Eggplant & Zucchini Lasagna Kick up your veggie intake with this warm and bubbly Eggplant & Zucchini Lasagna. This premium vegetarian recipe is tasty, cheesy and sure to please vegetarians and omnivores alike. Grab a fork and dig in. 6 Servings 15 minutesPrep Time 55 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 2 large zucchini,, sliced lengthwise into 1/2-inch-thick slices 1 medium eggplant,, sliced lengthwise into 1/2-inch-thick slices 2 tablespoons Bertolli® Olive Oil Light Taste 1 container (15 ounces) ricotta cheese 1 egg 1/4 cup grated Parmesan cheese, divided 1 jar (24 ounce) Bertolli® Traditional Marinara with Italian Herbs & Fresh Garlic Sauce 2 cups shredded mozzarella cheese, divided Directions Step 1: Heat oven to 400°F. Arrange zucchini and eggplant slices on 2 lightly oiled baking sheets, overlapping if necessary. Drizzle with additional oil. Bake 12 min. or until tender. Pat dry. Step 2: Mix ricotta, egg and 2 tablespoons Parmesan in bowl. Step 3: Spread ½ cup sauce in bottom of 8x8-inch baking dish. Top with 1/3 each of the eggplant and zucchini slices, ½ cup sauce, ½ the ricotta mixture and 2/3 cup mozzarella. Repeat layers. Top with remaining eggplant and zucchini, sauce and Parmesan. Cover with foil. Step 4: Bake 30 min. Remove foil and top with remaining mozzarella. Bake 10 min. or until bubbly. Let stand 10 min. before serving. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
