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1
Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
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2
Add the vegetable oil, then the lasagna sheets, and cook until almost al dente, about 4 minutes.
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3
Drain and gently rinse the lasagna sheets under cold water to stop them from cooking and to help remove any excess starch.
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4
Cover lightly with a damp towel to prevent the pasta from drying out.
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5
Set aside.
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6
In a large skillet, heat the olive oil over a medium flame.
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7
Add the onion and saute until soft, about 5 minutes.
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8
Add the carrot and saute for 3 minutes.
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9
Add the zucchini and summer squash and saute for 5 minutes.
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10
Add the asparagus and saute for 2 minutes.
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11
Season the vegetable mixture with 1/2 teaspoon each of salt and pepper.
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12
Remove from the heat and let cool.
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13
Using a 6-inch-diameter cookie cutter, cut the cooled lasagna sheets into 18 circles.
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14
Coat the bottom of each of six 6-inch gratin dishes with 1 teaspoon of marinara sauce.
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15
Place 1 pasta circle over the bottom of each dish.
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16
In a medium bowl, toss the beans with 1/4 teaspoon each of salt and pepper.
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17
Arrange the beans and then the spinach over the pasta circles in the dishes, dividing equally.
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18
Top each with another pasta circle, pressing gently to compact slightly.
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19
Spoon the sauteed vegetables over the lasagnas, dividing equally, then top each with 1 tablespoon of marinara sauce.
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20
Place a third pasta circle atop each and spread each with 1 tablespoon of marinara sauce.
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21
Sprinkle with the mozzarella and Parmesan cheese, and dot with the butter.
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22
Line a baking sheet with foil and place the dishes on the prepared baking sheet.
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23
(The lasagnas can be made up to this point 1 day ahead.
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24
Cover tightly with plastic wrap and refrigerate.
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25
Remove the plastic wrap before baking.)
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26
Bake the lasagnas until brown on top and the sauce bubbles, about 20 minutes.
