Vegetarian Lasagna with Easy Roasted Tomato Sauce

Homemade lasagna can mean a whole day spent in the kitchen, losing your mind as you endlessly stir a bubbling pot of sauce, burning your fingers on hot, slippery noodles as you attempt to pick them off the bottom of the pot, ultimately facing a pile of dishes so high you’ll want to quit carbs altogether. But this is a lasagna that home cooks can enjoy, too, not only because it’s delicious, but because it’s simple and stress-free to prepare.

subheading: Sauce:

1 small onion, thinly sliced

3 garlic cloves, thinly sliced

2 28-oz. cans whole peeled tomatoes

½ cup extra-virgin olive oil

1 Tbsp. plus 1½ tsp. sugar

1 Tbsp. Diamond Crystal or 1¾ tsp.

Morton kosher salt, plus more

½ tsp. crushed red pepper flakes

subheading: Assembly:

1 lb. fresh pasta sheets (8 to 10 9x4" sheets) or 1 lb. dried lasagna noodles

2 10-oz. packages frozen spinach, thawed, squeezed dry, or 1½ cups chopped cooked greens

4 Tbsp. extra-virgin olive oil, divided

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

2 cups whole-milk ricotta (from about one 15-oz. container), divided

2 oz. Pecorino Romano or Parmesan, finely grated

1 lb. sliced provolone cheese, divided

Directions at epicurious.com

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