Ingredients
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Sauce
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1½ pounds Zucchini
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1½ pounds Eggplant
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5 tablespoons extra-virgin Olive Oil
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9 Garlic
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Salt
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1 Onion
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1 (28-ounce) can crushed Tomatoes
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1 (28-ounce) can diced Tomatoes
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2 tablespoons chopped fresh Basil
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Lasagna
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12 no-boil lasagna Noodles
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12 ounces whole-milk Mozzarella Cheese
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4 ounces Parmesan Cheese
Directions
Vegetable lasagna recipes are often filled with watery, tasteless vegetables and weighed down by excess cheese. We wanted a flavorful vegetable lasagna that didn’t fall into any of the usual traps. Eggplant and zucchini are easy to prep, making them excellent choices. Roasting the vegetables not only drove off excess liquid that would otherwise water down the sauce, but it also caramelized the vegetables, adding savory depth. Ricotta cheese is traditional in lasagna, but we found that it muted the roasted vegetable flavor, so we layered our lasagna with only mozzarella and Parmesan, which lent plenty of rich cheese flavor and gooey texture. No-boil noodles made quick work of the assembly. Be sure to grease the baking sheets before spreading the vegetables so they don’t stick during roasting.
Steps
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1
Done
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For the SauceAdjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Toss zucchini and eggplant with 3 tablespoons oil, two-thirds of garlic, 1 teaspoon salt, and 1 teaspoon pepper. Spread vegetables in 2 greased rimmed baking sheets and bake, stirring occasionally, until softened and golden brown, 35 to 45 minutes; set aside. |
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2
Done
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Heat remaining 2 tablespoons oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in remaining garlic and cook until fragrant, about 30 seconds. Stir in crushed tomatoes and diced tomatoes with their juice, bring to simmer, and cook until flavors meld, about 5 minutes. Off heat, stir in basil and season with salt and pepper to taste. (You should have 7 cups sauce. Add water as needed to reach 7 cups.) |
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3
Done
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Spread 1 cup sauce over bottom of 13 by 9-inch baking dish. Lay 3 noodles in dish, spread one-quarter of vegetables over noodles, then top with 1 cup sauce, ⅔ cup mozzarella, and ½ cup Parmesan (in that order). Repeat layering process 2 more times. Top with remaining 3 noodles, |
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4
Done
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Cover dish tightly with greased aluminum foil, place on foil-lined rimmed baking sheet, and bake for 15 minutes. Uncover, and continue to bake until spotty brown and bubbling around edges, 25 to 35 minutes. Let casserole cool for 10 minutes before serving. |
