Page 45 - 2016TOHCookbook

PREPARATION
1. Preheat oven to 350°F. Lightly oil or spray a 9- by 13-inch baking dish with non-stick cooking spray.
2. Heat the olive oil in a large straight-sided frying pan over medium heat. Add the onion and cook, stirring occasionally, until translucent, 3 to
5 minutes. Add the garlic, zucchini, squash and a pinch of salt. Cook, stirring occasionally, until just tender and lightly browned on the edges, 5 to 8 minutes.
3. Stir in the tomatoes and bring to a simmer. Cook until the liquid has thickened and reduced by half, 5 to 8 minutes. Add the basil, then season to taste with additional salt and pepper.
4. In a medium bowl, stir together the ricotta, eggs and 1/2 teaspoon salt until well combined.
5. Spoon just enough of the vegetable mixture into the prepared dish to lightly cover the bottom (about 1 cup). Spread about half of the ricotta
mixture on top. Sprinkle with 1⁄3 of the Parmesan cheese and 1⁄3 of the mozzarella cheese. Top with 1/3 of the remaining vegetable mixture. Spread the remaining ricotta mixture on top, then layer with half of the remaining vegetable mixture, Parmesan and mozzarella. Repeat with the remaining vegetable mixture, Parmesan and mozzarella.
6. Cover the lasagna loosely with aluminum foil and bake 20 minutes, then uncover and bake until the cheese is crusty around the edges, about 15 minutes more.
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