Low-Sodium Vegetable Lasagna with Side Salad

Instructions

1. 1

   Prepare the Fresh Tomatoes

   • Bring a large pot of water to a boil. Score a small 'X' on the bottom of each tomato.
   • Carefully place the tomatoes in the boiling water for 30-60 seconds, until the skins start to peel back.
   • Remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking process.
   • Once cool enough to handle, peel the skins off. Core the tomatoes and roughly chop them.
2. 2

   Make the Vegetable Marinara Sauce

   • Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and carrots, sautéing for 5-7 minutes until softened.
   • Add the minced garlic and cook for 1 minute more until fragrant.
   • Stir in the zucchini, bell pepper, and mushrooms. Cook for 8-10 minutes, until the vegetables release their moisture and become tender.
   • Add the chopped fresh tomatoes, oregano, basil, red pepper flakes (if using), sugar, 0.5 tsp of salt, and 0.5 tsp of black pepper.
   • Bring the sauce to a simmer, then reduce heat to low. Let it cook, partially covered, for at least 25-30 minutes, stirring occasionally, until it has thickened. Taste and adjust seasoning.
3. 3

   Prepare Ricotta Filling and Preheat Oven

   • While the sauce simmers, preheat your oven to 375°F (190°C).
   • In a medium bowl, combine the ricotta cheese, 1/2 cup of the grated Parmesan cheese, the beaten egg, chopped parsley, the remaining 0.5 tsp of salt, and the remaining 0.25 tsp of black pepper.
   • Mix thoroughly until the filling is smooth and uniform.
4. 4

   Assemble the Lasagna

   • Spread 1.5 cups of the vegetable sauce evenly over the bottom of a 9x13 inch baking dish.
   • Arrange a single layer of no-boil noodles over the sauce.
   • Spread half of the ricotta mixture evenly over the noodles.
   • Sprinkle 1/3 of the shredded mozzarella cheese (about 1.5 cups) over the ricotta.
   • Spoon another 1.5 cups of vegetable sauce over the mozzarella.
   • Repeat the layers: noodles, remaining ricotta, another 1/3 of mozzarella, and 1.5 cups of sauce.
   • Place the final layer of noodles. Top with all remaining sauce, ensuring noodles are covered. Sprinkle with the remaining mozzarella and the remaining 1/2 cup of Parmesan cheese.
5. 5

   Bake the Lasagna

   • Cover the baking dish tightly with aluminum foil.
   • Bake for 25 minutes.
   • Carefully remove the foil and continue to bake for another 20-25 minutes, until the cheese is melted, bubbly, and golden-brown. Internal temperature should reach 165°F (74°C).
6. 6

   Rest and Serve

   • Remove the lasagna from the oven and let it rest on a wire rack for at least 15-20 minutes before slicing.
   • This crucial step allows the layers to set.
   • Garnish with fresh basil or parsley if desired, and serve warm.