Summer Vegetable Lasagna With Zucchini, Squash, Eggplant, and Tomato Recipe
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Category
Sides
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Cusine
Italian
What do you need?
How to make?
Ingredients
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 zucchini, sliced into thin rounds
2 yellow squash, sliced into thin rounds
1 eggplant, sliced into thin rounds
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
2 cans diced tomatoes with juice
2 cups ricotta cheese
1/2 cup grated Parmesan cheese, divided
3 cups shredded mozzarella cheese, divided
8 ounces lasagna noodles
Directions
In a large skillet, heat 2 tablespoons olive oil over high heat until shimmering. Working in batches and being sure not to crowd the pan, add zucchini, season with salt, and cook, turning, until just tender and browned in spots, about 4 minutes per batch. Add more oil as needed to prevent pan from drying out, and adjust heat as needed throughout to maintain a very hot, but not heavily smoking, pan. Transfer each batch to a baking sheet and spread in an even layer to cool, then transfer cooled slices to a second baking sheet or plate. Repeat with remaining zucchini, squash, and eggplant until all vegetables are lightly browned.
