Vegetarian Lasagna Recipe Eggplant Zucchini

Vegetarian Lasagna Recipe with Eggplant and Zucchini

Ingredients

1 large eggplant, thinly sliced
1 large zucchini, thinly sliced
1/2 cup olive oil
2 cloves garlic, minced
1 onion, diced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped fresh parsley
1 (15 ounce) container ricotta cheese
1/2 cup grated Parmesan cheese
1 (12 ounce) package lasagna noodles
2 cups shredded mozzarella cheese

Instructions

Preheat oven to 375 degrees F (190 degrees C).

Place eggplant and zucchini slices in a single layer on a baking sheet. Brush with olive oil. Bake in preheated oven for 10 minutes; turn slices over and bake for an additional 10 minutes. Remove from oven and set aside.

Heat olive oil in a large skillet over medium heat. Saute garlic and onion in oil until tender. Stir in diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15 minutes. Remove from heat and stir in parsley.

Mix ricotta cheese and Parmesan cheese together in a bowl. Set aside.

Spread a small amount of tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the lasagna noodles, 1/2 of the ricotta cheese mixture, 1/2 of the vegetables, 1/3 of the tomato sauce, and 1/2 of the mozzarella cheese. Repeat layers, ending with mozzarella cheese on top.

Bake in preheated oven for 30 minutes. Let stand for 10 minutes before serving.