Sneaky Vegetable Lasagna

Getting vegetables into picky eaters is half the battle, and this lasagna fights dirty in the best way. Shredded zucchini, eggplant, spinach, and onion get simmered right into the sauce until, as the recipe puts it, they’re hard to see, melting into the tomato so completely that nobody suspects a thing.

The trick is in the shred. Grating the vegetables fine, rather than chopping them into telltale chunks, lets them cook down and disappear, while the simmer cooks off their water so the finished lasagna sets up firm instead of soupy.

From there it’s all the cheesy comfort you’d want: a ricotta filling bound with egg so it slices clean, layered with sauce, noodles, and plenty of mozzarella, finished with a Parmesan top. It bakes up bubbling and golden, a full serving of vegetables hiding under all that cheese.

Kitchen Tips

• Shred the vegetables finely rather than chopping; small shreds melt into the sauce and stay hidden.
• Simmer the veg-loaded sauce until it thickens and the vegetables’ water cooks off, so the lasagna isn’t watery.
• Beat the egg into the ricotta so the filling sets and the lasagna slices into clean squares.

Variations

• Swap in shredded carrot, mushrooms, or bell pepper, or add white beans for protein.
• Use no-boil noodles, or make it ahead and refrigerate before baking.