Whether you are trying to cut down on carbs, eat more veggies, change up the standard lasagna or are simply out of lasagna noodles, this recipe is for you! In a lighter twist on hearty classic lasagna, I substituted zucchini and eggplant slices for noodles and layered them with a fresh tomato sauce. It’s a rich taste of summer. I am pretty sure this would hold up in a slow cooker, too!
No Pasta Lasagna
1 large eggplant (Heritage Farms CSA)
- 1 large zucchini (Heritage Farms CSA)
- 3 cups tomato (I used a mix of yellow & red cherries and a couple larger ones from my own garden, True Blue Farm and Heritage Farms CSA)
- 1 onion (Heritage Farms CSA)
- 1 pepper (Heritage Farms CSA)
- 2 cloves garlic (Heritage Farms CSA)
- 1/3 c. red wine (Franklin Hill Vineyards)
- 8-10 fresh basil leaves (my garden)
- few sprigs oregano (my garden)
- 8 oz. cheese (this is garlic herb jack from Keepsake Farm)
- 1 c. ricotta cheese (Keepsake Farm)
- 1 egg (Valley View Farm)
- olive oil
- salt & pepper to taste
- Preheat oven to 350°.
- Thinly slice eggplant and zucchini the long way. Sprinkle both sides of each slice with salt and set on paper towels to rest.
- Chop onion, garlic, pepper and tomatoes.
- Sautée onion and garlic over medium heat for 3-4 minutes.
- Add pepper, sautée 2 minutes.
- Add tomatoes and red wine.
- Simmer over low heat for 10-15 minutes.
- Meanwhile, chop basil and oregano and mix with ricotta cheese in small bowl.
- Add egg to ricotta cheese mixture, stir until smooth.
- Spread 3/4 c. sauce over bottom of 9×13″ baking dish.
- Evenly place zucchini and eggplant slices over sauce.
- Dollop 1/3 of the ricotta mixture over vegetable slices.
- Top with 3/4 c. sauce.
- Repeat layers until all components are used up, ending with sauce on top.
- Slice cheese and place evenly over top.
- Bake for 40-45 minutes or until vegetables are tender and cheese is browned on top. Let sit 10 minutes before serving.