Vegetable lasagna

Ingredients

For 6 people

• 12 oz dry lasagna noodles
• 4 quarts water
• 1 tbsp + 1 tsp kosher salt, divided
• 2 tbsp olive oil
• 8 oz yellow onion, finely chopped
• 10 oz cremini mushrooms, sliced
• 8 oz zucchini, diced
• 5 oz carrot, finely diced
• 5 oz baby spinach
• 2 tsp minced garlic
• 3 cups marinara sauce
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 15 oz whole-milk ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 2 tbsp chopped fresh basil, divided

Method

1. Heat the oven and cook the noodlesSet the oven to 375 F. Bring 4 quarts water and 1 tbsp kosher salt to a boil in a large pot, then cook the 12 oz dry lasagna noodles just until flexible and about 1 minute shy of the package time. Drain them and lay them flat on a baking sheet so they do not stick together while you finish the filling.
2. Sauté the vegetables until dryHeat 2 tbsp olive oil in a large skillet over medium-high heat. Add the 8 oz onion and cook for 3 minutes, then add the 10 oz mushrooms, 8 oz zucchini, and 5 oz carrot. Cook for 8 to 10 minutes, stirring often, until the mushrooms give up their liquid and the pan looks mostly dry. Stir in 2 tsp minced garlic, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes, then cook 1 minute more.
3. Wilt the spinach and cool the fillingAdd the 5 oz baby spinach in handfuls and stir just until wilted, about 1 minute. Scrape the mixture into a bowl and let it cool for a few minutes so the ricotta layer stays thick instead of loosening when you assemble the lasagna.
4. Mix the ricotta layerIn a medium bowl, stir together the 15 oz whole-milk ricotta cheese, 1 large egg, 1/4 cup of the grated Parmesan cheese, and 1 tbsp of the chopped fresh basil until evenly combined.
5. Build the first two layersSpread 1 cup of the marinara sauce in a 9x13-inch baking dish. Arrange one-third of the noodles over the sauce, overlapping slightly. Top with half of the vegetable mixture, half of the ricotta mixture, and 1/2 cup of the shredded mozzarella cheese. Repeat with another 1 cup of marinara, one-third of the noodles, the remaining vegetables, the remaining ricotta, and another 1/2 cup of mozzarella.
6. Finish the top layer and bakeLay on the remaining noodles, spread with the last 1 cup of marinara sauce, then scatter the remaining 1 cup of mozzarella and the remaining 1/4 cup Parmesan over the top. Cover the dish tightly with foil and bake for 25 minutes. Uncover and bake 20 to 25 minutes more, until the sauce is bubbling at the edges and the center reaches 165 F.
7. Rest, garnish, and serveLet the lasagna rest for 15 minutes so the layers set and cut cleanly. Sprinkle with the remaining 1 tbsp chopped basil, then slice into 6 portions with a sharp knife or spatula. Serve hot from the pan, with the browned cheese facing up on each plate.