9 years ago
4 medium carrots,
2 medium yellow crookneck
4 medium zucchini
1 medium eggplant
1 small yellow onion
8 oz cremini mushrooms
3 cans italian style stewed tomatoes
1 cloves of garlic
8 to 10 basil leaves
Pinch of sugar or fresh orange juice (optional)
1 c. part skim ricotta cheese
3 c. shredded part skim mozzarella
1 lb. no cook lasagna noodles
First make quick marinara sauce. Dice and saute 1/2 of yellow onion in saucepan with one minced garlic cloves. Add three 14 oz cans of italian styled stew tomatoes and puree with immersion blender until you have your desired texture. Add a tablespoon of tomato paste, salt to taste. Add a pinch or two of sugar if necessary or the juice of 1/2 an orange to brighten tomato flavor. Add fresh chopped basil, stir until wilted. Set aside.
Peel carrots, cut into quarters and then into half inch pieces. If the ends are skinny, just cut those in half and then into 1/2 pieces. Repeat with the zucchini and yellow squash. Cut the eggplant into 1/2 inch slices. Heavily salt both sides of each slice and leave on a wire rack for 15 minutes. Use a paper towel to blot the moisture off after 15 minutes and cut into 1/2 cubes. Dice onion into a medium dice. Saute all vegetables, working in batches. You can mix them, but I would keep the carrots separate, as they have a longer cooking time. For each batch, using a 14 inch skillet, add 1 tbsp of olive oil, when in starts to shimmer add a single layer of the veggies, salt, pepper and garlic powder. (Do not use fresh garlic at this stage, as the pan gets hotter, it will burn) As each batch finishes, layer them in a bowl and set aside. If the pan picks up to much residue, deglaze with water, wipe out and continue.
Sauce, noodles, more sauce, veggies, spoonfuls of ricotta, shredded mozzarella, more noodles, more sauce, etc. Finish off top with mozzarella and parmesan.
Bake at 350 for about 40 minutes.
I make on 8x8 lasagna and use the leftover vegetables for panini or mix them with leftover pasta and olive oil for a quick lunch, but there are enough vegetables there for a full 9x13, though you might need more cheese.