Recipe Cottage




Serving Size: 6

1 med eggplant (1 1/4 lbs) sliced into 1/8 inch
2 tbsps kosher salt
5/8 c extra virgin olive oil
3/8 tsp black pepper finely ground
1 med zucchini (2 cups) sliced into 1/8 inch
3/8 tsp freshly ground black pepper
1 med yellow squash (1/2 lb) sliced into 1/8 inch
1 1/4 lbs soft goat cheese at room temperature
3 lg eggs
2 tsps garlic minced
1/2 c basil chopped
1/4 lb lasagna noodles (9-3X7" sheets)
1 1/2 c oven dried tomatoes drained
1/4 c parmesan cheese finely grated
*Tomato Sauce*
3 tbsps extra virgin olive oil
1 c onion sliced
2 tsps garlic minced
1 c red bell pepper sliced
1 1/2 c zucchini thinly sliced
pinch red pepper flakes
1 c canned plum tomatoes halved
4 med ripe tomatoes (2 lbs) cored and chopped
1 tbsp basil chopped
1 1/2 tsps kosher salt
1/8 tsp freshly ground black pepper

1. Place the slices of eggplant in a colander and sprinkle both sides of
each slice with 1 1/2 tsp salt. Fit a smooth-bottomed bowl into the
colander; it's weight will press the eggplant to remove moisture and
bitterness. After a minimum of 20 minutes, rinse the eggplant under cold
water to remove the salt and pat dry between two layers of paper towel.

2. To make the tomato sauce, heat the olive oil in a 3-quart saucepan
over medium heat. Add the onion, garlic, red pepper, zucchini, and red
pepper flakes. Cook, stirring occasionally, for 25 minutes, taking care
not to let the vegetables brown.

3. Add the canned and fresh tomatoes with their juices, the basil, salt
and pepper to the saucepan. Bring to a boil, lower the heat, and simmer
for 1 1/2 hours, stirring occasionally. Allow to cool slightly, then
puree the sauce in a blender or food processor. Strin the sauce to remove
the tomato seeds and skin and reserve.

4. Preheat the oven to 375 degrees.

5. Place the eggplant slices on a baking sheet in a single layer, drizzle
with 2 tbsp olive oil, and sprinkle evenly with pepper. Cover with foil
and bake 20 minutes until the eggplant is soft. Transfer to a plate and

6. Toss the zucchini with 1 tbsp olive oil, 1/2 tsp salt, and 1/8 tsp
pepper and spread out on a baking dish. Bake, uncovered for 10 minutes.
Transfer to a plate and set aside. Repeat with the yellow squash. If you
have 3 sheets, the zucchini, eggplant and squash may be cooked

7. In a large bowl, combine the goat cheese, eggs, garlic, 1/4 cup loive
oil, 1/2 tsp salt, and 1/8 tsp pepper. Mix thoroughly until smooth with
an electric mixer or by hand with a wooden spatula. Stir in the basil and
set aside.

8. Bring 1 gallon of water to a boil and add 1 tbsp salt. Cook the pasta
til al dente. Drain in a colander and refresh with cold water. Transfer
the pasta to a baking sheet, brushing each sheet lightly with olive oil to
prevent sticking.

9. To assemble the lasagna: lightly brush a 9 X 9 X 2-inch baking dish
with olive oil. Cover the bottom of the pan with a layer of the pasta.
Spread enough tomato sauce, about 2/3 cup, to cover the pasta. Arrange a
layer of the eggplant atop the sauce and repeat with a layer of zucchini.
With a rubber spatula, spread half the goat cheese mixture over the
vegetables. Place half the oven dried tomatoes on top of the cheese.
Beginning with a layer of pasta, repeat all the above steps, this time
using the yellow squash in place of the zucchini. Finish with a layer of
pasta and 2/3 cup tomato sauce. Reserve the remining sauce.

10. Lower the oven to 350 degrees. Top the lasagna with the grated
parmesan, cover with foil, and bake 1 hour and 15 minutes. Uncover and
continue to bake until the cheese browns, 15 to 20 minutes. Heat the
remaining sauce and serve with the lasagna, cut into squares.


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