Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Vegetable Lasagna

Ingredients

2 Tbsp                          Olive oil

3 /4 cup                       Eggplant, peeled and diced, sprinkled with 1 1 /2 tsp salt

3 /4 cup                       Yellow squash, diced

3 /4 cup                       Zucchini, diced

1 /2 cup                       Onion, diced

1 Tbsp                         Garlic

10 oz package            Spinach, fresh, rough chopped

1 tsp                            Salt

1 tsp                            Black pepper

2 cups                        Mushroom Béchamel Sauce (see recipe)

2                                  Eggs

1 15-oz container      Ricotta cheese

1 cup                           Romano cheese, shredded

1 1 /2 tsp                     Black pepper

1 1 /2 tsp                     Salt

12                                 Lasagna sheets, cooked until tender in boiling salted water

1 recipe                        Tomato Sauce 2

2 cups                          Mozzarella, shredded

12 slices                      Tomato, medium size, fresh

Instructions

Preheat oven to 325 degrees.

In a large skillet, heat olive oil over medium heat. Add eggplant and cook for two to three minutes. Add squashes, garlic and onions and cook for eight to 10 minutes more, until the vegetables start to become tender.  Add mushroom béchamel, salt and pepper and set aside.

In a mixing bowl, combine ricotta cheese, Romano cheese, eggs, salt and pepper. Stir well. Ladle 2 cups of tomato sauce into a three-quart baking dish. Place a layer of three pasta sheets on the sauce and top it with half of the ricotta mixture. Spread half of the vegetable mixture onto the ricotta. Lay another layer of pasta and top with two cups of sauce, spreading evenly. Sprinkle half of the mozzarella cheese on top of the sauce. Repeat these two steps again. Arrange tomato slices on top of final layer.

Cover baking dish tightly first with plastic wrap then foil. Bake one hour, remove foil and bake for an additional 10 minutes. Allow lasagna to sit for 20 minutes before serving. Use any remaining sauce to top the lasagna with when plating. Yield: 8-12 servings

Recent Recipes

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Read more

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Read more

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Read more