Recipe courtesy of Dave Lieberman
Total:
1 hr 30 min
Prep:
30 min
Inactive:
30 min
Cook:
30 min
Yield:
5 individual lasagnas
Level:
Easy

Ingredients

For the sauce:
  • 1 (28-ounce) can chopped tomatoes
  • 2 cloves garlic, pressed
  • 2 teaspoons dried oregano
  • 2 teaspoons sugar
  • Few pinches salt
  • Few dashes red chili flakes
  • 10 grinds fresh black pepper
  • 1 small bunch fresh parsley, leaves coarsely chopped
For the ricotta:
  • 2 cups ricotta
  • Few pinches salt
  • About 20 grinds black pepper
For the veggies:
  • 1/3 cup olive oil
  • Salt
  • 1 large zuchinni, sliced into 1/8-inch thick rounds
  • 1 large summer squash, sliced into 1/8-inch thick rounds
  • 1 small eggplant, sliced into 1/8-inch thick rounds
  • 1 package uncooked lasagna noodles
  • 8 ounces shredded mozzarella

Directions

Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature.

Mix the ricotta together with the salt and the pepper until evenly distributed.

Preheat a grill pan over high heat. Whisk olive oil and salt together in a bowl. Rub the veggie pieces with the olive oil mixture all over and grill until soft and browned on both sides, about 3 to 4 minutes per side.

Preheat oven to 375 degrees F.

To assemble the lasagnas:

Line the bottom of a mini foil baking dish with a couple spoonfuls of sauce. Lay a single layer of raw lasagna noodles over that. Next scatter a mixture of the veggies over top, then an even layer of ricotta. Repeat once more and top it all of with plenty of mozzarella.

Place lasagna on a baking sheet to catch any dripping cheese. Bake for about 30 minutes or until bubbly and well browned on top.

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