Perfect Vegetable Lasagna
Total Time
2 hours
Rating
0 out of 5 stars
(0)
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
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.