This is one of my go-to cold-weather comfort foods because of how quickly it comes together. Better yet, it’s a one-pot meal, so fewer dirty dishes! I like the addition of bell pepper for sweetness and color in this dish, plus, if mushrooms aren’t you’re favorite, you can substitute them with additional peppers.
I haven’t used store-bought marinara sauce for several years, and if you’ve never made your own, I highly recommend you do. I like that you know exactly what’s in it, can control the amount of sugar and sodium, and tailor it to your taste. It’s best when tomatoes are in season and you can cook down fresh ones, but in the winter, I use canned San Marzano tomatoes. They’re sweet, not overly acidic, and have less seeds than other varieties, making them ideal for sauce. Make a large batch, let it cool, and freeze it plastic containers for future use.
What better way to use up the abundance of summer vegetables in your refrigerator than in a cheesy, crowd-pleasing pan of lasagna? No need to stick with the veggies I used; incorporate your favorites or whatever you have on-hand.
Cook pasta according to package directions. Drain in a colander, and let cool.
In a large bowl, combine the ricotta, 1 cup mozzarella, egg, salt, pepper, and parley. Set aside.
Heat olive oil in a large skillet over medium heat. Add all of the vegetables (zucchini, pepper, onion, mushrooms, eggplant, spinach, and garlic), and cover and cook for about 5 minutes, stirring occasionally.
Remove lid and add the wine. Bring to a simmer and cook for an additional 5-8 minutes, until the wine has reduced and the vegetables are tender. Season with the salt and pepper.
Grease a 9x13 inch casserole dish.
Ladle about 3/4 cup of sauce to the bottom of the pan. Add four lasagna noodles, overlapping them slightly. Spread a third of the cheese mixture on the noodles. Top the cheese with a third of the vegetables, and then drizzle with about 1/2 cup of sauce. Repeat two more times.
Add the final four lasagna noodles, and top with the remaining sauce.
Cover and bake for 25 minutes.
Remove from oven, uncover, and top with the remaining cup of mozzarella cheese. Return to the oven, and bake for 5 minutes, until the cheese is melted.