Individual Vegetarian Lasagnas

Name: Individual Vegetarian Lasagnas
Yield: 6 main-course servings
Ingredients: Salt; 2 tablespoons vegetable oil; 1 pound fresh lasagna sheets; 3 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped; 1 large carrot, peeled and finely chopped; 1 large zucchini, finely chopped; 1 large yellow summer squash, finely chopped; 1 bunch of asparagus, steamed and cut into 1/4-inch slices; 3/4 teaspoon freshly ground black pepper, plus more to taste; 1 1/2 cups Marinara Sauce (page 59), or 2 cups for a large lasagna; 1 (16-ounce) can white beans, rinsed and drained; 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry; 2 cups shredded mozzarella cheese; 1/2 cup freshly grated Parmesan cheese; 3 tablespoons unsalted butter, cut into pieces

December 9, 2011

The beauty of a baked pasta like this is that you can really use any vegetables you want, as long as you cut them all to the same size. This version uses a lot of them, because I like the variety in textures and flavors. But if you’re not a huge fan of any one of these vegetables, just omit it, and use the same quantity of another. If you prefer a simpler dish with fewer vegetables, you can do that too. It’s really up to you. You can also feel free to assemble one large lasagna in a 13 X 9-inch pan from these ingredients.

Recipe notes

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