I have made this a few times, and I typically use Barilla noodles. I find the noodles come out quite gummy even after baked! I now boil them for five minutes. Just in case anyone else uses that brand, thought this might help. 😊
I use them also. Instead of using hot water from the tap, I heat up water so that it is very hot in a tea kettle--not boiling, but almost. I find this works better than just hot water.
This looks SO yummy! If you add eggs to the ricotta (as my Italian grandmothers did), it will not be dry. We always season it with salt and pepper and oregano or parsley or Italian seasoning.
yep, that is the way, though you can use any number of herbs depending on your preferences; if you happen not to like parsley, for example, then use something else. Basil, marjoram, thyme, and the aforementioned oregano, all work IF that is what you like--could even try fennel seed if you like that.
@@omegasage777 of course Italian seasoning does not exist in Italy and is a foreign concept to Italian cooks. Each dish takes a specific mix of spices, perhaps basil, perhaps thyme, oregano, or parsley, etc., or a mix of spices. Italian seasoning is like curry powder, an invention of outsiders.
Deb, you are the OG of cooking blogs. I never cooked from scratch until I found you (pre social media). Your recipes are top notch and you are so classy. I have never watched a video of you cooking and now I love you even more. Well I take that back, your essay in the NY times over the summer made me feel like we were friends.
Deb, you are my hero. I found your blog when I was just a teenager and the first thing I made was the Grasshopper Cake and it was a SMASH! Everybody loved it, my friends thought I was some kind of baking genius. That was nearly 10 years ago, now so many of your recipes are in my everyday arsenal when preparing meals for my family. And I wanted to say - thank you! Lots of love from Estonia!
Just made this with all the vegetables from my Oregon garden: chard instead of spinach, zucchini, green and poblano peppers, walla walla onions, crookneck squash and japanese eggplants. Only problem? I didn't watch the math carefully. My box of lasagna noodles only had 16; for this recipe, you need 20 noodles for the 5 layers. At the end I just crammed all the leftover, ricotta, veggies, sauce onto the top before adding the final layer of noodles but it came out delicious. There was some overflow of sauce so the tray underneath definitely came in handy to avoid oven mess. And it is not dry nor soggy but nice consistency. Loved it as did my family.
, Looks delicious, however, i always put brown sugar in my sauce to counteract the acidity, thank you😊 Tip: cut both ends of your tomato paste can push through, no waste,
I love these and you! I have your Smitten Kitchen cookbook and it is my favorite. I know it's my most used because it has the most spills and smears on all the pages. I have no idea how people keep their cookbooks so pristine. Thank you for all the wonderful, DOABLE recipes! Oh! and would love to see you make your heart-stuffed shells in lemon ricotta sauce. It is my favorite!!!
I add kale as well, and use baked eggplant instead of lasagna sheets. I also add Italian herbs, use diced tomatoes and one tablespoon spoon of tomato paste, and I make a white cheese sauce instead of dobs of ricotta etc. who doesn’t love a veggie lasagna. Yummy!!
Love the recipe. It's been a couple years so you might have corrected it, but the teaspoon of oregano looked like a quarter. I trained myself to eyeball it by measuring a tsp of a seasoning, usually salt, into my hand every time I needed one for a recipe, and I still do it every now and then to give myself a refresher. I feel like I need the reminder because it really looks like a lot once it starts piling up in the hand and it can make you start using less and less.
Mmm sounds Amazing 🤩 I have learned, however, as a person dealing with extreme hypertension, generous amounts of salt, is overrated. I have learned, a significantly smaller amount of added salt allows the natural flavors of vegetables to shine without jacking up my blood pressure
Really enjoyed this as you are a great teacher . I love the video and your charming personality. I am a very experienced home cook and baked. However, I have never made a lasagna . I will make this one now thanks to your encouragement !
I love your channel and website! This looks absolutely delicious and I plan on making it very soon! I also love to bake and have made your pumpkin bread many times....it is the best EVER and I have tried many! Thank you for all your delicious recipes!!
I love the idea of vege only, meatless lasagna and I like to try making it. However, the pasta sheets look dry. Maybe I will boil it just in case. Thank you.
do you ever make a bechamel sauce ? I like the sound of the ricotta version, but in the uk I think it would cost a lot of money to get enough, where the sauce is fairly cheap. Maybe theres a way to mix them? thank you for this, excellent!
I have your cookbooks but never watched you on video. How fun. I believe the original lasagna was made with bechamel sauce. What do you think of using that instead of ricotta ?
I know we are genetically related by the ay you cook!!! I love everything you did (maybe a little less salt) and I love how you made the veggies the star of the show. Thanks.
I'm so looking forward to trying this - My vegetable lasagna game has always been WEAK 😅 Also, a tip - Put a pretty wet paper towel next to your cutting board while you're chopping onions... No tears 💡 (Learned it on TikTok, of course 😂😂)
Wow Delicious Lasagna! Another fantastic video from you! You’re channel has so much to offer. This looks delicious and your clear presentation makes it look so easy. I am definitely going to try and make this but modified for my families dietary needs. Wow! I wish you much success with your channel. You are very talented. I also make cooking videos and I just love that we can all learn from each other. Thank you for sharing your content with us.
Deb - 2 cheesy questions: so, dry-packed mozzarella - the fresh white stuff or the more yellow block from the deli counter? And, can I sub goat cheese for the ricotta.? We have problems with ricotta in this household! You’re the best!
I use dry-packed, i.e. not in water. From a deli counter or fridge aisle. I haven't subbed goat cheese before so I can't say for sure. I'm sure it will be delicious but of course stronger in flavor; up to you if you'd like to use less.
Hi Deb! you're the best. But listen we don't have the tomato paste in Spain....doesn't exist! what do you think we can use instead??? thanks so much! Ana
Did you or didn't you use Fennel with the onion? The recipe says too and I see a fennel bulb in your bowl but you don't mention the fennel and I don't see it with the onion. Thanks
I don't like anything with burnt blk on it. The ingredients are great tho. Also I cook all pasta to get ride of the starch. Will try it. Thanks couldn't save the the recipe. No u tube
I agree, I like all the vegetables in there, making it a real lasagna for us vegetarians. Thanks for the tip of seasoning as you go, clever! Is feta ok to use instead of ricotta?
I usually freeze it after it's baked but I don't try to get it fully brown on top if I'm planning to freeze it. You can do that when you defrost/rewarm it.
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That noodle-soaking trick is a TOTAL game-changer, thank you so much!
Just remember not to cook with the hot water tap! It's recommended to heat up cold water to use.
I have made this a few times, and I typically use Barilla noodles. I find the noodles come out quite gummy even after baked! I now boil them for five minutes. Just in case anyone else uses that brand, thought this might help. 😊
Are you using the Barilla no boil ones or the regular pasta? The no boil noodles are great if you haven't tried them.
I use them also. Instead of using hot water from the tap, I heat up water so that it is very hot in a tea kettle--not boiling, but almost. I find this works better than just hot water.
This looks SO yummy! If you add eggs to the ricotta (as my Italian grandmothers did), it will not be dry. We always season it with salt and pepper and oregano or parsley or Italian seasoning.
yep, that is the way, though you can use any number of herbs depending on your preferences; if you happen not to like parsley, for example, then use something else. Basil, marjoram, thyme, and the aforementioned oregano, all work IF that is what you like--could even try fennel seed if you like that.
Yes, my mom always adds egg to the ricotta mix and we also use Italian seasoning! It makes a huge difference
@@omegasage777 of course Italian seasoning does not exist in Italy and is a foreign concept to Italian cooks. Each dish takes a specific mix of spices, perhaps basil, perhaps thyme, oregano, or parsley, etc., or a mix of spices. Italian seasoning is like curry powder, an invention of outsiders.
Deb, you are the OG of cooking blogs. I never cooked from scratch until I found you (pre social media). Your recipes are top notch and you are so classy. I have never watched a video of you cooking and now I love you even more. Well I take that back, your essay in the NY times over the summer made me feel like we were friends.
Deb, you are my hero. I found your blog when I was just a teenager and the first thing I made was the Grasshopper Cake and it was a SMASH! Everybody loved it, my friends thought I was some kind of baking genius. That was nearly 10 years ago, now so many of your recipes are in my everyday arsenal when preparing meals for my family. And I wanted to say - thank you!
Lots of love from Estonia!
Just made this with all the vegetables from my Oregon garden: chard instead of spinach, zucchini, green and poblano peppers, walla walla onions, crookneck squash and japanese eggplants. Only problem? I didn't watch the math carefully. My box of lasagna noodles only had 16; for this recipe, you need 20 noodles for the 5 layers. At the end I just crammed all the leftover, ricotta, veggies, sauce onto the top before adding the final layer of noodles but it came out delicious. There was some overflow of sauce so the tray underneath definitely came in handy to avoid oven mess. And it is not dry nor soggy but nice consistency. Loved it as did my family.
, Looks delicious, however, i always put brown sugar in my sauce to counteract the acidity, thank you😊 Tip: cut both ends of your tomato paste can push through, no waste,
I love these and you! I have your Smitten Kitchen cookbook and it is my favorite. I know it's my most used because it has the most spills and smears on all the pages. I have no idea how people keep their cookbooks so pristine. Thank you for all the wonderful, DOABLE recipes! Oh! and would love to see you make your heart-stuffed shells in lemon ricotta sauce. It is my favorite!!!
I just made this (chestnut mushrooms, courgette, red bell pepper, carrots and spinach) and the tomato sauce was fantastic!
I made this recipe for the first yesterday and it's the best veggie lasagna I've ever had.
I cooked this for friends and they said it was restaurant standard. It’s the best lasagne I have ever tasted.
I add kale as well, and use baked eggplant instead of lasagna sheets. I also add Italian herbs, use diced tomatoes and one tablespoon spoon of tomato paste, and I make a white cheese sauce instead of dobs of ricotta etc. who doesn’t love a veggie lasagna. Yummy!!
Love the recipe. It's been a couple years so you might have corrected it, but the teaspoon of oregano looked like a quarter. I trained myself to eyeball it by measuring a tsp of a seasoning, usually salt, into my hand every time I needed one for a recipe, and I still do it every now and then to give myself a refresher. I feel like I need the reminder because it really looks like a lot once it starts piling up in the hand and it can make you start using less and less.
I love your suggestion about soaking the lasagna noodles in Hot water. What a great timesaver!
You're a delight, Deb. Great call to start with TH-cam.
I'm drooling...😄 This is my first time to watch your video. I'm a vegetarian so this will be on my list!
Wow thanks for the tip on soaking the noodles in hot water instead of cooking them. Im prepping my veggie lasagna tomorrow and will try this.
my first lasagna ever - turned out great - thank you sooooo much
First time I baked lasagne. Used of your recipe . My kiddo liked it so much! Thank you !
Gorgeous! This is happening this weekend!!
Strike that. This is happening tomorrow! Perfect finish, oh wow!
Mmm sounds Amazing 🤩 I have learned, however, as a person dealing with extreme hypertension, generous amounts of salt, is overrated. I have learned, a significantly smaller amount of added salt allows the natural flavors of vegetables to shine without jacking up my blood pressure
Lots of good tips here. Smooth and pleasant presentation!
Really enjoyed this as you are a great teacher . I love the video and your charming personality. I am a very experienced home cook and baked. However, I have never made a lasagna . I will make this one now thanks to your encouragement !
Yay!!! I’m so glad you’re back! I missed you! 🥳🥳🥳
I love your channel and website! This looks absolutely delicious and I plan on making it very soon! I also love to bake and have made your pumpkin bread many times....it is the best EVER and I have tried many! Thank you for all your delicious recipes!!
This looks fantastic! Thanks for the great tips.
I love the idea of vege only, meatless lasagna and I like to try making it.
However, the pasta sheets look dry. Maybe I will boil it just in case.
Thank you.
I am so happy to see your video! I love your channel and your books.
Definitely adding this to my meal plan! It looks gorgeous and delicious 😍
Loving your energy
Looking forward to trying it. Loved the trick of soaking the noodles
Made it for Christmas Eve dinner, delicious!
do you ever make a bechamel sauce ? I like the sound of the ricotta version, but in the uk I think it would cost a lot of money to get enough, where the sauce is fairly cheap. Maybe theres a way to mix them? thank you for this, excellent!
Good one hope to try it soon as I am a vegetarian thank 😊 🙏
I have your cookbooks but never watched you on video. How fun. I believe the original lasagna was made with bechamel sauce. What do you think of using that instead of ricotta ?
Looks fabulous! This might be my Thanksgiving dinner!
I know we are genetically related by the ay you cook!!! I love everything you did (maybe a little less salt) and I love how you made the veggies the star of the show. Thanks.
Looks great, I'm trying this one tonight and will comment after I make it. 🙂🙂
i LOOOVVEEEEED it! im for Sure going to be trying this recipe!
Will definitely try this recipe! Looks awesome! 😋
This looks smashing & you make it look so easy! Yum!!
Love it,look delicious, thank you😊
I'm so looking forward to trying this - My vegetable lasagna game has always been WEAK 😅
Also, a tip - Put a pretty wet paper towel next to your cutting board while you're chopping onions... No tears 💡 (Learned it on TikTok, of course 😂😂)
This looks so yummy!! I have to try it
Chefs Kiss!! Muahh!!
my mother always fried tomato paste just like you did
love you and the videos! make taking up the recipe so much easier than reading - whoops admitted hate reading
Deb, so happy to see beautiful you in video! If I need to make this gluten free, which noodles could you recommend, if any?
Wow Delicious Lasagna! Another fantastic video from you! You’re channel has so much to offer. This looks delicious and your clear presentation makes it look so easy. I am definitely going to try and make this but modified for my families dietary needs. Wow! I wish you much success with your channel. You are very talented. I also make cooking videos and I just love that we can all learn from each other. Thank you for sharing your content with us.
Thank you Deb! This looks amazing.
I wonder if asparagus and/or brussels sprouts would work...
Really delicious. Very tasty
Deb - 2 cheesy questions: so, dry-packed mozzarella - the fresh white stuff or the more yellow block from the deli counter? And, can I sub goat cheese for the ricotta.? We have problems with ricotta in this household! You’re the best!
I use dry-packed, i.e. not in water. From a deli counter or fridge aisle. I haven't subbed goat cheese before so I can't say for sure. I'm sure it will be delicious but of course stronger in flavor; up to you if you'd like to use less.
Hi Deb! you're the best. But listen we don't have the tomato paste in Spain....doesn't exist! what do you think we can use instead??? thanks so much! Ana
Did you or didn't you use Fennel with the onion? The recipe says too and I see a fennel bulb in your bowl but you don't mention the fennel and I don't see it with the onion. Thanks
I didn't know you had a TH-cam channel!!
This looks delicious, I can't wait to make it. Which olive oil pitcher do you use? It looks perfect.
I soak my lasagna sheets too. Lol. If i boil them they always stick together and break up.
I don't like anything with burnt blk on it. The ingredients are great tho. Also I cook all pasta to get ride of the starch. Will try it. Thanks couldn't save the the recipe. No u tube
I agree, I like all the vegetables in there, making it a real lasagna for us vegetarians. Thanks for the tip of seasoning as you go, clever! Is feta ok to use instead of ricotta?
I've also had a veg lasagna with lentils.... mmm.
Nice... yummy
When would be the time to freeze this for use later? After it's baked? Thanks!
I usually freeze it after it's baked but I don't try to get it fully brown on top if I'm planning to freeze it. You can do that when you defrost/rewarm it.
♥️♥️
Curious, what pan did you use, brand, size?
For the baking dish? It's my favorite (I have 3 and could be easily convinced to get another) amzn.to/2PlGDBt
@@smittenkitchening Is that the all clad 4 quart pan?
I break my lasagna into pieces and not cover it by layers to cut down in carb.
You are my absolute favorite.......
Whyyyy do you keep looking above the camera - please
Looks a bit dry and over cooked. I like a lasagne with a wetter moisture
👍🏼🇬🇧❤️
🥰🦋🌈🦋🥰
Too many ads
Mushrooms taste like little male organs. Never again.
Great video, though!!
Don't put the lasagna in water. It get all stuck together like a brick 😮 was only good for the garbage 😢
add a little olive oil to keep it from doing that 👍🏻
Too much salt! Wanting to cook healthy but your not
Nice recipe ... but you're just too cutesy
It looks burnt.