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2.Sprinkle both sides of eggplant slices with generous 1 tablespoon kosher salt; transfer salted eggplant to large colander set over a big bowl. Let the eggplants stand until they release about 2 tablespoons liquid( should take about 30 minutes.) Arrange eggplant slices in single layer on double layer paper towels; cover with another double layer paper towels. Firmly press each slice to flatten and remove as much liquid as possible.
3.While the eggplant drains, adjust oven racks to upper-middle and lower-middle positions; broiler. Set 2 wire racks on 2 rimmed baking sheets; brush both racks with oil.
4.Arrange salted and pressed eggplant slices on oiled racks; brush slices on both sides with a little bit of oil and sprinkle with pepper.
5.Broil the eggplant on one side until tinted but not burnt, flip eggplant and broil the other side. Eggplant should be tender in the center. When tender place eggplant on paper towels to cool
7.Place zucchini on a plate (plate should have some water on the bottom, about ¼ inch) and cover with plastic wrap, puncture twice with a fork and steam in the microwave for 3 – 4 min or until it begins to get tender, carefully transfer to another plate to cool
8.Repeat this process for the summer squash
9.Preheat oven to 350º
10.Place ¾ cup of parmesan cheese, ricotta, cottage cheese, 2 cups mozzarella, and herbs in a bowl and mix well.
11.Brush the bottom of a 13 by 9 by 2 inch baking pan with sauce and arrange the Eggplant in a layer over the sauce, place 1/3 of the ricotta mixture on top, place a layer of lasagna noodles over the cheese (cut to fit pan if necessary) spread a thin layer of sauce over noodles and repeat process for summer squash and zucchini
15.After spreading the sauce over the lasagna layer above the summer squash (and cheese) layer on the roasted red peppers, top with remaining mozzarella cheese, then lasagna noodles then a fine layer of sauce, sprinkle remaining parmesean on top and wrap with tin foil (I use 2 sheets of tin foil to form a tent on the lasagna, all edges should be firmly wrapped but tin foil should not be flat against the surface of the lasagna or parmesean will stick to the top)
16.Roast lasagna covered for 55 min, remove lasagna, carefully uncover and cook 5 more min. Let lasagna rest for 15 min before serving (or your will burn your tongue on the hot oozy cheese) serve with extra sauce on the side