Eggplant & Zucchini Lasagna Recipe
Spinach, Creamy Ricotta, Aged Parmesan, Smoked Tomato Sauce
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Ingredients
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Lasagna Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Slice the eggplant and zucchini into thin rounds. Sprinkle with salt and let sit for about 20 minutes to draw out excess moisture. Pat dry with a paper towel.
- 2
Cook the Spinach
In a pan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add fresh spinach and cook until wilted. Set aside.
- 3
Prepare the Ricotta Mixture
In a bowl, combine ricotta cheese, half of the grated Parmesan, black pepper, dried oregano, and fresh basil. Mix well.
- 4
Assemble the Lasagna
Preheat the oven to 180°C (350°F). In a baking dish, spread a thin layer of smoked tomato sauce. Layer eggplant, zucchini, cooked spinach, and ricotta mixture. Repeat the layering until all ingredients are used, finishing with a layer of sauce and remaining Parmesan on top.
- 5
Bake the Lasagna
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- 6
Serve
Let the lasagna cool for about 10 minutes before slicing. Serve warm and enjoy!