How to make Vegetarian Lasagna with Goat Cheese
Slice theeggplant and squash lengthwise into 1/8 to 1/4-inch thick strips. Laythe strips out on baking sheet pan and salt generously. Set aside.
Slice the peppers lengthwise into 1 1/2-inch strips.
Preheat the oven to 375 degrees F.
Mix the goat cheese, olives, thyme, and eggs together in a bowl and season, to taste, with salt and pepper.
Thoroughly wipe excess salt and moisture from eggplant and squash with paper towel.
Spread 1 cup of the tomato sauce into the bottom of an 8x11-inch bakingdish. Begin layering, remembering to season with pepper between eachlayer. Start with the eggplant and then summer squash , peppers andpasta
Spread sauce evenly over pasta
Dollop spoonfuls of the cheese mixture over the sauce cover
Repeat with the remaining eggplant, squash, goat cheese, and sauce.
Sprinkle top layer with Parmesan and bake, covered, for 30 minutes,then uncover. Continue baking until the vegetables are tender and thesauce thickens, about 15 minutes more.
Let lasagna stand for 10 minutes before slicing.