Easy Vegetable Lasagna

HOMEPLATE RECIPES

STEPHANIE L. SHAW

Leigh & Ollie

“This recipe is a favorite of my oldest son. Depending on the season, I switch up the vegetables, but the base remains the same. For variety, we have also eliminated the noodles and substituted the cheese with vegan cheese. Enjoy.” – Stephanie L. Shaw

Easy Vegetable Lasagna

By STEPHANIE L. SHAW | Metro Monthly Contributing Writer

• Editor’s note: For more of Stephanie’s recipes follow her on Instagram @LeighAndOllie. Recipe by Stephanie L. Shaw, Leigh & Ollie.

INGREDIENTS

6 small yellow squash

6 small zucchini squash

1 large red bell pepper

1 package of lasagna noodles

2 jars marinara (Feel free to make your own, but the recipe is titled “easy.” I use Aldi’s Organic Marinara.)

1 tablespoon grapeseed oil (+ 1 additional tablespoon for the noodles)

2 teaspoons oregano

1 teaspoon pink sea salt (+ 1 additional teaspoon for the noodles)

8 ounces shredded mozzarella cheese

8 ounces shredded Parmesan cheese

8 ounces block mozzarella, cut into cubes

15 ounces ricotta cheese (I use skim)

1 tablespoon sweet basil (+ 1 additional tablespoon for marinara)

¼ + ¼ teaspoon crushed red pepper (optional)

Olive oil spray. Aluminum foil

PREPARATION

Heat oven to 450. Boil water for the noodles. Wash and thinly slice vegetables lengthwise.

Massage vegetables with 1 teaspoon of sea salt, 1 tablespoon of grapeseed oil and 2 teaspoons oregano

Place vegetables in thin layers on a cookie sheet or stoneware and roast at 450 for 14-17 minutes. The thickness of your vegetables will determine roasting time. You will need to watch carefully as not to burn the vegetables. Don’t skip the roasting step, this makes a ton of difference in the flavor profile.

While the vegetables are cooking

■ Cook noodles according to the directions on the package. This is where you will use that extra salt and oil.

While the noodles are cooking

■ Warm marinara. (Add 1 tablespoon sweet basil and ¼ teaspoon crushed red pepper to the Aldi’s marinara.)

■ About this time you should be able to remove the vegetables from the oven and the pasta should be just about ready.

■ When the pasta is ready, drain and set aside. Start making an assembly line.

■ When the vegetables are ready, add them, in a separate bowl, or still on your cookie sheet, to the assembly line.

■ After you remove the vegetables from the oven turn the oven temperature to 350.

■ Make the ricotta. To your bowl add the ricotta and mix 1 teaspoon of sea salt, ¼ teaspoon crushed red pepper, and 1 tablespoon of sweet basil.

■ Place the bowl of ricotta and all the other cheeses on the assembly line.

■ It’s now time to assemble. Remember you will portion out each item. There are about four layers, so when you add the ricotta (noodles, vegetables), you are adding about a quarter at a time.

■ Spray baking pan with the olive oil spray

■ Add marinara, top with noodles, ricotta, vegetables, cheese and repeat until the lasagna is built.

■ Lightly spray the part of the foil that will touch the lasagna with olive oil spray.

■ Top the lasagna with foil

■ Bake at 350 degrees for 35-40 minutes.

Easy Vegetable Lasagna as prepared by Stephanie L. Shaw for Leigh & Ollie

Stephanie L. Shaw