Vegetable Lasagna Recipe

Pile the flour on a clean work surface and make a well in the center for the egg. Mix the flour a bit at a time with the egg and add the water a little bit at a time. Add the salt and knead by hand for a couple minutes to form a smooth dough. Wrap tightly with plastic wrap.

Using a pasta machine or rolling pin, tear off a small piece of the dough. Dust with flour and insert into the machine at the largest setting. Fold in half and repeat. Adjust to a higher setting so that the dough sheet gets even thinner. Run through, fold, and run through again. Repeat with the remaining dough.

Preheat the oven to 425°F.

Pour a bit of marinara in the bottom of a casserole dish to prevent the noodles from sticking. Add a layer of fresh noodles and spread about 1/4 cup marinara on top. Add a layer of zucchini, fresh herbs, and sprinkle with a large pinch of salt and red pepper flakes.

Continue to layer with the ricotta, noodles, sauce, and vegetables.

For the final layer, top with noodles and drizzle with olive oil. Break the mozzarella into small pieces and spread over the top. Cover loosely with foil and roast for 30 minutes, covered. Remove the foil and continue to cook for 15 minutes.

Equipment Needed

Spice Level:

Dietary