Yani-Style Vegetable Lasagna

Pasta

1. In a large pot, bring water to a boil with salt and a splash of olive oil.
2. Add the lasagna sheets one by one and let them boil for about 10 minutes.

Vegetable Filling

3. In another pot, heat a little olive oil and add the onion and tomato. Cook over medium heat until you have a sofrito.
4. Add all the vegetables cut very small and season with a pinch of salt, oregano, complete seasoning, and pepper.
5. Cook over low heat for 5 minutes.
6. Add a splash of vinegar and the white sauce, stir well, and set aside.

Ricotta Filling

7. In a bowl, mix the spinach with the ricotta cheese, avoiding any excess water from the cheese. Stir and set aside.

Assembly and Baking

8. Preheat the oven to 350 ºF (180 ºC) and grease the bottom of the dish where you will assemble the lasagna with butter.
9. Drain the lasagna sheets carefully so they do not break.
10. Place a first layer of sheets on the bottom of the dish, covering all spaces.
11. Cover this layer with the vegetables, distributing them well over the entire surface.
12. Add a second layer of sheets and spread the ricotta and spinach mixture on top.
13. Cover with another layer of lasagna sheets.
14. Finish with grated cheese, sprinkle with parmesan cheese, and season with salt and pepper.
15. Cover with aluminum foil and bake for 10 minutes with heat from both top and bottom.
16. Let the lasagna rest for 5 minutes before cutting into portions and serve hot.

Original video

In Spanish