Vegetable Lasagne with Tomato Sauce

Name: Vegetable Lasagne with Tomato Sauce
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 2 tablespoons, olive oil; 2 medium cloves, garlic, minced; 1 (28-ounce) can, crushed tomatoes; 2 tablespoons, chopped fresh basil or parsley leaves; , Salt and ground black pepper; 15 , no-boil lasagna noodles (dried, 7-by-3 1/2-inch); 3 cups, vegetables, cooked and seasoned (see below); 1 pound, mozzarella cheese, shredded (about 4 cups); 1 1/3 ounces, grated Parmesan cheese (2/3 cup); , Vegetable cooking spray for foil; , asparagus spears - trim tough ends, slice in half lengthwise, and cut into 1/2-inch pieces; blanch until crisp-tender, drain well, and sauté until tender, about 3 minutes; , broccoli or cauliflower - cut into florets, blanch until crisp-tender, drain, chop into 1/4-inch pieces and sauté until tender, about 4 minutes; , eggplant - cut into 1/2-inch dice, roast until tender, about 35 minutes at 400 degrees; , fennel - cut bulb into very thin strips; sauté until tender, about 15 minutes, or roast until tender, about 30 minutes at 400 degrees; , mushrooms - trim and slice or dice; sauté until golden, about 5 -7 minutes, or roast until tender, about 20 minutes at 400 degrees; , onions - peel and cut into thin slices; sauté until soft and golden, 5 -7 minutes, or roast until soft and golden, about 20 minutes at 400 degrees; , spinach or Swiss chard - wash, stem and chop; sauté until wilted, about 5 minutes; , zucchini - cut into 1/2-inch dice; sauté until tender, about 7 minutes, or roast until tender, about 35 minutes at 400 degrees; , minced garlic (optional); , minced fresh herbs (optional); , red pepper flakes (optional)

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Eggs & Dairy
Cheese
Pasta
Vegetables

Appears in Cook's Illustrated September/October 1997

Precooking the vegetables drives off moisture and boosts flavor. No-boil noodles, which simplify preparation, soften properly when used with plenty of sauce.

SERVES 6 to 8

TIME 1¾ hours, plus 3 to 15 minutes sauteing and 20 to 35 minutes roasting

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