Roasted zucchini and eggplant lasagna recipe – Recipe
Ingredients - Sauce - 1½ pounds Zucchini - 1½ pounds Eggplant - 5 tablespoons extra-virgin Olive Oil - 9 Garlic - Salt - 1 Onion - 1 (28-ounce) can crushed
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.freeplant.net.
Ingredients
- Zucchini: 1½ pounds
- Eggplant: 1½ pounds
- Olive Oil: 5 tablespoons extra-virgin
- Garlic: 9
- Salt
- Onion: 1
- Tomatoes: 1 (28-ounce) can crushed
- Tomatoes: 1 (28-ounce) can diced
- Basil: 2 tablespoons chopped fresh
- Noodles: 12 no-boil lasagna
- Mozzarella Cheese: 12 ounces whole-milk
- Parmesan Cheese: 4 ounces
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