Vegetable Lasagna with a Clear Method

For Vegetable Lasagna with a Clear Method, the counter starts with lasagna noodles fresh noodles or 9 cooked, oz whole milk ricotta, and chopped fresh basil. Portion it for 8 people.

Count on 25 minutes of prep, 50 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 8 lasagna noodles fresh noodles or 9 cooked, dried lasagna noodles
• 16 oz whole milk ricotta
• ½ cup chopped fresh basil
• ¼ cup chopped fresh cilantro
• ¼ cup chopped fresh oregano
• 8 oz shredded parmesan cheese
• 10 oz shredded fresh mozzarella
• 4 small zucchini sliced 1/8 inch thick
• 4 small yellow squash sliced 1/8 inch thick
• 3 portabella mushrooms sliced in 1/8 wide slices
• 3½ cups tomato pasta sauce

How the cooking goes

1. Heat the oven to 350°F.
2. Stir fresh, chopped herbs with the ricotta in a medium mixing bowl and keep it to one side.
3. Slice your vegetables and keep it to one side.
4. Place all your ingredients out around your 12x7x4 baking dish, and you are ready for assembly!
5. Assemble the lasagna. Start by placing 3 overlapping lasagna noodles in the bottom of your dish, then spread about a third of the ricotta mixture on the noodles with a flexible spatula.
6. Next layer your zucchini, squash, and portobello mushrooms in three consecutive layers.
7. Top the vegetables with sauce.
8. Finally, add a layer of mozzarella cheese and parmesan cheese mixture.
9. Repeat until the pan is filled ending with parmesan. it helps to add a bit of extra cheese to the top.
10. Oven-bake the lasagna for 50 minutes.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Vegetarian, open Zucchini Fritters for the First Plate and Spaghetti Squash Lasagna for the Home Table.