1 medium, (1 pound), peeled and sliced 1⁄4-inch thick
1 medium, (8-ounces), sliced 1⁄4-inch thick
⅛ tsp, freshly ground, or to taste
1 medium clove(s), minced
28 oz, whole, chopped with their juice
10 oz, sliced
1 large, or 2 frying peppers, finely chopped
½ cup(s), flat-leaf, chopped
No cook lasagna noodles
5 piece(s), (6 1⁄2 x 7-inch) sheets or 10 (3 1⁄2 x 6 1⁄2-inch)
2 oz, freshly grated
- Preheat the oven to 400ºF. Spray 2 baking sheets and an 8-inch-square baking dish with nonstick spray. Arrange the eggplant and zucchini slices on the baking sheets, overlapping a few slices, if necessary. Spray the tops with nonstick spray, sprinkle with the salt and pepper, and bake until tender, 15 minutes. Set aside (leave the oven on).
- Heat a large nonstick skillet. Swirl in the oil, then add the garlic. Sauté until fragrant, about 30 seconds. Add the tomatoes, mushrooms, frying peppers, parsley, and another grinding of the pepper; cook over medium-low heat until the sauce is bubbling but not yet thickened. Remove from the heat. (The sauce can be made up to 3 days ahead at this point; just transfer to an airtight container and refrigerate.)
- Spread 1⁄2 cup of the sauce evenly over the bottom of the baking dish. Cover with 1 or 2 lasagna noodles (depending on the size you are using); top with one-fourth of the eggplant and zucchini slices, then top with another 1⁄2 cup of the sauce. Sprinkle with 1 tablespoon of the Parmesan cheese. Repeat the procedure to make 4 more layers, ending with a layer of noodles topped with sauce. If any sauce remains, pour it on the top and around the edges of the lasagna. Press down gently on the lasagna with a spatula to help the noodles absorb the sauce; the lasagna will compact as it cooks.
- Cover with foil and bake until bubbling, about 35 minutes. Remove the foil and continue baking until all the sauce has been absorbed, about 10–15 minutes. Yields 2 cups per serving.