Vegetable Lasagna (Recipe)
Tip: Using no-cook noodles speeds up the process.
- 2 tablespoons good olive oil (do not use extra virgin)
- 2-3 cloves garlic, broken apart to release the flavor
- 1½ cup each thinly sliced mushrooms, diced zucchini and yellow squash
- 16-ounce container ricotta cheese
- 16-ounce package frozen, chopped spinach, thawed and well drained
- 2 eggs
- 2 quarts homemade or jarred marinara sauce--more if you are using no-cook noodles
- One package cooked lasagna noodles or no-cook noodles
- 3 cups shredded part-skim mozzarella cheese
- ½ cup grated Pecorino Romano cheese
- Heat the oven to 350 degrees. Heat a sauté pan until hot. Add oil to the sauté pan. Add the garlic and vegetables. Cook on medium-high heat until soft and the vegetables have released their water, about five to 10 minutes. Don’t let them burn. In a bowl, mix together the ricotta, spinach, eggs and sautéed vegetables.
- Spread ½ cup to ¾ cup of marinara sauce in a 9-by-13 baking pan. Add a layer of noodles. Top with a layer of ricotta-vegetables. Next add a layer of mozzarella and then the Romano cheese. Repeat, starting with the sauce. (You will need more sauce if you are using no-bake noodles.) Repeat the layers, ending with sauce.
- Bake for 45-50 minutes. Remove. BellaVista’s chef, Candace Roseo, recommends letting the lasagna rest until it’s completely cool to “marry” the flavors and let it get firm. Reheat when you’re ready to serve. Serves 8.