Eggplant and Zucchini Lasagna

Possible Cooking Methods:   Oven   images

This lasagna recipe is a low-carb option for people who crave the classic Italian pasta dish. Instead of using sheets of pasta to create the layers in this lasagna, you’ll use eggplant and zucchini slices. There’s no cooking needed ahead of time and it’s all made in one easy baking pan. Remember to leave time for the lasagna to set up before you try to slice into it. In fact, this recipe sets up perfectly in the refrigerator overnight and re-heats extremely well the following day. So why not make it ahead of time and take tomorrow off? Sadly, this recipe does not translate easily to your pressure cooker or slow cooker, so stick with the oven version.

1 small eggplant, peeled and sliced lengthwise ¼-inch thick

2 zucchini, sliced lengthwise ¼-inch thick

salt

1¼ cups ricotta cheese

1½ cups grated mozzarella cheese, divided

¾ cup grated Parmesan cheese, divided

1 egg

2 tablespoons chopped fresh parsley

½ teaspoon salt

freshly ground black pepper

1¼ cups marinara sauce

½ teaspoon dried oregano

images

Oven Directions

Serves:6 to 8

Cooking Time:45 minutes

1. Pre-heat the oven to 375°F.

2. Lay the eggplant and zucchini slices out in a single layer on a cutting board or sheet pan. Sprinkle both sides with salt and let them sit for 15 minutes. Rinse and pat with paper towels until the vegetables are completely dry.

3. Combine the ricotta cheese, 1 cup of the mozzarella cheese, ½ cup of the Parmesan cheese, egg, parsley, salt and freshly ground black pepper in a bowl. Stir well to combine.

4. Build the lasagna. Spoon a thin layer of sauce on the bottom of an 8-inch by 8-inch baking pan. Layer half of the zucchini slices over the sauce. Spread half of the ricotta cheese mixture over the zucchini and top with a thin layer of sauce. Place the eggplant slices on the sauce and top with the remaining ricotta cheese. Then create more layers with the remaining zucchini, more sauce and remaining cheeses. Sprinkle a little dried oregano on top and cover with aluminum foil. Transfer the pan to the oven.

5. Bake at 375°F for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese has melted and browned around the edges and the vegetables are tender. Let the lasagna rest for at least 30 minutes before serving.