Zucchini Lasagna

Name: Zucchini Lasagna
Ingredients: 8 large zucchini, rinsed and cut into 1/2-inch-thick rounds; 4 eggplants, 10 to 12 ounces each, rinsed and cut into 1/2-inch thick rounds; 3 1/4 teaspoons coarse salt, plus more to taste; 2 teaspoons fresh thyme; 2 cups minced fresh basil leaves; 1 cup minced fresh mint leaves; 1 quart low-fat ricotta; 1 egg; 1 teaspoon freshly ground pepper, plus more to taste; 6 cups roasted tomato sauce (see recipe); 12 dry lasagna noodles

11 ingredients

17 steps

Ingredients

8 large zucchini, rinsed and cut into 1/2-inch-thick rounds
4 eggplants, 10 to 12 ounces each, rinsed and cut into 1/2-inch thick rounds
3 1/4 teaspoons coarse salt, plus more to taste
2 teaspoons fresh thyme
2 cups minced fresh basil leaves
1 cup minced fresh mint leaves
1 quart low-fat ricotta
1 egg
1 teaspoon freshly ground pepper, plus more to taste
6 cups roasted tomato sauce (see recipe)
12 dry lasagna noodles

Directions

1

Sprinkle the zucchini and eggplant with 3 teaspoons of the salt.
2

Set aside to drain in a colander for 30 minutes.
3

Rinse and pat dry.
4

Preheat oven to 350 degrees.
5

Combine zucchini, eggplant and thyme in a nonstick skillet over medium-low heat.
6

Cook until barely tender, about 3 to 5 minutes.
7

Transfer to a bowl.
8

Add basil and mint.
9

Set aside.
10

Combine the ricotta, egg, remaining salt and pepper.
11

Set aside.
12

Place 2 cups of the roasted tomato sauce in the bottom of a 9-by-9-inch baking dish.
13

Place five uncooked lasagna noodles over the sauce.
14

Top with a layer of the ricotta mixture, and finish with a layer of zucchini.
15

Repeat twice, ending with a layer of sauce.
16

Cover with foil and bake until tender, about 45 minutes.
17

Remove foil and continue baking for an additional 15 minutes.