Jill’s Vegetarian Lasagna
This is an ideal recipe when you don’t want to make a large quantity of lasagna. The best part is you don’t pre-cook the lasagna noodles! This dish gets a nice kick of “heat” using Jill’s Table Rustic Sicilian Pasta sauce.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 15 minsCook Time 1 hr 30 minsTotal Time 1 hr 45 mins 1 small eggplant
1 small zucchini
1 block of frozen spinach, thawed
1 cup ricotta cheese
2 ½ cups grated mozzarella
1 Cut the eggplant and zucchini into ½ inch slices lengthwise.
2 Place on a sheet pan and brush with olive oil. Flip over and brush other side with olive oil. Season lightly with salt and pepper.
3 Roast in a preheated 425F oven for about 25-30 minutes or until light golden. Remove from oven and set aside.
4 Spoon ½ c. of pasta sauce into the bottom of the Emile Henry Anniversary loaf pan.
5 Place a lasagna noodle on the bottom. Break up another lasagna sheet to cover remaining surface. (Don’t worry if it’s a bit uneven)
6 Spoon the ricotta cheese evenly over top. Followed by the spinach.
7 Place the roasted eggplant over the ricotta followed by another 2 sheets of lasagna (again, breaking up to fit).
8 Spoon another ½ cup of sauce over top, followed by the zucchini.
9 Sprinkle with ½ c. of mozzarella. Cover with remaining two sheets of pasta.
10 Spoon remaining sauce over top followed by remaining cheese.
11 Bake in a 350F oven, tented with foil, for 40 minutes.
12 Remove the foil and bake a further 20-25 minutes or until the cheese is golden and the lasagna is bubbling around the edges,
13 Let rest, tented with foil, for at least 15 minutes before cutting and serving.
Ingredients 1 small eggplant
1 small zucchini
1 block of frozen spinach, thawed
1 cup ricotta cheese
2 ½ cups grated mozzarella
Directions 1 Cut the eggplant and zucchini into ½ inch slices lengthwise.
2 Place on a sheet pan and brush with olive oil. Flip over and brush other side with olive oil. Season lightly with salt and pepper.
3 Roast in a preheated 425F oven for about 25-30 minutes or until light golden. Remove from oven and set aside.
4 Spoon ½ c. of pasta sauce into the bottom of the Emile Henry Anniversary loaf pan.
5 Place a lasagna noodle on the bottom. Break up another lasagna sheet to cover remaining surface. (Don’t worry if it’s a bit uneven)
6 Spoon the ricotta cheese evenly over top. Followed by the spinach.
7 Place the roasted eggplant over the ricotta followed by another 2 sheets of lasagna (again, breaking up to fit).
8 Spoon another ½ cup of sauce over top, followed by the zucchini.
9 Sprinkle with ½ c. of mozzarella. Cover with remaining two sheets of pasta.
10 Spoon remaining sauce over top followed by remaining cheese.
11 Bake in a 350F oven, tented with foil, for 40 minutes.
12 Remove the foil and bake a further 20-25 minutes or until the cheese is golden and the lasagna is bubbling around the edges,
13 Let rest, tented with foil, for at least 15 minutes before cutting and serving.
Jill’s Vegetarian Lasagna
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