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Carol Emerick, owner of The Cottage B&B in San Diego, loads her vegetable lasagna with veggies and herbs.
2 lb. eggplant, peeled and sliced 1/2 inch thick, and/or zucchini, sliced lengthwise 1/2 inch thick
3 Tbsp. olive oil
Salt and freshly ground black pepper
1 lb. crimini mushrooms, sliced (6 cups)
1 large sweet onion, thinly sliced
1/2 cup pitted kalamata olives, quartered
1/4 cup snipped fresh basil
1/4 cup snipped fresh oregano and/or basil
8 oz. mozzarella cheese or fontina cheese, shredded
6 oz. freshly grated Parmigiano-Reggiano cheese or parmesan
1 26-oz. jar roasted garlic pasta sauce
9 lasagna noodles, cooked and drained
1. Line two 15x10x1-inch baking pans with parchment paper; brush with oil. Place a single layer of eggplant and/or zucchini in the pans; brush with 2 tablespoons olive oil and sprinkle lightly with salt and pepper. Roast, uncovered, in a 425° oven about 30 minutes until vegetables are tender, turning once. Cool slightly on wire racks. Reduce oven temperature to 400°.
2. In a very large skillet, cook mushrooms and onion in 1 tablespoon of the olive oil until tender and liquid has evaporated. Season with salt and pepper. Stir in olives; set aside.
3. Spread 1/2 cup of the sauce in a 3-quart rectangular baking dish. Add 3 lasagna noodles, a third of the remaining sauce (3/4 cup), half of the eggplant and/or zucchini, half of the mushroom mixture, half of the snipped herbs, and a third of both cheeses. Repeat layers once, starting with lasagna noodles. Top with remaining noodles, sauce, and cheeses. Cover pan with greased foil. Bake 15 minutes. Uncover; bake 20 minutes more or until heated through. Sprinkle with additional herbs, if desired. Cool on wire rack 15 minutes before serving. Makes 9 to 12 servings. |
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