Eat your lasagna and have your vegetables, too, with a veggie-enhanced rendition of a family favorite. This layered gratin resembles a lasagna, with one key difference: There are no pasta sheets. It’s a glimpse of summer to come, with planks of roasted Mediterranean vegetables rippling with tomato and dollops of ricotta in a gratin-cum-lasagna.
Roasted eggplant, zucchini, and yellow squash slices keep this dish light and colorful, alternating with a bright tomato sauce and fluffy ricotta. (Shutterstock)
Roasted eggplant, zucchini, and yellow squash slices keep this dish light and colorful, alternating with a bright tomato sauce and fluffy ricotta. All the components can be prepped in advance, ready for last-minute assembly when you are ready to bake. Pre-roast the vegetables; by doing so, the oil is kept to a minimum. The tomato sauce is simple to make, but a favorite store-bought tomato sauce can easily be substituted. And be sure to use whole-milk ricotta cheese for the best flavor and results, as the skim variety can be grainy and tasteless….