Recipes : Vegetable Lasagna Casserole : Food Network

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Vegetable Lasagna Casserole
From Food Network Kitchens

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

Directions
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.

Copyright 2004 Television Food Network, G.P. All rights reserved.

Ingredients
Tomato Sauce with Basil:

Directions
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

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.