INDIVIDUAL VEGETARIAN LASAGNAS

Individual Vegetarian Lasagnas image

Categories Cookies Sauce Bake Vegetarian Summer Boil

Yield 6 main-course servings

Number Of Ingredients 16

Previous Next

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

Steps:

Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the vegetable oil, then the lasagna sheets, and cook until almost al dente, about 4 minutes. Drain and gently rinse the lasagna sheets under cold water to stop them from cooking and to help remove any excess starch. Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.
In a large skillet, heat the olive oil over a medium flame. Add the onion and sauté until soft, about 5 minutes. Add the carrot and sauté for 3 minutes. Add the zucchini and summer squash and sauté for 5 minutes. Add the asparagus and sauté for 2 minutes. Season the vegetable mixture with 1/2 teaspoon each of salt and pepper. Remove from the heat and let cool.
Using a 6-inch-diameter cookie cutter, cut the cooled lasagna sheets into 18 circles. Coat the bottom of each of six 6-inch gratin dishes with 1 teaspoon of marinara sauce. Place 1 pasta circle over the bottom of each dish. In a medium bowl, toss the beans with 1/4 teaspoon each of salt and pepper. Arrange the beans and then the spinach over the pasta circles in the dishes, dividing equally. Top each with another pasta circle, pressing gently to compact slightly. Spoon the sautéed vegetables over the lasagnas, dividing equally, then top each with 1 tablespoon of marinara sauce. Place a third pasta circle atop each and spread each with 1 tablespoon of marinara sauce. Sprinkle with the mozzarella and Parmesan cheese, and dot with the butter. Line a baking sheet with foil and place the dishes on the prepared baking sheet. (The lasagnas can be made up to this point 1 day ahead. Cover tightly with plastic wrap and refrigerate. Remove the plastic wrap before baking.)
Bake the lasagnas until brown on top and the sauce bubbles, about 20 minutes.