RECIPE: eggplant and zucchini no noodle lasagna

FilusJune 23, 2002


By Crisco Chef Jimmy Gherardi

Makes 4 to 6 servings

1 (15-ounce) container ricotta cheese

1/2 cup grated Romano cheese

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon chopped fresh Italian parsley

1/2 teaspoon ground black pepper

CRISCO No-Stick Cooking Spray

1 pound zucchini, sliced lengthwise 1/4- inch thick

1 pound eggplant, peeled and sliced 1/4- inch thick

26 ounces tomato pasta sauce (your choice)

2 cups shredded mozzarella cheese

In a large bowl, combine the ricotta cheese, Romano cheese, basil, oregano, parsley, and pepper. Stir to mix well.

Heat the oven to 375ºF.

Lightly spray a 13 x 9- inch baking dish with Crisco No-Stick Cooking Spray. Layer in order half of the zucchini, ricotta cheese mixture, eggplant, pasta sauce, and mozzarella cheese. Repeat in the same order, except for the 1 cup mozzarella cheese.

Bake for about 40 minutes. Remove from the oven and top evenly with the remaining 1 cup mozzarella cheese. Bake for an additional 5 to 8 minutes, until the cheese is melted and lightly browned. Remove from the oven and let rest at least 15 minutes before serving. Enjoy!

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