Roasted Zucchini and Eggplant Lasagna
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From "The Make Ahead Cook" from America's Test Kitchen. This needs an 8 hr rest and can be made up to 24 hrs ahead. Resting time is not included in the prep time
- Ready In:
- 2hrs 40mins
- Serves:
- Units:
ingredients
- 1 1⁄2 lbs zucchini, cut into 1/2 inch pieces
- 1 1⁄2 lbs eggplants, cut into 1/2 inch pieces
- 5 tablespoons extra virgin olive oil
- 9 garlic cloves, minced
- salt
- pepper
- 1 onion, chopped fine
- 1 (28 ounce) can crushed tomatoes
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons chopped fresh basil
- 12 no-boil lasagna noodles
- 8 ounces mozzarella cheese, shredded (2 cups)
- 3 ounces parmesan cheese, grated (1 1/2 cups)
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To Finish and Serve
- 4 ounces mozzarella cheese, shredded (1 cup)
- 1 ounce parmesan cheese, grated (1/2 cup)
directions
- Grease two rimmed baking sheets. Adjust oven racks to lower middle and upper middle positions and heat oven to 400 deg F.
- Toss zucchini and eggplant with 3 tbl olive oil two-thirds of garlic, 1 tsp salt and 1 tsp pepper.
- Spread on baking sheets and bake, stirring occasionally, until softened and golden brown, 35-45 minutes; set aside to cool.
- Meanwhile, heat remaining 1 tbl oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes.
- Stir in remaining garlic and cook until fragrant, about 30 seconds.
- Stir in crushed tomatoes and diced tomatoes with their juice, bring to simmer and cook until flavors blend, about 5 minutes.
- Remove from heat and stir in basil and salt and pepper, to taste. Let cool to room temperature, about 45 minutes. You should have about 7 cups of sauce - add water, if necessary, to reach cups.
- Spread 1 cup cooled sauce on bottom of a 9x13 baking dish.
- Lay 3 noodles in dish, spread one-waurter of cooled vegetables over noodels, and top with 1 cup sauce.
- Sprinkle 2/3 cup mozzarella and 1/2 cup Parmesan over sauce.
- Repeat layering of noodles, veggies, sauce and cheeses two more times.
- Lay remaining 3 noodles in dish and top with remaining vegetable and 1 cup sauce. Transfer remaining 2 cups sauce to storage container.
- Wrap dish tightly with plastic wrap and refrigerate lasagna, and the remaining sauce, for at least 8 hours and up to 24 hours.
- Adjust oven rack to middle position and heat oven to 400 deg F. Unwarp dish and spread reserved sauce over top.
- Cover dish tightly with greased aluminum foil and bake lasagna until hot throughtou and bubbling around eges, about 45 minutes.
- Remove foil, sprinkle with remaining mozarella and Parmesan an bake, uncovered, until cheese is melted and begins to brown, about 10 minutes.
- Let cool ten minutes, and serve.
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