Vegetable Lasagna with Fresh Tomato Sauce

Makes 6 to 8 servings

Ingredients

Roasted Vegetables

  • 1 large eggplant (about 2 lb)
  • 4 medium zucchini (about 1 1/2 lb)
  • 2 large ripe yellow tomatoes
  • Kosher salt, as needed
  • 3 garlic cloves, thinly sliced
  • Leaves from 6 thyme sprigs
  • 3 red bell peppers
  • Extra-virgin olive oil, as needed
  • Extra-virgin olive oil, as needed for the pan
  • 3 cups tomato sauce, plus more as needed
  • 1 lb Lasagna Sheets, cooked and cooled
  • 20 basil leaves
  • 3/4 cup grated Parmigiano-Reggiano
  • 1 1/2 cups steamed broccoli florets

Directions

  1. Preheat the oven to 400°F.
  2. Trim the stem and blossom ends from the eggplant and zucchini. Slice them about ¼ inch thick. Remove the core from the tomatoes and slice them 1/4 inch thick. Place the vegetables on three separate baking sheets (they should be in a single layer) and season with a little salt, the garlic, and the thyme. Drizzle with oil and roast until the vegetables are tender, about 20 minutes. Remove and set aside, keeping the vegetables separate.
  3. Rub the peppers with oil and place them in a baking dish. Roast the peppers until they are tender enough to collapse and the skin is wrinkled and starting to pull away, about 20 minutes. Place the peppers in a bowl and cover them to help loosen the skin. When they are cool enough to handle, cut around the stem and pull out the seeds and ribs. Make a cut through one side of the pepper and open it flat to scrape out any remaining seeds or ribs. Set aside.
  4. Preheat the oven to 350°F. Brush a lasagna pan with oil.
  5. Spread about 1 cup of the tomato sauce in the bottom of the pan, then add a layer of the lasagna sheets. Top with a layer of roasted eggplant. Sprinkle with a few basil leaves and about 1/4 cup of the cheese. Add another layer of lasagna sheets, then a layer of the roasted peppers. Add another layer of lasagna sheets and top with the roasted yellow tomatoes, a few basil leaves, and 1/4 cup of the cheese. Add another layer of sheets and top with the roasted zucchini and the remaining 1/2 cup cheese. Add another layer of and top with 3/4 cup of the tomato sauce and the broccoli.
  6. Cover the pan with aluminum foil and bake the lasagna until it is very hot all the way through, about 45 minutes. Let the lasagna rest for about 15 minutes before cutting and serving. Serve the lasagna with additional tomato sauce.

CIA FOODIES

Vegetable Lasagna with Fresh Tomato Sauce

Vegetable Lasagna with Fresh Tomato Sauce
Makes 6 to 8 servings

Ingredients

Roasted Vegetables
  • 1 large eggplant (about 2 lb)
  • 4 medium zucchini (about 1 1/2 lb)
  • 2 large ripe yellow tomatoes
  • Kosher salt, as needed
  • 3 garlic cloves, thinly sliced
  • Leaves from 6 thyme sprigs
  • 3 red bell peppers
  • Extra-virgin olive oil, as needed
  • Extra-virgin olive oil, as needed for the pan
  • 3 cups tomato sauce, plus more as needed
  • 1 lb Lasagna Sheets, cooked and cooled
  • 20 basil leaves
  • 3/4 cup grated Parmigiano-Reggiano
  • 1 1/2 cups steamed broccoli florets

Directions

  1. Preheat the oven to 400°F.
  2. Trim the stem and blossom ends from the eggplant and zucchini. Slice them about ¼ inch thick. Remove the core from the tomatoes and slice them 1/4 inch thick. Place the vegetables on three separate baking sheets (they should be in a single layer) and season with a little salt, the garlic, and the thyme. Drizzle with oil and roast until the vegetables are tender, about 20 minutes. Remove and set aside, keeping the vegetables separate.
  3. Rub the peppers with oil and place them in a baking dish. Roast the peppers until they are tender enough to collapse and the skin is wrinkled and starting to pull away, about 20 minutes. Place the peppers in a bowl and cover them to help loosen the skin. When they are cool enough to handle, cut around the stem and pull out the seeds and ribs. Make a cut through one side of the pepper and open it flat to scrape out any remaining seeds or ribs. Set aside.
  4. Preheat the oven to 350°F. Brush a lasagna pan with oil.
  5. Spread about 1 cup of the tomato sauce in the bottom of the pan, then add a layer of the lasagna sheets. Top with a layer of roasted eggplant. Sprinkle with a few basil leaves and about 1/4 cup of the cheese. Add another layer of lasagna sheets, then a layer of the roasted peppers. Add another layer of lasagna sheets and top with the roasted yellow tomatoes, a few basil leaves, and 1/4 cup of the cheese. Add another layer of sheets and top with the roasted zucchini and the remaining 1/2 cup cheese. Add another layer of and top with 3/4 cup of the tomato sauce and the broccoli.
  6. Cover the pan with aluminum foil and bake the lasagna until it is very hot all the way through, about 45 minutes. Let the lasagna rest for about 15 minutes before cutting and serving. Serve the lasagna with additional tomato sauce.

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