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.
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...