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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

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Ingredients
Amt.	Measure	Ingredient



1/2	eggplant, unpeeled (approx 1-1/4 lb)	Eggplant (Slice 1/4" Thick)
2	large	zucchini, thinly sliced
16	ounces	ricotta cheese
3	tablespoons	oregano (fresh) chopped
2	tablespoons	1 sprig chopped marjoram
4	tablespoons	basil, fresh
16	ounces	Classico Tomato Basil Sauce
1 1/2	cups pieces or slices	raw sliced mushrooms
2	clove	garlic minced
8	fliud ounces	burgundy
1	onion	1 medium red onion
2	cups	mozzarella, organic, Horizon
2	eggs	(3) Free Roaming Organic Brown Eggs
2	tablespoons	olive oil, extra virgin

Steps

Sequence	Step

1	Use 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.
2	Make a layer of mushroom slices.
3	Put 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.
4	Add fresh oregano and marjoram to sauce. Let sauce cool. Put half of the thickened sauce over the mushrooms.
5	Prepare the ricotta. Add 2 eggs and fresh basil. stir until evenly distributed. Add to pan.
6	Place eggplant slices over the ricotta layer. Pour over the rest of the sauce.
7	Bake 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.

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