Vegetable Lasagna - America's Test Kitchen

Serves 8 to 10

Ingredients

No-Cook Tomato Sauce (Alternative: Trader Joe's Marinara works pretty well...)

• 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

No-Cook Cream Sauce

• 4 ounces Parmesan cheese, grated (2 cups)
• 1 cup whole milk cottage cheese
• 1 cup heavy cream  1/2 cup half & half
• 2 garlic cloves, minced
• 1 teaspoon cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper

Vegetable Filling

• 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 teaspoonextra virgin olive oil
• 4 garlic cloves, minced
• 1 tablespoon minced fresh thyme
• 12 ounces baby spinach (about 12 cups)
• 8 - 12 ounces diced mushrooms, sauteed and drained

• 12 no-boil Bio-Nature whole wheat lasagna, raw boiled 3 minutes, cooled and separated.
• 1/2 cup minced pitted kalamata olives (optional - I think pesto works better and a can of black olives chopped up as well)
• 12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups) (maybe provolone next time, or a mix)
• 2 tablespoons chopped fresh basil
• Parchment paper

Instructions

• 1. FOR THE TOMATO SAUCE: Whisk all ingredients together in bowl; set aside.
• 2. FOR THE CREAM SAUCE: Whisk all ingredients together in bowl; set aside.
• 3. FOR THE FILLING: Adjust oven rack to middle position and heat oven to 375 degrees. Toss eggplant with 1 teaspoon salt in large bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over filters. Wipe out and reserve now-empty bowl. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing once halfway through to ensure that eggplant cooks evenly. Drain excess water from bowl. Let cool slightly. Return eggplant to bowl and toss with zucchini and squash.
• 4. Combine 1 tablespoon oil, garlic, and thyme in small bowl. Heat 2 tablespoons oil in 12-inch nonstick cast iron skillet over medium-high heat until shimmering. Add half eggplant mixture, ¼ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until vegetables are lightly browned, about 7 15 minutes. Push vegetables to sides of skillet; add half of garlic mixture to clearing and cook, mashing with spatula, until fragrant, about 30 seconds. Stir to combine garlic mixture with vegetables and transfer to medium bowl. 
• Repeat with remaining eggplant mixture, 2 tablespoons oil, and remaining garlic mixture.
• Add mushrooms to vegetable mixture.
• 5. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until shimmering. Add spinach and cook, stirring frequently, until wilted, about  3 6 minutes. Transfer spinach to paper towel–lined plate and drain 2 minutes. Chop spinach. Stir into eggplant mixture.
• IMPORTANT: Allow veg mixture to drain in strainer/colander to remove excess liquid.
• 6. TO ASSEMBLE: Spray 13 by 9-inch baking dish with vegetable oil spray. 
• Spread 1 cup tomato sauce in bottom of baking dish;
• shingle 4 noodles on top of sauce. 
• Spread half of vegetable mixture over noodles, 
• followed by half of olives, 
• half of cream sauce, and 
• 1 cup of mozzarella. 
• Repeat layering with 4 noodles, 
• 1 cup tomato sauce,
•  remaining vegetables, 
• remaining olives, 
• remaining cream sauce, and 
• 1 cup mozzarella. 
• Place remaining 4 noodles on top layer of cheese. 

• Spread remaining 1 cup tomato sauce over noodles and 

• sprinkle with remaining 1 cup mozzarella.

Lightly spray large sheet of aluminum foil with vegetable oil spray and Cut piece of parchment paper to cover lasagna, then cover this tightly with aluminum foil. Bake until bubbling, about 35 60 minutes (or more). Cool on wire rack 25 minutes. Cut into pieces, sprinkle with basil, and serve.