This is a good recipe for people who don't like vegetables (ie me, about 6 months ago). Once you mix in the veggies with all the cheese and sauce and noodles you can pretty much ignore them and just enjoy the fact that you're eating comfort food.
Also, if you use this roasted vegetable pasta sauce you are seriously getting in like a million servings of vegetables in one meal. Pat yourself on the back for being so very virtuous.
This makes a LOT of lasagna. It fills a 9x13 pan above the rim and can be quite messy with spillage. So I changed it up a bit and I make it in loaf pans. They're taller and contain this recipe better. Plus, a single loaf pan feeds our family of 2 adults and 2 kids who don't eat much with a little bit of leftovers. I've included the full recipe here, but a 1/3ish recipe fits in a loaf pan.
Also, since I'm going for health and all (laaame) I reduce the cheese a bit. I know! Sacrilege! But I can't tell much of a difference and it keeps the calories a bit lower, which means I can continue to fit into my clothing and take pictures of myself and post them on the internet.
adapted slightly from Mel's Kitchen Cafe (a fantastic recipe blog)
1 cup chopped carrots
3 zucchini, finely chopped
2 squash, finely chopped
2 cups chopped broccoli
20 ounces baby spinach, chopped
3 cups ricotta cheese
1/2 teaspoon salt
12 ounces mozzarella, shredded (about 3 cups)
4-6 ounces Parmesan cheese, shredded (about 1 1/2 cups)
2 (24-ounce) jars pasta sauce or 6 cups homemade sauce
12 no-boil lasagna noodles or 12 regular lasagna noodles, boiled and drained or make your own!
Preheat the oven to 350 degrees.
Combine all the chopped vegetables (carrots, broccoli, zucchini, squash) with 1/2 teaspoon salt and steam briefly, for 2-3 minutes, to soften them just a bit (they’ll finish cooking in the oven after the lasagna is assembled).
Put the spinach in a covered saucepan with a little bit of water and cook for a few minutes until wilted. In a medium bowl, combine the ricotta, spinach and salt. Mix well.
Lightly grease a 9X13-inch pan (or your loaf pans). Spoon about 3/4 cup sauce onto the bottom of the pan and spread around. It will be a thin layer. Cover with four no-boil lasagna noodles, overlapping slightly. Spoon in 1/3 of the lightly steamed vegetables evenly. Spread 1/3 of the ricotta mixture over the vegetables then sprinkle with 1/3 of the mozzarella and 1/4 of the Parmesan cheese. Pour 1/3 of the remaining sauce over the cheese, lightly spreading it to the edges. Repeat the layers (noodles, vegetables, ricotta, mozzarella/parm, sauce) two more times, ending with the last of the sauce. Sprinkle the remaining Parmesan cheese over the top.
This lasagna will be piled high – above the rim of your 9X13-inch pan, but it will settle as it bakes.
Cover the lasagna with a sheet of lightly greased foil and place the 9X13-inch pan on a large baking sheet lined with foil (this is important since the lasagna will bubble and spit over the edge a bit as it bakes). Bake, covered, for 50 minutes. Uncover and bake 10 minutes longer. Let stand for 15 minutes before serving.