epicurious4.7
Vegetarian Lasagna With Easy Roasted Tomato Sauce
This is a vegetarian lasagna recipe with spinach that cooks can enjoy, too, not only because it’s delicious, but because it’s simple and stress-free to prepare.
👥 8 Servings⏱️ Prep & Cook: 3h🔥 Cook: 1h👤 Zahra Tangorra📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●blender
- ●food processor
- ●pot
- ●bowl
- ●baking sheet
📝 Preparation Steps
1
Sauce
2
Preheat oven to 425°. Mix together 1 small onion, thinly sliced, 3 garlic cloves, thinly sliced, two 28-oz. cans whole peeled tomatoes, ½ cup extra-virgin olive oil, 1 Tbsp. plus 1½ tsp. sugar, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and ½ tsp. crushed red pepper flakes in a 13x9" or 3-qt. baking dish. Bake, stirring halfway through, until sauce is bubbling, tomatoes break easily when pressed, and onion is translucent, 40–⏱️ 50 minutes.
28-oz. cans whole peeled tomatoes2. plus 1½ tsp. sugar1 TbspMorton kosher salt, plus more. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
3
Let cool slightly, then break up tomatoes with a fork to form a chunky sauce. (If you prefer a smoother sauce, blend with an immersion blender or in a regular blender or food processor.) Taste and season with more salt if needed. Do ahead: Sauce can be made 5 days ahead. Let cool; cover and chill, or freeze up to 3 months in an airtight container.
4
Assembly
5
Preheat oven to 350°. If using 1 lb. dried lasagna noodles, cook in a large pot of boiling salted water, stirring occasionally and separating to keep from sticking together, until al dente; drain.
6
Meanwhile, mix two 10-oz. packages frozen spinach, thawed, squeezed dry, or 1½ cups chopped cooked greens, 2 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine.
10-oz. packages frozen spinach, thawed, squeezed dry, or 1½ cups chopped cooked greens2. extra-virgin olive oil, divided4 TbspMorton kosher salt, plus more. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
7
Stir together ½ cup tomato sauce, remaining 2 Tbsp. extra-virgin olive oil, and ¼ cup water in same (no need to clean) or another 13x9" or 3-qt. baking dish. Arrange a single layer of noodles from cooked noodles or 1 lb. fresh pasta sheets (8–10 9x4" sheets) over sauce in dish. Ladle 1¼ cups tomato sauce over noodles and spread into an even layer. (Some water may rise up and mix with the sauce; this is fine.) Dollop tablespoonfuls of ⅔ cup whole-milk ricotta evenly over sauce. (You don’t need to spread them out; this will keep each bite interesting.) Top with one third of spinach mixture. Sprinkle one quarter of 2 oz. Pecorino Romano or Parmesan, finely grated, evenly over. Layer one quarter of 1 lb. sliced provolone cheese on top. Starting with noodles repeat layers 2 more times. Top with another layer of noodles, then evenly spread 1½ cups tomato sauce over and sprinkle remaining Pecorino Romano and remaining provolone cheese on top. Press a sheet of parchment paper directly onto surface of lasagna, then cover baking dish with foil and crimp tightly to seal.
. extra-virgin olive oil, divided4 Tbsp. fresh pasta sheets (8–10 9x4" sheets) or 1 lb. dried lasagna noodles1 lbwhole-milk ricotta (from about one 15-oz. container), divided2 cups. Pecorino Romano or Parmesan, finely grated2 oz. sliced provolone cheese, divided1 lb
8
Place lasagna on a baking sheet to catch any drips and bake until center is warmed through and cheese is beginning to melt, about ⏱️ 1 hour and ⏱️ 20 minutes. Remove foil and parchment paper and continue to bake lasagna until cheese is starting to brown and sauce is bubbling around the edges, 25–⏱️ 35 minutes longer. Let cool at least ⏱️ 15 minutes before serving. Do ahead: Lasagna can be assembled 2 days ahead. Cover and chill.
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