From America's Test Kitchen Season 12: Vegetarian Pasta Night
For a complex vegetable lasagna with bold flavor, we started with a summery mix of zucchini, yellow squash, and eggplant, salting and microwaving the eggplant and sautéing the vegetables to cut down on excess moisture and deepen their flavor. Garlic, spinach, and olives added textural contrast and flavor without much work. We dialed up the usual cheese filling by replacing mild-mannered ricotta with tangy cottage cheese mixed with heavy cream for richness and Parmesan and garlic for added flavor. Our quick no-cook tomato sauce brought enough moisture to our lasagna that we found that we could skip the usual step of soaking the no-boil noodles before assembling the dish.
Serves 8 to 10
We prefer the lasagna made with our favorite wholemilk, block-style mozzarella from Sorrento, but Kraft part-skim preshredded mozzarella is also fine. Our preferred brands of crushed tomato are Tuttorosso and Muir Glen.