no-noodle vegetable lasagna

How To Make no-noodle vegetable lasagna

• 1

  To roast vegetables, preheat oven to 400 F. Coat two baking sheets with cooking spray.
• 2

  Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray.
• 3

  Roast 8 minutes; turn over vegetables and roast for 7 to 10 minutes more. (total roasting time should not exceed 20 minutes or the vegetables will get too mushy); remove from oven and set aside.
• 4

  Meanwhile, in a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese; set aside.
• 5

  When vegetables are done, reduce oven temperature to 350°F.
• 6

  To assemble lasagna, coat bottom and sides of a 14” X 8” baking dish with cooking spray. Spread a thin layer of sauce (about 1/4 to a cup) on bottom of pan.
• 7

  Layer eggplant over sauce (use all the slices, even if you have to overlap them).
• 8

  Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese.
• 9

  Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and then sprinkle with remaining Parmesan cheese.
• 10

  Bake until bottom starts to bubble, about 35 to 40 minutes.
• 11

  Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces. Yields 1 piece per serving.
• 12

  NOTE: Use a mandoline to slice the vegetables, if possible. If you do not have a mandoline and cannot cut long, even slices of the eggplant and zucchini with your knife, you can slice them into 1/4-inch rounds instead.
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