(Note: this dish must be pressed overnight, start the prep one day before serving)
- 2 large eggplants
- 6 zucchini
- 6 yellow squash
- 3 Jars Piquillo peppers
- To taste salt, pepper, olive oil
- 1 cup shredded parmesan cheese
- 2 cups tomato or marinara sauce to serve
Preheat oven to 400 F.
Open the piquillo peppers and split them along the side to lay flat in one layer. Press the oil off of the peppers with a paper towel.
Slice all of the eggplant and squash thinly on a mandoline or with a knife. Lay the sliced vegetables out evenly on a sheet pan, season with salt, pepper, and olive oil. Roast in the oven for 10-12 min or until the vegetables are tender and lightly browned at the edges.
Drop the oven temperature to 350 F.
When the vegetables have cooled, begin layering them in a lasagna dish or square pan. Spray the pan with non-stick spray and line with parchment paper. Start with a layer of piquillo peppers, line the bottom of the dish. Next lay down the eggplant in a shingled fashion, then repeat with the sliced squash. Continue in this fashion, trying to end with a final layer of Piquillo peppers.
Cover the pan with aluminum foil, then bake for 20 minutes. When done, remove the pan from the oven and place another pan on top to press the lasagna. Add several cans or other heavy objects to the dish to help press the vegetables. Place in refrigerator and let sit, weighted, overnight.
Remove the weights and the pan, and invert the entire lasagna onto a cutting board. Trim the edges of the lasagna, then slice into 1” wide sections. Lay these sections flat, cut side up to show the layers, on a sheet pan lined with parchment paper. Bake in a 350 f oven until hot in the center, then add a handful or so of shredded parmesan cheese to the top and return to the oven for 3 minutes.
Warm the tomato sauce and place a dollop in the center of the dinner plate. Lay the warmed lasagna on top of the sauce carefully to not break up the layers. Top with fresh basil or chives, and olive oil.