Vegetable Lasagna
"For a complex vegetable lasagna with bold flavor, we started with a summery mix of zucchini, yellow squash, and eggplant, salting and microwaving the eggplant and sautéing the vegetables to cut down on excess moisture and deepen their flavor. Garlic, spinach, and olives added textural contrast and flavor without much work. We dialed up the usual cheese filling by replacing mild-mannered ricotta with tangy cottage cheese mixed with heavy cream for richness and Parmesan and garlic for added flavor. Our quick no-cook tomato sauce brought enough moisture to our lasagna that we found that we could skip the usual step of soaking the no-boil noodles before assembling the dish...."
INGREDIENTS
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1(28-ounce) can crushed tomatoes
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1/4cup chopped fresh basil
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2tablespoons extra-virgin olive oil
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2 garlic cloves
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1teaspoon kosher salt
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1/4teaspoon red pepper flakes
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4ounces Parmesan cheese
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1cup whole milk cottage cheese
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1cup heavy cream
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2 garlic cloves
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1teaspoon cornstarch
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1/2teaspoon kosher salt
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1/2teaspoon pepper
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1 1/2pounds eggplant
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Kosher salt and ground black pepper
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1pound zucchini
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1pound yellow squash
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5tablespoons extra virgin olive oil
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4 garlic cloves
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1tablespoon minced fresh thyme
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12ounces baby spinach
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12 no-boil lasagna noodles
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1/2cup kalamata olives
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12ounces low-moisture whole-milk mozzarella cheese
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2tablespoons chopped fresh basil
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