Vegetable Lasagna

Yes, assemble completely, cover tightly with plastic wrap, and refrigerate overnight; add 10–15 minutes to the baking time since it will be cold, and check that the cheese is fully melted and bubbly before serving.

Zucchini, yellow squash, mushrooms, bell peppers, spinach, and eggplant are traditional; avoid watery vegetables like tomatoes or cucumbers in large quantities, and chop everything into uniform small pieces so they cook evenly and fit well between noodles.

Using too much sauce or not roasting vegetables beforehand, which makes the lasagna watery and the noodles mushy; roast vegetables until golden to remove excess moisture, and aim for sauce that coats rather than floods the layers.

Yes, assemble the lasagna, wrap the unbaked baking dish tightly in plastic wrap and aluminum foil, and freeze for up to 3 months; bake from frozen at 375°F, covered, for 50–60 minutes, then uncovered for 15–20 minutes until bubbling and golden.

Cut into portions, store in an airtight container in the refrigerator for up to 4 days, and reheat individual portions in a 350°F oven for 12–15 minutes covered with foil, or in a microwave for 2–3 minutes per portion until warmed through; don't reheat on the stovetop, as the noodles may dry out.

A simple green salad with vinaigrette to cut the richness, garlic bread, or roasted asparagus; a light red wine like Chianti pairs well, and grated Parmigiano-Reggiano on the side lets guests add extra cheese to taste.