From 2006 Southern Living Annual Recipes
This recipe is very "semi-homemade"...start with frozen cheese manicotti and make your own tomato sauce with tons of fresh vegetables for a lasagna-like dish.
Once I saw the volume of vegetables in the skillet, I was concerned that two cans of diced tomatoes wouldn't make enough of a sauce...but I was wrong. It was the perfect ratio...not too "saucy" and plenty of texture and "bite" from the sauteed veggies.
Now, I'm a cheese lover, so believe me when I say this...there's too much mozzarella cheese in this recipe. I used 12 ounces instead of the 16 ounces called for, and I easily could have done with just 8 ounces.
That said, it was soooo delicious. It was easy to put together and delivered big on flavor.
2 garlic cloves, minced
3 tablespoons olive oil
1 medium eggplant, peeled and cubed (I used two yellow squash, sliced)
2 medium zucchini, cut in half length-wise and thinly sliced
1 small onion, cut in half and thinly sliced
1 (8-ounce) package sliced fresh mushrooms
1/2 tsp. salt
1/2 tsp. Italian seasoning
1/4 tsp. pepper
2 (14.5-ounce) cans diced tomatoes with oregano and basil, undrained
1 (15-ounce) package frozen cheese-stuffed manicotti, unthawed
1/2 cup grated Parmesan cheese
1 (16-ounce) package shredded mozzarella cheese
Saute minced garlic in hot olive oil in a large skillet over medium heat for 1 minute.
Stir in vegetables and cook, stirring occasionally, 15 to 20 minutes or until tender and liquid evaporates. Stir in salt, Italian seasoning, and pepper. Add tomatoes and remove mixture from heat.
Spoon half of vegetable mixture in bottom of lightly greased 9x13 dish. Layer evenly with manicotti, grated Parmesan, and half of mozzarella. Top with remaining half of vegetable mixture.
Bake at 375 degrees, uncovered, for 40 minutes. Sprinkle evenly with remaining mozzarella and bake 10 more minutes or until cheese is melted and bubbly. Let stand 10 minutes before serving.