Eggplant Zucchini And Portabella Lasagne Recipes

ROASTED EGGPLANT & ZUCCHINI LASAGNA

Steps:

• Preheat oven to 425F.
• Cut zucchini and eggplant: remove the stems, and slice vegetables into 1/4 inch thick pieces - either length-wise into sheets or cut into round pieces. Note: carefully use a mandoline slicer if cutting lengthwise, or cut by hand with a knife if slicing into round pieces.
• Roast the vegetables: brush two sheet pans with oil, then arrange vegetable pieces on pans and bake for 20 minutes.
• Layer lasagna: when eggplant and zucchini are cooked, layer in lasagna. Spread a thin layer of sauce on the bottom of the baking dish, arrange one layer of eggplant slices, one layer of zucchini, then sprinkle with fresh chopped herbs, and top with mozzarella and parmesan cheese. Repeat layers until ingredients are used up.
• How to layer the top: when you get to the final layer, instead of doing cheese after the vegetables, layer with sauce first, then sprinkle the cheese.
• Bake: then bake at 425F uncovered for 20 minutes, cheese should be melted and browned. Top with fresh herbs and serve right away!

ROASTED ZUCCHINI AND EGGPLANT LASAGNA

Steps:

• Grease two rimmed baking sheets. Adjust oven racks to lower middle and upper middle positions and heat oven to 400 deg F.
• Toss zucchini and eggplant with 3 tbl olive oil two-thirds of garlic, 1 tsp salt and 1 tsp pepper.
• Spread on baking sheets and bake, stirring occasionally, until softened and golden brown, 35-45 minutes; set aside to cool.
• Meanwhile, heat remaining 1 tbl oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes.
• Stir in remaining garlic and cook until fragrant, about 30 seconds.
• Stir in crushed tomatoes and diced tomatoes with their juice, bring to simmer and cook until flavors blend, about 5 minutes.
• Remove from heat and stir in basil and salt and pepper, to taste. Let cool to room temperature, about 45 minutes. You should have about 7 cups of sauce - add water, if necessary, to reach cups.
• Spread 1 cup cooled sauce on bottom of a 9x13 baking dish.
• Lay 3 noodles in dish, spread one-waurter of cooled vegetables over noodels, and top with 1 cup sauce.
• Sprinkle 2/3 cup mozzarella and 1/2 cup Parmesan over sauce.
• Repeat layering of noodles, veggies, sauce and cheeses two more times.
• Lay remaining 3 noodles in dish and top with remaining vegetable and 1 cup sauce. Transfer remaining 2 cups sauce to storage container.
• Wrap dish tightly with plastic wrap and refrigerate lasagna, and the remaining sauce, for at least 8 hours and up to 24 hours.
• Adjust oven rack to middle position and heat oven to 400 deg F. Unwarp dish and spread reserved sauce over top.
• Cover dish tightly with greased aluminum foil and bake lasagna until hot throughtou and bubbling around eges, about 45 minutes.
• Remove foil, sprinkle with remaining mozarella and Parmesan an bake, uncovered, until cheese is melted and begins to brown, about 10 minutes.
• Let cool ten minutes, and serve.

ROASTED EGGPLANT & ZUCCHINI LASAGNA

Steps:

• Heat oven to 425°F.
• Line 2 (15x10x1-inch) pans with foil; spray with cooking spray. Set aside. Toss whole peppers, onions and garlic with 1/4 cup dressing; spread into 1 prepared pan. Toss eggplant and zucchini with remaining dressing; spread into remaining pan. Bake 25 min., stirring gently after 15 min. Cool.
• Reduce oven temperature to 350°F. Remove and discard skins and seeds from peppers; chop peppers and garlic. Combine vegetables; set aside. Mix Neufchatel, cottage cheese and egg until blended. Place 3 noodles on bottom of 13x9-inch pan sprayed with cooking spray; cover with layers of half each Neufchatel mixture, vegetable mixture and mozzarella. Repeat layers. Cover with foil.
• Bake 35 min. Remove foil; bake 10 min. Let stand 10 min. before cutting to serve.

EGGPLANT, ZUCCHINI AND PORTABELLA LASAGNE

Steps:

• Preheat oven to 425 degrees.
• Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture). Spritz a large pan evenly with nonstick spray, and bring to high heat.
• Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches.
• Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time).
• Next, in a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside.
• Spray a deep 8" X 8" pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Sprinkle with one clove chopped garlic.
• Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top.
• Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce and the rest of the chopped garlic.
• Then, evenly top the lasagna with the mozzarella and grated cheese. Finally, bake uncovered for 30 minutes (or until the cheese on top starts to brown).
• Let cool, cut into 4 pieces, and dig in!