Makes 1 large and 1 small. Between 14-18 servings depending on how big you cut it.

Equipment

  • Lots of bowls
  • 9x13 in pan (aka lasagna pan)
  • 8x11 in pan (the small lasagna pan)

    Ingredients

  • 2 zucchini
  • 2 yellow squash
  • 1 large eggplant
  • 1 onion
  • 8 cloves garlic
  • 1 bunch basil
  • 1 dash thyme
  • 1 dash rosemary
  • 20 oz shredded mozzarella
  • 1 cup ricotta
  • 2 cups shredded parmesan
  • 1.25 cups of cream or half&half
  • 1 box (16 oz) lasagna noodles
  • 16 oz spinach
  • 43 oz crushed tomatoes
  • Olive oil
  • 1 pinch Crushed red pepper
  • Black pepper

Instructions

Cut Veggies

  1. Cut the zucchini into .5 in cubes
  2. Cut the yellow squash into .5 in cubes
  3. Cut the eggplant into .5 in cubes
  4. Cut the onion into small bites
  5. Crush or chop the garlic
  6. Line a microwave safe bowl with 2 towels, adding eggplant

Cook Veggies

  1. Heat the bowl in the microwave for 5 minutes, then stirring, then 5 more minutes
  2. Ring water out of the eggplant
  3. In a pan, add onion, half the garlic, olive oil, thyme, rosemary
  4. Sauté the pan until onion and garlic are soft over medium-to-low heat
  5. Drain the pan the fluids (dump onto a plate with a paper towel on it)
  6. In a pan (can be the same one), add more olive oil, zucchini, squash, .5 cup of chopped basil
  7. Sauté the pan until vegetables are soft
  8. Drain the pan the fluids (dump onto a plate with a paper towel on it)
  9. In the pan, add 3 tablespoons of water and quickly cook the spinach for 2 minutes
  10. Put into strainer and squeeze out all the water (will reduce to about a third of the size)
  11. Mix all vegetables together
  12. Add salt

Tomato Sauce

  1. Combine tomatoes with 2 tsp of olive oil in a bowl with a half a cup of chopped basil, spoonful of crushed basil, a pinch of crushed red pepper, a quarter of the garlic, and 1 tsp of salt
  2. Stir to combine

Cream Sauce

  1. Mix ricotta with cream, parmesan cheese, a quarter of the garlic, a 0.5 tsp salt, 10 twists of black pepper in a bowl

Noodles

  1. Boil a large pot of salted water
  2. Add noodles
  3. Cook them for 3-4 minutes (still hard, but softer)

Combining Everything

The next few steps involve creating lining and layers. Units will not be exact, but try to distribute evenly across layers.

  1. Turn oven on to 375 degrees Fahrenheit
  2. Line pans with tomato sauce
  3. Line pans with noodles
  4. Line pans with tomato sauce
  5. Line pans with cream sauce
  6. Line pans with vegetables
  7. Line pans with mozzarella
  8. Repeat the last five steps
  9. Line pans with noodles
  10. Line pans with tomato sauce
  11. Line pans with mozzarella
  12. Bake in oven for 30-35 minutes
  13. Cool for 15 minutes before eating

The Aftermath

  1. Eat as much as you want. Don’t get fat.
  2. Save the rest by freezing or refrigerating

* Recipe by Carli Wulff