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Recipes - Zucchini eggplant lasagna

Recipe Name

Zucchini eggplant lasagna

 Submitted by ksguadiz13
Recipe Description Gluten free! Vegetarian lasagna
Quantity 1 Quantity Unit 9 x 15 pan Servings  
Prep Time (minutes) 60 Cook Time (minutes) 60 Ready In (minutes) 120
Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/2
cup, cubesEggplant (Slice 1/4" Thick)
1/4
largezucchini, thinly sliced
1/4
cupricotta cheese
1/3
tablespoonoregano (fresh) chopped
1/4
tablespoon1 sprig chopped marjoram
1/2
tablespoonbasil, fresh
2
ouncesClassico Tomato Basil Sauce
1/2
largeraw sliced mushrooms
1/4
clovegarlic minced
1/4
glass (3.5 fl oz)burgundy
1/8
onion1 medium red onion
1/4
cupmozzarella, organic, Horizon
1/4
egg(3) Free Roaming Organic Brown Eggs
1/4
tablespoonolive oil, extra virgin
Steps
Sequence Step
1Use a mandolin. Makes life easier. Slice eggplant and zucchini. Put olive or avocado oil on the bottom of pan. I put the zucchini along the bottom of the pan.
2Make a layer of mushroom slices.
3Put the marinara sauce in a sauce pan: I use an Organic sauce from Trader Joes or Sprouts that comes in a glass container. Add the burgundy to the sauce. Cook until it reduces and the sauces thickens up.
4Add fresh oregano and marjoram to sauce. Let sauce cool. Put half of the thickened sauce over the mushrooms.
5Prepare the ricotta. Add 2 eggs and fresh basil. stir until evenly distributed. Add to pan.
6Place eggplant slices over the ricotta layer. Pour over the rest of the sauce.
7Bake at 350f for 45 minutes. Take out. Spinkle the mozzarella and finely diced red onion over the top. Return to the over at 350f for another 15 to 20 minutes.
8let cool. Then serve.






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