Time: 1 hour 45 minutes
Complexity: easily
Servings: 8

This vegetarian lasagna is especially delicious in summer, when the freshest, ripest vegetables are in season. Layers of noodles alternate with layers of fresh ricotta, a mix of zucchini, mushrooms, and spinach, fresh basil, and a homemade sauce of roasted cherry tomatoes with aromatic herbs. The lasagna is moist and flavorful, and the mushrooms add a meaty texture.

Ingredients:

Lasagna

• 2 tablespoons unsalted butter
• 220 g zucchini (about 1 medium), sliced ​​into 1 cm thick circles.
• 220 g yellow zucchini (about 1 medium), cut into 1 cm thick circles.
• 1 cup chopped brown mushrooms
• 1 cup spinach
• Cooking spray to spray the pan
• 9 lasagna noodles (17x8 cm), cooked according to package directions
• 140 g whole milk ricotta
• Cherry tomato sauce, recipe below
• 1 cup fresh basil leaves
• 1 tbsp. grated mozzarella

Cherry tomato sauce

• 900 g cherry tomatoes
• 1 tbsp finely chopped fresh oregano
• 1 tbsp finely chopped fresh thyme
• 1 tbsp finely chopped fresh parsley
• 1 tbsp. l. olive oil
• 10 unpeeled garlic cloves
• 1 white onion, coarsely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

yellow zucchini, champignon mushrooms, spinach, ricotta cheese, mozzarella cheese, basil, oregano, thyme

We recommend

Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• In a large skillet over medium heat, melt the butter. Add the zucchini and squash and cook until slightly softened, about 4 minutes. Add the mushrooms and cook for about 3 minutes. Add the spinach and turn off the heat. Stir until the spinach wilts. Season with salt and pepper.
Step 3
• Spray a 9 x 13 x 2-inch baking dish with cooking spray. Arrange 3 lasagna noodle sheets in the bottom of the dish, forming the first layer (the noodles can overlap). Top with a third of the vegetable mixture, a third of the ricotta, and a third of the tomato sauce, spreading each layer evenly. Sprinkle with 1/2 cup basil. Repeat layers with noodles, vegetable mixture, ricotta, and tomato sauce; top with the remaining 1/2 cup basil. Repeat layers a third time, finishing with mozzarella.
Step 4
• Cover with foil and bake for 35 minutes. Remove the foil, turn the oven to broil, and broil the lasagna until golden brown, about 5 minutes.
Step 5
• Cherry tomato sauce:
  
  Preheat oven to 350°F (175°C). Combine tomatoes, oregano, thyme, parsley, olive oil, garlic, and onion on a large baking sheet. Season with salt and pepper and toss to coat evenly. Bake until the tomatoes are soft and the onions are caramelized, about 20 minutes. Peel the garlic carefully, being careful not to burn your fingers. Transfer all ingredients to a blender and blend until smooth. Taste and adjust the seasoning if needed.

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