Recipe Index

Ingredients

• 4 tablespoons olive oil, divided
• 1 large yellow onion, diced small
• 4 cups small-diced (about 1/2-inch pieces) vegetables
• 5 ounces baby spinach or another green you like, roughly chopped
• Kosher salt and freshly ground black pepper
• 3 garlic cloves, finely chopped
• Red pepper flakes
• 1 teaspoon dried oregano
• 1 6-ounce can tomato paste
• 1 (28-ounce) can crushed tomatoes
• Handful chopped fresh basil (optional)
• Assembly: 1 pound dried lasagna noodles (not no-boil type)
• 1 pound (2 cups) whole milk ricotta
• 1/4 cup heavy cream (optional)
• 1 pound coarsely shredded low-moisture mozzarella
• 1 cup (4 ounces) finely grated parmesan

Method

1. Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat and cook the onion and diced vegetables 8 to 10 minutes, until lightly browned at the edges. Add the spinach for the last minute to soften. Season and set aside.
2. Heat the remaining oil in the same pan, add the garlic, red pepper flakes and oregano and cook 30 seconds to 1 minute.
3. Add the tomato paste and cook 3 to 4 minutes. Add 1 1/4 cups of water, stir smooth, then add the crushed tomatoes, 1 teaspoon salt and the basil. Simmer 4 to 5 minutes.
4. Heat the oven to 400°F. Soak the lasagna noodles in the hottest tap water for 10 minutes.
5. Mix the ricotta with the cream, if using, and season. Mix the mozzarella and Parmesan together.
6. Spread 1/3 cup of sauce over the base of a deep 9x13-inch baking dish. Layer noodles, a quarter of the ricotta, a quarter of the vegetables, a fifth of the mozzarella mixture and a scant cup of sauce. Repeat three times.
7. Finish with a final layer of noodles, the remaining sauce and the remaining cheese mixture.
8. Cover tightly with oiled foil and bake for 30 minutes. Remove the foil and bake 20 minutes more, until golden and bubbling.
9. Rest for at least 15 minutes before cutting into squares.

Total: 2h 0m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data