Vegetable lasagna with zucchini, asparagus and spinach

Votes: 1

Time: 50 min.
Complexity: easily
Quantity: 6 ramekins

To use up their vegetable supplies, many farmers and gardeners prepare a variety of vegetarian dishes. These result in lighter and healthier versions. This recipe also allows you to make one large lasagna with creamy beans instead of ricotta. A 9 x 12-inch pan will do. The key is to get the same lasagna-like topping, with a fluffy, cheesy crust that bakes up and becomes a delicious treat. It's best to use fresh spinach, lightly sautéed or microwaved until wilted. The same goes for the sauce, but to save time, you can substitute ready-made marinara.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

Vegetable lasagna

450 g lasagna sheets
3 tbsp. l. olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 medium zucchini, finely chopped
1 medium Mexican squash, finely chopped
8 asparagus spears, cut into skewers
2 cups tomato sauce, recipe included
1.5 cups canned white beans, rinsed and drained
2 packages (280 g each) frozen chopped spinach, thawed and squeezed dry
3 tbsp. coarsely grated mozzarella
1/2 tbsp. grated parmesan
3 tbsp (45 g) butter, divided into 2 parts

Tomato sauce

2 cans (910 g each) of chopped tomatoes
1/2 cup olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 dried bay leaves
4 tbsp (60 g) butter, optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pasta lasagna, zucchini, asparagus, spinach, white beans, mozzarella cheese, Parmesan cheese, tomato sauce, carrot, celery, bay leaf, tomatoes

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Pour olive oil into a sauté pan over medium heat. When it's almost smoking, add the onion and cook until softened (about 5 minutes). Add the carrots and sauté for 3 minutes.

Add the zucchini and squash and cook for 5 minutes. Add the asparagus and cook for 2 minutes. Remove from heat when all vegetables are cooked through but still crisp. Let cool.

Using a 6-inch (15-cm) metal baking ring, cut 18 circles from lasagna sheets. Coat the bottom of each of 6 6-inch (15-cm) gratin dishes with 1 teaspoon of tomato sauce. Then place the pasta circles on top. Rinse the beans with water, season with salt and pepper. Divide the beans among the ramekins.
Then place a portion of spinach in each ramekin. Place a second layer of pasta on top and press gently. Divide the sautéed vegetables among the ramekins. Top with 1 tablespoon of tomato sauce. Place a third layer of pasta in each ramekin and cover with 1 tablespoon of tomato sauce.
Sprinkle the contents of the molds with mozzarella and Parmesan cheese, and top with 1/2 tbsp (30 g) of butter. Line a baking sheet with foil and place the molds on it. Bake in the oven for 20 minutes or until the crust is browned and bubbly.
Tomato sauce

In a large heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add the onion and garlic. Sauté until soft and translucent, 5-10 minutes. Add the celery and carrots, season with salt and pepper. Sauté until all the vegetables are soft, about 5-10 minutes. Add the tomatoes and bay leaves. Simmer, uncovered, for 1 hour or until thickened. Remove the bay leaves and season with more salt and pepper. If the sauce is still too tart, add more butter (1 tablespoon at a time) to soften the flavor.

Place 1/2 of the tomato sauce in a food processor. Puree until smooth. Repeat with the remaining tomato sauce.

If you won't be using all the sauce right away, let it cool completely and pour 1-2 cup portions into freezer-safe plastic bags. It will keep frozen for up to 6 months..