Vegetable Lasagna

Preheat oven to 375°F (190°C). Cook lasagna pasta according to package directions in salted boiling water until al dente. Drain in a colander, rinse lightly with cool water, and lay flat on parchment paper to prevent sticking.

While pasta cooks, slice or prepare your primary vegetable (zucchini, eggplant, or spinach). If using zucchini or eggplant, slice lengthwise into thin planks or rounds. Salt lightly and let sit 10 minutes to release excess moisture; pat dry with paper towels.

Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté 30 seconds until fragrant. Add primary vegetable and secondary vegetable (mushrooms, peppers, broccoli, etc.); cook 8–10 minutes, stirring occasionally, until softened. Season with salt and pepper. Set aside to cool slightly.

In a mixing bowl, combine ricotta, 1 cup of the mozzarella, ¾ cup of the parmesan, beaten egg, chopped fresh herbs, a pinch of nutmeg, and salt and pepper to taste. Mix until well combined.

Spread a thin layer of marinara sauce on the bottom of the 9×13 baking dish. Arrange a layer of cooked pasta sheets (break to fit edges). Spread half the cheese mixture over pasta, then half the cooked vegetables, then about ⅓ of the remaining marinara sauce.

Repeat with another layer of pasta, remaining cheese mixture, remaining vegetables, and another ⅓ of marinara sauce.

Top with final layer of pasta sheets, remaining marinara sauce, remaining mozzarella, and remaining parmesan. Cover loosely with foil.

Bake covered at 375°F for 25 minutes. Remove foil and bake an additional 15–20 minutes, until bubbly at the edges and top is lightly golden. Let rest 10 minutes before serving to allow layers to set.

Portion with a sharp knife (or lasagna server) to cut cleanly through layers. Garnish with extra fresh herbs and serve warm.