Eggplant Zucchini Lasagna

Step 1

Preheat oven to 450ºF. Rub 1 Tbsp. olive oil on each of two baking sheets; set aside.

Step 2

Cut eggplant and zucchinis crosswise into 1/2-inch think slices. Arrange eggplant slices in a single layer on one of the prepared baking sheets, avoiding any overlap. Place zucchini slices on other baking sheet, and add tomatoes to any open space that remains. Lightly coat all vegetables in cooking spray, and season evenly with salt and pepper.

Step 3

Place pan with eggplant on lower rack and pan with zucchini on upper rack and roast until eggplant is browned and tomatoes are lightly blistered, about 28 to 30 minutes, flipping eggplant once halfway through.

Step 4

Meanwhile, place ricotta, pesto, and red pepper flakes in a small bowl; stir to combine.

Step 5

Drizzle 1 Tbsp. oil in a shallow 2-qt. baking dish. Arrange one half of zucchini and eggplant slices in a single layer (there should be some overlap). Scatter one half of blistered tomatoes over top, then dollop half of ricotta mixture over tomatoes. Repeat with remaining vegetables and ricotta to form another layer. Sprinkle mozzarella cheese overtop.

Step 6

In a small bowl, combine panko, garlic powder, and remaining 1 Tbsp. olive oil. Use your fingers to rub the oil into the panko until combined. Scatter panko mixture over mozzarella, and lightly drizzle lasagna with olive oil (about 2 to 3 tsp.) Transfer lasagna to the oven, and bake at 450ºF until mozzarella is melted and browned in spots, about 20 minutes. If desired, broil during final 1 to 2 minutes for extra browning.

Step 7

Remove lasagna from oven and let rest 5 minutes. Garnish with fresh basil and serve.