12 lasagna noodles
For the tomato sauce:
1 (28 oz.) can crushed tomatoes
¼ cup chopped fresh basil
2 tbsp. extra-virgin olive oil
2 garlic cloves, minced
1 tsp. kosher salt
½ tsp. red pepper flakes
For the cream sauce:
4 oz. Parmesan cheese, grated (about 2 cups)
1 cup whole-milk cottage cheese
1 cup heavy cream
2 garlic cloves, minced
1 tsp. cornstarch
½ tsp. kosher salt
½ tsp. pepper
For the filling:
1½ lbs. eggplant, peeled and cut into ½-inch cubes (about 7 cups)
Kosher salt and pepper
1 lb. zucchini, cut into ½-inch pieces (about 4 cups)
1 lb. yellow squash, cut into ½-inch pieces (about 4 cups)
4 tbsp. plus 1 tsp. olive oil, divided
4 garlic cloves, minced
1 tbsp. minced fresh thyme
12 oz. baby spinach leaves
12 oz. mozzarella cheese, shredded (about 3 cups)
Bring a large pot of water to boil. Cook lasagna noodles about 2 minutes shy of al dente according to the package directions. Drain and set aside.
To make the tomato sauce, combine the crushed tomatoes, basil, olive oil, garlic, salt and red pepper flakes in a medium bowl. Stir to combine. To make the cream sauce, combine the Parmesan, cottage cheese, cream, garlic, cornstarch, salt and pepper in a medium bowl. Stir to blend.
Preheat the oven to 375˚ F. Combine the eggplant with 1 teaspoon of kosher salt in a large bowl. Line a large plate with coffee filters and spray lightly with cooking spray. Spread the eggplant in an even layer on top. Microwave the eggplant uncovered until dry to the touch and slightly shriveled, about 10 minutes, stirring once halfway through. Meanwhile, wipe out the bowl. Remove the eggplant from the microwave and let cool slightly. Return the eggplant to the bowl and stir in the zucchini and squash.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering. Add half of the veggie mixture. Cook, stirring occasionally, until the vegetables are lightly browned, about 7 minutes. Transfer the cooked veggies to a bowl. Add 2 tablespoons of oil and the remaining veggies to the skillet, again cooking until lightly browned, about 5-7 minutes. Stir in the garlic and thyme and cook just until fragrant, about 30 seconds. Transfer to the bowl with the rest of the cooked veggies. Season with salt and pepper.
Return the skillet to medium-high heat. Add 1 teaspoon of oil and heat until shimmering. Add the spinach to the pan and cook, stirring often, until wilted, about 3 minutes. Transfer the spinach to a clean kitchen towel and let drain, about 2 minutes. Add the spinach to the bowl with the rest of the veggies.
To assemble the lasagna, lightly grease a 9 x 13-inch baking dish.
Cover with lightly greased foil and bake until bubbling, about 35 minutes. Remove the foil and bake 5 minutes more until the cheese is lightly browned. Cool on a wire rack at least 25 minutes before slicing and serving.