Eggplant And Zucchini Lasagna
Serves 6 to 7
6 cloves garlic, chopped
1/2 onion, chopped
1 tablespoon olive oil
1 can (800 grams) diced tomatoes, drained
1/2 teaspoon red pepper flakes
1 teaspoon salt
1 large egg, beaten
1 cup ricotta cheese
1 cup quick-melting cheese
1/4 cup chopped fresh basil
3 large zucchini, cut into 2, then sliced 1/2-inch thick
3 large eggplants, cut into 2, then sliced 1/2-inch thick
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
1. Preheat oven to
2. In a heavy
saucepan, sauté garlic and onion in olive oil for about 5 minutes over medium
3. Add diced
tomatoes, red pepper flakes and salt. Bring to a boil, then reduce heat to a
simmer for about 10 to 15 minutes. Set aside.
4. Combine egg,
ricotta cheese, quick - melting cheese and basil in a medium bowl. Mix well.
5. In a large
baking dish, spread about 1/3 of the cooked tomato sauce on the bottom. Layer
zucchini on top of the tomato sauce. Spread 1/2 of the ricotta mixture on top
of zucchini slices.
6. Make a second
layer of eggplant slices, tomato sauce and remaining ricotta cheese mixture.
7. Top with
remaining sauce, mozzarella cheese and Parmesan cheese. Cover baking dish with
8. Bake covered for
about 30 minutes. Remove foil and bake for another 10 minutes or until cheese
is slightly browned.