Hearty Vegetable Lasagna

Indulge in the rich and bold flavors of a hearty vegetable lasagna, perfect for warm summer evenings or any gathering with family and friends. This sumptuous dish features a delightful blend of zucchini, yellow squash, and eggplant, capturing the essence of the season’s freshest produce. To enhance the flavors, we’ve implemented a few key techniques, such as salting and microwaving the eggplant to reduce excess moisture and sautéing the vegetables to deepen their taste. The addition of spinach and olives offers a delightful textural contrast and an extra layer of savory goodness. Elevating the usual cheese filling, we’ve replaced the traditional ricotta with tangy cottage cheese mixed with rich heavy cream, Parmesan, and garlic for an extra punch of flavor.

The heart of this delectable lasagna lies in its no-cook tomato sauce, bringing ample moisture to the dish and ensuring that the no-boil noodles soften to perfection while baking. A word of advice: we recommend using kosher salt for salting the eggplant, but if using table salt, reduce all salt amounts in the recipe by half. Also, opt for regular mozzarella cheese instead of fat-free to achieve the desired creamy texture. With the help of undyed paper towels as a substitute for coffee filters and a 15 by 10-inch or shallow 4-quart casserole dish, you’ll be well on your way to creating this enticing masterpiece. Although the lasagna cannot be assembled ahead of time, the sauces and cooked vegetables can be refrigerated separately for up to one day, saving time and effort when it’s time to assemble and bake.

INGREDIENTS:

• 2 pounds eggplant, peeled and cut into ½-inch pieces
• Kosher salt and pepper
• 1½ pounds zucchini cut into ½-inch pieces
• 1½ pounds yellow squash, cut into ½-inch pieces
• 6 tablespoons plus 1 teaspoon extra-virgin olive oil
• 6 garlic cloves, minced
• 4½ teaspoons minced fresh thyme
• 1 pound (16 cups) baby spinach
• 1½ (28-ounce) cans crushed tomatoes (4½ cups)
• ½ cup chopped fresh basil
• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• ¼ teaspoon red pepper flakes
• 12 ounces (1½ cups) whole-milk cottage cheese
• 1½ cups heavy cream
• 6 ounces Parmesan cheese, grated (3 cups)
• 3 garlic cloves, minced
• 1½ teaspoons cornstarch
• ¾ teaspoon pepper
• 1 3½ teaspoons kosher salt
• 18 no-boil lasagna noodles
• ¾ cup pitted kalamata olives, minced
• 1 pound mozzarella cheese, shredded (4 cups)
• 3 tablespoons chopped fresh basil

PREPARATIONS:

1. Adjust the oven rack to the middle position and preheat the oven to 450 degrees Fahrenheit. Line a large plate with a double layer of coffee filters and lightly coat them with vegetable oil spray. Toss the eggplant with 1 teaspoon of salt and spread it evenly over the coffee filter-lined plate. Microwave the eggplant, uncovered, until it becomes dry to the touch and slightly shriveled, approximately 15 minutes, tossing halfway through cooking. Let the eggplant cool slightly.
2. Combine the cooled eggplant, zucchini, yellow squash, ½ teaspoon salt, and ½ teaspoon pepper in a bowl. In a small bowl, mix 2 tablespoons of olive oil, minced garlic, and thyme together. Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium-high heat until it shimmers. Add half of the vegetables and cook until spotty brown, around 10 minutes. Clear the center of the skillet, add half of the garlic mixture, and cook, mashing the mixture into the pan until fragrant, about 30 seconds. Stir the garlic mixture into the vegetables and transfer them to a large bowl. Repeat the process with 2 tablespoons of oil, the remaining vegetables, and the remaining garlic mixture.
3. Heat the remaining 1 teaspoon of oil in the now-empty skillet over medium-high heat until it shimmers. Add the spinach, one handful at a time, and cook, stirring frequently, until wilted, about 3 minutes. Transfer the spinach to a paper towel-lined plate, let it drain for 2 minutes, then stir it into the cooked vegetables.
4. For the tomato sauce, whisk together all the tomato sauce ingredients in a bowl.
5. For the cream sauce, whisk together all the cream sauce ingredients in another bowl.
6. To assemble the lasagna, grease a 15 by 10-inch baking dish. Spread 1½ cups of tomato sauce evenly over the bottom of the dish. Lay 6 noodles in the dish, allowing them to overlap. Spread half of the vegetable mixture over the noodles, followed by half of the minced olives. Spoon half of the cream sauce over the top and sprinkle it with 1 cup of mozzarella. Repeat the layering process with 6 noodles, 1½ cups of tomato sauce, the remaining vegetables, olives, cream sauce, and 1 cup of mozzarella. For the final layer, lay the remaining 6 noodles on top, cover them completely with the remaining tomato sauce, and sprinkle with the remaining 2 cups of mozzarella.
7. Cover the dish tightly with aluminum foil that has been sprayed with vegetable oil spray and place it on a foil-lined baking sheet. Bake the lasagna until the edges are bubbling, approximately 1¼ hours. Let it cool for 30 minutes, then sprinkle it with chopped basil and serve.

YIELD: 12 servings

SPECIAL INSTRUCTIONS:

• Use kosher salt for salting the eggplant; if using table salt, reduce all salt amounts by half.
• Avoid using fat-free mozzarella cheese for this recipe.
• If coffee filters are not available, use food-safe, undyed paper towels for draining the eggplant.

TIPS:

• Add your favorite seasonal vegetables for a personal touch and variation in flavors.
• To save time, prepare the sauces and cooked vegetables up to step 5 and refrigerate them separately for up to one day before assembling and baking the lasagna.

In conclusion, this vegetable lasagna is a triumph of flavors, showcasing the bountiful produce of summer in a hearty and satisfying dish. The careful preparation of the vegetables, combined with the tangy cottage cheese, rich heavy cream, and savory Parmesan, creates a filling that elevates the traditional cheese layer to new heights. The no-cook tomato sauce ensures that the no-boil noodles cook to perfection while infusing the entire lasagna with rich tomato flavor.

This recipe offers a delightful mix of textures, from the tender and slightly crispy vegetables to the velvety cream sauce and gooey melted mozzarella cheese. Each bite is a symphony of tastes, celebrating the freshest seasonal ingredients.

As you savor this vegetable lasagna, take a moment to appreciate the effort that goes into each layer, creating a cohesive and flavorful masterpiece. The combination of zucchini, yellow squash, and eggplant brings a delightful medley of colors and tastes, making this dish not only delicious but also visually appealing.

Whether you’re hosting a family dinner, a potluck with friends, or simply treating yourself to a comforting homemade meal, this vegetable lasagna is sure to be a crowd-pleaser. Its flavors are warm and familiar, yet with a vibrant and summery twist that sets it apart from traditional lasagnas.

So, gather your ingredients, set aside some time for preparation, and let the aromas of this delightful lasagna fill your kitchen. As you take the first bite and experience the explosion of flavors, you’ll be reminded of the beauty and richness of summer produce in a hearty and satisfying dish.