Vegetable Lasagna | America's Test Kitchen

Ingredients

• 1 (28-ounce) can crushed tomatoes
• 1/4 cup chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 4 ounces Parmesan cheese, grated (2 cups)
• 1 cup whole milk cottage cheese
• 1 cup heavy cream
• 1 teaspoon cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (about 7 cups)
• Kosher salt and ground black pepper
• 1 pound zucchini, cut into 1/2-inch pieces (about 4 cups)
• 1 pound yellow squash, cut into 1/2-inch pieces (about 4 cups)
• 5 tablespoons plus 1 teaspoon extra virgin olive oil
• 4 garlic cloves, minced
• 1 tablespoon minced fresh thyme
• 12 ounces baby spinach (about 12 cups)
• 12 no-boil lasagna noodles
• 1/2 cup minced pitted kalamata olives
• 12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups)
• 2 tablespoons chopped fresh basil