Vegetable Lasagna with Ricotta

Instructions

1. Step 1

   Preheat the oven to 190°C. Fill the large pot with water, bring it to a boil, and dissolve 2.0 gr of salt in the water.

   Ingredients used: 2.0 gr Salt

   Cookware: large pot — high heat, oven — preheating

2. Step 2

   Add the lasagna noodle to the boiling water and cook for 9 minutes, until just tender but still firm enough to layer. Drain in the colander and keep the noodles there for layering.

   Timer: 9 min (fixed)

   Ingredients used: 300.0 gr Lasagna Noodle

   Cookware: colander — draining, holding, large pot — boiling

3. Step 3

   Dice the yellow onion on the cutting board with the chef's knife, then sauté it in the large pot with 10.0 ml of olive oil over medium heat for 5 minutes. Mince the garlic clove, add it, and cook for 1 minute; stir in the crushed tomato, 3.0 gr of Italian seasoning, and 2.0 gr of salt, then simmer for 15 minutes until slightly thickened and keep the sauce in the pot.

   Timer: 15 min (fixed)

   Ingredients used: 800.0 gr crushed tomatoes, 12.0 gr Garlic, 3.0 gr Italian Seasoning, 10.0 ml Olive Oil, 2.0 gr Salt, 150.0 gr Yellow Onion

   Cookware: Chef Knife — chopping, mincing, cutting board — prep, large pot — medium heat, wooden spoon — stirring

4. Step 4

   Slice the zucchini, dice the bell pepper, and chop the spinach on the cutting board with the chef's knife. Sauté the zucchini and bell pepper in the skillet with 20.0 ml of olive oil over medium heat for 7 minutes, add the spinach and 2.0 gr of salt, and cook for 3 minutes until the vegetables are softened and the spinach is wilted; divide the vegetables into two equal portions in the skillet.

   Timer: 10 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 20.0 ml Olive Oil, 2.0 gr Salt, 200.0 gr Spinach, 300.0 gr Zucchini

   Cookware: Chef Knife — slicing, dicing, chopping, cutting board — prep, skillet — medium heat, wooden spoon — stirring

5. Step 5

   Stir the ricotta cheese with 3.0 gr of Italian seasoning and 1.0 gr of salt in the mixing bowl until smooth. Taste the mixture before reserving the final 1.0 gr of salt for the assembled lasagna.

   Ingredients used: 3.0 gr Italian Seasoning, 750.0 gr Ricotta Cheese, 1.0 gr Salt

   Cookware: mixing bowl — mixing, wooden spoon — mixing

6. Step 6

   Use one 200.0 gr portion of the sauce to cover the bottom of the baking dish, then add one-third of the noodles, half of the ricotta mixture, the first vegetable portion, and 80.0 gr of mozzarella cheese. Keep the remaining sauce in the large pot, the remaining vegetables in the skillet, and the remaining ricotta in the mixing bowl.

   Ingredients used: 80.0 gr Mozzarella

   Cookware: baking dish — assembly, colander — holding, large pot — holding, mixing bowl — holding, skillet — holding

7. Step 7

   Spread a second 200.0 gr portion of sauce over the first layer, add another one-third of the noodles, the remaining ricotta mixture, the second vegetable portion, and 80.0 gr of mozzarella cheese.

   Ingredients used: 80.0 gr Mozzarella

   Cookware: baking dish — assembly, colander — holding, large pot — holding, mixing bowl — holding, skillet — holding

8. Step 8

   Add the final one-third of the noodles, spread the third 200.0 gr portion of sauce over them, and finish with the last 200.0 gr portion of sauce and 90.0 gr of mozzarella cheese. Taste the assembled dish before sprinkling the reserved 1.0 gr of salt evenly over the top.

   Ingredients used: 90.0 gr Mozzarella, 1.0 gr Salt

   Cookware: baking dish — assembly, colander — holding, large pot — holding

9. Step 9

   Bake the lasagna uncovered in the baking dish in the 190°C oven for 35 minutes, until the sauce bubbles at the edges and the mozzarella cheese is fully melted with lightly browned spots.

   Timer: 35 min (fixed)

   Cookware: baking dish — baking, oven — 190°C

10. Step 10

    Remove the baking dish from the oven and rest the lasagna for 10 minutes before cutting, so the layers set and hold together.

    Timer: 10 min (fixed)

    Cookware: baking dish — resting, oven — destination