Lasagna needs a homemade sauce. This is a very easy tomato sauce that takes no time to make. While it simmers you can get started on cooking the pasta and prepping the veggies. These recipes make enough for a 9″x13″ Lasagna. I like to double the sauce recipe and freeze it in muffin pan molds, its always nice to have some on hand.
Quick Tomato Sauce
4 garlic cloves, finely diced
1 shallot, finely diced
Red pepper flakes
1 large can of whole peeled tomatoes
Salt and Pepper
Add a bit of olive oil to a pot over medium heat. Sauté garlic and shallot for about 2 minutes. Crush tomatoes in your hand or puree in blender and add to pot. Add all other ingredients and simmer for 30-40 minutes.
About 9 cooked normal lasagna sheets
1 cup ricotta cheese
1 egg yolk
1/2 cup parmesan cheese, grated
Mozzarella cheese, grated
Splash olive oil
1 brocoli floret, chopped
1 zucchini, chopped
1 yellow squash, chopped
About 5 cremini mushrooms, chopped
1 carrot, peeled and chopped
Salt and pepper
Preheat oven to 375 degrees. Saute vegetables for a couple minutes until vegetables reach crisp/tender texture. In a large bowl combine vegetables and all except 1 cup of the tomato sauce. Set aside for now.
In another bowl combine egg yolk, ricotta and parmesan. Set aside.
Ladle half remaining tomato sauce into lasagna pan. Smear around. Lay single layer of noodles. Spread half ricotta mixture over noodles.
Sprinkle layer of mozzarella cheese and spoon on half the vegetables. (I added a couple shakes of red pepper flakes for spice and threw in some salt, pepper and torn basil leaves for extra flavor. There can never be too much basil.)
Repeat noodles, remaining ricotta, mozzarella and remaining vegetables. Layer rest of noodles, remaining sauce and mozzarella.
Bake for 45 minutes.