Zucchini Eggplant Lasagna

Name: Zucchini Eggplant Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons freshly ground black pepper, divided; 794 grams crushed tomatoes; 1 large eggplant, cut crosswise into 1/4-inch-thick slices; 237 milliliters fresh basil leaves, chopped; 3 garlic cloves, chopped; 0 teaspoons ground red pepper; 227 grams package precooked lasagna noodles; 2 teaspoons olive oil; 177 milliliters chopped onion (about 1 medium onion); 1 teaspoons chopped fresh oregano; 283 grams 1/2 cups shredded part-skim mozzarella cheese; 227 grams cup part-skim ricotta cheese; 1 teaspoons salt, divided; 2 mediums zucchini, cut into 1/4-inch-thick slices

Zucchini Eggplant Lasagna might be just the Mediterranean recipe you are searching for. This recipe serves 12. This main course has 196 calories, 12g of protein, and 7g of fat per serving. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up zucchini, basil leaves, onion, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 35

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Oven

Arrange eggplant slices in a single layer on several layers of paper towels.

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Eggplant

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Paper Towels

Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.

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Salt

Heat oil in a large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion and garlic to pan; saut 2 minutes, stirring frequently.

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Garlic

Onion

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Frying Pan

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.

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Black Pepper

Red Pepper

Tomato

Oregano

Salt

Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl.

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Black Pepper

Ricotta Cheese

Basil

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Bowl

Spread 1/2 cup tomato mixture into the bottom of a 13 x 9inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini.

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Cooking Spray

Eggplant

Zucchini

Pasta

Spread

Tomato

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Baking Pan

Spread ricotta mixture over vegetables; cover with 4 noodles.

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Vegetable

Pasta

Ricotta Cheese

Spread

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.

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Cooking Spray

Mozzarella