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1
To prepare the tomato sauce:
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2
Place the chopped onion into a saute pan over medium heat with 1 tablespoon of olive oil.
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3
Saute onions until translucent, about 3 or 4 minutes.
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4
Add the red pepper flakes and saute for another minute or two.
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5
Add the garlic and saute for 1 minute and then add the pureed tomatoes and the tomato paste.
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6
Add a teaspoon of sugar and simmer over low heat for about 10 minutes.
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7
Salt & pepper to taste.
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8
Take off the heat and add the chopped fresh basil.
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9
Set aside.
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10
To prepare the veggies:
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11
Slice the zucchini width wise into 1/4 inch circles.
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12
Place on a baking pan and brush both sides with olive oil and sprinkle with salt and pepper.
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13
Put under a preheated broiler on the highest rack until the zucchini are slightly browned.
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14
Take them out and turn them over and brown the other side.
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15
Remove from the oven and let them cool.
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16
Repeat with the eggplant.
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17
Cut the Japanese eggplant length wise in half and place on a baking sheet.
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18
If using regular eggplant, slice them width wise into 1/4 inch circles.
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19
On both sides of the eggplant brush with olive oil and salt and pepper.
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20
Place under preheated broiler on the top rack until browned.
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21
Flip the eggplant over and brown the other side.
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22
Remove from the oven and let them cool.
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23
Alternatively, the zucchini and eggplant can be cooked on the grill.
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24
To prepare the cheese filling:
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25
Place the ricotta cheese, Parmesan cheese, oregano, egg, salt and pepper in a bowl and mix together.
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26
Prepare the spinach per package instructions.
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27
Take the prepared spinach and place in a colander or strainer and squeeze the excess liquid out.
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28
Roughly chop the spinach and stir into the ricotta mixture.
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29
To assemble the lasagna:
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30
Preheat the oven to 375 degrees as you assemble the lasagna.
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31
Cover the bottom of a 8 X 11 inch pan (3 inch deep) with some of the tomato sauce (about 1/4 cup).
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32
Step 1: Place a layer of vegetables into the pan.
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33
Step 2: Place 1/3 of ricotta mixture on the veggie layer.
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34
Step 3: Place 1/3 of tomato sauce on ricotta layer.
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35
Repeat steps 1 through 3 twice more.
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36
Place the mozzarella slices on top of the last layer of tomato sauce.
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37
Sprinkle grated Parmesan cheese over mozzarella.
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38
Bake in the oven for 25 to 30 minutes until browned and bubbly.
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39
If the lasagna is not browned enough, place under the broiler until golden brown.
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40
Take out and let it cool for 15 minutes before serving.
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41
Enjoy!
