Vegetable filling:

1� lbs. eggplant, peeled and cut into �-inch pieces

Kosher salt and pepper

1 lb. zucchini, cut into �-inch pieces

1 lb. yellow squash, cut into �-inch pieces

5 tbsp. plus 1 tsp. extra-virgin olive oil

4 garlic cloves, minced

1 tbsp. minced fresh thyme

12 oz. baby spinach (12 c.)

� c. pitted kalamata olives, minced

Also need:

12 no-boil lasagna noodles

1. Adjust oven rack to middle position and heat oven to 375�
2. Toss eggplant with 1 tsp salt in large bowl. Line surface of large plate with double layer of coffee filters and light spray with vegetable oil spray. Spread eggplant n even layer over filters; wipe out and reserve bowl.
3. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing halfway through cooking. Cool slightly.
4. Return eggplant to bowl and toss with zucchini and summer squash.
5. Combine 1 tbsp oil, garlic, and thyme in small bowl.
6. Heat 2 tbsp oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add half of eggplant mixture, � tsp. salt, � tsp. pepper and cook, stirring occasionally, until vegetables are lightly browned, about 7 minutes.
7. Clear center of skillet, add half of garlic mixture, and cook, mashing with spatula, until fragrant, about 30 seconds.
8. Stir garlic mixture into vegetables and transfer to medium bowl.
9. Repeat steps 6-8 with remaining eggplant mixture, 2 tbsp oil and remaining garlic mixture; transfer to bowl.
10. Heat remaining 1 tsp. oil in now-empty skillet over medium-high heat until shimmering. Add spinach and cook, stirring frequently, until wilted, about 3 minutes.
11. Transfer spinach to paper towel-lined plate and drain for 2 minutes.
12. Stir into eggplant mixture.
13. Grease 13 x 9-inch baking dish.
14. Spread 1 c. tomato sauce evenly over bottom of dish.
15. Arrange 4 noodles on top of sauce (noodles will overlap).
16. Spread half of vegetable mixture over noodles, followed by half of olives.
17. Spoon half of cream sauce over top and sprinkle with 1 c. mozzarella.
18. Repeat layering with 4 noodles, 1 c. tomato sauce, remaining vegetables, remaining olives, remaining cream sauce, and 1 c. more mozzarella.
19. For final layer, arrange remaining 4 noodles on top and cover completely with remaining tomato sauce.
20. Sprinkle with remaining 1 c. mozzarella.
21. Cover dish tightly with aluminum foil that has been sprayed with oil spray, and bake until edges are just bubbling, about 35 minutes, rotating dish halfway through baking.
22. Cool lasagna for 25 minutes, then sprinkle with basil and serve.