Creamy Vegetable Lasagna

Steps

1. 1.

   1.

   Roast the vegetables** Heat oven to 200 °C (400 °F). Toss zucchini, mushrooms, and bell pepper with 2 tbsp oil, half the salt, and pepper. Spread on a tray. Roast 20 minutes until edges brown. Stir in spinach for the last 2 minutes so it wilts.

2. 2.

   Mix the ricotta layer

   Combine ricotta, egg, half the parmesan, garlic, oregano, and remaining salt. Taste. It should be seasoned enough to stand alone.

3. 3.

   Assemble creamy vegetable lasagna

   Lower oven to 180 °C (350 °F). Oil a baking dish. Spread a thin layer of tomato sauce. Add noodles, ricotta mix, roasted veg, mozzarella, and more sauce. Repeat, ending with sauce and remaining mozzarella and parmesan.

4. 4.

   Bake covered

   Cover with foil (tent so cheese doesn't stick). Bake 35 minutes. Uncover and bake 10-15 minutes more until bubbling and browned on top.

5. 5.

   Rest before cutting

   Rest 15 minutes. This is the step people skip and then wonder why it falls apart.

6. 6.

   Serve

   Cut into squares. Extra black pepper on top if you like.