Sunday, July 27, 2008

Zucchini Eggplant Lasagna

We have been eating a ton of eggplant and zucchini this week, but it has been delicious! This lasagna is very flavorful and since I had just a tad of ricotta and a tad of cottage cheese, I combined them together and they worked really well. We had some garlic bread on the side and had a great meal!
Zucchini Eggplant Lasagna adapted from Cooking Light
1 large eggplant, cut crosswise into 1/4-inch-thick slices
3/4 teaspoon salt, divided
1 Tbls olive oil
1 cup chopped onion (about 1 medium onion)
3 garlic cloves, chopped
3/4 teaspoon freshly ground black pepper, divided
1 tsp dried oregano
1/8 teaspoon ground red pepper
1 (28-ounce) can crushed tomatoes
1 cup fresh basil leaves, chopped
1/2 cup part-skim ricotta cheese
1/2 cup 2% cottage cheese
Cooking spray
1 (8-ounce) package precooked lasagna noodles
2 medium zucchini, cut into 1/4-inch-thick slices
2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese

1. Preheat oven to 350°.
2. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.
3. Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.
4. Combine basil, ricotta, cottage cheese, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.


Jake B. said...

Seriously Mare, If my future wife even is half as amazing as you I will be in paradise for the rest of my life. You are amazing.

Prudy said...

That looks heavenly! As much as I love grilled meat, there's nothing like garden fresh veggie meals in the summer.

Anonymous said...

MMM I'm totally making this for dinner. I was looking for a good eggplant lasagna recipe and didn't even think to add zucchini. Love it.