RECIPE: eggplant and zucchini no noodle lasagna
EGGPLANT AND ZUCCHINI NO NOODLE LASAGNA
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 375ÂºF.
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!