Three-Cheese Zucchini Lasagna
- 1 lb zucchini
- 1/2 lb yellow squash
- 1 T olive oil, plus 1 T for coating dish
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 28 ounce can crushed tomatoes with added puree
- 1/4 cup tomato paste
- 1 T honey
- 2 T fresh, minced oregano
- 1/2 t crushed red pepper
- 15 ounce container whole-milk ricotta cheese
- 1 pound shredded mozzarella cheese
- 1/2 cup grated asiago cheese
Preheat oven to 375 F. Thinly slice zucchini and squash lengthwise. Using a vegetable steamer or a pot of boiling water (1/4" to 1/2" deap), steam vegetables until just tender. Place on a double thick layer of paper towels; cover with another double thick layer and press firmly to remove as much water as possible. Set aside.
In a medium saucepan, heat olive oil, and saute onions and garlic until softened, about 5 minutes. Stir in crushed tomatoes, tomato paste, honey, oregano and crushed red pepper. Bring to a boil, reduce heat and simmer, uncovered, for 15 to 20 minutes until sauce is thickened. Season with salt and pepper.
Lightly coat the bottom of a 9x13 inch glass casserole dish with olive oil. Spread a thin layer of sauce on the bottom of pan. Layer half of the squash and zucchini on top of the sauce, then half of the remaining tomato sauce, half of the ricotta and half of the mozzarella. Press down lightly. Repeat with remaining ingredients and top with asiago. Bake for 30-35 minutes. Remove from oven and let stand for 10 minutes before serving.