Q1: Why is my vegetarian lasagna or baked ziti often watery, and how does this recipe fix that?

A watery vegetarian pasta bake is a very common problem, and it's almost always caused by the high water content in vegetables like mushrooms, zucchini, and spinach. This recipe brilliantly solves that problem with a simple but crucial step: roasting the vegetables first and then draining off all their liquid before you assemble the casserole. This concentrates their flavor and removes the excess water that would otherwise make your casserole soupy.

Q2: Do I have to use cottage cheese, or can I use ricotta?

You can absolutely use an equal amount of part-skim or whole-milk ricotta cheese instead of the cottage cheese if you prefer a more traditional baked ziti. Cottage cheese is used in this recipe as a fantastic "healthy hack," as it is typically higher in protein and lower in fat than ricotta, and it provides a wonderful, creamy texture.

Q3: Can I use regular lasagna noodles or a different pasta shape?

Yes. If you don't have no-boil noodles, you can use regular, boil-style lasagna noodles . Just cook them according to the package directions until they are al dente before layering. You can also use other sturdy, medium-sized pasta shapes that have nooks and crannies to hold the creamy sauce. Great options include rigatoni, shells, or rotini .

Q4: Can I assemble this baked ziti ahead of time?

Yes, this is a perfect make-ahead meal! You can fully assemble the entire casserole in your baking dish, then cover it tightly with plastic wrap and foil and store it in the refrigerator for up to 2 days. When you're ready to bake, just remove the plastic wrap, re-cover with the foil, and bake as directed. You may need to add about 10-15 minutes to the baking time since you are starting from cold.

Q5: What does "vegetarian Parmesan" mean, and do I really need to use it?

Traditional Italian Parmigiano-Reggiano cheese is made using animal rennet , which is an enzyme from a calf's stomach. This means it is not technically a vegetarian product. Vegetarian Parmesan is a hard, aged, parmesan-style cheese that is made using a microbial or vegetable-based rennet instead. If you are serving this to strict vegetarians, using a vegetarian Parmesan is a very important and considerate choice. You can find it in most well-stocked grocery stores.

The Best Easy & Healthy Spinach and Mushroom Lasagna

The Best Easy & Cheesy Vegetarian Baked Ziti

A hearty and healthy vegetarian baked ziti loaded with fresh vegetables. This casserole features layers of cooked pasta, pasta sauce, and a medley of roasted bell peppers, mushrooms, and zucchini. Cottage cheese is used along with mozzarella for a creamy texture, and the dish is topped with Parmesan cheese before being baked until golden and bubbly. It’s a satisfying one-dish meal perfect for a weeknight dinner.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4-6 servings 1x
Category: Casserole
Method: Baking, Roasting, Boiling
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

8 oz. box ziti or penne pasta, dry
4 cups pasta sauce
1 medium red bell pepper
10 oz. mushrooms
1 small zucchini
1 Tbsp olive oil
1/2 cup low fat cottage cheese, small curd
1 1/2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
1 tsp dried oregano
Salt and pepper to taste
Fresh basil for garnish (optional)

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Instructions

Preheat the oven to 375°F (190°C).
Cook the pasta in a large pot of boiling, salted water according to the package directions. Drain and set aside.
While the pasta is cooking, chop the red bell pepper, mushrooms, and zucchini into small pieces.
Place the chopped vegetables in a casserole dish. Drizzle them with olive oil and season with salt, pepper, and dried oregano to taste.
Roast the vegetables in the preheated oven for about 10 minutes, or until they begin to soften. Remove the dish from the oven and set the vegetables aside.
Assemble the Casserole: In the same casserole dish, begin layering the ingredients. Start with a layer of half of the cooked pasta.
Top with half of the pasta sauce, half of the roasted vegetables, half of the cottage cheese, and half of the mozzarella cheese.
Repeat the layers with the remaining pasta, sauce, vegetables, cottage cheese, and mozzarella.
Top the entire casserole with the grated parmesan cheese and fresh basil, if using.
Bake: Bake for 15-20 minutes, until the casserole is heated through and the cheese is melted and bubbly.
Let it cool for a few minutes before serving.

Notes

This recipe uses cottage cheese for a creamy, high-protein layer, similar to ricotta in traditional baked ziti.
Pre-roasting the vegetables before layering them in the casserole is a key step that develops their flavor and removes excess moisture.
This is a great dish for using up a variety of fresh summer vegetables.

Nutrition

Serving Size: 1/6 of recipe
Calories: 450-550
Sugar: 15-20 g
Sodium: 1200-1500 mg
Fat: 18-25 g
Saturated Fat: 9-13 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 8-12 g
Protein: 25-30 g
Cholesterol: 45-65 mg

Find it online: https://cookupjoy.com/healthy-spinach-and-mushroom-lasagna/