Real Recipes From Real Home Cooks ®
Vegetable Lasagna
"Many problems plague vegetable lasagna—soggy vegetables, grainy ricotta, and dull tomato sauce—to name a few. We began by fixing the vegetables. Precooking eggplant, zucchini, summer squash, and spinach not only reduced their juices but also concentrated their flavor. To add richness to the… read more..."
INGREDIENTS
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1 (28-ounce) can crushed tomatoes
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1/4 cup chopped fresh basil
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2 tablespoons extra-virgin olive oil
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2 garlic cloves, minced
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1 teaspoon kosher salt
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1/4 teaspoon red pepper flakes
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4 ounces Parmesan cheese, grated (2 cups)
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1 cup whole milk cottage cheese
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1 cup heavy cream
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2 garlic cloves, minced
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1 teaspoon cornstarch
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1/2 teaspoon kosher salt
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1/2 teaspoon pepper
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1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (about 7 cups)
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Kosher salt and ground black pepper
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1 pound zucchini, cut into 1/2-inch pieces (about 4 cups)
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1 pound yellow squash, cut into 1/2-inch pieces (about 4 cups)
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5 tablespoons plus 1 teaspoon extra virgin olive oil
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4 garlic cloves, minced
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1 tablespoon minced fresh thyme
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12 ounces baby spinach (about 12 cups)
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12 no-boil lasagna noodles
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1/2 cup minced pitted kalamata olives
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12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups)
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2 tablespoons chopped fresh basil
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