Zucchini Eggplant Lasagna Recipe

Name: Zucchini Eggplant Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, cut crosswise into 1/4-inch-thick slices; 3/4 teaspoon salt, divided; 2 teaspoons olive oil; 3/4 cup chopped onion (about 1 medium onion); 3 garlic cloves, chopped; 3/4 teaspoon freshly ground black pepper, divided; 1/2 teaspoon chopped fresh oregano; 1/8 teaspoon ground red pepper; 1 (28-ounce) can crushed tomatoes; 1 cup fresh basil leaves, chopped; 1 cup (8 ounces) part-skim ricotta cheese; Cooking spray; 1 (8-ounce) package precooked lasagna noodles; 2 medium zucchini, cut into 1/4-inch-thick slices; 2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese

Servings: persons

1 large eggplant, cut crosswise into 1/4-inch-thick slices
3/4 teaspoon salt, divided
2 teaspoons olive oil
3/4 cup chopped onion (about 1 medium onion)
3 garlic cloves, chopped
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon chopped fresh oregano
1/8 teaspoon ground red pepper
1 (28-ounce) can crushed tomatoes
1 cup fresh basil leaves, chopped
1 cup (8 ounces) part-skim ricotta cheese
Cooking spray
1 (8-ounce) package precooked lasagna noodles
2 medium zucchini, cut into 1/4-inch-thick slices
2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese

1
Preheat oven to 350u00b0.
2
Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.
3
Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; saute 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.
4
Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of 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 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350u00b0 for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.
5
Water tally: 5.8 ounces.
6
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7
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579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large eggplant, cut crosswise into 1/4-inch-thick slices, 3/4 teaspoon salt, divided, 2 teaspoons olive oil, 3/4 cup chopped onion (about 1 medium onion), and more.

Yes, Zucchini Eggplant Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Eggplant Lasagna

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