This was our kids’ first and favourite lasagna, and we used it as a vessel to hide vegetables in.
Mechanic
Eggs in the cheese filling bind the layers together so the lasagna cuts cleanly as a casserole. Draining the ricotta and cottage cheese if they’re watery prevents the lasagna from going soupy. The 20-minute rest after baking is non-negotiable: the layers need time to set before cutting.
Marinara
Use as much Marinara sauce as the layers need, about 1.5 L. Make extra; leftovers make a quick lunch.
Savoury veg
- 2 tablespoons olive oil
- 280 g mixed mushrooms, finely chopped (about 4 cups)
- 1 onion, finely diced
- 4 cloves garlic, minced
- 1–2 carrots, finely diced or grated
- 1 zucchini, finely diced
Heat the olive oil over medium-high. Add the mushrooms with a pinch of salt and cook until they release their liquid and begin to brown. Add onion, garlic, and remaining vegetables and cook on medium-low until everything is soft and starting to caramelize. Deglaze the pan if needed. Stir in enough marinara to coat generously. Set aside.
Cheese filling
- 2 eggs
- 2 small containers (about 425 g each) whole milk ricotta
- 2 medium containers (about 500 g each) dry cottage cheese
- 110–220 g grated mozzarella (about 1–2 cups; fresher is better; mix in some cheddar)
- 100 g Parmesan, grated (about 1 cup)
- ¼ cup fresh parsley, chopped
- salt and pepper
If the ricotta or cottage cheese are watery, drain in a fine-mesh strainer first. Beat eggs and mix in the cheeses and parsley. Season with salt and pepper. Set aside.
Garnish
- 75 g (¾ cup) Parmesan, grated
- 100 g (1 cup) mozzarella, diced or grated
- ½ cup fresh parsley, finely chopped
Toss together.
Assembly
- 1 box (375 g) lasagna noodles, cooked to al dente and drained
Heat the oven to 175°C (350°F).
Spread ¼ of the marinara on the bottom of a large lasagna pan. Layer noodles, then cheese filling, then the veg mixture. Repeat three more times. Finish the top layer with the remaining marinara and the garnish.
Cover tightly with foil and bake for 30 minutes. Uncover and bake until browned and bubbling, about 30 minutes more.
Rest 20 minutes before cutting.
Notes
- Make the components a day ahead: the lasagna is better assembled and baked the next day.
- Leftovers keep refrigerated 4–5 days and freeze well.