Vegetable Lasagna

Vegetable Lasagna

• 2 medium zucchini, cut lengthwise into 1/4-inch-thick planks

• 4 tablespoons olive oil, divided

• Salt

• 1 pint grape tomatoes, cut in half if large

• 1 pound leafy greens such as spinach or kale

• 15 ounces ricotta cheese

• 1 egg

• 2 cups shredded mozzarella

• 1 cup freshly grated Parmesan

• 1 -25 oz. jar tomato sauce

• 7 to 8 ounces no-boil lasagna (about 12 - 16 noodles)

Preheat the oven to 450 degrees.

Brush the zucchini with 2 tablespoons olive oil and sprinkle with salt. Line a baking sheet with a rack and top with the slices of zucchini. Roast zucchini for about 15 minutes until soft and slightly dehydrated. Set aside.

Reduce oven heat to 350°F.

In a large pan, warm the remaining olive oil over medium heat. Add the tomatoes and cook for about 5 minutes or until wilted. Remove and set aside. In the same pan wilt the kale or spinach until soft. Squeeze out any excess liquid if needed.

In a small bowl combine the ricotta, egg and a big pinch of salt and pepper.

In another small bowl combine the mozzarella and Parmesan.

In one final bowl toss the tomatoes and the tomato sauce.

Lightly oil a rectangular or oval 9” baking dish. Spread a small spoonful of tomato sauce mixture to cover the bottom of the pan. Top with a layer of 3 - 4 lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini, followed by a layer of tomato mixture and then the cheese mixture. Repeat the layers 2 more times, ending with a layer of lasagna noodles topped with tomato sauce and any remaining cheese.

Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and bake another 20 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Makes about 4 to 6 servings