This veggie-heavy lazy lasagna is easy enough for a casual weeknight dinner, but also special enough to serve to weekend guests. Loaded with tomatoes, peppers and spinach, this meat-free feast will leave everyone around the table feeling fully satiated. Feel free to double the recipe, freezing the second lasagna for another dinner on a different day.
- 3 tbsp olive oil, separated
- 1 yellow Ontario onion, washed and diced
- 4 cups ( approx. 4 large) Ontario greenhouse tomatoes, washed and chopped into bite-sized pieces
- 3 garlic cloves, minced
- 2 tbsp mixed dried Italian herbs
- Kosher salt
- Freshly ground black pepper
- 2 cups roughly chopped baby spinach
- 2 Ontario greenhouse peppers (we used red and orange), washed and cut into long, thin slices
- 2 cups ricotta cheese
- 1 cup cottage cheese
- 1 cup grated cheddar and/or mozzarella cheese
- 1 cup grated parmesan, divided
- 2 tbsp (or more) of milk to loosen it up
- 1 package fresh wonton wrappers
- Heat 1 tablespoon of oil in a medium skillet and sauté the onion until softened, about 3 minutes. Add tomatoes, garlic and dried herbs and stir to combine, cooking until the water has evaporated and the sauce thickens, about 10 minutes. Season generously with salt and pepper and add the spinach, cooking just until wilted, 2 to 3 minutes.
- Meanwhile, heat another tablespoon of oil in a second skillet. Sauté the peppers until they are soft, 5 to 10 minutes. Season with salt and pepper, remove from heat and set aside.
- In a large bowl to combine ricotta, cottage cheese, grated cheddar or mozzarella and 1/2 cup parmesan and milk. Season with salt and pepper to taste.
- Preheat the oven to 375°F. Using the remaining oil, grease a 9 x 13-inch casserole dish or baking pan. Layer the lasagna ingredients in this order: tomato, wonton wrappers, peppers, wonton wrappers, cheese, wonton wrappers. Repeat two more times, trying to divide the ingredients between all of the layers evenly and finish by sprinkling the remaining ½ cup parmesan on top.
- Bake for 15 to 20 minutes, or until the sides are bubbling and the top is begging to brown. If you wish to achieve more colour on top of the lasagna, turn the oven to broil and cook for 3 to 5 minutes. Watch continuously to avoid burning.
To help the lasagna keep its shape when cut, let rest in the pan for 10 minutes before cutting.