Famous Veggie Lasagne Recipe

Wow! I guess I have to share this recipe with you all. It comes from Cooks Illustrated (it's a magazine related to America's Test Kitchen and you can get an online membership at http://www.cooksillustrated.com/ -They're grrrrrreat-ala Tony the Tiger.)

Roasted Zucchini and Eggplant Lasagne

Step One-Roasting the Veggies (this is not as difficult as it sounds-I have been doing this first step and freezing the veggies so I can make lasagne anytime in the year (we can't get it if it's not in season), although from start to finish this is not a fast dish)

If you use 2 baking sheets for this-adjust your oven racks for even cooking and preheat to 400 degrees. Toss 1pd zucchini and 1pd eggplant, cut into 1/2 inch dice, with 3 tablespoons olive oil, 4 minced garlic cloves, and salt and pepper to taste. Spread veggies over 2 greased baking sheets; roast, turning occasionally, until golden brown, about 35 minutes. Set veggies aside.

Step Two-Master Recipe for Vegetable Lasagne with Tomato Sauce

The book says you can substitute 3 1/2 cups of your favorite prepared tomato sauce, but their sauce is quick and easy. They also suggest buying 2 boxes of the no-boil lasagne noddles because they come 12-16 in a box and you need 15.

2 Tbs olive oil
2 med cloves garlic, minced or pressed
1 (28 oz) can crushed tomatoes
2 Tbs chopped fresh basil of parsley leaves
salt and pepper
15 dried 7 by 3 1/2 inch no-boil lasagne noodles
3 cups cooked and seasoned veggetables (this is your roasted zucchini and eggplant)
1 pound mozzarella cheese, shredded (about 4 cups) (sorry Amy-I don't know if you can find a reasonable goat cheese substitute, or something-hey don't they make buffalo mozzarella?)
2/3 cup grated Parmesan cheese

1. Heat oil and garlic in a 10-inch skillet over med heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomatoes; simmer until thickened slightly, about 5 minutes. Stir in the basil or parsley and salt and pepper to taste. Pour into large measuring cup. Add enough water to make 3 1/2 cups.

2. Spread 1/2 cup sauce evenly over the bottom of a greased 9 by 13-inch baking pan. Lay three noodles crosswise over the sauce, making sure they do not touch each other or the sides of the pan. Spread 3/4 cup roasted Zucc and Eggp evenly over the noodles, 1/2 cup sauce evenly over the veg, and 3/4 cup mozzarella and 2 generous tablespoons Parmesan evenly over the sauce. Repeat the layering of the noodles, veg, sauce, and cheeses three more times. For the fifth layer, lay the final three noodles crosswise over the previous layer and top with the remaining 1 cup tomato sauce, 1 cup mozzarella, and 2 tablespoons parmesan. (lasagne can be wrapped with plastic wrap and refrigerated overnight or wrapped in plastic and aluminum foil and frozen for up to 1 month. If frozen, defrost in refrigerator.)

3. Adjust the oven rack to the middle postion and heat the oven to 375 degrees. Cover the pan with a large sheet of aluminum foil greased with cooking spray. Bake 25 minutes (30 minutes if chilled); remove the foil and continue baking until the top turns golden brown in spots, about 15 minutes. Remove the pan from the oven and let rest 5 minutes. Cut and serve immediately.

And that's it! Enjoy!