ZUCCHINI LASAGNA

Zucchini Lasagna image

Provided by Molly O'Neill

Categories dinner, casseroles, main course

Time 2h

Yield 4 servings

Number Of Ingredients 11

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Ingredients

8 large zucchini, rinsed and cut into 1/2-inch-thick rounds
4 eggplants, 10 to 12 ounces each, rinsed and cut into 1/2-inch thick rounds
3 1/4 teaspoons coarse salt, plus more to taste
2 teaspoons fresh thyme
2 cups minced fresh basil leaves
1 cup minced fresh mint leaves
1 quart low-fat ricotta
1 egg
1 teaspoon freshly ground pepper, plus more to taste
6 cups roasted tomato sauce (see recipe)
12 dry lasagna noodles

Steps:

Sprinkle the zucchini and eggplant with 3 teaspoons of the salt. Set aside to drain in a colander for 30 minutes. Rinse and pat dry. Preheat oven to 350 degrees. Combine zucchini, eggplant and thyme in a nonstick skillet over medium-low heat. Cook until barely tender, about 3 to 5 minutes. Transfer to a bowl. Add basil and mint. Set aside.
Combine the ricotta, egg, remaining salt and pepper. Set aside. Place 2 cups of the roasted tomato sauce in the bottom of a 9-by-9-inch baking dish. Place five uncooked lasagna noodles over the sauce. Top with a layer of the ricotta mixture, and finish with a layer of zucchini. Repeat twice, ending with a layer of sauce. Cover with foil and bake until tender, about 45 minutes. Remove foil and continue baking for an additional 15 minutes.

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