Ingredients
- 20 lasagna noodles
- 3 tablespoons of olive oil
- 2 shallots, roughly chopped
- 3 cloves of garlic, roughly chopped
- 2 medium zucchini, halved lengthwise and chopped
- 8 cups of packed fresh spinach
- 3 cups of fresh ricotta cheese
- 2 cups of finely grated Parmesan
- 1 1/2 teaspoons of kosher salt
- 1/4 teaspoon of ground black pepper
- 1 egg
- 6 cups of shredded mozzarella
- 3 1/2 cups of Chunky Marinara Sauce, recipe follows
Chunky Marinara Sauce:
- 1/4 cup of olive oil
- 2 medium carrots, cut to 1/2-inch dice
- 1 stalk of celery, cut to 1/2-inch dice
- 1 large yellow onion, cut to 1/2-inch dice
- 3 cloves of garlic, smashed and chopped
- 1 tablespoon of chopped fresh oregano
- pinch chile flakes, optional
- one 28-ounce can of tomato sauce puree
- one 28-ounce can of whole peeled tomatoes, hand crushed or coarsely chopped, juice reserved
- 8 to 10 fresh basil leaves
- kosher salt and freshly ground black pepper
Directions:
- Preheat the oven to 375 degrees.
- Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes.
- Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use. If you are using no-boil noodles, skip this step.
- Heat the remaining 2 tablespoons of olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes.
- Add in the garlic and the zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes.
- In a large bowl, stir to combine the ricotta, parmesan, salt, pepper and egg, and set aside for later use.
- To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish.
- Top with 3 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta.
- Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of the noodles and a sprinkle of the mozzarella.
- Cover with foil and bake for 40 minutes.
- Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving.
Chunky Marinara Sauce:
- Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, stirring occasionally 8 to 10 minutes.
- Stir in the garlic and cook for 1 minute, then stir in the oregano, chile flakes, tomato puree, chopped tomatoes, basil leaves and some salt and pepper. Bring to a simmer and cook for about 30 minutes.