Eggplant-zucchini Lasagna With Fontina

Name: Eggplant-zucchini Lasagna With Fontina
Prep time: 1 h 51 min
Cook time: 1 h 51 min
Total time: 1 h 51 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 large eggplant, cut into 1/2 inch-thick slices; 170 grams fontina, grated; 2 cloves garlic, minced; 4 servings Kosher salt; 118 milliliters About olive oil; 1 teaspoons dried oregano; 227 grams no-boil lasagna noodles; 2 Tbsps freshly grated Parmesan; 7 plum tomatoes; 340 grams whole-milk ricotta; 2 larges zucchini, cut on the diagonal into 1/2-inch thick slices

Eggplant-zucchini Lasagn A mixture of plum tomatoes, fontina, zucchini, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 51 minutes. It is a reasonably priced recipe for fans of Mediterranean food.