Go Back
Print
Eggplant Zucchini Lasagna
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 
Course: Main Course
Cuisine: Italian
Keyword: lasagna
Ingredients
  • 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
Instructions
  1. 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.
  2. In medium bowl, combine ricotta cheese, egg and 2 tablespoons Parmesan cheese; set aside.
  3. 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.
  4. 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.
Recipe Notes

Tip: To make this a part of a keto diet, use keto friendly marinara sauce.