(Lasagna or lasagne? I never know how to spell it.) In any case, vegetable lasagne is easy and delicious. Here’s a variation on the classic red sauce version of vegetarian lasagne, with some extra vegetables.
Yield: 8 servings
Time: 1 hour 15 minutes
- 9×13-inch baking dish
- 1 pound dry lasagne noodles*
- 2-3 c Italian tomato sauce
- 2 small or one large zucchini, grated
- 1 pound ricotta cheese
- 3 c fresh spinach, washed and stemmed, or 6 oz frozen spinach, thawed
- 1 pound mozzarella cheese, grated or thinly sliced
- ½ pound provolone, grated or thinly sliced (optional)
Bring the tomato sauce to a boil, stir in the zucchini, and cook for about 5 minutes.
Ladle a bit of sauce into the baking dish and spread it around so that the bottom of the dish is lightly coated.
Preheat oven to 350.
Place lasagne noodles in the pan to form a single layer. If necessary, break noodles to fill gaps.
Spread ⅓ of the ricotta cheese on the noodles and place them in the dish, then top with ⅓ of the spinach and ⅓ of the mozzarella. Generously cover with tomato sauce.
Repeat twice, using ⅓ of the ingredients for each layer, saving a bit of cheese to garnish the top.
Bake for about an hour, until sauce is bubbly and cheese is melted. Let cool slightly and serve.
* As long as you use plenty of sauce, you don’t actually need to cook the lasagne noodles ahead of time or buy special "no-boil" noodles. The noodles will soak up any spare liquid (such as from the mozzarella or thawed spinach) as well as a little of the sauce, so don’t use a very thick sauce.
See my other lasagna recipes.