Eggplant & Zucchini Lasagna

Eggplant & Zucchini Lasagna
Eggplant & Zucchini Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    medium eggplants (sliced 1/4-inch thick rounds)

  • 2

    medium zucchini (sliced 1/4-inch thick lengthwise)

  • 2

    teaspoons olive oil

  • 1/2

    pound fresh pasta sheets

  • 2

    cups Mario's Basic Tomato Sauce

  • 1

    cup fresh ricotta cheese

  • 1

    recipe Mario's Classic Basil Pesto

  • Kosher salt and freshly ground black pepper (to taste)

  • Mario's Classic Basil Pesto

  • 2 1/2

    cups basil leaves (chopped)

  • 2

    cloves garlic

  • 2

    tablespoons pine nuts (raw)

  • 1/4

    cup Parmigiano-Reggiano (freshly grated)

  • 1/4

    cup extra-virgin olive oil

  • Kosher salt and freshly ground black pepper (to taste)

Directions

Preheat oven to 400ºF. Line 2 baking sheets with foil In a large bowl, add the eggplant and zucchini. Drizzle with olive oil and season with salt and pepper. Toss to combine. Place the eggplant and zucchini onto baking sheets, spreading the vegetables out into an even layer. Bake in oven for 10-15 minutes.In a 9"x13" baking dish, add a large spoonful of tomato sauce. Add a layer of pasta on top of the sauce. Layer the eggplant and zucchini, spoon tomato sauce onto the vegetables, then dot with 1/3 of the ricotta. Add a layer of pasta on top. Repeat the layers twice, finishing vegetables, tomato sauce and ricotta dollops. Place in oven and bake for 25-30 minutes.

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