Recipe

Zucchini And Eggplant Lasagna Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 8 months ago A lively blend of eggplant and zucchini, this combo makes an inexpensive, delicious main course. Prep:15m Cook:30m Servings:12	Chefelaine
	easy cheap

Does this look good? Yeah! / Nope

Fans

momo_55gra

colpotter

lacrenshaw

dagnabbit

blondeberr

thatsmysty

kitchenwhi

chefperiwi

juels

Ingredients

11/2 lb Eggplant

11/2 lb Zucchini

as needed --- Salt

as needed --- Olive oil

12 oz Ricotta cheese

1 oz Parmesan cheese grated

1 Egg beaten

2 tbsp Chopped parsley

to taste --- Pepper

11/2 qt Tomato Sauce for Pasta

1 lb Mozzarella cheese sliced

2 tbsp Fresh basil cut chiffonade (thin strips or shreds )

2 oz Grated Parmesan cheese

Directions

Trim and peel the eggplant.

Trim the stem ends of the zucchini.

Cut the eggplant and the zucchini lengthwise into slices about 1/3 inch thick.

Salt the slices lightly on both sides and let stand 15 minutes.

Pat dry. Brush both sides of each slice lightly with oil.

Arrange the eggplant and zucchini on separate sheet pans.

Bake the eggplant in an oven at 425°F until the bottoms are brown.

Turn over and bake another 15 minutes.

At the same time, bake the zucchini until softened but still somewhat crisp, 5-10 minutes.

Remove the vegetables from the oven and let cool.

These slices will serve as noodles for the lasagna.

Mix together the ricotta, parmesan, egg, parsley, salt, and pepper.

Ladle a little tomato sauce into a half-size hotel pan, 10 × 12 inches.

Spread it across the bottom.

Lay the eggplant slices in a single layer over the sauce.

Add the ricotta, carefully spreading it in an even layer over the eggplant.

Add the zucchini in a single layer.

Cover with half the remaining sauce.

Arrange the mozzarella slices over the top. Sprinkle the mozzarella with a little of the basil.

Cover with the remaining sauce.

Sprinkle with the second quantity of parmesan cheese.

Bake at 375°F until hot and bubbling.

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Misc

Or see more just like this

Comments

lacrenshaw 8 months ago said:
I have done this many times using eggplant but never with zucchini, elaine. There is always a "next" time though and you can bet there will be zucchini! My thanks and my five, my friend.
Lorraine

momo_55grandma 8 months ago said:
Have never put the 2 veggies together but this sounds awsome thanks high5

juels 8 months ago said:
Great idea for a lasagna! I've used one or the other vegetable before, but never in a combo! High 5!

kitchenwhizzer 8 months ago said:
I never heard of using eggplant in lasagna before, Chef. Thanks for another different and interesting recipe. Five forks.

Add a Comment

You must be logged in to comment on a recipe. Login

Alterations

chefperiwinkle 8 months ago said:
Another five merit, to be sure, Chef Elaine.
Just a little memo if you don't mind;
Any time you want to make lasagna, and you don't have lasagna pasta, try making it with clustered strips of Fettucini. It tastes delicious, believe it or not.
Chef P :)

blondeberry 4 months, 3 weeks ago said:
Nice recipe. I'll make this dish today and "make" my own ricotta by mixing tofu, basil, garlic, spices and oil in the food processor. It's a delicious healthy substitution. YUMMY!

Suggest an Alteration

You must be logged in to suggest a recipe alteration. Login

Viewing Zucchini And Eggplant Lasagna Recipe