Lasagna With Spinach and Roasted Zucchini

The recipe says a rectangular pan. what size? I have several rectangular pans, all different sizes.

Instead of ricotta, I used béchamel sauce in the lasagna with beets recipe (in the article: http://www.nytimes.com/2012/06/01/health/nutrition/lasagna-with-roasted-....
I used homemade "classic marinara sauce" (http://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce).
Instead of steaming the spinach, I heated up a skillet w/ a bit of olive oil, piled in the spinach, turned the heat off, & covered it. (Faster/easier)
Delicious!

Bottom line - I think you need to double it for a rectangular baking dish. I did it for 8 x 8 or 9 and it was fine. I made some adjustments for a large glass baking sheet. Could use more spinach (had 10 oz), used the spare zuch (might cut them a wee bit thinner next time and not go long ways), and now think I need more sauce. I added a can of petit cut tomats to about 22 oz of marinara sauce, but have too many tomats for remaining sauce. Hope this helps.

Do not recommend using cinnamon(Italians don't do this)...use pinch of nutmeg instead

This is a terrific lasagne recipe. You could actually add more zucchini... it shrunk up quite a bit after roasting.
When re-heating the lasagne, keep it covered as it tends to dry out.
Five stars.

I agree with others on the need for more veggies. I used 3 zucchini, 1 bunch of spinach, and 1 bunch of chard. I also used the NYT Classic Marinara recipe (1 batch was enough). I used gluten free noodles, but they were not no-boil. I soaked them in cold water for about 20 minutes, but this proved unnecessary and resulted in slightly overcooked noodles. (Despite my best efforts, I think there was enough water in the vegetables that I could have just used the noodles raw.)

In step 4...After the grated cheese, add a handful of shredded mozzarella to the layer. Adds body to each piece when serving.

Very good but proportions are off for a 14x9 lasagna pan. If cooking a big lasagna: double the vegetables and add sauteed mushrooms to the tomato sauce, double sauce or add a can of tomatoes and some spices, 1.5x ricotta sauce and parm, 1.5x lasagna noodles.

This was fantastic. I too added more veggies and would probably add more spinach next time as well. Very easy to make. I let it sit uncooked in the fridge for a day until we were ready to eat it. Will try making two smaller loaf pans next time as well to see if it cooks just as well in serving sizes better for two.

I recommend using double the amount of vegetables. The lasagna wasn't very hearty in the end. It was comprised of a lot of pasta and not much else. It's possible that I was using too large a pan--it would be helpful if this recipe specified a size (as others have mentioned). That said, the pan I used was standard, so I was surprised at how sparse the veggies were. I was only able to create two layers as a result.

Definitely more zucchini. Used spinach (as in recipe) and added (sauteed) mushrooms and roasted eggplant. I like lasagna saucy so increased that (used Rao's). Added a 1/4 c diced mozzarella to the layers, chopped parsley and basil to the ricotta, and crushed dried oregano to the zucchini while it roasted. Used regular lasagna noodles soaked in hot water so they did not suck up too much of the sauce. Needed to bake longer - cover around the 45 minute mark so top does not dry out.

Really excellent tasting! As other suggest, I'd go for more zucchini and perhaps another half cup of Parmesan, but overall I was very pleased. Using the pre-cooked pasta makes this very quick and easy. I usually make my own marinara and bolognese, but used a jar of store-bought for this and it was still great.

Quantities unclear, should give weight for zuchinni. Spinach qty too low. No specificity on size on pan.

A great make ahead dish. Kept in the refrigerator until two hours before baking as suggested above. Let the lasagna warm up. Continued with recipe. Splits the work. Prepare one day, bake the next. I know freezing is also recommended, but I think that would compromise the texture. Portions were reheated in the oven with extra sauce added the next day. My refrigerator is very cold so I think three days was fine for freshness.

They are easier, for sure--one less pot. And the better brands are thinner than the dried noodles that have to be boiled, so the resulting lasagna is less starchy and doughy. They aren't as good as fresh pasta (or better yet, homemade!) but they are a big improvement over the heavy boiled kind.