Vegetable Lasagna with Ricotta

Instructions

1. Step 1

   Heat the oven to 190°C.

2. Step 2

   Bring a large pot of water to a boil, add ⅞ tsp (5 gr) salt, and cook the lasagna noodles until flexible but still firm. Drain and separate the noodles so they do not stick.

   Timer: 8 min (fixed)

   Ingredients used: 12.0 piece Lasagna Noodle, 5.0 gr Salt

   Cookware: colander, large pot

3. Step 3

   Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, then add the garlic and cook until fragrant.

   Timer: 5 min (fixed)

   Ingredients used: 12.0 gr Garlic, 30.0 ml Olive Oil, 200.0 gr Onion

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the zucchini, eggplant, bell pepper, mushrooms, the remaining ⅝ tsp (4 gr) salt, and the black pepper. Cook over medium heat until the vegetables are tender and their released liquid has mostly evaporated.

   Timer: 12 min (fixed)

   Ingredients used: 300.0 gr Bell Pepper, 250.0 gr Cremini Mushroom, 300.0 gr Eggplant, 2.0 gr Ground Black Pepper, 4.0 gr Salt, 300.0 gr Zucchini

   Cookware: large skillet, wooden spoon

5. Step 5

   Stir in the spinach and cook until wilted. Add the tomato sauce and oregano, bring to a gentle simmer, and cook until slightly thickened.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 200.0 gr Spinach, 960.0 ml Tomato Sauce

   Cookware: large skillet, wooden spoon

6. Step 6

   Whisk the eggs in a large mixing bowl. Stir in the ricotta, parsley, and 70 gr Parmesan until evenly combined.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Egg, 70.0 gr Parmesan Cheese, 15.0 gr Parsley, 500.0 gr Ricotta Cheese

   Cookware: Large Mixing Bowl, whisk

7. Step 7

   Spread a thin layer of vegetable sauce in the baking dish. Divide the 12 cooked noodles among three layers, using four noodles per layer. Add one-third of the ricotta mixture, one-third of the remaining vegetable sauce, and one-third of 250 gr mozzarella to each layer.

   Timer: 10 min (fixed)

   Ingredients used: 250.0 gr Mozzarella

   Cookware: baking dish

8. Step 8

   Scatter the remaining 90 gr mozzarella and 30 gr Parmesan evenly over the lasagna. Cover the dish with aluminum foil.

   Timer: 2 min (fixed)

   Ingredients used: 90.0 gr Mozzarella, 30.0 gr Parmesan Cheese

   Cookware: aluminum foil, baking dish

9. Step 9

   Bake the covered lasagna at 190°C until the layers are hot and bubbling.

   Timer: 30 min (fixed)

   Cookware: aluminum foil, baking dish

10. Step 10

    Remove the foil and bake until the top is lightly browned and the center reaches 74°C.

    Timer: 15 min (fixed)

    Cookware: baking dish

11. Step 11

    Rest the lasagna before cutting it into eight portions.

    Timer: 15 min (fixed)

    Cookware: baking dish