Baked vegetable lasagna perfect as is (or with additions)
A version of this recipe made it into a cookbook called “The Healing Kitchen” and is prefect served hot or cold. It’s the perfect base recipe to include ground meat, even chopped seafood or more veggies.
This recipe requires 15 minutes of prep time, but once the lasagna is in the oven, it can basically be left alone. I like to prepare this dish any night of the week and especially love it the following day as a leftover — the sauce marinates the pasta, making it even more delicious.
If you want to prepare this dish in advance, simply assemble the lasagna and cover it in an airtight container and place it in the freezer. Though I generally recommend cooking and eating any dish within a few days of preparation, this dish really is perfect for freezing, to be pulled out on a raining day…or night! From a frozen state, bake an extra 20 minutes until piping hot. Serve with a generous glass of red wine and enjoy. Baked Vegetable Lasagna
Makes six hearty servings 1/2 pound lasagna noodles 1 1/2 cups ricotta cheese 1 tablespoon finely chopped pimentos 2 cups fresh spinach, wilted in the microwave for 30 seconds (or wilted on the stove) 1 teaspoon salt 1 whole zucchini, ends removed and grated with a cheese plane 1 whole squash, ends removed and grated with a cheese plane 3 Brussels sprouts, finely chopped 1 tablespoon melted butter 32 ounces marinara sauce, (store-bought or use the recipe below) 8 ounces finely grated mozzarella cheese (maybe more if you like cheese) Place the oven rack on the middle shelf of the oven and heat the oven to 350 F for at least 20 minutes.
Fill a large pasta pot with cold water (about 3/4 of the way full) and place the pot over high heat. When the water comes to a boil, add the lasagna noodles, pushing them under the water as it softens. Stir the pasta to ensure it does not stick, and follow the packaging instructions for cooking time. The instructions should suggest about 10 minutes boiling time. When the pasta is finished cooking, drain it well and set aside.
Meanwhile, combine the ricotta, pimentos, spinach and salt in a medium bowl. Stir until well blended and a paste is formed.
Assemble the lasagna in a 9-inch casserole dish in the following order: sauce, pasta, shredded veggies drizzled with butter, mozzarella and ricotta mixture. The top layer (whatever it is) should be covered with sauce and more of the mozzarella cheese, so reserve a little sauce for this. (I was able to get three layers of pasta with no overlapping.)
Bake the lasagna for 45 minutes. Halfway through the cooking process, cover the lasagna with foil to avoid any burning. Remove the lasagna from the oven and let it sit for 10 minutes before serving.
Cooking at Home is a weekly column where Rebecca dishes on what she’s been making.