Seasonal Vegetable Lasagna

Instructions

1. Preheat the oven to 375°F.
2. Roll out the lasagna noodles into 5- to 6-inch long sheets. Place 3 to 4 quarts of water in a large pot, add 1 tablespoon of salt and 2 or 3 tablespoons of olive oil then bring the water to a rolling boil. Add the noodles and cook until the noodles are just tender–al dente, about 7 to 10 minutes.
3. Drain the pan and rinse the pasta under cold water so that it stops cooking and the sheets do not stick together, drain again; set the noodles out on a clean dish towel so they will be flat when you are ready to use them. (If there is no room to lay them flat, set the pasta in a bowl and use 1 tablespoon of olive oil to lightly coat the sheet so that they do not stick to one another.)
4. Heat 1 to 2 tablespoons olive oil in a large skillet and cook the onion until it is soft and translucent, about 3 to 5 minutes. (In summer you can add red or green bell pepper cored, seeded, and cut into julienne.) Remove half the onion and set aside to add to the ricotta filling later.
5. Add finely diced celery or finely sliced carrot rounds (or a combination of these) to the cooking onions along with a sprinkling of salt and pepper. Sauté over high heat for another couple of minutes, then cover and reduce the heat to a simmer and cook until the celery (or carrot) is tender and the flavors are combined.
6. Using a slotted spoon, remove the onions and celery and carrots from the skillet and set aside. Add another 1 tablespoon olive oil and reheat the pan and sauté mushrooms for a minute or two then add minced garlic, parsley, thyme or oregano and pinch or two of salt and pepper. Cook until the mushrooms are browned, about 3 minutes or so longer. Add the mushrooms to the onion/celery/carrot mixture, and check the seasoning. Set aside.
7. In the cool weather time of the year, remove and discard the center ribs from ½ to 1 pound of kale or spinach leaves then boil until soft or sauté in 1 teaspoon olive oil until just wilted, about 4 to 6 minutes, add 1 garlic clove peeled and chopped fine and cook 1 to 2 minutes more. Drain and let cool then squeeze as much water from the leaves as possible and chop fine then set aside. (Use the kale or spinach later as one of the vegetable layers.)
8. Also in the cool weather time of year, you can peel and cut 1 butternut squash into ½-inch cubes, toss with olive oil to coat, add thyme to season, and bake until soft, about 10 to 15 minutes at 375°F, then mash with a fork until smooth then set aside. (Use the squash later as one of the vegetable layers.)
9. In the warm weather time of the year, slice 1 eggplant into ¼-inch-thick rounds, sprinkle with salt and let drain in a colander for 1 hour. Then sprinkle the eggplant with flour and sauté the slices on both sides in a bit of olive oil over medium heat until lightly browned then set aside. (Use the eggplant later as one of the vegetable layers.)
10. Mix the ricotta with the reserved onion or kale or spinach or chard, and season with salt and pepper to taste then mix in 1 egg. Set aside. (In the summer, you can mix pesto into the ricotta cheese if you like.)
11. Prepare the white sauce (in cool weather) or an herbed tomato sauce (in warm weather).
12. Assemble the lasagna in a large baking dish (10- by 12-inches or 9- by 13-inches is about right and 3 inches deep). The assembly is essentially a process of layering: sauce, noodles, sauce, vegetables, cheese, noodles, sauce, vegetables, and cheese—until the dish is nearly full.
13. Begin by lightly coating the baking dish with 1 tablespoon olive oil (or butter).
14. Ladle ½ cup of white sauce or tomato sauce into the bottom of the baking dish.
15. Arrange one layer of noodles over the sauce; be sure to trim the noodles to fit the dish. Coat the layer of noodles with a few spoonful’s of sauce.
16. Add half of the prepared vegetables you have chosen (celery and carrots, mushrooms, kale or spinach or squash or eggplant or Swiss chard) across the noodles and top with ricotta filling and/or grated cheese, spread evenly.
17. 16. Now add the second layer of noodles (run this layer of noodles in the opposite direction of the first layer). Again coat the noodles with a few spoonful’s of sauce. Add another layer of vegetables and top with ricotta filling and/or grated cheese.
18. Arrange the final layer of noodles on top (again running the opposite direction of the noodles below), and pour ¾ of the remaining sauce over the noodles; be sure the last layer of noodles is well moistened.
19. Cover the dish with foil and bake for 25 to 30 minutes. Then uncover and continue baking for another 10 minutes—making sure the noodles are still moist. If you like, sprinkle the top with more grated cheese, then bake about another 10 minutes until the dish is bubbling and golden brown.
20. Take the dish from the oven and allow the lasagna to rest for 5 to 10 minutes in a warm spot before slicing. Cut the lasagna into squares and serve with additional grated cheese and remaining sauce. Garnish with parsley if you like.