| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons unsalted butter
- 8 ounces zucchini (about 1 medium), sliced into 1/2-inch rounds
- 8 ounces yellow squash (about 1 medium), sliced into 1/2-inch rounds
- 1 cup sliced baby bella mushrooms
- 1 cup spinach
- Salt and freshly ground black pepper
- Cooking spray, for spraying the baking dish
- 9 lasagna noodles (7 inches by 3 inches), cooked according to the package instructions
- One 15-ounce container whole-milk ricotta cheese
- Cherry Tomato Sauce, recipe follows
- 1 cup fresh basil leaves
- 1 cup shredded mozzarella
- 2 pounds cherry tomatoes
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon olive oil
- 10 garlic cloves, unpeeled
- 1 white onion, roughly chopped
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Melt the butter in a large saute pan on medium heat. Add the zucchini and yellow squash and cook until slightly tender, about 4 minutes. Add the mushrooms and cook for about 3 minutes. Add the spinach and turn off the heat. Toss to combine, letting the spinach wilt. Season with salt and pepper.
- Spray a 9-by-13-by-2-inch baking dish with cooking spray. Place 3 lasagna noodles on the bottom of the baking dish, forming 1 layer (the noodles may overlap). Layer one-third of the veggie mixture, one-third of the ricotta cheese and one-third of the Cherry Tomato Sauce in the dish, spreading each layer evenly. Top with 1/2 cup of the basil. Repeat a second time with the noodles, veggie mixture, ricotta and tomato sauce; top with the remaining 1/2 cup basil. Repeat a third time, but finish the top layer with the mozzarella.
- Cover with aluminum foil and bake for 35 minutes. Remove the aluminum foil, turn the oven to broil and broil on high until the cheese is crisp and golden, about 5 minutes.
- Preheat the oven to 350 degrees F.
- Combine the tomatoes, oregano, thyme, parsley, olive oil, garlic and onions on a large baking sheet. Season with salt and pepper and toss, making sure everything is evenly coated. Bake until the tomatoes are golden and the onions are caramelized, about 20 minutes.
- Carefully peel the garlic, making sure not to burn your fingers. Transfer the ingredients to a blender and process until smooth. Check for seasoning and add more salt and pepper if desired. Reserve for later use.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 333 |
| Total Fat | 19 g |
| Saturated Fat | 9 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 46 mg |
| Sodium | 691 mg |
Reviews
I love this recipe! The roasted cherry tomatoes make a wonderful sauce. I was a little short on cherry tomatoes, so I mixed in some quartered Roma tomatoes. I also used almost a full box of lasagna noodles because the noodles I bought were not as large as those called for in the recipe. instead of cooking the noodles, I soaked them in water for a couple of hours before I started making the lasagna. I also added sautéed spinach and a sautéed, sliced red onion, and I roasted the sliced zucchini before putting them in the casserole.
my family and ulne vren and aunt fran like it the vlagge laszgna and i like it and my dad lkie it and mom
Made this for Thanksgiving 2020 and it was a big hit!
THIS WAS A WONDERFUL SURPRISE. We have made it a few times now and love it .
YUM !
YUM !
Love the flavor is the sauce. Using in season cherry tomatoes is the key. I made this before and quickly realized that the layers were a bit sparse The second time making it. I used 3 of each squash and 16 ounces of mushrooms with 2 cups of spinach. Also I cut the squash 1/8 in which I found perfect. This will give each layer a heartier filling. The nasa leaves gives this a nice fresh flavor as well. Bought everything at the local farm so was a true farm to table experience.
Delicious! Cooked veggies a little longer to get the water out, added onion too.
The recipe was very delicious, next time I’ll increase the veggies by a quarter cup more…
Really great taste and not too difficult to make. Next time, I will chop the veggies and basil. No one preferred them cut so large.
Love this recipe, would it work to freeze it?…..Thinking of the fresh basil and how that would affect it.
I made this last night for dinner, it was wonderful. I did add a bit more cheese than the recipe called for. I wasn’t sure what my husband and son would think of the meatless lasagna, but both really enjoyed it.