zucchini eggplant lasagna


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1.5 h servings
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Original recipe yields 8 servings

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  1. preheat ocen to 350. Arrange eggplant slices on tray and sprinkle with salt.
  2. Heat oil in large skillet over medium-high heat. Add onion and garlic to pan, saute 2 min stirring frequently. Add salt, pepper, oregano, red pepper, crushed tomatoes, bring to a boil. Reduce heat and simmer for 10 min.
  3. Combine basil, ricotta, and black pepper in a bowl. Spread 1/2 cup of tomato mixture into the bottom of a 13x9 inch baking pan. Arrange 4 noodles, then half the eggplant and half the zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzerella. Cover with foil. Bake at 350 for 35 minutes. Uncover and bake an additional 25 minutes or until browned.


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