vegetable lasagna

vegetable lasagna 10

After spending the better part of a week visiting my parents and celebrating Christmas, Christmas Eve, my dad’s birthday, and a rare opportunity to eat sushi and get takeout from my favorite pizza joint and carne adovada breakfast burritos from my favorite burrito place (twice!), I thought maybe some vegetables were in order when we got home. On the other hand, we were still on break from work and I got a new lasagna pan for Christmas. Vegetable lasagna was clearly the answer, even if it isn’t necessarily healthy.

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I was feeling pretty good when I bought three big eggplants, three zucchini, three yellow squash (not the most seasonal recipe, but let’s face it, the quality of zucchini is pretty constant year-round even if it is a summer vegetable), and two bags of baby spinach. It seemed like an awful lot of vegetables for one pan of lasagna, but I figured they’d cook down a bunch. Besides, this is a Cooks Illustrated recipe, so they must know what they’re doing.

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Maybe they do, but my grocery store apparently doesn’t know what they’re doing when it comes to calibrating their scales in the produce department. Three eggplants resulted in quite an intimidating pile of ½-inch cubes, especially for someone who doesn’t generally love the vegetable. It didn’t lose much volume during its trip to the microwave, and the pan was so crowded when I sautéed the eggplant with the squashes that the vegetables mushed instead of browned.

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Once it became clear that I had far more vegetables than necessary, I adapted my cooking method and ended up with a big bowl of properly cooked vegetables in addition to a big bowl of mushy vegetables, plenty for two generous layers in my lasagna. The browned squash and wilted spinach were a great match for the bright tomato sauce and cheesey white sauce. But…

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That eggplant. It was just a bit rubbery and chewy. It tasted okay, but the texture was disappointing enough that I dreaded the eggplant bites, and with as much of the stuff as this lasagna contains, every bite is an eggplant bite.

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It seems like there’s a simple solution though – mushrooms. Mushrooms would go just as well with the other ingredients in this lasagna, and it’s such an easy fix that there’s no reason not to share this lasagna that has so much else going for it. And even if the eggplant was disappointing, at least I ate some vegetables and used my new pan.

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One year ago: Rice Noodle Salad with Peanut Dressing
Two years ago: Pasta Puttanesca
Three years ago: Asian-Style Chicken Noodle Soup
Four years ago: Pasta with Broccoli, Sausage, and Roasted Peppers
Five years ago: Pad Thai

Printer Friendly Recipe
Vegetable Lasagna (from Cook’s Illustrated)

I bought three of each of the eggplant, zucchini, and summer squash, but two of each would be plenty. And if you decide to substitute mushrooms for the eggplant, like I will in the future, skip the microwaving step and just sauté them separately from the squashes until they soften, release their water, dry out, and brown.

No-Cook Tomato Sauce:
1 (28-ounce) can crushed tomatoes
¼ cup chopped fresh basil
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt
¼ teaspoon red pepper flakes

No-Cook Cream Sauce:
4 ounces Parmesan cheese, grated (2 cups)
1 cup whole-milk cottage cheese
1 cup heavy cream
2 garlic cloves, minced
1 teaspoon cornstarch
½ teaspoon kosher salt
½ teaspoon pepper

Vegetable Filling:
1½ pounds eggplant, peeled and cut into ½-inch cubes (about 7 cups)
Kosher salt and ground black pepper
1 pound zucchini, cut into ½-inch pieces (about 4 cups)
1 pound yellow squash, cut into ½-inch pieces (about 4 cups)
5 tablespoons plus 1 teaspoon extra virgin olive oil
2 garlic clove, minced
1 tablespoon minced fresh thyme
12 ounces baby spinach (about 12 cups)
12 no-boil lasagna noodles
12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups)
2 tablespoons chopped fresh basil

1. FOR THE TOMATO SAUCE: Whisk all ingredients together in bowl; set aside.

2. FOR THE CREAM SAUCE: Whisk all ingredients together in bowl; set aside.

3. FOR THE FILLING: Adjust oven rack to middle position and heat oven to 375 degrees. Toss eggplant with 1 teaspoon salt in large bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over filters. Wipe out and reserve now-empty bowl. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing once halfway through to ensure that eggplant cooks evenly. Let cool slightly. Return eggplant to bowl and toss with zucchini and squash.

4. Combine 1 tablespoon oil, garlic, and thyme in small bowl. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add half eggplant mixture, ¼ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until vegetables are lightly browned, about 7 minutes. Push vegetables to sides of skillet; add half of garlic mixture to clearing and cook, mashing with spatula, until fragrant, about 30 seconds. Stir to combine garlic mixture with vegetables and transfer to medium bowl. Repeat with remaining eggplant mixture, 2 tablespoons oil, and remaining garlic mixture.

5. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until shimmering. Add spinach and cook, stirring frequently, until wilted, about 3 minutes. Transfer spinach to paper towel–lined plate and drain 2 minutes. Stir into eggplant mixture.

6. TO ASSEMBLE: Spray 13 by 9-inch baking dish with vegetable oil spray. Spread 1 cup tomato sauce in bottom of baking dish; shingle 4 noodles on top of sauce. Spread half of vegetable mixture over noodles, half of cream sauce, and 1 cup of mozzarella. Repeat layering with 4 noodles, 1 cup tomato sauce, remaining vegetables, remaining cream sauce, and 1 cup mozzarella. Place remaining 4 noodles on top layer of cheese. Spread remaining 1 cup tomato sauce over noodles and sprinkle with remaining 1 cup mozzarella. Lightly spray large sheet of aluminum foil with vegetable oil spray and cover lasagna. Bake until bubbling, about 35 minutes. Cool on wire rack 25 minutes. Cut into pieces, sprinkle with basil, and serve.

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Comments

  1. That looks fabulous. I’ve never made a veggie lasagne but I bet I could get away with it at my house – they’d never miss the meat! YUM

    (cute pan too)

  2. Allison Day says:

    This sounds fantastic. Just like the rest of the world, I’m trying to eat a little healthier after the holiday glut… so this is perfect!

  3. I love how packed it is with veggies, and I definitely support the mushroom substitution. Cute pan!

  4. branny says:

    Having eaten with you many times, I can only imagine your expert dissection of the lasagna to avoid the eggplant.

  5. bridget says:

    branny – I would do pretty good for at least half of my serving, usually up to about 75% of it…but then I would start picking all of the eggplant bits out. Stupid eggplant.

  6. I’d sub with mushrooms for sure. As much as I want to like eggplant (it’s purple and gorgeous!), the texture is gross. Other than that, this sounds delicious.

  7. this looks soooo good. enjoyed my visit to your delicious blog. I invite you to share your wonderful recipes at my blog hop too Hugs!

  8. Karin Sequen says:

    I tried this recipe today and it was delicious! I will definitely repeat it… maybe with some guests :)

  9. Adica says:

    Thanks for posting! This is the recipe my mom uses for vegetable lasagna, and I wanted to make the recipe for dinner but don’t have my own copy. When my mom makes it, she always skips the eggplant and just adds an extra zucchini and an extra squash. She also just uses jarred Alfredo and marinara sauces for the tomato and white sauces.

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