This delightful version of a meatless lasagna features five types of vegetables and three-types of cheese.
1 (8-ounce) package dry lasagna noodles
4 carrots, cut into 1/4-inch slices
3 zucchini, cut into 1/4-inch slices
2 tablespoons olive or vegetable oil
1 medium-size onion, chopped
1/2 pound mushrooms, thinly sliced
1 teaspoon each dry basil, dry thyme, and dry oregano
1 (30-ounce) jar marinara sauce
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1 cup ricotta cheese
3 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
- In a large pan, bring 3 quarts salted water to boil over high heat. Add noodles and carrots; cook for 6 minutes. Add zucchini; continue to cook until noodles are barely tender to bite, about 4 more minutes. Drain, rinse with cold water, and drain again. Set noodles, carrots, and zucchini aside, keeping noodles and vegetables separate.
- In pan used to cook noodles, combine oil, onion, mushrooms, basil, thyme and oregano. Cook over high heat, stirring often, until onion is soft and liquid has evaporated, about 5 to 8 minutes. Remove from heat and stir in marinara sauce.
- In another small bowl, mix spinach and ricotta cheese.
- Spread a third of the sauce over bottom of a shallow 2 1/2 to 3-quart baking dish. Arrange half the noodles over sauce. Over noodles, evenly layer half each of the carrots, zucchini, spinach mixture and mozzarella cheese. Repeat layers, ending with sauce.
- Sprinkle with Parmesan cheese. (At this point, you may cover and refrigerate until next day, if desired.)
- Place baking dish on a rimmed baking sheet and bake, uncovered, in a 400°F (205°C) oven until lasagna is bubbly and heated through, about 25 minutes. If refrigerated, bake, uncovered, in a 350°F (175°C) oven until bubbly and heated through, about 50 minutes.
- Let lasagna stand for about 5 to 10 minutes before serving.
Makes 6 to 8 servings.