Roasted Zucchini and Eggplant Lasagna Recipe - Food.com
"From The Make Ahead Cook from America's Test Kitchen. This needs an 8 hr rest and can be made up to 24 hrs ahead. Resting time is not included in the prep time..."
INGREDIENTS
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1 1/2 lbs zucchini, cut into 1/2 inch pieces
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1 1/2 lbs eggplants, cut into 1/2 inch pieces
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5 tablespoons extra virgin olive oil
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9 garlic cloves, minced
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salt
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pepper
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1 onion, chopped fine
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1 (28 ounce) can crushed tomatoes
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1 (28 ounce) can diced tomatoes
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2 tablespoons chopped fresh basil
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12 no-boil lasagna noodles
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8 ounces mozzarella cheese, shredded (2 cups)
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3 ounces parmesan cheese, grated (1 1/2 cups)
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4 ounces mozzarella cheese, shredded (1 cup)
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1 ounce parmesan cheese, grated (1/2 cup)
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