Vegetarian Lasagne

Makes 8 servings

Vegetable lasagne is easy and delicious. Here’s a variation on the classic red sauce version of vegetarian lasagne, with some extra vegetables.

ingredients

1
Bring the tomato sauce to a boil, stir in the zucchini and cauliflower. Cook for about 5 minutes.
2
Ladle a bit of sauce into the baking dish and spread it around so that the bottom of the dish is lightly coated.
3
Preheat oven to 350.
4
Place lasagne noodles in the pan to form a single layer. If necessary, break noodles to fill gaps.
5
Spread 1/3 of the ricotta cheese on the noodles, then lay out 1/3 of the spinach on top of that. Sprinkle or place 1/3 of the cheese, then cover with tomato sauce.
6
Repeat twice, using 1/3 of ingredients for each layer, saving a sprinkle of cheese to garnish the top.
7
Bake for about 1 hour, until sauce is bubbly and cheese is melted. Let cool slightly and serve.
8
Notes You don’t actually need to cook the lasagne noodles ahead of time, as long as they are surrounded by plenty of sauce.
9
The vague amounts of sauce and cheese are deliberate - personally, I like tons of cheese and sauce in my lasagne, but others think it’s excessive and prefer more vegetables.