This is a versatile recipe that can include various roasted vegetables.

Equipment

  • 9x11" glass baking dish

Preheat Oven

Preheat over to 350°F.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby spinach
  • 3 cups simple tomato sauce
  • 227 grams (8 ounces) ricotta cheese
  • 1 egg
  • Pinch of cinnamon
  • 9 to 11 lasagna noodles
  • 113 grams (4 ounces / 1 cup) freshly grated Parmesan; more as needed.

Optionals

  • 2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices
  • 1.5 lbs mushrooms
  • 2 to 3 Bell peppers

Preparation

Roast Vegetables

Roast vegetables in the oven as need. Mushrooms are better sauteed with some water.

Sautee Spinach

  • In a large pot, add spinach leave and a bit of water.
  • Cook over medium-high heat until leaves are wilted.
  • Using a clean kitchen towel or cheesecloth, press/squeeze as much water out of the spinach as possible.
  • Set aside to cool.
  • Chop when ready to use.

Lasagna Noodles

Cook noodle sheets per directions. 9 are required for the dish; the extras are in case of rips or breaks.

Ricotta Cheese

In a small bowl, combine:

  • Ricotta cheese
  • Egg
  • Cinnamon
  • Salt/Pepper to taste

Build

Using a lightly oiled 9x13" baking dish, spread a spoonful of sauce over the bottom of the dish, then layer two-times:

  • Noodles (three per layer)
  • Ricotta mixture
  • Vegetables (spinach, mushrooms, peppers, zucchini, etc)
  • Sauce
  • Parmesan cheese

Finish with a top layer of noodles topped with more sauce and parmesan cheese.

Bake

  • Oil a sheet of foil with cooking spray to avoid sticking.
  • Tightly cover the baking dish with foil.
  • Bake for 40 minutes.
  • Uncover and bake another 10 minutes.

Rest

Remove from oven and let rest, uncovered, for 5 to 10 minutes and serve.