Summer Vegetable Lasagna with Fresh Pasta

Ingredients

• 2 cups All‑purpose flour (for pasta dough, plus extra for dusting)
• 4 pieces Large eggs (whole eggs for pasta dough)
• 2 pieces Egg yolks (adds color to pasta dough)
• 24 oz Whole‑milk ricotta cheese (drained overnight)
• 8 oz Fresh mozzarella (shredded in food processor)
• 8 oz Parmesan cheese (grated, keep rind for stock)
• 2 pieces Eggs (for filling) (large, room temperature)
• 3 pieces Garlic cloves (roasting) (peeled, smashed)
• 1 piece Garlic clove (filling) (large, grated)
• 1/2 tsp Red pepper flakes (adjust to heat preference)
• 2 lb Tomatoes (mixed heirloom) (halved if large, leave skins on)
• 2 medium Eggplant (peeled, sliced <¼‑inch thick)
• 3 medium Zucchini (sliced <¼‑inch thick)
• 1 handful Fresh basil leaves (whole leaves for layering, optional)
• 1/2 cup Olive oil (divided for roasting, griddling, and sheet oiling)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare vegetables

   Wash all tomatoes, eggplant, zucchini, and basil. Peel the eggplant, then slice eggplant and zucchini into planks less than ¼‑inch thick. Smash garlic cloves for roasting.

   Time: PT20M

2. Roast tomatoes

   Toss halved tomatoes (and any whole small ones) with 2 Tbsp olive oil, a pinch of salt, and the smashed garlic cloves. Spread on a sheet tray and roast in a convection oven at 275°F until the skins burst and the tomatoes are soft, about 1 hour.

   Time: PT1H

   Temperature: 275°F

3. Make ricotta filling

   Drain the 24 oz ricotta in a fine‑mesh sieve overnight. In the food processor combine the ricotta, 2 large eggs, 1 clove grated garlic, 1/2 tsp red pepper flakes, 1 tsp salt, 8 oz shredded fresh mozzarella, and 4 oz grated Parmesan. Pulse until just combined; the mixture should be smooth but still have tiny mozzarella crumbs.

   Time: PT15M

4. Make fresh pasta dough

   In the mixer bowl combine 2 cups flour, 4 whole eggs, and 2 egg yolks. Mix on low until a shaggy dough forms, then knead for 5‑7 minutes until smooth. Wrap in plastic and let rest 30 minutes at room temperature.

   Time: PT15M

5. Rest dough

   Cover the dough with plastic wrap and let it rest for 30 minutes.

   Time: PT30M

6. Roll and cut pasta sheets

   Divide the rested dough into two portions. Using the pasta roller set to the widest setting, run each portion through several times, folding the dough between passes. Gradually decrease the setting until you reach setting 5 (out of 7). Dust lightly with flour and cut sheets to fit the Pullman pan (≈12½" × 3½").

   Time: PT30M

7. Boil pasta sheets

   Bring a large pot of salted water to a rolling boil. Add a splash of olive oil. Drop one sheet at a time; cook for 30‑45 seconds until just set (they will finish cooking in the oven). Remove with a slotted spoon and lay on a clean kitchen towel.

   Time: PT15M

   Temperature: 212°F

8. Griddle eggplant and zucchini

   Heat the carbon‑steel griddle over medium‑high heat. Brush with olive oil, season the eggplant and zucchini slices with salt and pepper, and sear each side until soft and deeply browned, about 3‑4 minutes per side.

   Time: PT15M

   Temperature: medium‑high

9. Assemble the lasagna

   Line the bottom of the oiled Pullman pan with parchment. Lay the first pasta sheet, then pipe a thin “snake” of ricotta filling across the sheet. Layer grilled eggplant, zucchini, scattered roasted tomato pieces (with their juices), a few whole basil leaves, and a light sprinkle of Parmesan. Top with another pasta sheet and repeat the sequence until all components are used, finishing with a pasta sheet on top. Press gently to eliminate air pockets.

   Time: PT20M

10. Bake the lasagna

    Cover the Pullman pan with its lid (or foil) and bake in a preheated 325°F oven for 1 hour, until the egg in the filling is set and the interior is hot throughout.

    Time: PT1H

    Temperature: 325°F

11. Cool slightly

    Remove the pan from the oven and let the lasagna rest 15 minutes to set, then unmold onto a cutting board.

    Time: PT15M

12. Griddle final slabs

    Re‑heat the griddle over medium‑high. Slice the cooled lasagna into 1½‑inch thick slabs. Grill each side for about 3 minutes, or until the edges are crisp and the cheese on the surface is golden.

    Time: PT10M

    Temperature: medium‑high

13. Serve

    Cut the grilled slab into serving portions, garnish with extra fresh basil if desired, and enjoy while hot.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g