Noodleless Vegetable Lasagna

  • 1 Tbsp butter, softened
  • 1 medium eggplant, trimmed, sliced lengthwise in 1/4-in thick slices
  • 2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices
  • 1 large egg – beaten
  • 12 oz. ricotta cheese
  • 1/4 cup fresh basil, cut into thin strips
  • 1/2 cup grated Parmesan cheese, high quality recommended, divided
  • 4 cups marinara sauce, divided
  • 8 oz. shredded mozzarella cheese, divided
  1. To roast vegetables, preheat oven to 400°F.
  2. Use half of the softened butter to coat two baking sheets.
  3. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet.
  4. Roast 8 minutes; turn over vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy); remove from oven and set aside.
  5. Meanwhile, in a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese; set aside.
  6. When vegetables are done, reduce oven temperature to 350°F.
  7. To assemble lasagna, coat bottom and sides of a 8 x 11-inch baking dish with remaining softened butter.
  8. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan.
  9. Layer eggplant over sauce (use all the slices, even if you have to overlap them).
  10. Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top.
  11. Add the zucchini slices, then the other half of remaining ricotta mixture and then sprinkle with remaining Parmesan cheese.
  12. Bake until the bottom starts to bubble, about 35 to 40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces. Yields 1 piece per serving.