Vegetable Lasagne

Name: Vegetable Lasagne
Total time: PT-496087H13M56S
Ingredients: Salt; 1 recipe any fresh pasta, rolled into sheets, or 16 dried lasagne noodles; 2 tablespoons butter, softened, or olive oil; 2 recipes Fast Tomato Sauce, Mario Batali’s Vegetable Ragù, or Tomato-Mushroom Sauce; 3 cups cooked spinach, squeezed dry and chopped, or any other chopped cooked vegetable; 3 cups ricotta, plus more as needed (substitute shredded mozzarella for half of the ricotta, if you must); 2 cups grated Parmesan cheese, plus more as needed; Pepper

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Makes 6 to 8 servings 1x

Time 1 hour, with prepared pasta and sauce

Units Scale

Ingredients

Salt
1 recipe any fresh pasta, rolled into sheets, or 16 dried lasagne noodles
2 tablespoons butter, softened, or olive oil
2 recipes Fast Tomato Sauce, Mario Batali’s Vegetable Ragù, or Tomato-Mushroom Sauce
3 cups cooked spinach, squeezed dry and chopped, or any other chopped cooked vegetable
3 cups ricotta, plus more as needed (substitute shredded mozzarella for half of the ricotta, if you must)
2 cups grated Parmesan cheese, plus more as needed
Pepper

Instructions

Bring a large pot of water to a boil and salt it. Cut the fresh pasta sheets into long, wide noodles approximately 3 × 13 inches or a size that will fit in your baking dish. Cook the noodles (8 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagne bakes); fresh pasta will take only a minute or less. Drain, then lay the noodles flat on a towel, not touching so they don’t stick together.
Heat the oven to 400°F. Grease a deep baking dish (9 × 13-inch or similar) with the butter or oil. Add a large dollop of tomato sauce and spread it around. Put a layer of 4 noodles in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, one-fourth of the ricotta (use your fingers to “crumble” it evenly over top), and one-fourth of the Parmesan. Sprinkle some salt and pepper between the layers of tomato sauce and spinach if you’d like.
Repeat the layers twice. Top with the remaining noodles, tomato sauce, ricotta, and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (You can prepare the lasagne up to this point, wrap it tightly and refrigerate for up to a day or freeze. Bring to room temperature before proceeding.)
Bake until the lasagne is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest for a few minutes before serving. Or cool completely, cover well, and refrigerate for up to 3 days or freeze for up to a month.

— Recipe from How to Cook Everything Vegetarian

Recipe variations

WHITE LASAGNE Decadent: Omit the ricotta and substitute 1 recipe Béchamel Sauce for the tomato sauce. If you like, replace the spinach with 2 cups diced cooked butternut squash tossed with 1 tablespoon minced fresh sage and a pinch of nutmeg.

PESTO LASAGNE Alternate layers of pesto and tomato sauce or use all pesto: Substitute Pesto for all or half of the tomato sauce.

TOFU LASAGNE Use Eggless Pasta Dough or dried lasagne noodles; substitute puréed silken or soft tofu for the ricotta and bread crumbs for the Parmesan. Add basil leaves between the layers if you’d like. Be sure the tomato sauce and spinach are well seasoned. Proceed with the recipe, finishing with a layer of bread crumbs and drizzle with olive oil.