As if National Tequila Day wasn't exciting enough, Monday marks National Lasagna Day (seriously, thank you to food calendar writers for these very important occasions).
Even though it's smack in the middle of summer, and it's quite hot outside, we’re in support of anything that celebrates melted cheese, noodles and sauce. Our mouths are watering just thinking about it.
There's something about lasagna that brings us back to our grandmother's kitchen. You can recreate that feeling by cooking up your own delicious lasagna. Make this recipe at home, just be sure to save the crunchy edge pieces for us.
This recipe comes to us via Thomas Mosera, the chef and owner at Tommy Lasagna in Gramercy. It serves 6 and takes approximately 45 minutes to cook.
1 yellow Squash
1 Green Zucchini
1 jar roasted red peppers
2 bunches basil leaves
1 pound fresh mozzarella diced
1 pound ricotta cheese
1 qt tomato sauce
Usinga Japanese mandoline slice eggplant, carrots, squash and zucchini in ¼ inch slices.
Lay vegetables out on a sheet pan and season with salt, pepper and olive oil.
Roast vegetables in 350F oven for 12 minutes.
Assemble lasagna in a greased casserole pan with each layer being one vegetable, two tablespoons of ricotta cheese spread in a thin layer, sprinkled with mozzarella cheese and two tablespoons of tomato sauce. After the third layer of vegetables, layer the basil leaves so that they become the middle layer.
Finish with remaining tomato sauce and cheese.
Cover pan with aluminum foil and bake in 350F oven for 30 minutes.