Who doesn’t love a delicious lasagna that’s hearty, comforting, and bursting with flavor? If you’re looking for a twist on the classic lasagna recipe, our Zucchini and Eggplant Lasagna will surely become a new favorite in your household. This Italian-inspired dish is a great way to incorporate more veggies into your diet while still indulging in a rich, cheesy, and satisfying meal. Let’s dive into the recipe and create a cozy and inviting dish that will have your family asking for more!
**Zucchini And Eggplant Lasagna**
**Ingredients:**
– 2 medium zucchinis, thinly sliced lengthwise
– 1 large eggplant, thinly sliced
– 1 cup marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– Olive oil for drizzling
– Fresh basil leaves for garnish
**Instructions:**
1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Place the sliced zucchinis and eggplants on a baking sheet. Drizzle olive oil over them and season with salt and pepper. Roast in the oven for about 15-20 minutes until they are slightly tender. Remove from the oven and set aside.
3. In a bowl, combine the ricotta cheese, minced garlic, dried oregano, dried basil, salt, and pepper. Mix well until all ingredients are evenly incorporated.
4. In the greased baking dish, spread a thin layer of marinara sauce at the bottom.
5. Place a layer of roasted zucchinis on top of the marinara sauce, slightly overlapping each other.
6. Spread half of the ricotta mixture evenly over the zucchinis.
7. Add a layer of roasted eggplants on top of the ricotta mixture.
8. Sprinkle a generous amount of shredded mozzarella and grated Parmesan cheese over the eggplant layer.
9. Repeat the layers starting with marinara sauce, zucchinis, ricotta mixture, eggplants, and cheese until you reach the top of the baking dish.
10. Cover the dish with foil and bake in the oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
11. Let the lasagna cool for a few minutes before slicing.
12. Garnish with fresh basil leaves and serve hot.
This Zucchini and Eggplant Lasagna recipe is a delightful way to enjoy a comforting and flavorful meal while incorporating more vegetables into your diet. It’s perfect for a family dinner or a cozy gathering with friends. The layers of roasted zucchinis, eggplants, creamy ricotta, and gooey cheese come together beautifully to create a satisfying and scrumptious dish. Give this recipe a try and watch it become a beloved classic in your cooking repertoire!
