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Can we all just take a moment to appreciate this insanely photogenic lasagna? This is not your average lasagna. This is a use-up-all-the-veggies-in-your-fridge lasagna. This is a your-friend-just-had-a-baby-and-you're-cooking-dinner lasagna. This is a make-it-for-the-Instagram-likes lasagna. This is an I-know-it's-summer-but-I'm-really-craving-lasagna lasagna. This is a Thanksgiving-will-be-here-before-you-know-it-so-you-better-practice-your-lattice-weaving-skills lasagna.
Name an occasion that wouldn't be made infinitely better with this lasagna. I'll wait.
Do you want to make this lasagna yet? Me too. Here's how.
Start off by making a veggie-loaded tomato sauce. The recipe author suggests placing herbs like flat-leaf parsley and basil, garlic, onion, and carrot in a food processor to chop. You can also chop these yourself and then sauté in a saucepan until they begin to soften. Add a can of San Marzano tomatoes and seasonings and then let simmer for a half-hour.
In the meantime, heat your oven to 375°F and prepare more veggies to add to this veggie-loaded lasagna by steaming carrots, zucchini, yellow squash, and mushrooms until tender. Mix these in with the marinara sauce that's been simmering. In a separate bowl, combine ricotta, shredded mozzarella, Parmesan cheese, and basil. Thinly slice zucchini, sprinkle with salt, and lay the strips on paper towel to absorb excess moisture.
Now it's time to assemble the lasagna for all occasions layer by layer. Start with the vegetable-loaded marinara, then no-boil noodles, then cheese. Repeat until your casserole dish is fully loaded. The final layer is the zucchini lattice. Once it's arranged to your (Instagram followers') liking, bake for 50 minutes to an hour. Then comes the hardest part: waiting 20 minutes for it to set before digging in.
YOU'VE GOT THIS.
→ Get the Recipe: Vegetable Lasagna with Zucchini Lattice from Baked Ambrosia