Vegetable Lasagna

SERVES 16

• 1 16-oz (450-g) package lasagna noodles
• 1½ tsp salt, divided
• 2 zucchini, sliced, or 1 eggplant, sliced to ¼-inch (½-cm) thickness
• 1 onion, chopped
• oil, for sautéing
• 2 tomatoes, diced
• 13 oz (370 g) tomato sauce
• pepper and oregano, to taste
• 1 lb (450 g) Mehadrin Farmer Cheese
• 3 eggs
• 1 lb (450 g) shredded mozzarella

If using eggplant, first bread it, then fry or bake it. (Or use frozen breaded eggplant slices.)

In a 6-quart pot, cook lasagna according to package instructions with ¹⁄₂ tsp salt.

Rinse each piece in cold water and place on a towel in a single layer. Cover with moist towel.

Sauté onion in oil. Add diced tomatoes, sauce, ¹⁄₂ tsp salt (or to taste), pepper, and oregano. Set aside.