Flaky Phyllo replaces the traditional noodles in this tasty lasagna loaded with vegetables and three cheeses.
- 2 tablespoons butter, melted
- 5 tablespoons olive oil
- 5 small zucchini, thinly sliced
- 1 1/2 large onions, sliced
- 8 cloves minced garlic
- 1 teaspoon chopped fresh ginger
- Salt and pepper to taste
- 2 pounds (1 large head) cauliflower, cut into 3/4″ pieces
- 3 tablespoons chopped fresh marjoram
- 1 box Athens Phyllo Dough (9″ x 14″), thawed
- 1/4 cup butter, melted
- 12 medium tomatoes, seeded and thickly sliced
- 4 cups mozzarella, grated
- 4 cups ricotta cheese
- 3/4 cup grated Parmesan cheese, grated
- 1 cup chopped fresh basil
Thaw 2 rolls of phyllo, following instructions on the package. Preheat oven to 350°F.
In very large skillet, heat oil and saute zucchini, onions, garlic and ginger for 7 to 8 minutes or until tender. Season with salt and pepper. Set aside.
Microwave cauliflower about 10 minutes or until soft. Mash with fork and mix with marjoram. Season with salt and pepper.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Brush 8 sheets of phyllo with melted butter. Place side by side or one at a time on greased baking sheets. Do not layer them. Bake for 3 to 4 minutes or until golden brown. Remove and cool. Crumble phyllo sheets and set aside.
Lightly butter a 9″x 13″ baking pan or casserole dish. Lay one sheet of phyllo on work surface and brush lightly with butter. Continue layering and buttering with 15 more sheets of phyllo. Place stack of phyllo in baking pan. Layer and butter another stack of 16 sheets of phyllo in same manner and set aside loosely covered with plastic. Pour half the zucchini mixture, cauliflower, tomatoes, cheeses and basil over the phyllo in pan. Top with the phyllo crumbs. Pour the remaining vegetables, cheeses and basil over the crumbs.
Top with the remaining 16 sheets of phyllo and butter well. Score top of phyllo.
Bake for 45 – 50 minutes or until golden brown. Remove from oven and let stand 15 minutes before slicing.
A 28 ounce can of San Marzano whole peeled tomatoes may be substituted for fresh tomatoes. Slice tomatoes and divide them with approximately 1/4 cup of sauce from the can evenly between first and second layers. Reserve remaining tomato sauce for other use.