Summer Vegetable Lasagna

Summer Vegetable Lasagna

Recipe Rating: 3.4717
Serves 8 to 10
This recipe takes the best of summer's veggies, combined with fresh herbs and tangy balsamic vinegar for a spin on the traditional lasagna. Cooked greens like spinach or Swiss chard would be great additions to this dish. Just be sure to squeeze out any extra moisture before adding to the mix.
  • 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
Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add eggplant and 1/4 teaspoon of the salt, and cook, stirring occasionally, until eggplant is browned, about 7 minutes. Transfer to a large bowl. In the same pan, add the remaining 1 tablespoon oil. Add mushrooms and 1/4 teaspoon of the salt, and cook until browned, about 5 minutes. Transfer to the bowl with the eggplant.

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.
Nutritional Info: 
Per Serving: 550 calories (270 from fat), 30g total fat, 10g saturated fat, 160mg cholesterol, 970mg sodium, 51g carbohydrates, (6 g dietary fiber, 11g sugar), 51g protein.
Special Diets: 

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