Perfect Vegetable Lasagna | Smitten Kitchen with Deb Perelman

Chop vegetables: zucchini, bell pepper, portabella mushrooms, and onion, aiming for four cups total.

Heat a pan to medium-high and add two tablespoons of olive oil.

Add chopped onion to the pan and season.

Add the rest of the chopped vegetables and cook for 5-8 minutes until softened and slightly browned.

Add spinach for the last minute of cooking, allowing it to wilt down.

Set cooked vegetables aside to cool.

In the same pan, add two tablespoons of olive oil for the sauce.

Add three cloves of pressed garlic and cook for one minute.

Add a couple pinches of pepper flakes and about a teaspoon of dried oregano.

Add one can of tomato paste and cook until it darkens slightly.

Add two cans of water (about 1 cup and 1/4) to the pan to loosen the sauce.

Add two cans of chopped tomatoes and cook together for 4-5 minutes, seasoning well with salt.

Soak lasagna noodles in hot water for 10 minutes instead of boiling them.

Mix ricotta cheese with a few tablespoons of heavy cream (optional) to soften it.

Combine grated Parmesan and mozzarella cheese in a bowl.

Equipment Needed

Spice Level:

Dietary