Roasted Zucchini and Eggplant Lasagna
- 1 pound of zucchini, cut into 1/2 inch dice
- 1 1/2 pounds of eggplant, cut into 1/2 inch dice
- 3 Tbsp olive oil
- 4 minced garlic cloves
- salt and pepper 2 Tbsp olive oil
- 2 medium garlic cloves, minced
- 1 28-oz can of crushed tomatoes
- 2 Tbsp chopped fresh basil 12 no boil lasagna noodles from an 8-oz or 9-oz box
- 1 pound shredded mozzarella cheese, about 4 cups
- 3 oz Parmesan cheese, about 1 1/2 cups
- This recipe is vegetarian
- Produce
- Eggplant (1 1/2 pounds)
- Tomatoes (1 28-oz can)
- Zucchini (1 pound)
- Cooking & Baking
- Garlic cloves (4)
- Garlic cloves, medium (2)
- Olive oil (3 Tbsp)
- Salt and pepper (1)
- Pasta & Grains
- 2 tbsp chopped fresh basil 12 no boil lasagna noodles from, fresh (8 oz)
- Dairy
- 1 pound shredded mozzarella cheese (4 cups)
- 3 oz parmesan cheese (1 1/2 cups)
Preparation
Read recipe preparation on thelittlekitchen.net
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Recipe Stats
Published November 16, 2010 (2 years ago).
5 people saved this recipe.
