Vegetarian Lasagna

There's no fast way to make homemade lasagna, but this is the quickest method I know. The main short cuts are store bought tomato sauce, no boil lasagna sheets and a ricotta mixture instead of bechamel. Buy a good sauce. I like to make my own, but in a pinch (and for quick lasagna) I like Rao's.

You need to add water to the tomato sauce because no boil lasagna sheets require a more watery sauce - they will essentially be boiled IN THE SAUCE! Of course you can use traditional lasagna noodles (they will give you a superior texture) if you have the time to boil them ahead. Make sure when you drain them you lay them flat on an oiled baking sheet so they don’t get sticky and clumpy in a colander.

I used carrot, sweet potato, zucchini and bell pepper for the vegetables, but you can use whatever combination of veggies you like. Eggplant, squash and mushrooms are nice. You want to end up with about 4 cups of roasted vegetables.

Ingredients:

1/4 cup olive oil (2 Tbs for roasting and 2 Tbs for sautéing the onion)
1 large peeled carrot, cut into 1/2" cubes

1 large peeled sweet potato, cut into 1/2" cubes

3 medium zucchini, cut into 1/2" cubes

2 red bell peppers, stemmed/seeded, cut into 1/2" cubes

16 oz jar tomato sauce

1 tablespoon fresh thyme

1 onion, cut into 1/4' dice

2 cloves garlic, minced

2 x 15 oz containers ricotta
2 eggs
1 tsp salt
grated nutmeg (optional)
1 tbs chopped fresh basil or 1 tsp dried
1/2 c grated parm
no boil lasagna sheets (about 12)
2 cups grated mozzarella

Method:

Preheat oven to 375 degrees. Toss carrot, sweet potato, zucchini and bell pepper with a couple tablespoons olive oil, thyme, salt and pepper and spread onto a rimmed, oiled baking sheet. Roast for about 20 minutes or until almost cooked through.

In a large sauté pan heat 2 tbs olive oil and add onion and half of the garlic. 

Sauté about 5 minutes, and season with salt and pepper.  

Add tomato sauce and 1/2 cup water and bring to a low simmer.

While sauce is simmering make cheese filling. In a large bowl mix ricotta, egg, the rest of the garlic, salt, nutmeg, basil and Parmesean.

Take tomato sauce off heat and lightly oil a 9x13" casserole dish. You can use something slightly smaller too, just make sure to put your dish on a rimmed sheet pan in case there is spill over. I do this no matter what size pan I use. 

Add 1/4 cup tomato sauce to the bottom of the dish and spread it around. Then lay down three sheets of noodles. Don't over lap them. Some gaps are fine. 

Next add a layer of ricotta mixture (1/2 of it) and scatter 1/3 of vegetables over it. 

Then 3 more sheets of noodles, then tomato sauce (1/2 of what is remaining) with 1/3 of vegetables scattered over, then 3 more sheets of noodles.

Next, the rest of the ricotta with the last 1/3 of vegetables scattered over. 

Your last layers should be noodles and then sauce. Don't worry if your layers aren't perfectly spread, it will all fuse together while baking.

Sprinkle grated mozzarella over the top. 

Take a piece of aluminum foil big enough to cover lasagna and oil it (this will help prevent cheese from sticking to it) OR, if you have parchment paper too, cut a piece the size of your dish and lay that between the foil and lasagna. This will prevent any sticking! Cover lasagna with foil and bake at 375 for 1 hour. 

Remove foil carefully in case there is a little sticking and place under broiler for 3-5 minutes until golden bubbles appear. Be careful not to burn it. If you don't have a broiler you can just leave it in the oven another 10 or so minutes uncovered until it starts to get a little golden. 

Let sit for at least 20-30 minutes before cutting.

Serves about 8