Do you have cook oven-ready lasagna noodles before using them?

Oven-ready lasagna noodles are just that, ready for the oven! There is no need to boil them before assembling a lasagna. However, be sure the lasagna noodles are touching sauce, vegetables, cheese or any other ingredients that provide moisture to prevent the noodles from getting crunchy when baked.

How long does it take to cook oven-ready lasagna noodles?

Once assembled, be sure to cover the baking dish and cook in a 375F oven for about 30 minutes. You can remove the foil and bake another 5-10 minutes to brown the top.

Easy Vegetable Lasagna - The Real Recipes

Name: Easy Vegetable Lasagna
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 Tbsp. olive oil; 8 oz. white button or cremini mushrooms, thinly sliced; 1 medium red bell pepper, seeds and stem removed, diced; 2 medium zucchini (one diced, the other cut into 1/8-inch thick planks), divided; 1 tsp. table salt, divided; black pepper, to taste; 5 oz. baby spinach; 3 Tbsp. unsalted butter; 3 Tbsp. all-purpose flour; 1 1/2 cups whole milk (warm); 1 24-oz. jar tomato sauce; 1 9-oz. package oven-ready lasagna noodles; 8 oz. (2 cups) shredded low-fat mozzarella cheese; 1 oz. grated parmesan cheese

Description

This Easy Vegetable Lasagna recipe is the perfect dinner for a busy weeknight or when hosting guests for the holidays and you need a quick, delicious meal for a small crowd. With a few convenient ingredients, and simple steps, you can put together this cheesy, vegetarian lasagna in about 20 minutes.

Ingredients

Units Scale

2 Tbsp. olive oil
8 oz. white button or cremini mushrooms, thinly sliced
1 medium red bell pepper, seeds and stem removed, diced
2 medium zucchini (one diced, the other cut into 1/8-inch thick planks), divided
1 tsp. table salt, divided
black pepper, to taste
5 oz. baby spinach
3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
1 1/2 cups whole milk (warm)
1 24-oz. jar tomato sauce
1 9-oz. package oven-ready lasagna noodles
8 oz. (2 cups) shredded low-fat mozzarella cheese
1 oz. grated parmesan cheese

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Instructions

Preheat oven to 375F. Spray a 9- by 13-inch baking dish with cooking spray.
Heat oil in a large skillet over medium-high. Add mushrooms in a single layer and cook, undisturbed, until starting to brown, 2-3 minutes. Stir then move the mushrooms to the edge of the skillet and add the peppers. Cook, undisturbed another 1-2 minutes until starting to brown. Stir then move the vegetables to the edge of the skillet and add the zucchini. Cook, stirring occasionally, until tender, another 2-3 minutes. Sprinkle with 1/2 teaspoon salt and black pepper, to taste. Transfer to a medium bowl. Set aside.
Add baby spinach to skillet and cook until wilted, 1-2 minutes. Set aside.
Melt butter in a medium saucepan over medium-high. Whisk in flour and cook until lightly browned, 1 minutes. Whisk in warm milk and cook, whisking constantly, until thickened, another 1-2 minutes. Remove from heat and add remaining 1/2 teaspoon salt and black pepper, to taste.
Spread 1/4 cup of the tomato sauce on the bottom of the prepared baking dish. Add a layer of lasagna noodles, overlapping slightly to completely cover the bottom of the pan, 3-4 sheets. Add in an even layer half the mushroom mixture, 1/2 cup of the mozzarella cheese, 1/4 cup of the grated parmesan and 1/2 cup of the tomato sauce. Place lasagna noodles on top in a single layer, then spread on half of the white sauce and spinach. Top with more lasagna noodles and remaining mushroom mixture, white sauce, 1/2 cup mozzarella, 1/4 cup parmesan choose and 1/4 cup tomato sauce. Top with remaining lasagna noodles, zucchini planks, remaining tomato sauce, mozzarella and parmesan. Cover with foil and bake until bubbly, 25-30 minutes. Remove foil from the baking dish and return to oven, baking until the top is golden brown and bubbly, about 10 more minutes. Remove from oven and cool at room temperature for 5 minutes before slicing and serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
You can make the lasagna up to 1 day ahead of time and bake when ready to serve.
Use any combination of vegetables you'd like (you want about 3-4 cups of cooked vegetables). Try fresh onions, garlic, broccoli, winter squash, asparagus, etc. Or, use frozen vegetables like onions, peppers, peas, carrots and/or corn. You can also use jarred vegetables like roasted bell peppers, artichoke hearts or even jarred hot peppers.
This is a great recipe to make when you have company visiting for the holidays or a family get-together. Assemble it the day before they arrive and bake it for dinner when they arrive.

Prep Time: 20 min.
Cook Time: 40 min.
Category: Pasta
Method: Baking
Cuisine: Italian