While you may not think of lasagna as a summertime dish, this lightened up version of a lasagna recipe uses eggplant and zucchini slices instead of pasta as the ‘noodles’. Both of these veggies are plentiful right now at farmers’ markets so this is actually the perfect time of year to make this Eggplant Zucchini Lasagna recipe.
It really doesn’t take much time to pull this together. Simply slice eggplant and zucchini lengthwise, then bake until tender. These tender veggies slices become the noodles for your lasagna. You can prep it in the morning and then just pop it in the oven when you come in from the beach or pool. Round out the meal with some nice crusty bread, a salad and of course, a cold glass of rosé.
- 2 large zucchini , sliced lengthwise into ¼-inch-thick slices
- 1 medium eggplant , sliced lengthwise into ¼-inch-thick slices
- 2 tablespoons olive oil
- 1 15 oz. container ricotta cheese
- 1 egg (optional)
- 1/4 cup grated Parmesan cheese , divided
- 1 jar Bertolli® Riserva Marinara Sauce
- 2 cups shredded mozzarella cheese , divided
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Preheat oven to 400°F. Lightly oil 2 large baking sheets. Arrange zucchini and eggplant on baking sheets, overlapping if necessary. Drizzle with olive oil. Bake 12 minutes or until tender, pat dry.
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In medium bowl, combine ricotta cheese, egg and 2 tablespoons Parmesan cheese; set aside.
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Spread 1/2 cup Bertolli® Riserva Marinara Sauce in bottom of 8 x 8-inch baking dish. Layer 1/3 of the eggplant slices, 1/3 of the zucchini slices, then 1/2 cup sauce and 1/2 of the ricotta mixture. Top with 2/3 cup mozzarella cheese; repeat. Top with remaining eggplant and zucchini slices, then remaining sauce and remaining 2 tablespoons Parmesan cheese.
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Cover with aluminum foil and bake 30 minutes. Remove foil and top with remaining mozzarella cheese. Bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving.
Tip: To make this a part of a keto diet, use keto friendly marinara sauce.
Recipe developed for Bertolli
Photography by Paul Gelsobello Studio
