Summertime Garden Lasagna

1. Prepare the Tomato Sauce

In a bowl, whisk together the crushed tomatoes, fresh basil, extra-virgin olive oil, minced garlic, kosher salt, and red pepper flakes. Set this aside as the vibrant mix infuses flavors while you work on the other components.

2. Prepare the Cream Sauce

In another bowl, combine the whole-milk cottage cheese, heavy cream, grated Parmesan, minced garlic, cornstarch, kosher salt, and pepper. Whisk until smooth and set aside.

3. Preheat the Oven and Prep Eggplant

Preheat your oven to 375 degrees F. Toss the peeled and cut eggplant pieces with a generous sprinkle of kosher salt in a large bowl. Spread the eggplant on a large plate lined with coffee filters and microwave for about 10 minutes. This step dries and shrivels the eggplant, which helps to reduce bitterness and moisture, ensuring a richer, less watery lasagna. The eggplant should be dry to the touch and slightly shriveled.

4. Prepare the Vegetable Filling

After microwaving, toss the eggplant with the cut zucchini and yellow summer squash. In a small bowl, combine the olive oil, minced garlic, and fresh thyme. Heat a 12-inch nonstick skillet over medium heat and cook the eggplant mixture in batches. Each batch should cook for about 7 minutes, adding the garlic mixture midway. Transfer the cooked vegetables to a bowl and repeat with any remaining mixture. In the same skillet, cook the baby spinach until wilted, which should take about 3 minutes. Drain the spinach on a paper towel-lined plate to remove excess moisture.

5. Assemble the Lasagna

Grease a 13 by 9-inch baking dish with some extra-virgin olive oil. Spread 1 cup of tomato sauce on the bottom of the dish, then layer 4 lasagna noodles on top. Next, spread half of the vegetable mixture, followed by half of the minced kalamata olives, half of the cream sauce, and 1 cup of shredded mozzarella. Repeat these layers: 4 more noodles, 1 cup of tomato sauce, the remaining vegetable mixture, olives, cream sauce, and 1 cup of mozzarella. Finish with a final layer of 4 noodles, the remaining tomato sauce, and the last cup of mozzarella.

6. Bake

Cover the lasagna tightly with aluminum foil that has been sprayed with oil to prevent sticking. Bake in the preheated oven until the edges bubble, which will take about 35 minutes.

7. Serve

Once baked, let the lasagna rest for about 10 minutes. Garnish with the chopped fresh basil before serving. This resting time allows the lasagna to set, making it easier to cut and serve. Enjoy your Summertime Garden Lasagna!