No Noodle Eggplant and Zuccini Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serves 8 (big servings) to 12 (Lean Cuisine sized portions) Ingredients:
15 ounces part skim ricotta |
226 grams part skim mozzarella |
1/2 cup grated parmesan cheese |
2 eggplants |
3 zuccini |
1 egg yolk |
52 ounces stewed tomatoes |
2 tablespoons extra virgin olive oil |
2 small onions |
Directions:
1. Preheat oven to 400 degrees.
2. Chop onions and sautee in a large pot with the EVOO.
3. Add in the 2 large, drained cans of stewed tomatoes. I let them cook for however long it takes to prep everything else. Then mash them with a wooden spoon. Season to taste.
4. Peel the zuccini and slice medium size (1/4 of an inch, maybe?).
5. Peel the eggplant and slice long ways (1/3 of an inch thick, maybe?).
6. Mix the egg yolk, parmesan, and ricotta together in a big bowl. Season to taste.
7. Put 1/3 of the sauce in the bottom of the lasagna pan.
8. Continue layering (sauce, eggplants, cheese mix, and zuccini in that order)
9. Top with 2 cups of shredded mozz.
10. Bake for 30-45 minutes around 400 degrees with aluminum foil on top of pan. Take foil off and bake until cheese browns and veggies are tender.
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