Recipe by Stephanie L. Shaw, Leigh & Ollie
This recipe is a favorite of my oldest son. Depending on the season, I switch up the vegetables, but the base remains the same. For variety, we have also eliminated the noodles and substituted the cheese with vegan cheese. Enjoy.
For more of Stephanie’s recipes follow her on Instagram @LeighAndOllie
6 small yellow squash
6 small zucchini squash
1 large red bell pepper
1 package of lasagna noodles
2 jars marinara (Feel free to make your own, but the recipe is titled “easy.” I use Aldi’s Organic Marinara.)
1 tablespoon grape seed oil (+ 1 additional tablespoon for the noodles)
2 teaspoons oregano
1 teaspoon pink sea salt (+ 1 additional teaspoon for the noodles)
8 ounces shredded mozzarella cheese
8 ounces shredded Parmesan cheese
8 ounces block mozzarella, cut into cubes
15 ounces ricotta cheese (I use skim)
1 tablespoon sweet basil (+ 1 additional tablespoon for marinara)
¼ + ¼ teaspoon crushed red pepper (optional)
Olive oil spray
Aluminum foil
PREPARATION
- Heat oven to 450.
- Boil water for the noodles.
- Wash and thinly slice vegetables lengthwise.
- Massage vegetables with 1 teaspoon of sea salt, 1 tablespoon of grape seed oil and 2 teaspoons oregano
- Place vegetables in thin layers on a cookie sheet or stoneware and roast at 450 for 14-17 minutes. The thickness of your vegetables will determine roasting time. You will need to watch carefully as not to burn the vegetables. Don’t skip the roasting step, this makes a ton of difference in the flavor profile.
While the vegetables are cooking
- Cook noodles according to the directions on the package. This is where you will use that extra salt and oil.
While the noodles are cooking
- Warm marinara. (Add 1 tablespoon sweet basil and ¼ teaspoon crushed red pepper to the Aldi’s marinara.)
- About this time you should be able to remove the vegetables from the oven and the pasta should be just about ready.
- When the pasta is ready, drain and set aside. Start making an assembly line.
- When the vegetables are ready, add them, in a separate bowl, or still on your cookie sheet, to the assembly line.
- After you remove the vegetables from the oven turn the oven temperature to 350.
- Make the ricotta. To your bowl add the ricotta and mix 1 teaspoon of sea salt, ¼ teaspoon crushed red pepper, and 1 tablespoon of sweet basil.
- Place the bowl of ricotta and all the other cheeses on the assembly line.
- It’s now time to assemble. Remember you will portion out each item. There are about four layers, so when you add the ricotta (noodles, vegetables), you are adding about a quarter at a time.
- Spray baking pan with the olive oil spray.
- Add marinara, top with noodles, ricotta, vegetables, cheese and repeat until the lasagna is built.
- Lightly spray the part of the foil that will touch the lasagna with olive oil spray.
- Top the lasagna with foil.
Bake at 350 degrees for 35-40 minutes.
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