America’s Test Kitchen's Vegetable Lasagna Recipe

Ingredients

• One box of no-boil lasagna noodles
• 1 (28 oz) can crushed tomatoes
• 1/4 cup minced fresh basil leaves
• 2 Tbsp extra-virgin olive oil
• 2 medium garlic cloves, minced
• 1 tsp kosher salt
• 1/4 tsp red pepper flakes
• 8 oz whole-milk cottage cheese (about 1 cup)
• 1 cup heavy cream
• 4 oz Parmesan cheese, grated (about 2 cups)
• 1 tsp cornstarch
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 ½ lbs eggplant, peeled and cut into ½-inch pieces
• Kosher salt and ground black pepper
• 1 lb zucchini, cut into ½-inch pieces
• 1 lb yellow squash, cut into ½-inch pieces
• 5 Tbsp plus 1 Tsp extra-virgin olive oil
• 4 medium garlic cloves, minced
• 1 Tbsp minced fresh thyme leaves
• 12 oz baby spinach (12 cups)
• 1/2 cup pitted kalamata olives, minced
• 12 oz whole-milk mozzarella cheese, shredded
• 12 no-boil lasagna noodles
• 2 Tbsp chopped fresh basil leaves