| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 25 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 2 small zucchini
- 2 small summer squash
- Kosher salt
- 2 red bell peppers
- 7 ounces low-fat goat cheese
- 1/3 cup pitted Calamata olives
- 2 teaspoons chopped fresh thyme leaves
- 1/4 teaspoon red pepper flakes
- 1 recipe tomato sauce (recipe follows)
- Freshly ground black pepper
- 1/4 cup grated Parmesan
- 1 (28-ounce) can chopped tomatoes
- 2 tablespoons extra-virgin olive oil
- 3 large cloves garlic, smashed
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- 1/3 cup packed basil leaves
- Freshly ground black pepper
Instructions
- Slice zucchini and yellow squash lengthwise into 1/8 to 1/4-inch thick strips. Lay the strips out on baking sheet pan and salt generously. Set aside.
- Roast the peppers over a gas flame or broil on a sheet pan until completely charred, about 8 minutes. Put the peppers in a bowl, cover, and set aside until just cool enough to handle, about 5 minutes. Rub the skins off the peppers with your fingers to remove most of the charred skin. Core and remove the seeds, then slice the peppers lengthwise into 1 1/2-inch strips.
- Preheat the oven to 375 degrees F. Mix the goat cheese, olives, thyme, and red pepper flakes together in a bowl and season, to taste, with salt and pepper.
- Thoroughly wipe excess salt and moisture from zucchini and squash with paper towel.
- Spread 1 cup of the tomato sauce into the bottom of an 8- by 11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the zucchini and then summer squash and all the peppers. Dollop spoonfuls of the cheese over the peppers and then spread it out to cover. Spoon half of the remaining sauce over the vegetables. Repeat with the remaining zucchini, squash, goat cheese, and sauce. Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are tender and the sauce thickens, about 30 minutes more. Let lasagna stand for 10 minutes before slicing.
- Put the tomatoes, olive oil, garlic, vinegar, and salt in a sauce pan. Bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 minutes. While sauce cooks tear basil leaves into small pieces. Remove the sauce from the heat and stir in the basil. Transfer half of the sauce to a food processor and puree. Return to the saucepan and season, to taste, with salt and pepper.
Nutrition Facts
| Calories | 231 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 5 grams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 6 grams |
| Protein | 11 grams |
Reviews
really tasty and fun to make.jst love it.
Very tasty but mine came out very soupy. Also, you cannot spread the goat cheese so I just dispersed the dollops evenly.
Very tasty. I like to add cooked lentils to make it a complete meal.
I love this! I used ricotta cheese instead of goat cheese and didn’t use olives because I don’t like olives. The seasonings made it very flavorful! Even my family liked it and they are do not normally eat vegetarian dishes.
the texture was off and it was maybe a little bland.
I’m allergic to all dairy and so tried this recipe without the goat and Parmesan cheese. It was delicious! Very flavorful; used winter squash instead of summer squash which added a nice creaminess (helped replace the creaminess of cheese). The kalamata olives were an important factor since there wasn’t cheese to bring in a robust flavor.
This totally rocked. Followed the recipe exactly and it was yummy. Even better for lunch the next day.
Use ricotta instead of goat cheese; use crushed/pureed tomatoes instead of chopped. To save time, use jarred roasted peppers.
I served this at wedding reception. The prep is a little time consuming, but the outcome is worth every minute. It received rave reviews from everyone.
This lasagna is unique and delicious but the first time I made it, it was a little too watery. Make sure to really dry up the squash.