0 Picture
Ingredients
- 1/2 lb. zucchini, thinly sliced on an angle
- 1 Japanese eggplant (8 oz.) thinly sliced on an angle
- 1/2 lb. yellow squash, thinly sliced on an angle
- 1 (16 oz.) container ricotta
- 1 cup grated Parmesan
- 2 eggs
- 1 bunch basil, leaves stripped and chopped (about 1/2 cup)
- 4 cups marinara sauce (from two 24-oz. jars)
- 16 lasagna noodles (from a 16-oz. box; do not use no-boil noodles)
- 1 jar (16 oz.) roasted red bell peppers, drained and quartered
- 2 lbs. mozzarella, grated (about 8 cups)
- 1 bunch Swiss chard (about 10 leaves), stems removed, leaves coarsely chopped
Details
Preparation time 30mins
Cooking time 105mins
Preparation
Step 1
Preheat oven to 400 degrees.
Place zucchini in a colander. Sprinkle with salt; toss to coat. Spread in an even layer on paper towels. Repeat with eggplant and yellow squash; let stand 20 minutes. Pat dry.
In a bowl, mix ricotta, 1/2 cup Parmesan, the eggs and the basil; season with 1/2 teaspoon salt and 1/2 teaspoon pepper and whisk to blend.
Spread 1 cup marinara saucier the bottom of a 9x13 baking dish. Top with 4 lasagna noodles in a single layer, breaking them as needed to fit. Top with the zucchini and roasted peppers, then 4 more noodles. Spread 1 -1/2 cups sauce, then half the ricotta mixture over the noodles; top with 2 cups mozzarella. Top with half the Swiss chard, all the eggplant, 4 more noodles and 1-1/2 sauce. Top with the yellow squash and the remaining chard. Spread with the remaining ricotta mixture; top with 2 cups mozzarella, 4 more noodles and the remaining 4 cups mozzarella. Sprinkle the lasagna with the remains 1/2 cup Parmesan.
Place the dish on a large, foil-lined rimmed baking sheet to catch any drips. Bake until the cheese is browned (tent with foil if browning too quickly), the juices bubble around the edges of the dish and a knife inserted into the center of the lasagna goes in easily, about 1 hour 15 minutes. Let the lasagna rest at least 15 minutes before serving.
Review this recipe