Vegetable Lasagna

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat over to 375 degrees

Step 2

FOR THE TOMATO SAUCE combine in a saucepan and simmer for 30 minutes

Step 3

FOR CREAM SAUCE Whisk all together in bowl; set aside.

Step 4

3. FOR THE FILLING on medium heat heat a large high rimmed skillet with extra virgin olive oil. Once shimmering add eggplant. Cook for 5-7 minutes, tossing occasionally, until cubes are lightly browned and softened. Remove from pan and transfer to large bowl with zucchini and squash.

Step 5

Combine 1 tablespoon oil, garlic, and thyme in small bow

Step 6

Heat 2 tablespoons oil in skillet over medium-high heat until shimmering. Add half eggplant mixture, ¼ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until vegetables are lightly browned, about 7 minutes. Push vegetables to sides of skillet; add half of garlic mixture to clearing and cook, mashing with spatula, until fragrant, about 30 seconds. Squeeze half the juice from half a lemon. Stir to combine garlic mixture with vegetables and transfer to medium bowl. Repeat with remaining eggplant mixture, 2 tablespoons oil, and remaining garlic mixture.

Step 7

5. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until shimmering. Add spinach and cook, stirring frequently, until wilted, about 3 minutes. Transfer spinach to paper towel-lined plate and drain 2 minutes. Stir into eggplant mixture.

Step 8

6. TO ASSEMBLE Spray 13 by 9-inch baking dish with vegetable oil spray. Spread 1 cup tomato sauce in bottom of baking dish; shingle 4 noodles on top of sauce. Spread half of vegetable mixture over noodles, half of cream sauce, and 1 cup of mozzarella. Repeat layering with 4 noodles, 1 cup tomato sauce, remaining vegetables, remaining cream sauce, and 1 cup mozzarella. Place remaining 4 noodles on top layer of cheese. Spread remaining 1 cup tomato sauce over noodles and sprinkle with remaining 1 cup mozzarella. Lightly spray large sheet of aluminum foil with vegetable oil spray and cover lasagna. Bake until -bubbling, about 35 minutes. Cool on wire rack 25 minutes. Cut into pieces, sprinkle with basil, and serve.