Veggie Lasagna

Total Time:
1 hr 45 min
Prep:
30 min
Inactive:
5 min
Cook:
1 hr 10 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons unsalted butter
  • 8 ounces zucchini (about 1 medium), sliced into 1/2-inch rounds
  • 8 ounces yellow squash (about 1 medium), sliced into 1/2-inch rounds
  • 1 cup sliced baby bella mushrooms
  • 1 cup spinach
  • Salt and freshly ground black pepper
  • Cooking spray, for spraying the baking dish
  • 9 lasagna noodles (7 inches by 3 inches), cooked according to the package instructions
  • One 15-ounce container whole-milk ricotta cheese
  • Cherry Tomato Sauce, recipe follows
  • 1 cup fresh basil leaves
  • 1 cup shredded mozzarella
  • Cherry Tomato Sauce:
  • 2 pounds cherry tomatoes
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon olive oil
  • 10 garlic cloves, unpeeled
  • 1 white onion, roughly chopped
  • Salt and freshly ground black pepper
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • Melt the butter in a large saute pan on medium heat. Add the zucchini and yellow squash and cook until slightly tender, about 4 minutes. Add the mushrooms and cook for about 3 minutes. Add the spinach and turn off the heat. Toss to combine, letting the spinach wilt. Season with salt and pepper.

  • Spray a 9-by-13-by-2-inch baking dish with cooking spray. Place 3 lasagna noodles on the bottom of the baking dish, forming 1 layer (the noodles may overlap). Layer one-third of the veggie mixture, one-third of the ricotta cheese and one-third of the Cherry Tomato Sauce in the dish, spreading each layer evenly. Top with 1/2 cup of the basil. Repeat a second time with the noodles, veggie mixture, ricotta and tomato sauce; top with the remaining 1/2 cup basil. Repeat a third time, but finish the top layer with the mozzarella.

  • Cover with aluminum foil and bake for 35 minutes. Remove the aluminum foil, turn the oven to broil and broil on high until the cheese is crisp and golden, about 5 minutes.

Cherry Tomato Sauce:
  • Preheat the oven to 350 degrees F.

  • Combine the tomatoes, oregano, thyme, parsley, olive oil, garlic and onions on a large baking sheet. Season with salt and pepper and toss, making sure everything is evenly coated. Bake until the tomatoes are golden and the onions are caramelized, about 20 minutes.

  • Carefully peel the garlic, making sure not to burn your fingers. Transfer the ingredients to a blender and process until smooth. Check for seasoning and add more salt and pepper if desired. Reserve for later use.


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    This recipe is featured in:

    The Kitchen