Mediterranean Vegetable Lasagna

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My mother-in-law, Sima, many years ago, suggested I try this recipe which she had clipped from The Jewish Exponent. My son was a vegetarian for many years and others in the family have dabbled in and out of it for many years, so I was always casting about for interesting meatless main courses. This one turned out to be a winner. Most of the ingredients, other than the cheeses, can be kept on hand, long term, in the pantry, freezer or refrigerator, and with the current, no cook, lasagna noodles, assembly at the last minute is a snap. I think this is probably Beth’s favorite main course.

Mediterranean Vegetable Lasagna

• 1 box frozen chopped spinach, thawed
• 1 jar (about 8 oz.) roasted peppers, drained and diced
• 1 large jar (12 oz) marinated artichoke heart quarters
• 1/2 cup coarsely chopped green, pimento-stuffed olives
• 1 container (2 lbs.) whole-milk ricotta cheese
• 1/3 cup grated, imported Parmesan cheese
• ground black pepper to taste
• 1 jar (26 oz) chunky marinara sauce (I use Paul Newman’s Sockarooni)
• 1 cup water
• 1 box (1 lb.) no-cook lasagna noodles
• 1 lb. fresh mozzarella cheese, thinly sliced

Preheat oven to 375°F.

Combine spinach, roasted peppers, artichoke hearts (and their marinade), chopped olives, ricotta, Parmesan, and black pepper.

Pour a quarter of the marinara sauce into a 9 x 13-inch baking dish; stir in half the water and spread evenly. Place uncooked noodles in an even layer on the sauce.

Spread a third of the vegetable-ricotta mixture evenly over the noodles.

Then make layers as follows:

• one-fourth of the mozzarella
• noodles
• one-fourth of the marinara sauce
• another third of the vegetable-ricotta mix
• another fourth of the mozzarella
  
• noodles
• another one-fourth of the marinara
• another third of the vegetable-ricotta mix
• another fourth of mozzarella
• the remaining noodles

Pour another half-cup water into the marinara sauce remaining in the jar, seal with the lid, and shake to combine. Pour over the noodles and spread evenly. Reserve the remaining one-fourth mozzarella.

Cover with foil and place on a foil-covered sheet pan to catch drips.

Bake for 50 minutes. Remove the foil and layer the top evenly with the remaining mozzarella. Bake, uncovered, 15 minutes longer.

Remove from the oven and set aside to rest for 15 more minutes. Cut into squares and serve.

The lasagna can be made a day ahead and reheated, after which it will cut more neatly.

Serves 8-10.