Zucchini Lasagna
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 8large zucchini, rinsed and cut into ½-inch-thick rounds
- 4eggplants, 10 to 12 ounces each, rinsed and cut into ½-inch thick rounds
- 3¼teaspoons coarse salt, plus more to taste
- 2teaspoons fresh thyme
- 2cups minced fresh basil leaves
- 1cup minced fresh mint leaves
- 1quart low-fat ricotta
- 1egg
- 1teaspoon freshly ground pepper, plus more to taste
- 6cups roasted tomato sauce (see recipe)
- 12dry lasagna noodles
Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
Note the recipe is from 1992, the low-fat era. Also, the recipe is mad — the amounts (let alone servings) and directions make little sense. It calls for 12 noodles, but uses only 10. It says repeat the layering twice after the 1st layer, but means repeat it once, i.e. have two sets of layers. If you did that, the layers of vegetables will be many layers of zucchini/eggplant thick. The 20th century must have had tiny eggplant/zucchini, a 1/2 recipe barely fit 13x9 pan.See next note for outcome...
Prep for this dish was not as I expected. 4 sliced eggplants and 4 sliced zucchinis do not fit in one large colander! I had them spread all over my countertops. Sautéing it all was impractical. Instead I ended up roasting them after sautéing 2 batches because it was taking so long and there was so much left to continue sautéing. Flavor was good but not worth the hassle--I've made better lasagnas with less prep in the past. I won't make this again.
Tried something to knock it up a notch...added a handsome piece of feta (4 oz) to the ricotta...with three teaspoons of olive oil..pulsed in the blender for a short time. Then added parsley. no additional salt needed for the dish Great.
What about the mint and basil? It looks like this recipe is incomplete.
The end result was wonderful! However, as noted in some other comments, the quantity of the zucchini and eggplant was at least double the amount used!
Tried something to knock it up a notch...added a handsome piece of feta (4 oz) to the ricotta...with three teaspoons of olive oil..pulsed in the blender for a short time. Then added parsley. no additional salt needed for the dish Great.