Zucchini and Eggplant LasagnaFrom chefelaine 7 years ago
- 11/2 lb eggplant shopping list
- 11/2 lb zucchini shopping list
- as needed --- salt shopping list
- as needed --- olive oil shopping list
- 12 oz ricotta cheese shopping list
- 1 oz parmesan cheese grated shopping list
- 1 Egg beaten shopping list
- 2 tbsp Chopped parsley shopping list
- to taste --- pepper shopping list
- 11/2 qt tomato sauce for pasta shopping list
- 1 lb mozzarella cheese sliced shopping list
- 2 tbsp fresh basil cut chiffonade (thin strips or shreds ) shopping list
- 2 oz Grated parmesan cheese shopping list
How to make it
- 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.
People Who Like This Dish 6
The Cookchefelaine Muskoka, CANA
The Rating10 people
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.
Lorrainelacrenshaw in Horsham loved it
have never put the 2 veggies together but this sounds awsome thanks high5momo_55grandma in Mountianview loved it
Great idea for a lasagna! I've used one or the other vegetable before, but never in a combo! High 5!juels in Clayton loved it
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