Mimi's lasagna

Mimi is one of our wonderful interns. She and Claire both have done amazing work on the farm and are a joy and a pleasure to live with!! Mimi is learning to make cheese and one batch came out more like ricotta, so she made it into an awesome veggie lasagna. Mimi says the lasagna was not much work to make, just a lot of waiting around because you have to roast the veggies first.

Mimi’s Roasted Vegetable Lasagna

1 medium or two small eggplants
3 medium yellow zucchini
2 pounds tomatoes
olive oil
½ pound ricotta
1 egg
1/2 cup grated parmesan
½ pound mozzarella cheese, grated
½ pound lasagna noodles
½ cup bread crumbs
salt and pepper

Slice the eggplant and zucchini into rounds ½ inch thick. Toss with olive oil, salt and pepper. Slice the tomatoes in half crosswise, toss with olive oil, salt and pepper and put in a separate pan. Roast the two pans of veggies for 45 minutes or so at 450 till the eggplant and zukes are browned and soft and the tomatoes are soft and slightly golden. Mix all the veggies, including any tomato juice and oil, in a bowl.

Stir together ricottta, eggs, half the parmesan cheese, salt and pepper. Boil the lasagna noodles until barely tender.

Layer as follows: noodles, 1/3 ricotta mixture, 1/4 mozzarella, 2 tablespoons parmesan cheese, 1/3 roasted veggies. Repeat until all used. Sprinkle top with remaining parmesan and mozzarella cheeses and then sprinkle on breadcrumbs.

Cover with aluminum foil, bake at 375 for 30 minutes. Uncover and bake until golden and bubbly, about 15 more minutes. Let sit before 15 minutes (if you can stand it) before eating.