Perfect Vegetable Lasagna
8 to 12
| prepPreheat oven to 400°F / 200°C | ||||||
| prepCoat a 9×13 inch baking dish (at least 2.5 inches deep) lightly with oil or nonstick spray | ||||||
| 2 tablespoons olive oil | Sauté onion & fennel in oil, 8–10 min | Add mushrooms, cook 5 min | Add spinach & season, cook 1 min; set aside | Layer noodles, ricotta, vegetables, cheese & sauce five times | Bake covered 400°F / 200°C, 30 min; uncover, bake 20 min | Rest 45 min, then serve in squares |
| 1 large yellow onion, diced small | ||||||
| 2 cups diced fennel (from 1 medium bulb) | ||||||
| 2 cups diced mushrooms (from 8 ounces sliced) | ||||||
| 140 g baby spinach, roughly chopped | ||||||
| Kosher salt and freshly ground black pepper | ||||||
| 2 tablespoons olive oil (remaining) | Cook garlic, pepper flakes & oregano in oil, 30 sec–1 min | Cook tomato paste 3–4 min | Add water, tomatoes & basil; simmer 4–5 min | |||
| 3 garlic cloves, finely chopped | ||||||
| Red pepper flakes, to taste | ||||||
| 1 teaspoon dried oregano | ||||||
| 1 6-ounce / 170 g can tomato paste | ||||||
| 300 ml water | ||||||
| 1 (28-ounce / 800 g) can crushed tomatoes | ||||||
| Handful chopped fresh basil (optional) | ||||||
| 450 g dried lasagna noodles (not no-boil type) | Soak noodles in hot tap water 10 min | |||||
| 450 g whole milk ricotta | Mix ricotta with cream & season | |||||
| 60 ml heavy cream (optional) | ||||||
| 450 g coarsely shredded low-moisture mozzarella | Mix mozzarella & parmesan | |||||
| 100 g finely grated parmesan | ||||||
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