Zucchini Eggplant Lasagna

Zucchini Eggplant Lasagna
Photo by Randy Mayor

Ingredients

  • 1 (8-ounce) package precooked lasagna noodles
  • 1 cup (8 ounces) part-skim ricotta cheese
  • 2 teaspoons olive oil
  • ¾ teaspoon freshly ground black pepper, divided
  • 2 ½ cups (10 ounces) shredded part-skim mozzarella cheese
  • ¾ cup chopped onion (about 1 medium onion)
  • 2 medium zucchini, cut into 1/4-inch-thick slices
  • + 8 more ingredients
    • ½ teaspoon chopped fresh oregano
    • ¾ teaspoon salt, divided
    • 3 garlic cloves, chopped
    • 1/8 teaspoon ground red pepper
    • 1 (28-ounce) can crushed tomatoes
    • 1 cup fresh basil leaves, chopped
    • Cooking spray
    • 1 large eggplant, cut crosswise into 1/4-inch-thick slices

1. Preheat oven to 350°. 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; sauté 2 minutes, stirring frequently. Add remai...

View full recipe at My Recipes

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