I had some friends come over for dinner after work today, so I was looking for something simple to make that I could prep ahead of time and then throw in the oven. Debating between lasagna and enchiladas, I decided to go Italian to use up some of the fresh ricotta in my fridge, basil and zucchini from my garden. I was quite satisfied, and most of my friends went back for seconds. Counts for success in my book! I look forward to making this again later in the summer when I can use garden grown zucchinis and tomatoes. Also would like to experiment with a low carb option: using the thin slices of squash in place of noodles, with chunks of sausage or a bolognese sauce.
Eggplant, Zucchini and Ricotta Lasagna
Adapted from The Silver Spoon
- 1 large eggplant, thinly sliced
- 1 medium or 1/2 large zucchini, thinly sliced
- olive oil
- 12 sheets lasagna noodles
- 1/2 c pine nuts
- 2/3 c ricotta cheese
- 1/2 c tomato sauce
- 12-15 fresh basil leaves, chopped
- 4 tablespoons of parmesan, pecorino, or romano cheese grated
Place the eggplant and zucchini slices in a colander, sprinkle with salt, and let drain while prepping everything else. Cook the lasagna sheets in a large pot of salted water until al dente, about 6-7 minutes and then separate. Grease a casserole dish with olive oil. Lay 4 lasagna sheets on the bottom of the dish. Layer half of the sliced veggies, ricotta cheese, pine nuts, tomato sauce, and basil. Start another round with 4 more lasagna sheets and repeat the layers. Finish with a layer of lasagne sheets, ricotta cheese, tomato sauce, and the grated parmesan cheese. Drizzle with olive oil. Bake in the oven at 350 degrees for 40 minutes. If you like the top extra crispy, finish it off with an additional 2 minutes under the broiler. I hope you enjoy this as much as I did!