- Cook Time
- Prep Time
- 1/2 pound zucchini, thinly sliced on an angle
- 1 Japanese eggplant (8 oz.), thinly sliced on an angle
- 1/2 pound yellow squash, thinly sliced on an angle
- 1 container (16 oz.) ricotta
- 1 cup grated Parmesan
- 2 eggs
- 1 bunch basil, leaves stripped and chopped (about 1/2 cup)
- 4 cups (from two 24-oz. jars) marinara sauce
- 16 lasagna noodles (from a 16-oz. box; do not use no-boil noodles)
- 1 jar (16 oz.) roasted red bell peppers, drained and quartered
- 2 lbs. mozzarella, grated (about 8 cups)
- 1 bunch Swiss chard (about 10 leaves), stems removed, leaves coarsely chopped
Preheat the oven to 400 degrees . Place the zucchini in a colander. Sprinkle with salt; toss to coat. Spread in an even layer on paper towels. Repeat with the eggplant and yellow squash; let stand 20 minutes. Pat dry.
In a bowl, mix the ricotta, 1/2 cup Parmesan, the eggs and the basil; season with 1/2 tsp. salt and 1/2 tsp. pepper and whisk to blend.
Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Top with 4 uncooked lasagna noodles in a single layer, breaking them as needed to fit. Top with the zucchini and roasted peppers, then 4 more noodles. Spread 1 1/2 cups sauce, then half the ricotta mixture over the noodles; top with 2 cups mozzarella. Top with half the Swiss chard, all the eggplant, 4 more noodles and 1 1/2 cups sauce. Top with the yellow squash and the remaining chard. Spread with the remaining ricotta mixture; top with 2 cups mozzarella, 4 more noodles and the remaining 4 cups mozzarella. Sprinkle the lasagna with the remaining 1/2 cup Parmesan.
Place the dish on a large, foil-lined rimmed baking sheet to catch any drips. Bake until the cheese is browned (tent with foil if browning too quickly), the juices bubble around the edges of the dish and a knife inserted into the center of the lasagna goes in easily, about 1 hour 15 minutes. Let the lasagna rest at least 15 minutes before serving.