Seven Layer Lasagna

Total Time:
2 hr 20 min
Prep:
20 min
Inactive:
20 min
Cook:
1 hr 40 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 3 large zucchini
  • 2 tablespoons olive oil
  • Kosher salt
  • 5 large portobello caps
  • 1 cup grated Parmesan
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 2 pounds ricotta cheese
  • 2 eggs, lightly beaten
  • 1/2 bunch fresh basil, cut into chiffonade
  • 6 cups marinara sauce
  • 4 cups baby spinach
  • 1 1/2 pounds fresh mozzarella, sliced into 1/4-inch-thick rounds
  • 1 box uncooked lasagna noodles
Directions
  • Preheat the oven to 450 degrees F.

  • Cut each of the zucchini in half crosswise and then slice lengthwise into 1/4-inch strips. Toss with 1 tablespoon of the oil and a pinch of salt, and spread on a baking sheet. Cut the portabellas into 1/4-inch strips, and then toss in the remaining 1 tablespoon oil and a pinch of salt and place on a separate baking sheet. Roast for 7 to 8 minutes, then flip and roast until tender and starting to brown, 4 to 5 minutes. The portabellas may take a few minutes longer than the zucchini. Cool the vegetables. Reduce the oven temperature to 350 degrees F.

  • While the vegetables roast, mix 1/2 cup of the Parmesan, the pepper, nutmeg, ricotta, eggs, basil and 1 teaspoon salt in a large bowl until well combined.

  • Spread 1 1/2 cups of the marinara in the bottom of a baking dish and top with an even layer of uncooked lasagna noodles (about 5). Top the noodles with 1 1/2 cups of the ricotta mixture, spreading as evenly as possible. Evenly distribute half of the roasted veggies over the ricotta and top with 2 cups of the spinach. Add another 1 1/2 cups of marinara and another layer of noodles. Repeat with another 1 1/2 cups ricotta, the other half of the roasted vegetables, half of the mozzarella slices, the remaining 2 cups spinach, 1 1/2 cups of marinara, and then another layer of noodles. For the final layer, spread the remaining 1 1/2 cups ricotta, another layer of noodles, 1 1/2 cups of marinara, the remaining mozzarella slices, and then top with the remaining 1/2 cup of Parmesan.

  • Bake for 1 hour covered with foil. Then remove the foil and bake until bubbly and beginning to brown, 20 to 25 minutes. Rest the lasagna 15 to 20 minutes before serving.


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    This recipe is featured in:

    American Diner Revival