I already had this in the oven when I read the reviews, and then I was a bit worried. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Looks delicious! I ate the leftovers for lunch and dinner the rest of the week! 2 (28 oz) cans diced tomatoes, one drained fully, the other partially drained. I used to slice the vegetables quite thick, but now I slice them on my mandolin as thin as possible. One email every Friday! At all. I especially liked the idea of NOT having to cook the eggplant and zucchini first; a total time saver. Also, veggies were hard to get done without burning the other ingredients. Layer in this order; green zucchini, yellow squash, 1/2 ricotta mixture, eggplant, sauce, green zucchini, yellow squash, 1/2 ricotta, 4 oz. It is also called Greek Mousaka. What a delicious dinner! In a bowl, combine the ricotta, 1/2 cup parmesan, the eggs, 1/2 the basil (about 1/4 cup packed) and a bit of salt and pepper. Definitely a keeper. It sounded good and the reviews were good but it's just not good. Stir in carrot and spinach and cook until spinach is wilted. Save my name, email, and website in this browser for the next time I comment. I am sure I will figure it out eventually! This eggplant and zucchini lasagna is packed full of veggies and eliminates the noodles altogether, making this dish gluten-free! Cook in the oven until edges start to brown and moisture looks evaporated, about 10 minutes. Place the tomatoes, olive oil, garlic, balsamic vinegar, sugar, chili flakes, basil, and thyme into a medium saucepan. trumpet mushrooms (about 6-7), sliced lengthwise, 1 jar spaghetti sauce (I only used half of the jar). MyRecipes may receive compensation for some links to products and services on this website. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes. Granted he is a rice lover, but I thought it was a creative use of leftovers. I closely followed the instructions but ended up with uncooked noodles (will never use those "shortcut" precooked ones again) and undercooked vegetables despite leaving the whole thing in the oven 20 min longer than the recipe called for. Cool for 5 minutes. This eggplant and zucchini lasagna is packed full of veggies and eliminates the noodles altogether, making this dish gluten-free! 2) Make more sauce! Don't waste your time with this recipe. Great, solid recipe! Mashing a little bit from all of these great recipes together I finally was ready to concoct my […]. Rinse the rest of the salt off and squeeze again. Your email address will not be published. Bake at 350° for 35 minutes. I assume you could make this lasagna vegan as well, but I do love cheese a little too much…, This lasagna can be made using store-bought sauce! Eggplant, Zucchini and Mushroom Lasagna by Weight Watchers 1 lb eggplant, peeled and cut in 1/4 inch slices 1 or 2 zucchini, cut into 1/4 inch slices 1/4 t pepper 1 T olive oil 2 garlic cloves, finely chopped 1 28 oz can petite diced tomatoes 1 10 oz. Let stand 10 minutes before serving. i think i would prefer less noodles, maybe zucchini sliced 1/8 inch thin, replacing a layer of lasagna noodle. A rare but major miss for Cooking Light. This process helps remove as much moisture from the zucchini as possible. I roasted red bell peppers along w/the eggplant, zucchini. But it sounds delicious - as anything you make undoubtedly will be! Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Bring to a boil and simmer for 20-25 minutes, or until most of your liquid has vanished. 3) Use more zucchini. Required fields are marked *, Copyright 2020. I have to admit though, remaking this recipe so many times has allowed me to change up things I did not like originally. I always slice my two vegetables and salt all sides, allowing them to sit for about an hour to draw out the water from inside the veggies. It is so easy to make and you can customize it however you see fit :), This looks amazing! Good, solid vegetarian lasagna, that was very light in calories (and WW Points, which I'm following) for a lasagna/pasta dish! Get all the latest tasty goodness straight to your inbox! :). I also layered a little bit of the mozzarella. And good call on the spinach, I would have never thought of that! After you slice the eggplant, put a large amount of salt on it. It is certainly not worthy of a special occasion. Great vegetarian recipe. The photos and recipe for this eggplant and zucchini lasagna has been updated as of March 2nd, 2016! Nutrition Please fill-out the form below and a Buy California Marketing Agreement (BCMA) representative will contact you. your photos makes me hungry! It really can’t be beaten…and what a way to use a load of fresh, local, in-season veggies. Also, used an extra half can of whole tomatoes, which helped on the sauciness factor, but it still could have used a tiny bit more! I can't imagine it being 'bland' and 'tasteless' as some of the reviews have said...just make sure to use this recipe when the veggies are in season so THEY'RE not watery and bland. I agree with other reviewers that the eggplant should have been roasted or something ahead of time. However I did tweak the recipe a bit. Not a cottage cheese lover? Add another row of eggplant, then zucchini, and then the rest of the sauce. It’s pretty easy to make the veggie “lasagna noodles” when you use a mandoline. This was soooo so good! Not good. Stir to combine. Subscribe to my newsletter to get all the latest tasty goodness straight to your inbox! For each layer, I sprinkled a thin layer of shredded mozzarella cheese. You've totally convinced me. I was looking for a lighter lasagna recipe so I tried this out. I can't wait to try! Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Weird I know! Very good, nice and light. I am going to give it a try :) Never thought to squeeze the eggplant, lol. I used the no-cook lasagna noodles, spaghetti sauce to save some time. My only advice is to ratchet up the seasoning significantly. So good!!! Top roasted-eggplant-zucchini-mushrooms recipes just for you Explore more recipes . For the tomato sauce, canned stuff will work perfectly fine, but I am partial to a homemade sauce. Place a layer of eggplant, followed by a layer of zucchini. Gavin Newsom, Governor, CA GROWN / 1521 I St. / Sacramento CA 95814 / 916 441 5302 / USDA/FAS. Do not like zucchini? This zucchini eggplant lasagna makes use of fresh summer produce in a filling meatless entrée. I can see how this turned out bland for some -- the eggplant really should be grilled, roasted or baked before adding to the lasagna. #GIVEAWAYTIME! First of all, I had only a small eggplant so I increased the zucchini amount and it was fine. Love the recipe, yet will not use canned tomatoes since the sauce had no flavor. IMO, I thought it came out tasty and great. For more information about creating a healthy plate, visit www.choosemyplate.gov. That's great to hear! And so weird about the excess liquid leftover! :). Put a ladle full of sauce on the bottom of the pan and smooth out. The earlier suggestions were great. I used spicy Italian sausage in the sauce for mine and the bites with sausage in them were quite tasty, but if I got of bite of just veggies, these weren't very flavorful. There are only two of us, so I cut the recipe in half except for the sauce. Place in a decreased temperature 350 oven for 30 minutes. This was bland-I can't understand the rave reviews. Still so much liquid! Other than using shallots because I was out of onion, I made the recipe exactly as it's written. Hi I oven roasted the zucchini and eggplant slices before assembly. Eggplant and Zucchini Lasagna (No Pasta! I used the trumpet mushrooms and eggplant as a meat substitute (trust me, you won’t miss the meat). Arrange eggplant slices in a single layer on several layers of paper towels. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Either way, still delicious :). Then assemble the dish. I am sure you have all seen them; the zucchini lasagnas around Pinterest with no pasta noodles in them. package of mushrooms (or a small can of mushrooms drained) Cover with foil coated with cooking spray. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. This will be added to my rotation of weekday meals...yum! I am so trying this! How strange about the excess liquid! Same goes for the zucchini. Subscribe to my newsletter to get all the latest tasty goodness straight to your inbox! I followed the directions precisely, but threw in some sliced mushroom in the sauce. But with all these modifications, the recipe should be updated. Even my husband loves it and he is picky! Next time, I will mix in a package of thawed frozen spinach with the ricotta to give it even more veggies. My 4 and 6 year olds ate this, despite the fact that my 6 year old "hates" eggplant (she never knew it was there!). I mean, once again, the liquid is so flavourful it is not really an issue, just an aesthetic thing. I was able to eat it by salting the veggies after cooking, but this is not a repeat in my book, even if I did season it ahead of time. I really love this eggplant and zucchini lasagna, as the concept is so neat and it is completely gluten-free! Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil. While it's not saucy & super cheesy like a classic lasagna, this one packs a lot of flavor. Makes it way better =). Allow to cool for 10 minutes. 1) Roast your eggplant and zucchini in the oven first till just lightly brown. With the sauce, I added canned diced tomatoes with roasted garlic & onions. I did bake the vegetables with a little garlic salt and olive oil before I added them to the dish. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party.