Roasted Zucchini and Eggplant Lasagna Recipe

Looking for an easy Roasted Zucchini and Eggplant Lasagna recipe? Learn how to make Roasted Zucchini and Eggplant Lasagna using healthy ingredients.


Submitted by fitlersquare

Makes 8 servings



Very flavorful vegetarian lasagna

Recipe Ingredients for Roasted Zucchini and Eggplant Lasagna

1 pound zucchini (about 2 medium), cut into 1/2-inch dice
1 pound eggplants (about 2 small), cut into 1/2-inch dice
5 tablespoons olive oil , divided
6 cloves garlic , minced (divided)
28 ounce crushed tomatoes
2 tablespoons chopped fresh basil or parsley leaves
1 Salt and pepper
12 ounces lasagna noodles, no-boil (dried, 7-by-3 1/2-inch)
1 pound mozzarella cheese , shredded (about 4 cups)
5 ounces grated Parmesan cheese (about 2/3 cup)
1 Cooking spray for foil

Recipe Directions for Roasted Zucchini and Eggplant Lasagna

  1. Adjust oven racks to upper- and lower-middle postions and heat oven to 400 degrees. Toss zucchini and eggplant with 3 tablespoons olive oil, 4 minced garlic cloves, and salt and pepper to taste. Spread out vegetables on 2 greased baking sheets; roast, turning occasionally, until golden brown, about 35 minutes. Set vegetables aside.

  2. Heat remaining oil and garlic in 10-inch skillet over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes; simmer until thickened slightly, about 10 minutes. Stir in basil or parsley and salt and pepper to taste. Pour into large measuring cup. Add enough water to make 3 1/2 cups.

  3. Spread 1/2 cup sauce evenly over bottom of greased 13-by-9-inch lasagne pan. Lay three noodles crosswise over sauce, making sure they do not touch each other or sides of pan. Spread 3/4 cup prepared vegetables evenly over noodles, 1/2 cup sauce evenly over vegetables, and 3/4 cup mozzarella and 2 generous tablespoons Parmesan evenly over sauce. Repeat layering of noodles, vegetables, sauce, and cheeses three more times. For fifth and final layer, lay final three noodles crosswise over previous layer and top with with remaining 1 cup tomato sauce, 1 cup mozzarella, and 2 tablespoons Parmesan. (Can be wrapped with plastic and aluminum foil and frozen for up to 1 month. If frozen, defrost in refrigerator).

  4. Adjust oven rack to middle position and heat oven to 375 degrees. Cover pan with large sheet foil greased with cooking spray. Bake 25 minutes (30 minutes if chilled); remove foil and continue baking until top turns golden brown in spots, about 15 minutes. Remove pan from oven and let lasagne rest 5 minutes. Cut and serve immediately.

Categories

Main Dish

Nutrition Facts
Serving Size 341.3g
Amount Per Serving
Calories
509
Calories from Fat
233
% Daily Value*
Total Fat
25.9g
40%
Saturated Fat
11.5g
58%
Trans Fat
0.0g
Cholesterol
60mg
20%
Sodium
769mg
32%
Potassium
370mg
11%
Total Carbohydrates
40.2g
13%
Dietary Fiber
5.8g
23%
Sugars
8.4g
Protein
30.3g
Vitamin A 31% Vitamin C 33%
Calcium 68% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in calcium
  •   Bad points
  • High in saturated fat
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