Summer Vegetable Lasagna
- 1 (12-ounce) package gluten-free lasagna noodles, fresh or dried, cooked according to instructions, if dried
- 1 medium eggplant (about 3/4 lb), chopped
- 1/2 pound white button mushrooms, quartered
- 1 medium yellow onion, chopped
- 2 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon fine sea salt, divided
- 2 bell peppers (any color), chopped
- 2 pounds zucchini and/or yellow summer squash, chopped
- 8 cloves garlic, finely chopped
- 1/2 cup balsamic vinegar
- 1 (28-ounce) can diced tomatoes, with their liquid
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped fresh basil
- 2 cups ricotta cheese
- 1 egg, beaten
- 2 cups grated mozzarella
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon ground black pepper
In the same pan, cook onion and peppers until softened, about 7 minutes. Add squash, garlic, and 1/4 teaspoon of the salt, and cook until squash just begins to soften, about 4 minutes. Add vinegar and bring to a simmer; cook until vinegar is almost nearly reduced, about 4 minutes. Add tomatoes and oregano, stir to combine, then remove from the heat. Combine with reserved eggplant and mushrooms, and set aside.
In a small bowl, combine ricotta, egg, and black pepper; stir to combine. In a separate bowl, combine mozzarella and parmesan cheeses.
Spread 2 heaping cups of the vegetable mixture in the bottom of a 9x15-inch baking dish. Cover with a layer of lasagna noodles. Spread 1/3 of the ricotta mixture (about 1/2 cup) over the noodles, then sprinkle with 1/3 of the cheese mixture. Repeat with the remaining noodles, ricotta, and cheeses, ending with a layer of cheese. Set aside any remaining vegetable mixture to top the cooked lasagna later, if you like.
Cover the lasagna with foil and cook until cheese is bubbly and hot throughout, about 30 minutes. Remove foil and bake until the top is lightly browned, about 5 minutes. Set aside to rest for 10 minutes before slicing, and serve with reserved vegetable mixture, if you like.
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