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Eggplant, Zucchini & Tomato Lasagna
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Prep Time:
30
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
1
hour
hour
15
minutes
minutes
Tags:
Vegetarian
Course:
Main Course
A year round favorite - amazing for summer using your seasonal bounty! This lasagna is sure to impress - it is the perfect blend of delicious vegetables combined with satisfying pasta and cheese.
Ingredients
1
cup
tomato sauce
1
pack
Lasagna noodles
cooked
1
cups
mozzarella cheese shredded
1
cup
Ricotta Cheese
2
medium eggplant
sliced 1/4" thin circles
3
green zucchinis
sliced 1/4" thin circles
2
lb
fresh tomatoes
sliced 1/4" thin circles
1
cup
Spinach
1/8
cup
grated romano cheese
1
tbsp
Salute Santé! Original Grapeseed Oil
1
tbsp
Salute Santé! Basil or Roasted Garlic Grapeseed Oil
Instructions
Preheat oven to 425º F.
Cover a large round or rectangular baking dish with a thin layer of Salute Santé! Grapeseed Oil.
Add 2 Tbsp of sauce to the baking dish and spread over the bottom.
Add first layer of cooked lasagna noodles. Add more sauce.
Alternate the sliced eggplant, zucchini, tomatoes and spinach in different layers.
Sprinkle with some of the mozzarella cheese and dollops of ricotta cheese.
Cover with more sauce.
Repeat the process for multiple layers of veggies, pasta, sauce, cheese if dish height allows.
Cover with remaining sauce and grated cheese. Sprinkle basil or roasted garlic grapeseed oil over top.
Bake for 45 minutes.
Remove from the oven and let stand for about 15 minutes.
Notes
Feel free to mix up any vegetables or mushrooms to make this great dish your own!