When you find yourself with a pile of eggplant, zucchini, and summer squash.
, a dish made from disks of summer vegetables layered into a casserole and baked with a light tomato sauce.[Photograph: Daniel Gritzer]Cooking the vegetables in hot oil not only drives off excess moisture, which in turn intensifies flavor by concentrating it, but also adds sweetness and complexity through browning. It adds a few minutes to your total cook time, but lasagna is never a casual affair.
I followed Daniel's exact method, slicing my vegetables between one-eighth and one-quarter of an inch thick, cooking them in hot olive oil, then letting them cool and drain on a baking sheet before stacking them up for later assembly. But even when the vegetables were cooked, their flavor was still overwhelmed by the amount of cheese you'd find in a typical lasagna. I solved this by using a very high proportion of vegetables between lasagna layers, and reducing the dairy to just a drizzle of besciamella between each layer and a scattering of mozzarella cubes on the very top of the casserole. To amp up the flavor, I also added a small grating of Parmigiano-Reggiano to the white sauce.
The only remaining major ingredient was the tomato sauce. My neighbor has an overabundance of tomatoes right now, which I've been straining and jarring as simple—basically the homemade equivalent of crushed tomatoes from the supermarket. To keep things extra fresh and light, all I did to make my sauce was season the coulis with salt and use it as is. After that, a scattering of basil leaves and a drizzle of extra-virgin olive oil over the top of the dish before baking was all it needed.
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