- 3 medium eggplant, cut lengthwise into 1/4-inch slices (about 3 3/4 pounds total)
- 4 large zucchini, cut lengthwise into 1/4-inch slices
- 4 large yellow squash, cut lengthwise into 1/4-inch slices
- 1/2 cup plus 2 tablespoons olive oil
- 1/2 cup fresh whole-wheat breadcrumbs or coarse fresh breadcrumbs
- 1 teaspoon minced garlic
- 2 tablespoons balsamic vinegar
- 1/4 cup lightly toasted pine nuts
- 2 tablespoons chopped fresh basil leaves, plus more for garnish
- 1 tablespoon chopped fresh oregano leaves
- 1 teaspoon crushed red pepper, or to taste
- 2 cups Marinara Sauce (recipe follows)
- 1 pound fresh mozzarella cheese, cut into 1/2-inch slices
- 12 ounces goat cheese, crumbled
- Parmesan cheese, for garnish
Serves 4 to 6
Preheat oven to 350.
Lay eggplant slices in a single layer on a wire rack set on a baking sheet. Sprinkle both sides lightly with salt and let stand for at least 1 hour to allow juices to drain.
Heat a grill or griddle pan over medium-high heat. Rinse eggplant under cold water and pat dry. Brush both sides of eggplant, zucchini, and squash slices with 6 to 8 tablespoons olive oil and place on grill until soft and lightly browned on one side, 6 to 8 minutes.
Combine breadcrumbs, garlic, vinegar, pine nuts, basil, oregano, crushed red pepper, and 1 teaspoon salt. Add remaining 2 tablespoons olive oil and mix well. Set aside.
In a small saucepan over medium-low heat, warm marinara sauce.
Place 1 cooked eggplant slice on a clean work surface. Top with 1 to 2 slices mozzarella, add 1 slice cooked zucchini, top with pieces of goat cheese, cover with cooked yellow squash, top with pieces of goat cheese, and add a final layer of eggplant. Repeat with remaining vegetable slices and cheeses. Transfer to a 9- by 13-inch casserole dish or roasting pan. Top lasagna with breadcrumb mixture and drizzle with olive oil. Bake until heated through and cheese is melted, about 20 minutes. Pour enough marinara sauce to cover bottom of a large serving platter. Arrange slices of lasagna on top of sauce, and top with remaining sauce. Serve warm, garnished with additional basil and parmesan.
Makes about 2 quarts
1/4 cup olive oil
1/4 cup chopped pancetta or bacon
1 medium onion, finely chopped
6 cloves garlic, minced
Two 35-ounce cans whole Italian plum tomatoes, with juices
1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 cup chopped fresh basil leaves
In a large saucepan or Dutch oven, heat olive oil over medium heat and, when hot, add pancetta and cook until golden brown and slightly crispy, about 3 minutes. Increase heat to medium-high and add onion and cook until softened and beginning to caramelize, about 6 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Crush tomatoes with your hands and add along with their juices; stir to combine. Add oregano, salt, and crushed red pepper, reduce heat to a simmer, and cook for 30 to 40 minutes, or until sauce is slightly thickened. Add basil, stir to combine, and let sit for 5 minutes before serving.