This is an adapted version of the lasagna we sell at the Rockefeller Center Greenmarket each week. The name comes from the fact that we only use ingredients that come from within 100 miles, but any in-season vegetables will work.
6 lasagna noodles
4 oz. ricotta cheese
4 oz. softened goat cheese
1/3 cup parmesan cheese, grated
1 large egg, beaten
1/2 cup basil leaves
2 tablespoons olive oil
2 cloves of garlic
1/2 onion, diced
1 yellow squash, diced
1 zucchini, diced
1 cup eggplant, peeled and diced
2 cups fresh tomato, diced
Sea salt, to taste
Bring a large pot of salted water to a boil. When the water is at a rolling boil, add the pasta sheets and cook until tender, about 2 minutes, depending on the size of the sheets. Remove from the water and drizzle with oil to prevent the sheets from sticking to themselves.
Preheat an oven to 400F degrees. Combine the tomatoes, garlic, basil, a large pinch of salt, and 2 tablespoons of oil in a medium pot and cook on low heat until the tomatoes are soft and have broken down, about 30 minutes.
Meanwhile, cook the onions in 1 tablespoon of oil and a large pinch of salt in a large skillet over medium heat, until softened, 10-12 minutes. Transfer onions to a large bowl and in the same pan add the squash and zucchini, 1 tablespoon of olive oil, and a large pinch of salt and cook until softened, 10-12 minutes. Transfer the summer squash and/or zucchini to the same bowl as the onions.
Wipe out the pan from cooking the previous vegetables and cook the eggplant with 1 tablespoon of oil until lightly golden, 10 minutes. Drain off any excess oil from the eggplant and combine with the rest of the vegetables.
In a bowl, combine the ricotta, goat cheese, the beaten egg, and a large pinch of salt. To form the lasagna, begin spreading a thin layer of oil on the bottom of a medium baking dish to ensure it does not stick. Place two of the lasagna sheets on the bottom of the dish, and top with half of the cheese mixture and a half of the vegetables. Place another lay of two pasta sheets and top with the rest of the cheese and vegetables. Place the remaining pasta on top and sprinkle with the parmesan cheese.
Bake in the oven for 30-40 minutes, until the center is hot and the cheese on top has browned. Let the lasagna cool for 10-15 minutes before serving.