Mat made a comment a little while back about missing my veggie lasagna.  I consider it a point of pride that I can actually make a man, of all living things, crave a staunchly vegetarian meal.  I threw this together once, in my vegetarian days, and it was a hit.  However, lasagna can be so tedious, with waiting for the noodles to cook, then cool, then some of them break and split apart, and it’s just a headache.

So, to skip that, I got no-boil noodles.  I’ve never used them before, but I figured why not?

Of course, these noodles don’t work nearly as well in my slightly domed Pyrex baking dish.  They didn’t lay flat, and it was  rather frustrating.  I got sick of trying, threw it together, and threw it in the oven.

You know what?  It was fine.  The lasagna was fantastic, and neither Mat nor I complained.  I would have taken a photo of a slice of lasagna, but they were eaten too quickly.

Recipe after the jump!

You will need:

1 box of no-boil lasagna noodles OR a box of regular lasagna noodles, boiled and drained

2 summer squash, sliced to about 1/8th of an inch and cut into half circles

2 zucchini, sliced the same as the squash

1 cup of fresh broccoli florets, chopped

2 loosely packed cups of fresh baby spinach

1 tub part-skim ricotta cheese

2 eggs, gently beaten

1 tsp garlic powder

1 1/2 tsp italian seasoning

1 tsp of freshly ground black pepper

1/2 cup of Italian bread crumbs

2 jars of your favorite vegetarian pasta sauce

2 1/2 cups Mozzerella cheese

Parmesan cheese, as desired.

Get out your glass 9×13 baking dish.  Pre-heat your oven to 350F (if using regular lasagna noodles) or what the box of your no-boil noodles specifies.

Let’s make the ricotta mixture.  Toss the entire tub of ricotta into a medium-large mixing bowl.  Add the  eggs, garlic powder, Italian seasoning, black pepper, and bread crumbs.  Mix thoroughly.  Mix it where the curds are evenly separated and smooth, and the egg is mixed well into it.  Set it aside.

In the bottom of your baking dish, spread a thin layer of tomato sauce.  On top of this, lay one layer of lasagna noodles.  Spread a layer of the ricotta mixture across the noodles.  Now, arrange the squash and zucchini, alternating squash/zucchini, in whatever pattern you wish.  I make it so that I make circles with the half-moons, one half squash, the other half zucchini.  Cover any open area with the veggies.  Once you’ve done this, take the broccoli, and sprinkle it over the squash/zucchini in a thin layer.  Add a layer of tomato sauce, and on top of that sauce, sprinkle some mozzarella cheese.  On top of that, place a layer of spinach leaves.  Add another layer of lasagna noodles, and repeat the steps with the ricotta, veggies, sauce, cheese, and spinach.  Do this until you reach the top of the baking dish.  Top the lasagna off with a layer of lasagna noodles, some sauce, a layer of spinach, and top all of that with mozzarella cheese and Parmesan cheese (if you so desire.)  Cover the lasagna with a layer of aluminum foil, and pop it into the oven.

Now, cook this baby in the oven for one hour.  Even if it starts bubbling before then, don’t take it out.  The veggies need time to cook, and they won’t come out a soggy, mushy mess.  They will be lightly simmered in sauce and come out just right.  When you pull out the lasagna, give it time to sit a minute so it doesn’t fall apart when you slice it up.

It’s a pretty simple recipe, and very versatile.  You can add anything you want to this recipe!  Mushroom, onion, bell pepper, fresh garlic, anything!  This makes plenty of leftovers.  Enjoy!

Veggie Lasagna on FoodistaVeggie Lasagna