Vegetable Lasagne with Tomato Sauce

Published September 1, 1997.

Why this recipe works:

We knew that no-boil noodles would save time, but we weren't sure of the best way to handle them in our quick vegetable lasagna recipe. We learned that one secret to cooking successfully with no-boil noodles is to leave your tomato sauce a little watery. The noodles can then absorb water… read more

We knew that no-boil noodles would save time, but we weren't sure of the best way to handle them in our quick vegetable lasagna recipe. We learned that one secret to cooking successfully with no-boil noodles is to leave your tomato sauce a little watery. The noodles can then absorb water without drying out the dish overall. Another is to cover the lasagna with foil for part of the cooking time, thereby preventing the loss of moisture. But we found out that it was important in our quick vegetable lasagna recipe to control the amount of moisture added by the vegetables by precooking (either sautéing or roasting) them, which had the added advantage of boosting the flavor of the finished lasagna as well.

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Serves 6 to 8

Smoked mozzarella, Gruyère, or Fontina can be substituted for the mozzarella and Pecorino Romano for the Parmesan. Also, three and one-half cups of your favorite prepared tomato sauce can be substituted for the sauce in this recipe. Because no-boil noodles come twelve to sixteen in a box, we suggest buying two boxes to ensure that you'll have the fifteen required for this lasagne.

Ingredients

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