1 (8-ounce) package lasagna noodles
6 tablespoons olive oil
4 medium yellow onions, chopped (about 4 cups)
7 garlic cloves, chopped
3 cups finely chopped carrots
3 (1-pound 12-ounce) cans diced tomatoes, in their juice
6 bay leaves
1-1/2 tablespoons chopped fresh parsley
1-1/2 tablespoons chopped fresh basil
1/4 cup chopped fresh oregano
1-1/2 teaspoons dried thyme
1 pound low-fat cottage cheese
2 large eggs, lightly beaten
1/2 teaspoon red wine vinegar
Freshly ground black pepper to taste
1 pound part-skim mozzarella cheese, grated
6 tablespoons olive oil
3 medium yellow onions, chopped (about 3 cups)
5 cloves garlic, chopped
1-1/2 pounds zucchini, sliced
1-1/2 pounds mushrooms, sliced
1/2 tablespoon chopped fresh oregano
1-1/2 tablespoons chopped fresh rosemary
Freshly ground black pepper
1 cup grated imported Parmesan cheese
Preheat the oven to 325°F. Grease a 12x8x1-1/2-inch baking dish.
Cook the pasta in a large quantity of boiling salted water for 9 to 10 minutes. Drain and set aside.
Heat the 6 tablespoons olive oil in a 5-quart pot or deep skillet. Add the 4 cups onions, the 7 chopped garlic cloves, and the carrots. Cover and cook until just softened, stirring occasionally, about 15 minutes. Add the tomatoes, the bay leaves, the 1-1/2 tablespoons parsley, the 1 tablespoon rosemary, the basil, the 1/4 cup oregano, and the thyme and mix well. Bring to the boil, reduce the heat, and simmer over medium heat, stirring frequently, until most of the moisture has evaporated, 1 to 1-1/2 hours. Meanwhile, prepare the rest of the layers. When the sauce is finished, remove the bay leaves and set aside. The sauce may be refrigerated several days, or kept frozen for up to 3 months.
For the cheese layer, mix the cottage cheese and the eggs. Stir in the vinegar, pepper to taste, the mozzarella, and the 1/2 cup parsley. Set aside.
For the vegetable layer, heat the 6 tablespoons olive oil in a large skillet. Add the 3 cups onions and the 5 garlic cloves, cover, and cook, stirring occasionally, until just tender, about 15 minutes. Add the zucchini and mushrooms, cover, and cook, stirring occasionally, until they soften and wilt, about 10 minutes. Drain off the juices. Stir in the 1/2 tablespoon oregano and the 1-1/2 tablespoons rosemary, season to taste with salt and pepper and set aside. This may be done several days in advance.
In the prepared dish, layer in this order: a thin layer of the tomato sauce to prevent browning, pasta, sauce, vegetables, and cheese. Repeat, ending with a top layer of sauce. Sprinkle the Parmesan cheese evenly over the top.
Bake until heated through, about 45 minutes. (If made ahead and refrigerated, it will take 15 to 20 minutes longer.) After it has been assembled, the lasagna may be refrigerated for up to 3 days, or kept frozen for up to 3 months.
Yes, that’s a lot of ingredients and very labor-intensive. I think I’ll appreciate having a dish so full of farmers market veggies in the winter, but I’m not sure if it was totally worth the effort.
So, here is a recipe for lasagna that I know for a fact is totally worth the effort. It is delicious. It calls for pumpkin, but you can substitute other kinds of squash (we’ve made it with butternut squash). I found the recipe at allrecipes.com
2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
Spoon half of the tomato sauce into a 9×13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.