pat's Recipe

Zesty Vegetable Lasagna

Category: Baked

Ingredients

2 1/2 cup(s) ricotta cheese
1 cup(s) Pecorino Romano cheese, grated
3 clove(s) garlic, finely chopped
1 tablespoon(s) dried oregano
1 tablespoon(s) dried basil
1 large egg
1 teaspoon(s) (each) salt, pepper, crushed red pepper
2 tablespoon(s) extra-virgin olive oil
1 pound(s) Cremini mushrooms, roughly chopped
1 large onion, peeled and sliced 1/4-inch thick
2 (each) red and yellow bell peppers, seeded and sliced into 1/4-inch-thick strips
12 ounce(s) fresh baby spinach
4 1/2 cup(s) marinara sauce
1 pound(s) no-boil lasagna noodles, such as Barilla
1 1/2 pound(s) fresh mozzarella cheese, sliced 1/4-inch thick

Directions

Make the fillings: Combine the ricotta and Pecorino Romano cheeses, garlic, herbs, and egg with 1/2 teaspoon each of salt and pepper and the crushed red pepper in a bowl and set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and cook until golden, about 3 minutes. Add the remaining tablespoon of oil, onions, and peppers and cook until slightly softened, about 4 more minutes. Add the spinach and remaining 1/2 teaspoon each of salt and pepper. Toss and cook until spinach is wilted and tender, about 2 minutes. Set aside.
Assemble the lasagna: Heat oven to 350 degrees F. Pour 1 1/2 cups sauce into a deep-dish lasagna pan. Layer 5 lasagna noodles over the sauce. Top with half of the cooked vegetables and a third of the mozzarella. Layer with 5 more noodles and spread half the ricotta mixture over the noodles. Top with 1 cup of sauce and add another layer of noodles. Add the remaining vegetables, another third of the mozzarella, and a layer of noodles. Spread on the remaining ricotta mixture, 1 cup of sauce, and the last layer of noodles. Add the remaining sauce and mozzarella. Cover with foil and bake until bubbly, about 1 hour, 20 minutes. Let the lasagna cool slightly before serving.
Serves 15.