Perfect Vegetable Lasagna

I'm an obsessive maker. I love to cook, bake, roast my own coffee, and garden. Bread and soup and ice cream make me very happy! mmmm.

subheading: VEGETABLE AND SAUCE:

4 tablespoons olive oil, divided

1 large yellow onion, diced small

4 cups small-diced (about ½-inch pieces) vegetables (see Note above)

5 ounces baby spinach or another green you like, roughly chopped

Kosher salt and freshly ground black pepper

3 garlic cloves, finely chopped

Red pepper flakes

1 teaspoon dried oregano

1 6-ounce can tomato paste

1 (28-ounce) can crushed tomatoes

Handful chopped fresh basil (optional)

subheading: ASSEMBLY:

1 pound dried lasagna noodles (not no-boil type)

1 pound (2 cups) whole milk ricotta

¼ cup heavy cream (optional)

1 pound coarsely shredded low-moisture mozzarella

1 cup (4 ounces) finely grated parmesan

Directions at splendidtable.org

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