1To roast vegetables, preheat oven to 400 F. Coat two
baking sheets with cooking spray.
2Place eggplant on one prepared baking sheet and
place zucchini on other prepared baking sheet; coat
vegetables with cooking spray.
3Roast 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
4Meanwhile, in a medium bowl, combine egg,
ricotta cheese, basil and 1/4 cup Parmesan cheese;
5When vegetables are done, reduce oven temperature
6To 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.
7Layer eggplant over sauce (use all the slices, even if
you have to overlap them).
8Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese.
9Top mozzarella cheese with zucchini and cover zucchini
with remaining marinara sauce; spread with remaining
ricotta mixture and then sprinkle with remaining
10Bake until bottom starts to bubble, about 35 to 40
11Remove lasagna from oven and allow it to rest
for about 15 to 20 minutes before slicing into 12 pieces.
Yields 1 piece per serving.
12NOTE: 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.