Vegetable Lasagna

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Ingredients

No-Cook Tomato Sauce

1. 1 (28 oz) can crushed tomatoes
2. 1/4 c fresh basil, chopped
3. 2 T extra virgin olive oil
4. 2 garlic cloves, minced
5. 1 t kosher salt
6. 1/4 t red pepper flakes

No-cook Cream Sauce

7. 4 oz Parmesan cheese, grated (2 c)
8. 1 c whole milk cottage cheese
9. 1 c heavy cream
10. 2 garlic cloves, minced
11. 1 t cornstarch
12. 1/2 t kosher salt
13. 1/2 t pepper

Vegetable Filing

14. 1 1/2 pounds eggplant, peeled and cut into 1/2 inch cubes (about 7 cups)
15. kosher salt
16. ground black pepper
17. 1 lb zucchini, cut into 1/2 inch pieces (about 4 cups)
18. 1 lb yellow squash, cut into 1/2 inch pieces (about 4 cups)
19. 5 T plus 1 t extra virgin olive oil, divided
20. 4 garlic cloves, minced
21. 1 T fresh thyme, minced
22. 12 oz baby spinach (about 12 cups)
23. 12 Barilla no-boil lasagna noodles
24. 1/2 c pitted kalamata olives, minced (optional)
25. 12 oz low-moisture whole milk mozzarella cheese, shredded (about 3 cups)
26. 2 T chopped fresh basil

Instructions

Tomato Sauce

1. Whisk all ingredients together in bowl; set aside.

Cream Sauce

1. Whisk all ingredients together in bowl; set aside.

Filling

1. Adjust oven rack to middle position and heat oven to 375°F.
2. Toss eggplant with 1 t salt in large microwave-safe bowl.
3. Line surface of large plate with double layer of coffee filters (or paper towels) and lightly spray with cooking spray.
4. Spread the eggplant in an even layer over filters.
5. Wipe out and reserve the now empty bowl.
6. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing once halfway through to ensure the eggplant cooks evenly. Let cool slightly.
7. Return eggplant to bowl and toss with zucchini and squash.
8. Combine 1 T oil, garlic, and thyme in small bowl.
9. Heat 2 T oil in 12 inch nonstick skillet over medium-high heat until shimmering.
10. Add half eggplant mixture, 1/4 t salt, and 1/4 t pepper; cook, stirring occassionally, until vegetables are lightly browned, about 7 minutes.
11. Push vegetables to sides of skillet; add 1/2 of garlic mixture to cleared area and cook, mashing with spatula, until fragrant, about 30 seconds.
12. Stir to combine garlic mixture with vegetables and transfer to medium bowl.
13. Repeat with remaining eggplant mixture, 2 T oil, and remaining garlic mixture.
14. Return skillet to medium-high heat, add remaining 1 t oil, and heat until shimmering.
15. Add spinach and cook, stirring frequently, until wilted, about 3 minutes.
16. Transfer spinach to paper towel-lined plate and drain 2 minutes.
17. Stir into eggplant mixture.

Vegetable Lasagna

1. Spray 9x13 inch baking dish with cooking spray.
2. Spread 1 c tomato sauce in bottom of baking dish; shingle 4 noodles on top of sauce.
3. Spread half of vegetable mixture over noodles, followed by half of olives (if using), half of cream sauce, and 1 c mozzarella cheese.
4. Repeat layering with 4 noodles, 1 c tomato sauce, remaining vegetables, remaining olives (if using), remaining cream sauce, and 1 c mozzarella cheese.
5. Place remaining 4 noodles on top layer of cheese.
6. Spread remaining 1 c tomato sauce over noodles and sprinke with remaining 1 c mozzarella cheese.
7. Lightly spray large sheet of aluminum foil with cooking spray and cover lasagna.
8. Bake until bubbling, about 35 minutes.
9. Cool on wire rack 25 minutes.
10. Cut into pieces, sprinkle with basil and serve.

Picture of Recipe