Vegetable Lasagna with Yellow Tomatoes
Chock-full of veggies, this lasagna will satisfy a hungry crowd. The recipe uses our jarred yellow tomatoes, so you can prepare the dish even when fresh tomatoes are no longer in season. If you like, garnish the lasagna with additional small yellow tomatoes, halved, just before serving.
Ingredients
- 1 cup (1 oz./30 g) packed fresh basil leaves, plus 1 Tbs. thinly sliced basil
- 1/2 cup (1/2 oz./15 g) raw baby spinach leaves, plus 1 lb. (500 g) baby spinach, blanched and squeezed dry
- 1 1/2 tsp. minced garlic
- 1/2 cup (4 fl. oz./125 ml) plus 1 Tbs. olive oil
- 1/4 cup (1 oz./30 g) grated Parmesan cheese
- Kosher salt and freshly ground pepper
- 3 cups (1 1/2 lb./750 g) ricotta cheese
- 1 egg, lightly beaten
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1/4 cup (1 1/4 oz./40 g) finely chopped shallots
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- 3 cups (24 fl. oz./750 ml) milk
- 1 lb. (500 g) cremini mushrooms, sliced 1/4 inch (6 mm) thick
- 1 jar (16 oz./500 g) roasted red bell peppers, drained and sliced 1/4 inch (6 mm) thick
- 2 cups (12 oz./375 g) small yellow tomatoes, chopped, plus 1/2 cup (3 oz./90 g) halved, for optional garnish
- 1 lb. (500 g) no-boil lasagna noodles
- 4 1/2 cups (18 oz./560 g) shredded mozzarella cheese
Directions
In a blender, combine the whole basil leaves, raw spinach, 1/2 tsp. of the garlic and the 1/2 cup (4 fl. oz./125 ml) olive oil and process until a thick sauce forms. Add the Parmesan, salt and pepper. Set aside.
In a bowl, stir together the ricotta, egg, salt and pepper. Set aside.
In a saucepan over medium heat, melt the butter. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes. Add the remaining 1 tsp. garlic and the flour and cook, stirring constantly, for 1 minute. Slowly stir in the milk, increase the heat to medium-high and cook, stirring occasionally, until thickened, 8 to 10 minutes. Season with salt and pepper. Transfer to a bowl and let cool for 15 minutes, then stir the basil puree into the sauce.
In a large fry pan over medium-high heat, warm the 1 Tbs. olive oil. Add the mushrooms and cook, stirring occasionally, until golden brown and the excess moisture has evaporated, 10 to 12 minutes. Transfer to a bowl and add the bell peppers, blanched spinach, chopped tomatoes, salt and pepper. Stir to combine.
Preheat an oven to 375°F (190°C).
Spread 1/2 cup (4 fl. oz./125 ml) of the sauce on the bottom of a lasagna pan and arrange a single layer of noodles on the sauce. Top with 1/2 cup (4 oz./125 g) of the ricotta mixture, 1 cup (5 oz./155 g) of the vegetable mixture, 1/2 cup (4 fl. oz./125 ml) of the sauce and 1 cup (4 oz./125 g) of the mozzarella. Layer the noodles, ricotta, vegetables, sauce and mozzarella 2 more times, then add a layer of noodles, ricotta, vegetables and noodles. Spread the remaining sauce on top and sprinkle with the remaining 1 1/2 cups (6 oz./185 g) mozzarella.
Lightly coat a piece of aluminum foil with nonstick cooking spray and cover the pan with the foil. Bake until the noodles are almost tender and the filling is bubbly, about 45 minutes. Remove the foil and continue baking until the top is browned, about 15 minutes more. Let the lasagna rest for 15 minutes. Sprinkle with the sliced basil and yellow tomatoes, cut into slices and serve immediately. Serves 8 to 10.
Williams-Sonoma Test Kitchen