Vegetable Lasagna

From Vegetarian Pasta Night

Vegetable Lasagna

Why This Recipe Works

Many problems plague vegetable lasagna—soggy vegetables, grainy ricotta, and dull tomato sauce—to name a few. We began by fixing the vegetables. Precooking eggplant, zucchini, summer squash, and spinach not only reduced their juices but als...

Why This Recipe Works

Many problems plague vegetable lasagna—soggy vegetables, grainy ricotta, and dull tomato sauce—to name a few. We began by fixing the vegetables. Precooking eggplant, zucchini, summer squash, and spinach not only reduced their juices but also concentrated their flavor. To add richness to the lasagna, we made a no-cook sauce consisting of tangy cottage cheese (not grainy like ricotta), heavy cream, Parmesan, and garlic. And to add brightness, we made a quick, no-cook tomato sauce with crushed tomatoes, basil, and olive oil. These two sauces, along with our improved vegetables, sandwiched between no-boil lasagna noodles and topped with melt-y mozzarella cheese, created an unbeatable lasagna.

Watch the Full Episode

Vegetarian Pasta NightSeason 12, Ep. 1215

Even the most fervent meat eaters will love our versions of these two vegetarian favorites: full-flavored Vegetable Lasagna and bright, citrusy Spaghetti al Limone.