Eggplant and Zucchini No Noodle Lasagna

(19 votes)

1 (15-ounce) container ricotta cheese
1/2 cup grated Romano cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon chopped fresh Italian parsley
1/2 teaspoon ground black pepper
no-stick cooking spray
1 pound zucchini, sliced lengthwise 1/4- inch thick
1 pound eggplant, peeled and sliced 1/4- inch thick
26 ounces tomato pasta sauce (your choice)
2 cups shredded mozzarella cheese

In a large bowl, combine the ricotta cheese, Romano cheese, basil, oregano, parsley, and pepper. Stir to mix well.

Heat the oven to 375F.

Lightly spray a 13 x 9- inch baking dish with Crisco No-Stick Cooking Spray. Layer in order half of the zucchini, ricotta cheese mixture, eggplant, pasta sauce, and mozzarella cheese. Repeat in the same order, except for the 1 cup mozzarella cheese.

Bake for about 40 minutes. Remove from the oven and top evenly with the remaining 1 cup mozzarella cheese. Bake for an additional 5 to 8 minutes, until the cheese is melted and lightly browned. Remove from the oven and let rest at least 15 minutes before serving.

Makes 4 to 6 servings


Comments:

I never thought my husband would eat eggplant but he loved this recipe. I used a meat sauce with spicy italian sausage. It was delicious!
Laura , Edmonton

This was really good. I used cottage cheese instead of ricotta, added spinach, and used a meat sauce. Will definitely make this again.
Cheryl, Peace River, AB

Love noodle free lasagna!! I add a layer of sauteed mushrooms, as well as a layer of fresh spinich. Easy to hide the veggies from the little picky eaters if you have those at your place. No real picky eaters @ my house though!! You can really experiment w/ this recipe, vegetarian or not ;-D Meat sause is great or just brown bulk italian sausage, and add that as a layer. Let the kids get in on the action building the layers....FUN and DELICIOUS!
Laura, Salinas,Ca

Nice recipe. I softened garlic and onions in some olive oil and added them to the ricotta cheese mixture. Also, I have lots of fresh basil and oregano, so I used that instead of dry. And when I added the cheese at the end, I also put slices of fresh tomato on top. Just trying to use as many fresh veggies as possible!
Susie, Baltimore


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