Eggplant, Zucchini & Tomato Lasagna
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!