Eggplant and Zucchini Layered Lasagna
Here’s our gluten free take on a classic lasagna. Instead of using pasta sheets, replace with veggies like zucchini and eggplant. You can prep this one in advance too and heat it up for lunch later!
20 minutesPrep Time
20 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings2 tbsp Extra Virgin Olive OilSorry this product is not available at your store
4 medium zucchinisSorry this product is not available at your store
3 Japanese eggplantsSorry this product is not available at your store
A pinch of salt and pepperSorry this product is not available at your store
2 1/4 cups marinara sauceSorry this product is not available at your store
1/2 cup ricotta cheeseSorry this product is not available at your store
1/2 cup grated mozzarella cheeseSorry this product is not available at your store
1/2 cup grated parmesanSorry this product is not available at your store
1 tbsp thinly sliced fresh basilSorry this product is not available at your store
Directions
- Slice the eggplant and zucchini lengthwise, you can slice it on the mandoline if you have one.
- In two large baking trays, lay down eggplant and zucchini slices, sprinkle with pepper and salt, drizzle with oil.
- Bake at 180C for 5 min on each side, cool.
- Spread 2 tbsp of pasta sauce on the bottom of a deep baking tray.
- Layer the zucchini slices across the tray, top with a tbsp of sauce and ¼ cup of each parmesan and mozzarella, followed by a few tbsp of ricotta.
- Repeat the next layer with eggplant slices.
- Repeat all the layers until you finish with all the slices, and finish with ¼ cup of parmesan and mozzarella on top.
- Bake at 160c for 20 min until the cheese is melted and golden on top.
- Sprinkle basil to serve.