Summer vegetable lasagna with fresh pasta

Rinse the tomatoes, halve the larger ones, toss on a sheet tray with a lot of olive oil, a little salt and smashed garlic cloves.

Roast at 275 for about an hour, until burst.

Grate the parm in the food processor to a pebbly texture, then grate the fresh mozzarella with the grating disc.

Blend the strained ricotta with two eggs, one clove of grated raw garlic, salt and a big pinch of red pepper flakes until very smooth and whipped.

Pulse in the grated mozzarella and about half a cup of grated parm so they mix without breaking down, then stir in a little more salt and transfer to a piping bag.

Peel the eggplant and cut lengthwise into slabs under a quarter inch thick; cut the zucchini into long thin planks the same way.

Preheat the griddle over medium high, then sear the slices in olive oil with salt and pepper until soft and browned.

Roll half the pasta dough out with a rolling pin, then run it through the machine from the widest setting down to five out of seven, folding the sides in on the early passes to square it off.

Cut sheets to the pan, about 12 and a half inches long by three and a half wide, and hold them on a floured parchment lined sheet tray.

Boil the sheets in salted water for less than a minute, about 30 seconds each, then hold them oiled so they do not stick.

Line the Pullman pan with parchment, oil the bottom, and lay down a layer of pasta.

Pipe a thin snake of ricotta filling, press a full thin layer of eggplant and zucchini over it, scatter tomatoes, add whole basil leaves and a light sprinkle of parm, then more pasta.

Flatten each pasta layer firmly to burst the tomatoes and eliminate air gaps. Repeat until a component runs out, ending with pasta.

Fold the parchment over and press to flatten the layers and force out the air, then fit the lid or cover with foil.

Bake at 325, covered, about an hour, until the egg in the filling is cooked through to the center.

Cool, lid on, and refrigerate. Unmold cold and cut from one end, trimming the overhang.

Preheat the griddle on medium high, oil it, and grill slabs about an inch and a half thick roughly three minutes per side.