Fresh-From-the-Garden Eggplant and Zucchini Lasagna

30m Prep Time
1h Cook Time
0 Yield
Preparation Directions


HEAT oven to 425°F. Coat two 15 x 10 x 1-inch baking pans with no-stick cooking spray. Arrange the zucchini and eggplant on baking sheets, overlapping edges, as necessary. Brush tops with 1/4 cup olive oil; season with salt and pepper. Bake 12 to 15 minutes or until fork tender. Remove from oven. Reduce oven temperature to 375°F.


COOK onion and garlic in 1 tablespoon olive oil in large skillet over medium-low heat until tender. Stir in pasta sauce, 3 tablespoons basil and Italian seasoning. Remove from heat.


MIX ricotta cheese, Romano cheese and egg in medium bowl until blended.


COAT a 13 x 9-inch baking dish with no-stick cooking spray. Layer half of eggplant in baking dish. Top with half of ricotta cheese mixture, half of zucchini, 1 1/2 cups pasta sauce mixture and 1 cup mozzarella cheese. Top with remaining eggplant, ricotta mixture, zucchini and pasta sauce mixture.


BAKE 30 to 35 minutes or until hot and bubbly. Remove from oven. Combine crushed croutons and remaining 2 tablespoons olive oil. Toss to coat. Stir in remaining 1 cup mozzarella cheese. Sprinkle evenly over top. Bake an additional 5 to 10 minutes, until cheese is melted and croutons are lightly toasted. Remove from oven; let stand 15 minutes before serving. Sprinkle with remaining 1 tablespoon basil just before serving.

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