Eggplant Zucchini Lasagna

Join us while we show you step by step on how to make thi. Adjust oven racks to lower middle and upper middle positions and heat oven to 400 deg F.

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Toss zucchini and eggplant with 3 tablespoons olive oil two-thirds of garlic 1 teaspoon salt and 1 teaspoon pepper.

Eggplant zucchini lasagna. Top with half the sauce and then add the cheese mixture. Spread vegetables in 2 greased rimmed baking sheets and bake stirring. Cut zucchini into thick slices lengthwise 6 slices each.

I love making lasagna without traditional noodles. Welcome back to another video for the channel today we are making eggplant zucchini lasagna recipe. Lay 4 eggplant slices on top followed by all of the ricotta mixture.

Instead I always make it with zucchini or eggplant slices like this Low-carb Eggplant Lasagna Zucchini Lasagna Roll Recipe Slow Cooker Zucchini Lasagna and Low-Carb Zucchini Lasagna SkilletAlmost every month I make my Spinach and Zucchini Lasagna for my husband but since he doesnt like eggplant. Remove to a platter. Top the lasagna with the remaining pasta sauce 1 cup and the rest of the cheese 1 cup.

Add another row of eggplant. Brush both sides with extra virgin olive oil and sprinkle with salt pepper. Preheat the oven to 375F.

Place a layer of eggplant followed by a layer of zucchini. Top with one-half of ricotta mixture. Grease two rimmed baking sheets.

Pour a tablespoon or two of extra virgin olive oil into a skillet. Spread a light layer of marinara sauce across a 8x11 casserole dish then layer with noodles marinara sauce cheese and zucchini. Bake for 25 to 30 minutes until the cheese is melted and the lasagna.

Cook the lasagna noodles according to the package directions. Cover the lasagna with aluminum foil then bake the lasagna at 375 degrees for 30 minutes. Smooth until the layer is covered in cheese.

Using paper towels blot vegetable slices to remove as much moisture and salt as possible. Top with a single layer of zucchini slices followed by a single layer of eggplant rounds. Uncover the lasagna and cook for another 15 minutes.

Repeat with a layer of eggplant. Start with the turkey meat sauce on the bottom top with an eggplant layer then ricotta zucchini ricotta meat sauce and finish with fresh sliced mozzarella. Cook zucchini slices in a hot skillet a few minutes on each side until lightly browned.

Toss zucchini and eggplant with 3 tbl olive oil two-thirds of. Do this in whatever order you wantbut put tomato sauce on the bottom so the veggies dont burn Bake at 400 degrees for 35 minutes. Broil an additional 5 minutes to brown the cheese.

Spread one-third of tomato meat mixture onto bottom of lightly-greased square glass baking dish. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. Top with the mozzarella and remaining ¼ cup Parmesan.

Finally top the lasagna with the remaining slices of eggplant and zucchini.

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