Page 44 - 2016TOHCookbook

Best Vegetable Lasagna
Eidelman Family | NORTON, MA
“This recipe initially was made to be gluten-free, with gluten-free pasta, but after making it a couple of times, we realized that there was so much flavor that the pasta wasn’t even needed!” EDWARD EIDELMAN
INGREDIENTS
Serves 8 to 10
2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
3 garlic cloves, minced
2 medium zucchini, cut into 1⁄2 -inch pieces (4 cups)
2 medium yellow squash, cut into 1⁄2 -inch pieces (4 cups) Salt
1 (28-ounce) can crushed tomatoes
Generous handful fresh basil leaves, chopped Ground black pepper
1 (15-ounce) container whole-milk ricotta cheese 2 large eggs
1 cup shredded Parmesan cheese
1 cup shredded mozzarella
PAGE 36 | UMASS DINING