Eggplant-Zucchini Lasagna with Fontina
- About 1/2 cup olive oil
- 1 large eggplant, cut into 1/2 inch-thick slices
- 2 large zucchini, cut on the diagonal into 1/2-inch thick slices
- Kosher salt
- 7 plum tomatoes
- 2 cloves garlic, minced
- 1/2 pound no-boil lasagna noodles
- 12 ounces whole-milk ricotta
- 1/2 teaspoon dried oregano
- 6 ounces fontina, grated
- 2 tablespoons freshly grated Parmesan
- This recipe is vegetarian
- Produce
- Eggplant, cut into 1/2 inch-thick slices, large (1)
- Garlic (2 cloves)
- Oregano, dried (1/2 teaspoon)
- Plum tomatoes (7)
- Zucchini, large (2)
- Cooking & Baking
- Kosher salt (1)
- Olive oil (1/2 cup)
- Pasta & Grains
- No-boil lasagna noodles (1/2 pound)
- Dairy
- Fontina, grated (6 ounces)
- Parmesan (2 tablespoons)
- Whole-milk ricotta (12 ounces)
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Published September 6, 2011 (1 year ago).
61 people saved this recipe.
