Lasagna With Steamed Spinach and Roasted Zucchini This week I dipped into the vegetable chapter of Molly Stevens" terrific new cookbook, "All About Roasting." Roasting brings a rich dimension to all sorts of vegetables. I'd never thought of roasting broccoli, for instance, but now I'll be roasting that vegetable as often as I steam it, for sure. I had something very specific in mind for my roasted vegetables. I thought they'd make a great layer in a vegetarian lasagna, and I was right. You may think of lasagna as a rich, heavy dish, but it needn't be. There's no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this week's recipes, and they're plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They make great one-dish meals, and I think they're very kid-friendly. They can be made ahead and reheated (I'm pulling the leftovers of this week's recipe tests out of my refrigerator and feeding them to a group of hungry teenagers after a school concert tonight), or frozen. This is adapted from a much richer Italian vegetable lasagna recipe. Roasting the zucchini adds a welcome layer of flavor. 2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices Salt and freshly ground black pepper to taste 1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby spinach Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees. Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely. Set aside. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan. Nutritional information per serving: 422 calories; 20 grams fat; 8 grams saturated fat; 2 grams polyunsaturated fat; 7 grams monounsaturated fat; 63 milligrams cholesterol; 42 grams carbohydrates; 6 grams dietary fiber; 419 milligrams sodium (does not include salt to taste); 22 grams protein.