Roasted Summer Vegetable Lasagna

Posted on August 02, 2017 by Anne Milneck | 0 comments

Enjoying a late-summer bounty of eggplant? (Some might call it eggplant fatigue.) Put those aubergines to good use alongside summer squash in this gorgeous, cheesy lasagna. If you have time, bake it, refrigerate it and reheat the next day. When you do, it slices beautifully. 

This recipe was featured in the August 2017 In Register issue. Thank you to our friends at In Register for including our recipe.

Ingredients:

3 medium (about 3.5 lbs) eggplant, sliced lengthwise into ¼ inch planks

4 large zucchini, sliced lengthwise into ¼ inch planks

4 large yellow squash, sliced lengthwise into 1/4-inch planks

Salt & Black Pepper

1/2 cup plus 2 tablespoons Basil Extra Virgin Olive Oil

1/2 cup course breadcrumbs 

1 clove garlic, minced

2 Tbl Pomegranate Balsamic Vinegar 

1/4 cup toasted pine nuts 

2 Tbl chopped fresh basil leaves, plus more for garnish

2 tsp dried oregano

1 tsp crushed red pepper

2 cups D’Agostino Smooth Marinara Sauce

1 lb fresh mozzarella cheese, cut into 1/2-inch slices 

1 egg

2 tsp Creole Italian Blend

1.5 cups whole milk ricotta

¼ cup grated parmesan, plus more for garnish

Directions:

Heat outdoor grill to medium-high heat. You can also use a stovetop grill pan or your oven’s broiler. Salt and pepper both sides of the vegetable planks. Grill the eggplant, squash and zucchini to create golden brown grill marks on both sides—about 2-3 minutes on each side. You want the vegetables to be roasted but firm. Move to a rack fitted over a sheet pan to cool and allow any moisture to drain away.

Preheat oven to 350 degrees. In a bowl, combine the breadcrumbs, garlic, Pomegranate Balsamic Vinegar, pine nuts, basil, oregano and red pepper. Set aside. In another bowl, whisk the egg and combine with Creole Italian Blend, ricotta and parmesan. Set aside.

In the bottom of a 9X13 pan, spread a few tablespoons of the D’Agostino Pasta sauce. Place a layer of eggplant. Top with slices of mozzarella. Spoon several tablespoons of sauce on top. Top with slices of zucchini. Top with 1/3 of the ricotta mixture. Spoon several tablespoons of sauce on top. Top with slices of squash. Top with slices of mozzarella. Spoon on sauce. Continue alternating vegetables, cheeses and sauce until the pan is filled.

Cover and bake for 30 minutes. Uncover and add a layer of sliced mozzarella. Sprinkle on breadcrumb mixture over the top and drizzle with Basil Extra Virgin Olive Oil. Bake uncovered for an additional 20 minutes. Garnish with fresh basil before serving.

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