Ingredients
Tomato Sauce Ingredients:
- 1 28-oz can crushed tomatoes
- ¼ cup chopped basil
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- ¼ tsp red pepper flakes
Cream Sauce Ingredients:
- 1 cup grated Parmesan cheese (about 4 ounces)
- 1 cup 4% cottage cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp cornstarch
- ½ tsp salt
- ½ tsp pepper
Vegetable Filling Ingredients:
- 1½ lbs eggplant, peeled and cut into ½-inch cubes (about 7 cups)
- 1 tsp plus ¼ tsp salt
- coffee filters
- vegetable oil spray
- 1 lb zucchini, cut into ½-inch cubes (about 4 cups)
- 1 lb yellow squash, cut into ½-inch cubes (about 4 cups)
- 4 cloves garlic, minced
- 1 Tbsp minced fresh thyme
- 5 Tbsp plus 1 tsp olive oil
- ¼ tsp ground black pepper
- 12 oz baby spinach (about 12 cups)
- 12 no boil lasagna noodles
- ½ cup minced, pitted Kalamata olives
- 3 cups shredded, whole-milk mozzarella
- 2 Tbsp chopped basil
Instructions
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Tomato Sauce Instructions: Whisk all ingredients together in bowl. Set aside. — Cream Sauce Instructions: Whisk all ingredients together in bowl. Set aside. — Vegetable Filling Instructions: With rack in middle position, preheat oven to 375°F. Toss eggplant and 1 teaspoon salt in large bowl. Line large plate with double layer of coffee filters. Lightly spray with vegetable oil spray. Spread eggplant in even layer over filters. Wipe out bowl. Set aside. Microwave eggplant, uncovered, until dry to touch and slightly shriveled. Cool slightly. Return eggplant to bowl. Toss with zucchini and squash. Combine garlic, thyme, and 1 tablespoon oil in small bowl. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat until shimmering. Add half of eggplant mixture, ¼ teaspoon salt, and pepper. Cook, stirring occasionally, until vegetables are lightly browned, about 7 minutes. Push vegetables to sides of skillet. Add half of garlic mixture to center of skillet. Cook, mashing with spatula, until fragrant, about 30 seconds. Stir garlic mixture and vegetable to combine. Transfer to medium bowl. Repeat with remaining 2 tablespoons oil, eggplant mixture, and garlic mixture. Return skillet to medium-high heat. Add remaining teaspoon oil. Heat until shimmering. Add spinach. Cook, stirring frequently, until wilted, about 3 minutes. Transfer to paper towel-lined plate. Drain 2 minutes. Stir into eggplant mixture. Spray 9 x 13-inch baking dish with vegetable oil spray. Spread 1 cup tomato sauce in bottom. Shingle 4 noodles on top of sauce. Spread half of vegetable mixture over noodles. Top with half of olives, half of cream sauce, and 1 cup mozzarella. Repeat layering 4 noodles, 1 cup tomato sauce, remaining vegetables, olives, cream sauce, and 1 cup mozzarella. Place remaining 4 noodles on top of mozzarella. Spread remaining 1 cup tomato sauce over noodles. Sprinkle with remaining 1 cup mozzarella. Lightly spray sheet of foil with vegetable oil spray. Cover. Bake 35 minutes, or until bubbling. Cool on wire rack 25 minutes. Cut in pieces. Sprinkle with basil. Serves 8–10.
Recipe Notes
Wine Recommendation—Tassel Ridge Iowa In the Dark—I recommend Tassel Ridge Iowa In the Dark from Tassel Ridge because it will complement the spices and flavors in this vegetarian lasagna. Iowa In the Dark is a dry, light red wine with strawberry notes and toasty oak on the nose and palate followed by hints of caramel on the finish. A blend of Marquette, St. Croix, and Frontenac grapes grown in our Mahaska County, Iowa vineyards, Iowa In the Dark complements lightly seasoned pastas. Serve at room temperature.—Bob Wersen, Owner, Tassel Ridge Winery
