Vegetable Lasagna with Marinara Sauce

A vegetarian lasagna built with sautéed zucchini, wilted spinach, ricotta, marinara, and mozzarella between pasta sheets. The vegetables are cooked briefly first so the bake slices cleanly and the interior stays cohesive rather than watery.

By Julienne

Cook time: 45 minutes

Servings: 4

Ingredients

• 3000 ml water for boiling the noodles
• 4 g fine salt divided
• 20 ml olive oil divided
• 9 pieces lasagna noodles dry
• 120 g yellow onion finely diced
• 12 g garlic minced
• 450 g zucchini trimmed and diced into 1 cm pieces
• 2 g fine salt divided
• 1 g black pepper freshly ground, divided
• 1 g dried oregano divided
• 1 g red pepper flakes optional, divided
• 170 g spinach fresh, roughly chopped
• 425 g ricotta cheese whole-milk
• 2 g fine salt divided
• 1 g black pepper freshly ground, divided
• 1 g dried oregano divided
• 700 g marinara sauce plain
• 225 g mozzarella cheese shredded
• 35 g Parmesan cheese finely grated

Instructions

1. Heat the oven to 190°C. Bring 3000 ml water to a boil in a large pot and salt it with 4 g of the salt. Boil the lasagna noodles until just pliable, then drain and lay them flat. While the pasta cooks, heat 20 ml of the olive oil in a large skillet over medium heat. The oven is fully preheated and the noodles are cooked just shy of fully tender.
2. Add the onion to the skillet and cook for 4 minutes, stirring, until translucent. Add the garlic and zucchini, plus 2 g salt, 1 g black pepper, and 1 g oregano. Cook for 6 to 8 minutes, stirring, until the zucchini softens and any excess moisture mostly cooks off. Stir in the spinach and cook just until wilted. If using red pepper flakes, add them now. The vegetables are softened and the pan looks moist but not watery.
3. In a mixing bowl, combine the ricotta, 1 g salt, 1 g black pepper, and the remaining 1 g oregano. Spread 200 g marinara sauce across the bottom of the baking dish. Layer 3 noodles, half the ricotta mixture, half the vegetable mixture, and 200 g mozzarella. Repeat with 3 more noodles, the remaining ricotta mixture, the remaining vegetable mixture, and 200 g marinara. Top with the remaining 3 noodles, the remaining 300 g marinara, the remaining mozzarella, and the Parmesan. The dish is fully layered and the top cheese is evenly distributed.
4. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for 15 to 20 minutes more, until the sauce is bubbling around the edges and the top is browned in spots. Rest for 10 minutes before slicing. The lasagna slices cleanly and the center holds its layers when lifted.