3 of the ricotta mixture, 1/3 of the tomato sauce, and 1/3 of the grated fontina cheese. Repeat for two more layers, finishing with cheese.
- Bake lasagna: Cover with aluminium foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes, until the top is golden brown.
- Cool and serve: Let the lasagna cool slightly before serving.
Recipe Tips:
- Thoroughly drain the spinach: Squeeze out all excess moisture to avoid a watery lasagna. This ensures a richer, creamier filling.
- Use no-boil noodles: They save time and absorb the sauce perfectly, creating a tender texture without the need for pre-cooking.
- Layer generously: Make sure to spread each layer evenly for a balanced taste in every bite, especially with the ricotta and sauce.
- Cover with foil while baking: This helps the lasagna cook evenly without drying out. Remove the foil at the end for a golden, crispy top.
- Let it cool before serving: Letting the lasagna rest for 10-15 minutes helps it set, making it easier to cut and serve without falling apart.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover vegetable lasagna cool to room temperature. Store it in an airtight container in the fridge for up to 4 days.
- Freeze: After cooling, wrap the lasagna tightly with plastic wrap and foil. It can be frozen for up to 3 months.
- Reheat: Preheat the oven to 350°F (175°C). Cover the lasagna with foil and bake for 20-25 minutes, until heated through.
Nutrition Facts
Serving Size: 1 cup (225g)
- Calories: 300
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 880mg
- Potassium: 220mg
- Total Carbohydrate: 33g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 14g
Check out More Recipes:
- Martha Stewart Chicken Pot Pie
- Martha Stewart One Pot Pasta
- Martha Stewart Meatloaf Recipe
- Martha Stewart Turkey Chili
- Martha Stewart Turkey Meatballs
Martha Stewart Vegetable Lasagna
Description
This delicious Martha Stewart Vegetable Lasagna is a creamy and comforting meal that’s perfect for any night of the week. It’s quick and easy to prepare with simple, nutritious ingredients like spinach and fontina cheese. You can even swap in your favorite veggies for a personalized twist!
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Mix ricotta and eggs in a medium bowl, then add 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in spinach.
- Layer lasagna by spreading a small amount of tomato sauce in the bottom of a 9×13-inch (23×33 cm) glass baking dish. Arrange a layer of lasagna noodles, followed by 1/3 of the ricotta mixture, 1/3 of the tomato sauce, and 1/3 of the grated fontina cheese. Repeat for two more layers, finishing with cheese.
- Bake lasagna: Cover with aluminium foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes, until the top is golden brown.
- Cool and serve: Let the lasagna cool slightly before serving.
Notes
- Thoroughly drain the spinach: Squeeze out all excess moisture to avoid a watery lasagna. This ensures a richer, creamier filling.
Use no-boil noodles: They save time and absorb the sauce perfectly, creating a tender texture without the need for pre-cooking.
Layer generously: Make sure to spread each layer evenly for a balanced taste in every bite, especially with the ricotta and sauce.
Cover with foil while baking: This helps the lasagna cook evenly without drying out. Remove the foil at the end for a golden, crispy top.
Let it cool before serving: Letting the lasagna rest for 10-15 minutes helps it set, making it easier to cut and serve without falling apart.
Martha Stewart Vegetable Lasagna