Vedure Lasagna Recipe

Prepare and roast vegetables

Preheat oven to 425°F (220°C). Slice eggplant into 1/4-inch rounds, zucchini and yellow squash lengthwise into 1/4-inch slices, bell pepper into 1/2-inch strips, and red onion into 1/4-inch rings. Toss all sliced vegetables (except spinach and tomatoes) with 1 tablespoon olive oil and 1/2 teaspoon coarse sea salt on a rimmed baking sheet. Roast 12–18 minutes until tender and lightly caramelized, flipping halfway. Remove and let cool slightly.

Blister tomatoes and wilt spinach

Lower oven to 425°F if needed (same temp). On a separate tray, toss cherry tomatoes with 1 teaspoon olive oil and a pinch of salt. Roast 10–12 minutes until skins blister; set aside. Meanwhile, in a large skillet over medium heat, add 1 teaspoon olive oil and sauté baby spinach 1–2 minutes until just wilted; season with a pinch of salt and drain any excess liquid.

Chop fresh herbs

Roughly chop the basil and parsley. Reserve a few whole sprigs for garnish. Combine chopped herbs with blistered tomatoes and gently toss so flavors meld while you finish the sauce and ricotta.

Make whipped ricotta

Place ricotta, mascarpone (if using), lemon zest, lemon juice, grated Parmesan, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper in a blender or food processor. Blend until smooth and airy, about 30–60 seconds. Taste and adjust seasoning. Transfer to a bowl and refrigerate until assembly.

Prepare simple tomato sauce

In a medium saucepan over medium heat, warm 2 tablespoons olive oil. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add tomato paste and cook 1 minute to remove raw flavor. Stir in crushed tomatoes or passata, dried oregano, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer, reduce heat, and cook 8–10 minutes to thicken slightly. Taste and adjust salt/pepper. Keep warm.

Assemble lasagna

Reduce oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish with the remaining 1 teaspoon olive oil. Spread a thin layer (about 1/2 cup) of tomato sauce on the bottom to prevent sticking. Arrange 3 lasagna sheets in the dish (trim to fit if necessary). Spread one-third of the whipped ricotta evenly over the noodles (about 1 cup). Add a layer of roasted vegetables (a mix of eggplant, zucchini, squash, peppers, and a few onion rings) and a handful of wilted spinach. Spoon 1/3 of the blistered tomatoes and herbs across the layer and drizzle about 1/3 cup tomato sauce. Sprinkle 2/3 cup shredded mozzarella. Repeat for a second layer: noodles, ricotta, vegetables, tomatoes/herbs, sauce, mozzarella. Top with final 3 noodles, remaining ricotta (spread evenly), remaining sauce, remaining mozzarella, and grated Parmesan.

Bake

Cover the dish loosely with foil (sprayed with a little cooking oil or tented so cheese doesn't stick). Bake at 375°F (190°C) for 25 minutes. Remove foil and bake 10–15 minutes more until cheese is bubbling and golden on top. If you want a slight char, finish with 1–2 minutes under a preheated broiler—watch carefully.

Rest and serve

Allow lasagna to rest 10–15 minutes to set for cleaner slices. Garnish with reserved fresh herb sprigs and an extra drizzle of olive oil if desired. Cut into 8 generous portions and serve warm.