This clever lasagna uses thinly sliced zucchini and eggplant in place of traditional lasagna noodles, and to be honest, I could barely tell the difference. I made a quick marinara, but store-bought could easily be used to make this a bit faster. Also, you really need a mandoline for this recipe to get nice, uniform, thin slices on the veg. Invest in one – I love mine and use it all the time!
What I used:
- Marinara recipe (or 4 cups store-bought marinara) below
- 1 medium eggplant
- 2-3 large zucchini
- 1/4 cup fresh basil, thinly sliced
- 2 cloves garlic, peeled and minced/grated
- 1/2 tsp crushed red pepper flakes
- zest of 1 lemon
- 2 eggs
- 32 oz part-skim ricotta
- 8 oz mozzarella, shredded
- 1/2 cup grated pecorino or parmesan
- salt, pepper
What I did:
- Slice the eggplant and zucchini into 1/4″ slices the long way.
- Preheat oven to 400. Arrange cooling racks on top of two baking sheets and spray them both down with cooking spray. Arrange the eggplant and zucchini on top of the cooking racks and season with salt and pepper. Spray with cooking spray. Roast 17-20 minutes. You will probably have to do this in several batches, depending on the size of your baking sheets. If you do not have cooling racks, you can place the veg directly on your baking sheet, but you’ll have to flip the veg halfway through the roasting time.
- Meanwhile, mix the eggs, ricotta, basil, 1/4 cup of pecorino, lemon zest, red pepper flakes, and salt and pepper in a medium bowl; set aside.
- When vegetables are done, reduce oven temperature to 350°F.
- To assemble lasagna, coat bottom and sides of a 14×8 baking dish with cooking spray. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover the eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Layer on the zucchini and then the remaining marinara sauce. Spread the remaining ricotta mixture and then sprinkle with remaining Parmesan cheese.
- Bake 35-40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing.
- 6 tablespoons virgin olive oil
- 1 Spanish onion, cut into 1/4-inch dice
- 4 cloves garlic, thinly sliced
- 4 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1/2 medium carrot, finely shredded
- 2 28-ounce cans of tomatoes, crushed by hand and mixed well with their juices
- Salt, to taste
Place oil into a sauce pan with onions and garlic, and cook over medium heat until translucent but not brown (about 10 minutes). Add the thyme and carrot; cook 5 minutes more. Add the tomatoes. Bring to a boil and then lower the heat to just bubbling, stirring occasionally for 30 minutes.
Season with salt to taste. Serve immediately or set aside for further use. The sauce may be refrigerated for up to 1 week or frozen for up to 6 months.