Ingredients

The following ingredients have 8 Servings
  • 1 eggplant (peeled and thinly sliced)
  • 1 zucchini (thinly sliced)
  • 1 yellow onion (thinly sliced)
  • 4-8 cloves garlic (roughly chopped)
  • 4 tablespoons olive oil (divided)
  • 8 ounces lasagna noodles (oven ready lasagna noodles, equates to 12 noodles using Trader Joe's brand)
  • 25 ounces marinara sauce
  • 16 ounces mozzarella cheese (shredded)
  • 1/4 cup parmesan (grated)
  • 16 ounces ricotta cheese
  • 1 egg (beaten)
  • handful of fresh basil (minced)

Instruction

  • Preheat oven to 425 degrees F. Place sliced eggplant, zucchini, onion and garlic on large baking sheet and drizzle with 2 tablespoons of olive oil. Roast in preheated oven until soft and fragrant, about 30 minutes, turning once during cooking while adding remaining 2 tablespoons of olive oil. Remove from oven and reduce oven temperature to 350 degrees F.
  • Mix together ricotta, egg, and basil. Set aside.
  • To assemble lasagna, start by coating the bottom of your casserole dish with a thin layer of sauce. Your layers should look like this: pasta, ricotta, veggies, mozzarella, sauce, repeat. Then top with your final layer of pasta, more sauce, and remaining mozzarella with parmesan. To do this, I divided my pasta into three layers, my ricotta in half, the roasted veggies in half, and the mozzarella into three parts.
  • Cover with foil and bake at 350 degrees F for 40 minutes. Remove foil and cook for about 10 more minutes until cheese is perfectly melted.