Vegetable lasagna

Serves 10

Ingredients:
1 jar of your favorite tomato sauce (or freshly made tomato sauce)
1 pound ground beef, preferably 80/20
2 cups ricotta cheese mixed with 1 egg
1 ½ cups grated parmigiano reggiano
1 ½ cups grated pecorino romano
2 cups grated aged mozzarella
2 zucchini, sliced very thin lengthwise
2 yellow squash, sliced very thin lengthwise
1 carrot, sliced very thin lengthwise
¼ cup olive oil
Kosher salt and freshly ground pepper

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Directions:
Toss all the vegetables in a large bowl with the oil and season with salt and pepper. Grill on both sides for 1-2 minutes. The vegetables should be tender but not charred. Place the vegetables on a sheet pan and cool to room temperature.

Heat a deep sauté pan over medium heat. Cook the ground beef, breaking it apart until it’s very crumbly. Drain all of the fat from the beef and discard, place the meat back into the pan and add the sauce, heat through over low heat, season if needed. Set aside to cool to room temperature.

When ready to assemble and bake the lasagna, put the grated Parmesan, pecorino romano and shredded mozzarella in a small bowl and stir to combine. Set aside.
Preheat the oven to 350 degrees Fahrenheit.

To assemble, line the bottom of a 13-inch by 9-inch by 3-inch deep baking dish with a single layer of the carrot, zucchini and squash. Top with one-sixth of the meat sauce, using a spatula to spread the sauce evenly over the noodles. Next, spoon a little of the ricotta mixture over the top, and sprinkle with ½ cup of the cheese blend. Top with a layer of the vegetables and press down firmly enough so the layer below begins to squeeze out over the sides. Repeat, layering the meat sauce, ricotta mixture and cheese mixture 4-5 more times until all sauces have been used. Top with the grated cheese mixture.

Cover the lasagna with aluminum foil and bake for 25-30 minutes. Remove the foil and continue to bake until the sauces are bubbling along the sides, the cheese on top is lightly browned, and a paring knife inserted in the center of the lasagna comes out hot, about 10 more minutes.

Let the lasagna rest for about 20 minutes before serving.