Everyone needs a good lasagna recipe in their repertoire. Growing up, my mom tried hard to make a good lasagna, but no matter what she did, it would always turn out soggy. I was always envious of my friends whose moms knew how to make soggy-free lasagna. Well, I finally perfected a recipe, and can now enjoy soggy-free lasagna whenever I want!
Roasted Vegetable and Spinach Lasagna
- 1 (375g, 13oz) package of uncooked oven ready lasagna noodles
- 2 cups of parmesan, mozzarella, and provolone cheese mix
- 2 red peppers, seeded and cut into thick slices (4-6 slices each pepper)
- 16 oz mushrooms
- 475g light ricotta cheese
- 1 medium onion, finely chopped
- 5-6 cloves of garlic, finely chopped
- 1 (156 mL, 5.5 fl oz) can of tomato paste
- 2 300g packages of frozen chopped spinach, thawed with water rung out
- 2 eggs
- 2 zucchinis
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 1 tsp dried thyme
- 1 1/2 tsp paprika
- 1 (739mL) jar of roasted red pepper and garlic tomato sauce
- Extra virgin olive oil
- salt and pepper
1. In a small bowl, cut the zucchini in 1/2 inch slices, and lightly coat with olive oil, salt, and pepper.
2. Place the zucchini and red pepper slices on a baking tray and broil low for 25 minutes. Half way through, turn the zucchini and red peppers so that they are evenly cooked on both sides. Let it cool, peel the skin off of the red peppers, and roughly chop the zucchini and red peppers.
3. In a pan, saute the onions and garlic with some olive oil until the onions are translucent. Add the mushrooms, basil, oregano, and thyme and continue to saute until the mushrooms are cooked. Add the tomato sauce, tomato paste, paprika, zucchini, and red peppers and saute for another 10 minutes. Add some water if the mixture is too thick.
4. Pre-heat the oven to 350F/175C. In a bowl, mix the ricotta, eggs, spinach, and a large handful of the cheese mixture. Layer the lasagna: coat the bottom of a 9x13 inch baking dish with the sauce mixture, place the lasagna noodles on top of the sauce until the dish is covered, spread a thin layer of the spinach mixture over top of the noodles, sprinkle the cheese mixture over top, and cover with a layer of the lasagna noodles. Add a layer of the tomato sauce mixture, sprinkle the cheese mixture over top, and cover with a layer of the lasagna noodles. Repeat until the baking dish is full and your ingredients used up. The last layer should be the tomato sauce with some cheese sprinkled over top.
5. Cover with aluminum foil. Bake for 50 minutes. Remove foil and broil high (2-5 minutes) until the cheese on top becomes a golden brown. Let it sit for 8-10 minutes before serving.