Roasted Zucchini and Eggplant Lasagna

Do we have another meatless meal that got 2 thumbs up? Yes we do! I think the roasting of the vegetables added a lot of flavor to the dish. This dinner was from The  Make-Ahead Cook. We have enough for another meal. So I guess this would be classified as a cooking for 2 meal.

My version of Roasted Zucchini and Eggplant Lasagna, from The  Make-Ahead Cook.

1 1/2 lbs zucchini, cut into 1/2 inch pieces
1 1/2 lbs eggplants, cut into 1/2 inch pieces
5 tablespoons extra virgin olive oil
salt & pepper
1 onion, chopped fine
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes
2 tablespoons chopped fresh basil
12 no-boil lasagna noodles
8 ounces mozzarella cheese, shredded (2 cups)
3 ounces Parmesan cheese, grated (1 1/2 cups)

Grease two rimmed baking sheets. Adjust oven racks to lower middle and upper middle positions and heat oven to 400 deg F.

Toss zucchini and eggplant with 3 tbsp olive oil, 1 tsp salt and 1 tsp pepper. Spread on baking sheets and bake, stirring occasionally, until softened and golden brown, 35-45 minutes; set aside to cool.

Meanwhile, heat remaining 1 tbsp oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in crushed tomatoes and diced tomatoes with their juice, bring to simmer and cook until flavors blend, about 5 minutes.

Remove from heat and stir in basil and salt and pepper, to taste. Let cool to room temperature, about 45 minutes. You should have about 7 cups of sauce –

Spread 1 cup cooled sauce on bottom of a 9×13 baking dish. Lay 3 noodles in dish, spread one-quarter of cooled vegetables over noodles, and top with 1 cup sauce. Sprinkle 2/3 cup mozzarella and 1/2 cup Parmesan over sauce.
Lay remaining 3 noodles in dish and top with remaining vegetable and 1 cup s

Wrap dish tightly with plastic wrap and refrigerate lasagna, and the remaining sauce, for at least 8 hours and up to 24 hours.

Adjust oven rack to middle position and heat oven to 400 deg F. Unwrap dish and spread reserved sauce over top. Cover dish tightly with greased aluminum foil and bake lasagna until hot throughout and bubbling around edges, about 45 minutes. Remove foil, sprinkle with remaining mozzarella and Parmesan an bake, uncovered, until cheese is melted and begins to brown, about 10 minutes.

Let cool ten minutes, and serve.


About butiamlucia123

I am a graphic/web designer. When not at work I love being in the kitchen. It brings back good memories of all the great cooks in my family who are no longer with us. Sometimes when my husband comes home he will say our house smells like an Italian restaurant. I know of no greater compliment.
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One Response to Roasted Zucchini and Eggplant Lasagna

  1. Pam says:

    It looks delicious! I love eggplant and this has to be delicious. Perfect comfort food to me, thanks!

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