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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Bring a large pot of heavily salted water to a boil. Add the lasagna noodles and 1 tbsp olive oil and cook until just shy of al dente — tender but with a firm bite at the center, about 8 minutes (they will finish cooking in the oven). Drain, lay flat on a lightly oiled baking sheet, and set aside.
Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute.
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