Vegetable Lasagna

Vegetable Lasagna was pinched from <a href="http://www.cooksillustrated.com/recipes/6688-vegetable-lasagna" target="_blank">www.cooksillustrated.com.</a>

"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
1 (28-ounce) can crushed tomatoes
1/4 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes
4 ounces Parmesan cheese, grated (2 cups)
1 cup whole milk cottage cheese
1 cup heavy cream
2 garlic cloves, minced
1 teaspoon cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (about 7 cups)
Kosher salt and ground black pepper
1 pound zucchini, cut into 1/2-inch pieces (about 4 cups)
1 pound yellow squash, cut into 1/2-inch pieces (about 4 cups)
5 tablespoons plus 1 teaspoon extra virgin olive oil
4 garlic cloves, minced
1 tablespoon minced fresh thyme
12 ounces baby spinach (about 12 cups)
12 no-boil lasagna noodles
1/2 cup minced pitted kalamata olives
12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups)
2 tablespoons chopped fresh basil
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