Summer Veggie Lasagna
Servings
4
“Masala Simmer Sauce is a flavorful, fragrant version of the rich tomato base my mother made for everyday tomato curries throughout my childhood. It's warming, tart, bright and fresh, with just enough spice and heat to complement and amplify your favorite recipes!”
Author:Barkha Cardoz
Ingredients
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1 medium zucchini & 1 yellow squash, sliced into half-moons
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1 cup fresh corn kernels
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2 Tbsp olive oil
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Salt & pepper to taste
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¼ cup fresh basil leaves for garnish
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1 small yellow onion, finely chopped
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3 garlic cloves, minced
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1½ cups mushrooms, chopped (cremini or button)
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1 tsp chili flakes (optional)
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Salt & pepper to taste
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1 jar Masala Simmer Sauce
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1½ cups water
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1½ cups ricotta cheese
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1 egg (to mix with ricotta)
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1½ cups shredded mozzarella
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½ cup grated Parmigiano-Reggiano
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6–8 lasagna noodles (regular or oven-ready and cooked as directed on the box)
Vegetables:
Filling:
Tomato Sauce:
Cheeses:
Pasta:
Directions
Roast the Vegetables: Preheat oven to 375 °F. Toss zucchini, squash, and corn with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring once, until slightly charred. Set aside.
Cook the Filling: In a large skillet over medium heat, warm 2 Tbsp olive oil. Sauté onions until soft, then add garlic and cook 1 min more. Stir in mushrooms and cook until softened, about 8-10 minutes. Season with salt, pepper, and chili flakes.
Prepare Tomato Sauce: In a small saucepan, thin down the simmer sauce in the jar to give you 2 ½ cups of sauce. Warm for about 3-5 minutes on a low flame. Set aside.
Mix the Ricotta: In a bowl, mix ricotta with the egg and a pinch of salt until smooth.
Assemble the Lasagna: In an 8x8-inch or similar baking dish, spread a spoonful of tomato sauce to coat the bottom. Layers in this order:
Lasagna noodles, half the ricotta mixture, half the roasted vegetables, half the filling, ⅓ of the tomato sauce, sprinkle mozzarella. Repeat layers once more. Top with a final layer of noodles, sauce, mozzarella, and Parmigiano.Bake: Cover tightly with foil and bake for 25 – 30 minutes. Uncover and bake for 10–15 minutes until cheese is golden and bubbling. Rest for 10 minutes before slicing. Garnish with fresh chopped basil leaves.
Supermarket
Fair Trade