Perfect Vegetable Lasagna
Total Time
2 hours
Rating
0 out of 5 stars
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Ingredients
8-12 servings
- 4 tablespoons olive oil, divided
- 1 large yellow onion, diced small
- 4 cups small-diced (about 1/2-inch pieces) vegetables (see Note)
- 5 ounces baby spinach or another green you like, roughly chopped
- Kosher salt and freshly ground black pepper
- 3 garlic cloves, finely chopped
- Red pepper flakes
- 1 teaspoon dried oregano
- 1 6-ounce can tomato paste
- 1 28-ounce can crushed tomatoes
- Handful chopped fresh basil (optional)
- 1 pound dried lasagna noodles (not no-boil type)
- 1 pound (2 cups) whole milk ricotta
- 1/4 cup heavy cream (optional)
- 1 pound coarsely shredded low-moisture mozzarella
- 1 cup (4 ounces) finely grated parmesan
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Preparation
Step 1
Make your vegetable mixture: In a large frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add onions and fennel, cooking until lightly browned. Add mushrooms, cook until softened and liquid is mostly reduced, then add spinach in the last minute. Season each addition with salt and pepper. Transfer to a bowl.
Step 2
Make the sauce: Heat remaining olive oil in the same pan. Add garlic, red pepper flakes, and oregano. Cook until garlic is golden. Add tomato paste, cook for 3-4 minutes. Add water (1 1/4 cups) and stir. Add crushed tomatoes, salt, and basil. Simmer for 4-5 minutes, adjusting seasoning as needed. You should have 4 cups of sauce.
Step 3
Assemble lasagna: Preheat oven to 400°F. Soak lasagna noodles in hot tap water for 10 minutes. Mix mozzarella and parmesan. Mix ricotta with heavy cream if desired, season with salt and black pepper. Coat a 9×13 baking dish with oil. Pour 1/3 cup of sauce on the bottom. Layer noodles, ricotta, vegetables, mozzarella-parmesan, and sauce. Repeat three more times, finishing with sauce and cheese on top.
Step 4
Bake lasagna: Place a foil-lined tray under the baking dish to catch drips. Cover lasagna with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes until golden and bubbly. Let sit for 45 minutes before serving.
Step 5
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Chef's notes
Use vegetables you love; options include mushrooms, fennel, peppers, zucchini, eggplant, or broccoli.
For a cheesier lasagna, increase mozzarella to 1 1/2 pounds.
Frozen lasagna is perfect for future meals, so consider making two batches.
If you dislike the texture of baked ricotta, consider mixing with heavy cream to keep it creamy.
