Vegetable Lasagna

Name: Vegetable Lasagna
Yield: Serves 8 to 10
Cuisine: Italian
Ingredients: 1 (28-ounce) can, crushed tomatoes; 1/4 cup, chopped fresh basil; 2 tablespoons, extra-virgin olive oil; 2 , garlic cloves, minced; 1 teaspoon, kosher salt; 1/4 teaspoon, red pepper flakes; 4 ounces, Parmesan cheese, grated (2 cups); 1 cup, whole milk cottage cheese; 1 cup, heavy cream; 2 , garlic cloves, minced; 1 teaspoon, cornstarch; 1/2 teaspoon, kosher salt; 1/2 teaspoon, pepper; 1 1/2 pounds, eggplant, peeled and cut into 1/2-inch cubes (about 7 cups); , Kosher salt and ground black pepper; 1 pound, zucchini, cut into 1/2-inch pieces (about 4 cups); 1 pound, yellow squash, cut into 1/2-inch pieces (about 4 cups); 5 tablespoons plus 1 teaspoon, extra virgin olive oil; 4 , garlic cloves, minced; 1 tablespoon, minced fresh thyme; 12 ounces, baby spinach (about 12 cups); 12 , no-boil lasagna noodles; 1/2 cup minced pitted, kalamata olives; 12 ounces, low-moisture whole-milk mozzarella cheese, shredded (about 3 cups); 2 tablespoons, chopped fresh basil

134 comments

Appears in Cook's Illustrated September/October 2011, America's Test Kitchen TV

Ever made a vegetable lasagna that wasn't laden with watery vegetables and dry, grainy patches of cheese? Neither had we.

SERVES8 to 10

TIME2¼ hours, plus 25 minutes cooling

has video

WHY THIS RECIPE WORKS

Many problems plague vegetable lasagna—soggy vegetables, grainy ricotta, and dull tomato sauce—to name a few. We began by fixing the vegetables. Precooking eggplant, zucchini, summer squash, and spinach not only reduced their juices but als...

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