Now that Pesach is over, I am compelled to eat all the pasta. Funny how that seems to work! Yet it is also basically the start of summer and I can’t hide under all my extra-roomy black sweaters. The struggle is real.

So to compromise and to get myself and my daughter to eat more veggies and less pasta, I tweaked my famous Tastebuds lasagna a few years back. Instead of having three layers of the creamiest delicious cheese mixture between noodles and sauce, I made one layer all veggies.

For me that veggie layer takes away some of the guilt I have for eating my own two portions. And I can justify it all by saying I had my daily intake of veggies. And the truth is, the veggies purée (usually a combo of what I have left in the fridge—fresh, and some frozen options) adds tremendous depth of flavor to an already awesome recipe. So, I share it with you. Let’s celebrate pasta month together (officially declared by me to be the month between Pesach and Shavuos) happily and sneakily.

Directions

Prepare the Lasagna

1. In a deep nine- x 13-inch baking pan, add two tablespoons olive oil to the bottom of the pan. Preheat oven to 350 degrees Fahrenheit.

2. In a food processor, add all your veggies for the veggie layer. Season with the spices and pulse till combined (three to five pulses). Set aside for assembly.

3. To assemble: Add at least three-fourths cup of tomato sauce to bottom of pan. Lay your lasagna noodles in pan to totally cover bottom of pan. Add layer of veggie mixture on top of noodles. Add a handful of shredded cheese over the veggie mixture.

4. Lay another layer of noodles over the veggie-cheese mixture. Pour another half cup or more tomato sauce to cover noodles.

5. Mix ricotta and Parmesan together. Add to cover the noodle layer.

6. Add another noodle layer. Pour tomato sauce to cover. Cover the sauce with the rest of the shredded cheese. (You can continue with layers if you desire. Add more veggies and cheese mixture.)

7. Bake in oven for 45 minutes till cheese is golden and lasagna is fully cooked.