Hello Lovelies! I have another recipe for you today. I have been holding onto this recipe for quite a while. I actually made this lasagna in the dead of summer and it was almost 100 degrees outside. When you have a craving, you have a craving! My stomach does not care what the weather is like outside. Case in point – I once had Thanksgiving dinner in June! (FYI, my mom is pretty awesome! Thanks for June Thanksgiving, Ma!) Since we are officially in fall, I finally felt like it was time to share this recipe.I love pasta in all shapes and forms – anything from spaghetti, ravioli, and most definitely lasagna. My family calls me the little Italian because for every birthday, my meal of choice is either pizza or some sort of pasta. Granted, the versions I eat are more American than Italian, they are delicious none the less!
While my taste buds may say yes to lasagna, my waistline and booty say a big fat NO to lasagna. In an effort to make things a little healthier I decided to make vegetarian lasagna, so I roasted some eggplant and zucchini! Doubleplus YUM!!!
- 8 cooked whole wheat or brown rice lasagna noodles
- 16 ounces tomato sauce
- 1 eggplant, sliced lengthwise
- 2 small zucchinis, sliced lengthwise
- 1 tablespoons grapeseed oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- 15 ounces fat free ricotta cheese
- ¼ cup shredded mozzarella cheese
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Toss the sliced eggplant and zucchini in the grapeseed oil and salt & pepper. Lay flat on a baking sheet and roast in the oven for 30 minutes.
- Cook lasagna noodles according to package.
- In a medium bowl, mix ricotta cheese with the garlic, oregano, and parsley.
- In a greased 9×9 baking dish start by covering the bottom with a little tomato sauce.
- Place two lasagna noodles over the sauce and cover with a layer of ricotta cheese.
- Top the ricotta cheese mixture with a layer of roasted eggplant and tomato sauce.
- Add another layer of lasagna noodles and ricotta but then add a layer of roasted zucchini.
- Alternate between eggplant and zucchini for two more layers ending with the noodles and sauce.
- On the final layer, top with the shredded mozzarella cheese.
- Place a lid or foil over the lasagna and bake for 45 minutes.
Do you ever crave fall/winter food in the summer? What is your favorite comfort food?