Zucchini and Pattypan Squash Lasagna

My sister is in town and we were wanting something to do with all of the adorable pattypan squash that was dirt-cheap at the market. We wanted to make a vegetable lasagna but we wanted to roast the vegetables first to get some of the water out. If you are a vegetarian, I'm sure you've had your share of watery vegetarian lasagna. This method worked well.



1 large or 2 small eggplant(s)
2 zucchini
5 pattypan squash
2 portobello mushroom
1 yellow onion
1 package of cherry tomatoes
5 sheets of fresh pasta (can use box sheets but I would boil them first)
48 ounces of tomato sauce (fresh or jar works fine)
16 ounce package of fresh mozzarella (can use shredded dry kind too)
10 leaves of fresh sweet basil
2 tablespoons of dried oregano
crushed red pepper to taste


1. Preheat oven to 400 degrees. Use a mandoline to slice squash, zucchini, and eggplant very thin. Toss with salt, pepper, and olive oil and roast in oven for about 20 mins, until a lot of the water evaporates.

2. Chop onion and mushroom--we also threw some cherry tomatoes in here because we had leftover but you don't need to use them. Saute with olive oil and set aside.


3. After the squashes are roasted take them out and start to layer the lasagna pan. I turned the oven down to 350 degrees here. Since the ingredients are essentially cooked at this point I only had this in the oven for about 45 mins. Layer it like this:
a. Sauce
b. Pasta Sheet
c. Squashes
d. Mushrooms and Onions
e. Cheese --try to end up with sauce on the last layer or just cover it with a layer of sauce no matter which you are on.


4. I like to put more cheese on top after it finishes baking. We didn't even take a picture of it because we got really occupied with frying the extra eggplant! I also did a chicken breast for my dear husband. I feel bad when I impose too many vegetarian meals on him.