Vegetable Lasagna
Submitted by: Anne Terry, Logistics Administrative Specialist – Fort Wayne
Ingredients:
No-Cook Tomato Sauce:
1 (28-ounce) can crushed tomatoes
•
1/4 cup chopped fresh basil
• • • •
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced 1 teaspoon kosher salt
1/4 teaspoon red pepper flakes
•
No-Cook Cream Sauce:
• 4 ounces Parmesan cheese, grated (2 cups) • 1 cup whole milk cottage cheese • 1 cup heavy cream • 2 garlic cloves, minced • 1 teaspoon cornstarch • 1/2 teaspoon kosher salt • 1/2 teaspoon pepper
Vegetable Filling: 1
• 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (about 7 cups) • Kosher salt and ground black pepper • 1 pound zucchini, cut into 1/2-inch pieces (about 4 cups) • 1 pound yellow squash, cut into 1/2-inch pieces (about 4 cups) • 5 tablespoons plus 1 teaspoon extra virgin olive oil • 4 garlic cloves, minced • 1 tablespoon minced fresh thyme • 12 ounces baby spinach (about 12 cups) • 12 no-boil lasagna noodles • 1/2 cup minced pitted kalamata olives • 12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups) • 2 tablespoons chopped fresh basil
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