Vegetable Lasagna

I found this recipe in the September 2011 issue of Cook's Illustrated. I made a few changes and I have included them in my version of the recipe. It did not call for mushrooms, but I was in the mood for mushrooms and had to add them. I thought it would add good flavor and make it more "meaty." I would suggest not leaving these out! All and all this was a great recipe if your looking for a tasty veggie lasagna.

Ingredients:

No-Cook Tomato Sauce:

1 28 oz. can crushed tomatoes

1/4 cup chopped fresh basil

2 Tb. extra-virgin Olive oil

2 garlic cloves, minced

1 tea. kosher salt

1/4 tea. red pepper flakes

No-Cook Cream Sauce:

4 oz. Parmesan cheese, grated (2 cups)

1-2 cups whole-milk cottage cheese (the original recipe calls for 1 cup, however I suggest using 2)

1 cup cream

2 garlic cloves, minced

1 tea. cornstarch

1/2 tea. kosher salt

1/2 tea. pepper

Vegetable Filling:

1 1/2 lbs. eggplant, peeled and cut into 1/2 in. cubes ~ 7 cups

Kosher salt and pepper

1 lb. zucchini, cut into cubes ~4 cups

1 lb. yellow squash, cut into cubes ~4 cups

5 Tb. plus 1 tea. olive oil

4 garlic cloves, minced

1 Tb. minced fresh thyme

12 oz. baby spinach

12 no Boil lasagna noodles

12 oz. mozzarella, shredded ~3 cups

2 Tb. chopped fresh basil

1 package mushrooms

1. Whisk all tomato sauce ingredients in a bowl and set aside.

2. Whisk all the ingredients for the cream sauce in a separate bowl and set aside.

3. For the filling: Heat oven to 375 degrees. Toss eggplant with 1 tea. salt in bowl and line the surface of a plate with coffee filters and lightly spray with vegetable oil spray. Spread the eggplant over the filters. Microwave the eggplant, uncovered, until dry to touch and slightly shriveled, about 10min., tossing once halfway through, let cool slightly. (This will keep the eggplant from causing your final lasagna from being too watery and mushy) Return eggplant to bowl and toss with zucchini and squash.

4. Combine 1 Tb. oil, garlic, and thyme in small bowl. Heat 2 Tb. oil in skillet over med-high heat. Add half eggplant mixture, 1/4 tea salt, and 1/4 tea pepper. cook, stirring occasionally, until veggies are lightly browned, about 7 min. Add the mushrooms halfway through. Push veggies to sides of skillet; add half garlic thyme mixture, cook ~30 seconds until fragrant. Transfer to med bowl, repeat with the remaining eggplant mixture.

5. Heat the spinach in a skillet on med-high heat with 1 tea. oil. until spinach is wilted. Transfer spinach to a paper towel-lined plate and drain 2min, stir into eggplant mixture.

6. To Assemble: Spray 13x9 baking dish with vegetable oil spray. Spread 1 cup tomato sauce in bottom, shingle 4 noodles on top of sauce. Spread half of the veggie mixture over noodles, followed by half cream mixture, and 1 cup mozzarella. Repeat layering with 4 noodles, 1 cup tomato sauce, remaining veggies, reaming 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 1 cup mozzarella. Lightly spray large sheet of aluminum foil with veg oil spray and cover lasagna. Bake until bubbling ~35 min. Cool, sprinkle with basil and serve.