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no-noodle vegetable lasagna

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Your Recipes

Prep Time: 20 minutes

Cook Time: 68 minutes

Total: 108 minutes

Servings: 12

Cost: $2.24 /serving

Ingredients

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Instructions

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Step 1

Preheat oven to 400°F. Spray 2 baking sheets with nonstick spray. Place eggplant on one baking sheet and zucchini on other baking sheet; spray vegetables with nonstick spray. Roast 8 minutes; turn vegetables and roast 7–10 minutes more, until vegetables are tender but not mushy. Remove vegetables from oven; reduce temperature to 350°F

Step 2

While vegetables roast, combine ricotta, egg, basil, and ¼ cup Parmesan in medium bowl; set aside.

Step 3

To assemble lasagna, spray bottom and sides of 14 x 8-inch or 9 x 13-inch baking dish with nonstick spray. Spread thin layer of marinara sauce (¼–⅓ cup) on bottom of dish. Layer eggplant over sauce (use all slices, overlapping if necessary). Cover eggplant with half of remaining sauce and spread half of ricotta mixture on top; sprinkle with half of mozzarella. Top with zucchini and cover zucchini with remaining sauce; spread with remaining ricotta mixture and then sprinkle with remaining mozzarella and remaining Parmesan.

Step 4

Bake until lasagna begins to bubble, 35–40 minutes. Remove from oven and let rest at least 15 minutes before cutting into 12 equal pieces

Step 5

Serving size: 1 piece