Recipe: Zucchini and Eggplant Lasagna

This is a pretty good staple. Feel free to (like me) take the shortcut of no-boil lasagna strips.

Zucchini and Eggplant Lasagna
Serves 8
  1. 1 large eggplant
  2. 2 medium zucchini
  3. 1/2 teaspoon salt
  4. 16 oz jarred (or homemade) tomato sauce
  5. 1 cup ricotta cheese
  6. 1 package lasagna noodles
  7. 2 cups shredded mozzarella cheese
  1. Preheat oven to 350°.
  2. Cut eggplant and zucchini in to 1/4" slices and arrange slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.
  3. Assemble the lasagna: Spread 1/2 cup tomato sauce into the bottom of a 13 x 9–inch baking dish
  4. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta over vegetables; cover with 4 noodles.
  5. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles.
  6. Top evenly with mozzarella.
  7. Bake at 350° for 35-45 minutes and served slightly cooled.
Adapted from My Recipes
Adapted from My Recipes
Mab Made Food

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