Hearty Vegetable Lasagna

Hearty Vegetable Lasagna is a delicious and wholesome twist on the classic Italian dish. This recipe combines a delightful array of summer vegetables, including zucchini, yellow squash, and eggplant, sautéed to perfection. The vegetables are layered between no-boil lasagna noodles, a tangy cream sauce made with cottage cheese and heavy cream, and a quick and flavorful tomato sauce. Topped with mozzarella cheese and fresh basil, this lasagna is a comforting and hearty meal that will impress both vegetarians and non-vegetarians alike.

Serves 8 to 10

INGREDIENTS:

TOMATO SAUCE

• 1 (28-ounce) can crushed tomatoes
• ¼ cup chopped fresh basil

CREAM SAUCE

• 8 ounces (1 cup) whole-milk cottage cheese
• 1 cup heavy cream
• 4 ounces Parmesan cheese, grated (2 cups)
• 2 garlic cloves, minced
• 1 teaspoon cornstarch
• ½ teaspoon kosher salt
• ½ teaspoon pepper

LASAGNA

• 1½ pounds eggplant, peeled and cut into ½-inch pieces
• Kosher salt and pepper
• 1 pound zucchini, cut into ½-inch pieces
• 1 pound yellow squash, cut into ½-inch pieces
• 5 tablespoons plus 1 teaspoon extra-virgin olive oil
• 4 garlic cloves, minced
• 1 tablespoon minced fresh thyme
• 12 ounces (12 cups) baby spinach
• 12 no-boil lasagna noodles
• ½ cup pitted kalamata olives, minced
• 12 ounces whole-milk mozzarella cheese, shredded (3 cups)
• 2 tablespoons chopped fresh basil

INSTRUCTIONS:

1. TOMATO SAUCE: Whisk together the crushed tomatoes and chopped fresh basil in a bowl to create the tomato sauce. This sauce can be made ahead and refrigerated for up to 1 day.
2. CREAM SAUCE: In a separate bowl, whisk together the whole-milk cottage cheese, heavy cream, grated Parmesan cheese, minced garlic, cornstarch, kosher salt, and pepper. This cream sauce can also be prepared in advance and refrigerated for up to 1 day.
3. LASAGNA: Preheat your oven to 375 degrees. Line a large plate with double layers of coffee filters and spray them with vegetable oil. Toss the peeled and chopped eggplant with 1 teaspoon of kosher salt and spread it evenly over the coffee filters. Microwave the eggplant until it is dry to touch and slightly shriveled (about 10 minutes), tossing halfway through cooking. Once done, let the eggplant cool slightly and then toss it with the zucchini and yellow squash.
4. In a small bowl, combine 1 tablespoon of olive oil with minced garlic and fresh thyme. In a 12-inch nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add half of the eggplant-squash mixture, along with ¼ teaspoon of salt and ¼ teaspoon of pepper. Cook the vegetables, stirring occasionally, until they are lightly browned (about 7 minutes). Clear the center of the skillet, add half of the garlic mixture, and cook, mashing it with a spatula, until fragrant (about 30 seconds). Stir the garlic mixture into the vegetables and transfer them to a medium bowl. Repeat this process with the remaining half of the eggplant mixture, 2 tablespoons of olive oil, and the remaining garlic mixture. Then transfer this second batch of cooked vegetables to the bowl.
5. Heat the remaining 1 teaspoon of olive oil in the now-empty skillet over medium-high heat until shimmering. Add the baby spinach and cook, stirring frequently, until it wilts (about 3 minutes). Transfer the spinach to a paper towel-lined plate and let it drain for 2 minutes. Stir the wilted spinach into the eggplant mixture.
6. Grease a 13 by 9-inch baking dish and spread 1 cup of the tomato sauce evenly over the bottom. Arrange 4 lasagna noodles on top of the sauce, overlapping them. Spread half of the vegetable mixture over the noodles, followed by half of the minced olives. Spoon half of the cream sauce over the top, and sprinkle it with 1 cup of shredded mozzarella. Repeat this layering process with another 4 noodles, 1 cup of tomato sauce, the remaining vegetables, the remaining olives, the remaining cream sauce, and 1 cup of mozzarella. For the final layer, arrange the last 4 lasagna noodles on top and cover them completely with the remaining tomato sauce. Finally, sprinkle the lasagna with the remaining 1 cup of shredded mozzarella.
7. Cover the baking dish tightly with aluminum foil that has been sprayed with vegetable oil. Bake the lasagna until the edges are just bubbling (about 35 minutes), rotating the dish halfway through baking. After baking, let the lasagna cool for 25 minutes, then sprinkle it with chopped fresh basil before serving.

Enjoy this Hearty Vegetable Lasagna, bursting with flavors, textures, and seasonal vegetables, for a satisfying and comforting meal that’s perfect for family gatherings or any special occasion.