Vegetable Lasagna

Serves 12

For the Vegetables:

1/2 medium zucchini, sliced into thin disks
1/2 medium yellow squash, sliced into thin disks
1 medium eggplant, peeled, sliced, and lightly salted; let the eggplant sit on paper towels for about 1/2 hour, then rinse and pat dry
1 medium yellow onion, sliced
5 cloves garlic, chopped
2 red bell peppers, or 1 red and 1 yellow or orange, seeded and sliced
Olive oil for dressing the vegetables
Salt and freshly ground pepper
A few roasted tomatoes, optional

The Components:

2 to 3 quarts tomato sauce, organic if possible
Cheese filling
Prepared vegetables
1 bunch Swiss chard, tough leaves and ribs trimmed away, washed and thinly shredded
Olive oil, for the chard and pans
1 lb precooked lasagna noodles (see box for guidance) or fresh lasagna noodles
1 cup shredded mozzarella
2 sliced tomatoes
1/4 cup grated Parmigiano-Reggiano

For the Cheese Filling:

Thoroughly combine the ingredients for the cheese filling.
Assemble the lasagna: Lightly cover the bottom of the pan with one-third of the tomato sauce. Lay three pieces of pasta side by side over the sauce. Spread about one-third of the cheese filling over the pasta (you might find it helpful to use your fingers). Add another layer of pasta, then another third of the tomato sauce, then about half the prepared vegetables. Layer on another third of the cheese filling, another layer of pasta, and the remaining vegetables; if you have kept the chard separate, lay the strips over the vegetables. Add the remaining cheese filling, cover it with the remaining tomato sauce, and sprinkle the mozzarella evenly on top. Lay the sliced tomatoes evenly across the top and sprinkle with the Parmigiano-Reggiano.
Cover the dish loosely with foil and bake in the oven for 45 minutes. Remove the foil, turn the temperature up to 375 degrees, and bake for an additional 20 minutes. Remove the dish from the oven and let it rest before cutting and serving.

cover image @andadot via Unsplash