Individual Vegetable Lasagnas

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium Spanish onion, finely chopped
• 1 medium carrot, finely chopped
• 1 medium zucchini, finely chopped
• 1 medium summer squash, finely chopped
• 8 asparagus spears, cut into 1/4-inch slices
• 1 pound fresh plain lasagna sheets
• 2 cups Simple tomato sauce, recipe follows
• 1 1/2 cups canned white beans, rinsed and drained
• 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
• 3 cups shredded mozzarella
• 1/2 cup freshly grated Parmesan
• 3 tablespoons unsalted butter, halved
• Salt and freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• Sea salt and freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves
• 4 tablespoons unsalted butter, optional

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