Try This Simply Perfect Lasagna

October 28, 2016 Carol No comments exist

I have read and tested dozens of lasagna recipes. Now I can stop looking! This recipe makes simply perfect lasagna!

  • No need to make a tomato sauce. It uses canned diced tomatoes. I use organic Muir Glen, and the flavor is superb.
  • No need to parboil noodles. You use “regular” noodles, and you don’t parboil them.
  • There are loads of veggies — onions, mushrooms, eggplant, zucchini, red bell pepper, and baby spinach —  for great flavor and good nutrition.
  • There’s lots of ricotta and mozzarella, and I like the idea of the melted mozzarella on the top.
  • It takes a bit of time to make, but it is very easy.
  • It is so very delicious!

Even meat-eaters love this vegetarian lasagna!

simply perfect lasagna

Simply Perfect Lasagna

October 28, 2016

simply perfect lasagna


Preheat oven to 400°F. Set aside a 9"x13" baking dish.

Warm a tablespoon of olive oil in a large skillet over medium heat. Add the onions and cook until the onions are sweated and are just starting to turn translucent, about 5 minutes. Add the mushrooms and cook until the mushrooms have released their liquid and most of that liquid has evaporated, 5 to 8 minutes more. Add the eggplant, zucchini and bell pepper, and cook until all are softened, another 3 to 5 minutes.

Clear a little space in the middle of the pan. Add another teaspoon of olive oil, the garlic, salt, and spices. Stir the garlic until it is fragrant and just starting to turn golden, about 30 seconds, then stir it into the vegetables. Scatter the spinach over the vegetables and stir until it is wilted, 3 to 5 minutes. Remove the skillet of vegetables from the heat.

Spread a few spoonfuls of the tomato sauce in the bottom of a 9"x13" baking dish. Lay 5 of the lasagna noodles over top, to create a single layer. Spread 1 cup of the ricotta over the noodles, then half of the vegetables, 1 cup of the tomato sauce, and 1 cup of the mozzarella. Arrange another 5 noodles over the top, followed 1 cup of ricotta, the remaining vegetables, 1 cup of the tomato sauce, and 1 cup of the mozzarella. Top this with a final layer of 5 noodles and the remaining sauce. Dot the top with the remaining ½ cup of ricotta. (Reserve the remaining mozzarella for the end of cooking.)

Cover the dish tightly with foil and bake for 1 hour. Check to make sure the noodles are done by poking the lasagna with a knife; the knife should slide easily through all the layers. If it doesn't, cover and cook for another 15 minutes. When the noodles are done, sprinkle the remaining cup of mozzarella over the top of the casserole and bake, uncovered, until the mozzarella has melted, another 10 to 15 minutes.

Remove the lasagna from the oven and let it cool on a wire rack for at least 15 minutes before serving.

Leftovers will keep for 1 week in the refrigerator or up to 3 months in the freezer.

Adapted from a "Cheesy Vegetable Lasagna," published on The Kitchn.


1 onion, diced

1 (8-ounce) package baby bella mushrooms, sliced

1 small (12-ounce) eggplant, sliced and diced into small cubes

1 small zucchini, sliced and diced into small cubes

1 red bell pepper, diced

3 cloves garlic, minced

1 teaspoon salt

½ teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon dried basil

6-ounce package baby spinach

one 28-ounce can crushed tomatoes (I like Muir Glen brand)

15 dry lasagna noodles (regular noodles, not no-boil)

2½ cups part-skim ricotta cheese (I like Galbani brand)

3 cups shredded mozzarella cheese


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