Other Ingredients For The Lasagna Assembly:
- 15 oz. ricotta
- ⅛ teaspoon nutmeg
- 1 box no boil lasagna noodles
- 16 oz. log mozzarella, thinly sliced
- 4 tablespoons grated parmesan
In a mixing bowl, stir together the ricotta, nutmeg and a few dashes of black and/or crushed red pepper if you like that sort of thing. Set that aside for just a second, and thinly slice ⅔ of the mozzarella, reserving the remaining in the event you need it.
Coat a 9″ x 13″ baking dish with cooking spray or olive oil, and spread a thin layer of red sauce on the bottom. Then begin layering — start with the lasagna noodles, then half of the vegetable mixture. Plop half of the ricotta mixture in spoonfuls over the vegetables (don’t worry about spreading it out, it will do that on its own when it gets into the oven), spoon over some of the sauce, sprinkle with 2 tablespoons of the parmesan and top with a third of the mozzarella.
Repeat the same for the second layer, omitting the vegetable mixture and parmesan. Top the third and final layer of noodles with the remaining vegetable mixture, two tablespoons of parmesan and pour the remaining sauce over the top, being sure to fully cover the pasta; the no boil lasagna noodles do best when fully covered with liquid-y stuff. Then top with the remaining mozzarella and bake, uncovered, in an oven that’s been pre-heated to 375 for 30 minutes. Allow the pan to cool for 15 minutes before cutting so that the lasagna can set up a bit.
***A note on low-fat cheeses: The use of full-fat versus part-skim ricotta and mozzarella is a matter of personal choice, but for what it’s worth I find that my lasagna doesn’t suffer at all from the lower fat options. I mention that, because one of the traps that’s easy to fall into with the CSA is to convince yourself that you’re eating healthy — all those vegetables! — when, in fact, you’re loading up on more fat in the form of butter, cheese and oil, in the course of preparing your bounty.***