Vegetable Lasagna

Ingredients

• 1 (28-ounce) can crushed tomatoes
• ¼ cup finely chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• ¼ teaspoon red pepper flakes
• 8 ounces (1 cup) whole-milk cottage cheese
• 4 ounces Parmesan cheese, grated (2 cups)
• 1 cup heavy cream
• 2 garlic cloves, minced
• 1 teaspoon cornstarch
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 1½ pounds eggplant, peeled and cut into ½-inch pieces
• 1 pound zucchini, cut into ½-inch pieces
• 1 pound yellow summer 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
• 1. For the tomato sauce: Whisk all ingredients together in bowl; set aside.
• 2. For the cream sauce: Whisk all ingredients together in second bowl; set aside.
• 3. For the filling and noodles: Adjust oven rack to middle position and heat oven to 375 degrees. Toss eggplant with 1 teaspoon salt in large bowl. Line large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over coffee filters; wipe out and reserve bowl. Microwave eggplant until dry to touch and slightly shriveled, about 10 minutes, tossing halfway through microwaving. Let cool slightly. Return eggplant to bowl and toss with zucchini and summer squash.

Instructions

1. 1Mix one tablespoon of olive oil with the minced garlic and fresh thyme in a small bowl. Warm two tablespoons of olive oil in a large nonstick skillet over medium-high heat until it shimmers.
2. 2Place half of the prepared eggplant, zucchini, and squash mixture into the skillet. Season with a quarter teaspoon of salt and a quarter teaspoon of pepper. Cook the vegetables, stirring occasionally, until they develop a light brown color, which takes about seven minutes.
3. 3Move the cooked vegetables to the outer edges of the skillet. Spoon half of the garlic and thyme mixture into the center of the pan, pressing it down until it becomes fragrant, about 30 seconds.
4. 4Mix the garlic into the vegetables and move everything to a medium bowl. Pour another two tablespoons of oil into the skillet and repeat the cooking process with the rest of the vegetable mixture and the remaining garlic paste, then add it all to the bowl.
5. 5Pour the final teaspoon of olive oil into the empty skillet over medium-high heat. Toss in the baby spinach and cook, stirring often, until the leaves wilt completely, about three minutes.
6. 6Move the cooked spinach to a plate lined with paper towels to drain for two minutes. Mix the drained spinach into the bowl with the cooked eggplant and squash.
7. 7Coat a 13 by 9-inch baking dish with oil or cooking spray. Pour one cup of the prepared tomato sauce into the dish and spread it across the bottom. Place four lasagna noodles over the sauce, allowing the edges to overlap slightly.
8. 8Distribute half of the cooked vegetable mixture over the noodles, then scatter a quarter cup of minced kalamata olives on top. Drizzle half of the prepared cream sauce over the vegetables and finish with one cup of shredded mozzarella cheese.
9. 9Build the next layer by adding four more noodles, another cup of tomato sauce, the rest of the vegetable mixture, the remaining quarter cup of olives, the rest of the cream sauce, and a second cup of mozzarella.
10. 10Create the top layer by placing the last four noodles over the cheese. Pour the remaining tomato sauce over the noodles, making sure they are entirely covered. Scatter the final cup of mozzarella cheese evenly across the top.
11. 11Spray a sheet of aluminum foil with cooking oil and cover the baking dish tightly. Bake the lasagna until the edges bubble vigorously, about 35 minutes. Rotate the pan halfway through the cooking time.
12. 12Remove the dish from the oven and let it rest for 25 minutes. Garnish the top with chopped fresh basil before slicing and serving.

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