Ricotta, Pecorino, and Mozzarella Lasagna with Mushrooms & Broccoli

You know those times when you go to cook dinner and you just don’t feel like trying to be healthy? When all you can think about is cheesy carbs, and you don’t care what it does to your waistline? Yeah, this was one of those. Vegan and gluten-free my butt. Gimme all the cheese and gluten you got, lasagna.

I’ve made some really good vegan lasagna before. Some had tofu, some had a cashew cream sauce. Some had a dairy-free bechamel made out of who knows what, Earth Balance and almond milk? I can’t even remember. What I do know is that they were, in fact, very delicious.

But sometimes, all the effort to make a vegan this or that is really not something I want to invest my time in, especially when I just want something downright cheesy. So, here’s this lasagna. It is so simple, and so easy, and so amazing.

No thinking involved, just cooking. Just mixing, and shredding, and chopping, and baking. And eating. All of the eating.

You’ll notice this is not a full-sized lasagna. That’s because the last thing I need to do is spend $25 on cheese at Whole Foods (so I instead just spent $12).

I also don’t need a full pan of lasagna floating around my house because, as much as I don’t care about my waistline on this particular day, I should probably do myself a favor and keep the portions small, with a reasonable amount of leftovers for a household with two people. Hence, mini lasagna (and here’s another, more traditional recipe).

You’ll get 4 portions out of this, which means two of you can eat for two nights on that $12 worth of cheese. Or, it means that one of you can have a damn good dinner for 4 nights of the week. Which, if that’s you, you’re one lucky cook. Let’s get to it!

Making lasagna is a bit of an art. There’s the process of cooking the noodles to perfection, but not too soft. And cooking the veggies so they remain just a bit crisp.

And the layering. You’ve gotta have a bit of patience built in to properly layer a lasagna without throwing the whole darn thing against the wall when the noodles just won’t stay put, and ice skate all across your filling. You experienced lasagna-makers out there know what I’m talking about.

If you’re not into making a fully casserole dish, you could try your hand at making individual lasagne in ramekins. Smaller portions, smaller work load.

But really, you only need about 5 minutes of patience, because then you pop it in the oven. Grab a book or a glass of wine, do some dishes, clean your counter tops, and in 30 minutes it’s good to go, and ready to eat. Not too shabby.

The layering for this guy goes like this:

• Noodles
• Ricotta/Pecorino/Mozzarella cheese mix
• Mushroom & broccoli saute
• Marinara sauce
• {{Repeat one more time}}
• Noodles
• Ricotta/Pecorino/Mozzarella cheese mix
• Marinara sauce
• Shredded cheese

In a nutshell, you layer as described, but skip the veggies on the last layer. Easy peasy! I used noodles that you boil first, because I’ve never had much luck with the no-boil ones – they just never get cooked quite right. But if you’ve had success with the no-boil noodles, by all means, go for it.

Thirty minutes later, you’ll have the most delicious veggie lasagna you’ve possibly ever had. At least, that’s how I felt about it. Cheese and carb craving satisfied.

Ricotta, Pecorino, and Mozzarella Lasagna with Mushrooms & Broccoli

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• Author: Raquel Smith
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

A delicious veggie lasagna with 3 cheeses: ricotta, Pecorino Romano, and mozzarella. Filled with mushrooms and broccoli sauteed in a bit of red wine. Satisfy those cheese cravings!

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Ingredients

Scale 1x2x3x

• 3/4 cup ricotta
• 3/4 cup shredded Pecorino Romano, divided
• 3/4 cup shredded part skim mozzarella, divided
• 1/3 cup chopped chives
• pinch salt
• 8 lasagna noodles
• 1 Tbsp olive oil
• 1 bunch (6 oz) broccoli/broccolini/broccolette, cut into 1/2″ chunks
• 8 oz mushrooms, sliced
• 2 Tbsp red wine
• 1 1/2 cups marinara sauce

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Instructions

1. Put a large pot of water on to boil. Grease an 7×9″ baking dish.
2. Mix the ricotta, 1/2 cup of the shredded Pecorino Romano, and 1/2 cup of the mozzarella together in a medium bowl. Add the chives and salt, and stir until combined.
3. When the water comes to a boil, add the noodles and cook according to package directions. Heat the oven to 350ºF. 
4. While the noodles cook, place a large skillet over medium-high heat. Add the olive oil and let it warm up, then add the broccoli and mushrooms. Cook until the mushrooms start to release their moisture, then add the red wine. Continue to cook until the wine has evaporated, then remove from heat.
5. To make the lasagna, lay two noodles down in the bottom of the dish lengthwise. Spoon 1/3 of the cheese mixture on top of the noodles, and spread out with the back of a spoon. Add 1/2 of the veggies, then top with 1/3 of the marinara sauce. Repeat, laying the noodles cross-wise this time instead of length-wise. Finish off with a layer of noodles, the cheese mixture, marinara sauce (i.e. skip the veggies), and top with the remaining 1/4 cup of Pecorino Romano and 1/4 cup of mozzarella.
6. Cover with foil, then bake for 15 minutes. Remove the foil and bake for an additional 15 minutes until the cheese starts to brown and the filling is bubbling. If necessary, broil for just 1 or 2 minutes to brown the cheese on top.
7. Let sit 10-15 minutes before slicing and serving.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Pasta
• Method: Baking
• Cuisine: Italian

Keywords: lasagna, meatless, vegetarian, mushrooms, broccoli

What about you? How do you like your noodles. Let us know your thoughts in the comments below and please rate the recipe!

About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).

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