Ingredients: |
Ingredients: -Veggie Filling-
2 tablespoons extra virgin olive oil
3 large carrots (about 1 cup), chopped into small pieces
1 red pepper, chopped into small pieces
1 medium zucchini, chopped into small pieces
1 medium onion chopped into small pieces
¼ teaspoon salt
6 ounces baby spinach
-Tomato Sauce-
1 - 28 oz. can crushed tomatoes
¼ cup chopped fresh basil (I used dried basil)
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon red pepper flakes
-Remaining Ingredients-
15 ounce ricotta cheese
1 beaten egg
fresh ground pepper to taste
9 no boil lasagna noodles
12 ounces (3 cups) shredded mozzarella cheese
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Directions: |
Directions:Preheat the oven to 425 degrees Fahrenheit.
To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Transfer the vegetables and set aside. When cool, roughly chop cooked vegetables.
Meanwhile, to prepare the tomato sauce: Saute the garlic in the extra virgin olive oil for a minute or two. Add the can of crushed tomatoes, basil, salt and red pepper flakes. Cook on a low flame for 10 minutes.
Mix the ricotta cheese with the beaten egg. Add the vegetable mixture to the ricotta cheese mixture.
Now it’s lasagna assembly time!
Spread ½ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread half of the ricotta cheese mixture evenly over the noodles. Top with ¾ cup tomato sauce, then sprinkle 1 cup shredded cheese on top.
Top with 3 more noodles, followed by the remaining ricotta cheese mixture (we’re skipping the tomato sauce in this layer.) Sprinkle 1 cup shredded cheese on top.
Top with 3 more noodles, then spread ¾ cup tomato sauce over the top (you may have a little sauce leftover) to evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese.
Wrap a sheet of parchment paper or foil around the top of the lasagna (don’t let it come into contact with the cheese).
Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 10 to 12 more minutes, until the top is turning spotty brown.
Remove from oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Sprinkle additional basil over the top, then slice and serve. |
This recipe for Vegetable Lasagna is from