Description
A vibrant, veggie-packed lasagna featuring roasted eggplant and zucchini layered with marinara, spinach, and mozzarella, topped with a creamy whipped ricotta drizzle infused with garlic and fresh herbs.
Ingredients
Scale
For the Crust:
- 2 medium eggplants, sliced lengthwise into 1/4-inch strips
- 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
- 3 tablespoons olive oil, divided
- Salt and black pepper to taste
- 1 (24-ounce) jar marinara sauce
- 2 cups fresh spinach leaves
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1/2 teaspoon red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Arrange eggplant and zucchini slices on baking sheets, brush with 2 tablespoons olive oil, and season with salt and pepper. Roast for 15-20 minutes until tender and lightly browned.
- In a bowl, combine ricotta, Parmesan, 1 minced garlic clove, half the basil, half the oregano, and remaining 1 tablespoon olive oil. Whip with a fork until smooth. Set aside.
- Reduce oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of marinara. Layer half the roasted eggplant and zucchini, then half the spinach, half the marinara, and half the mozzarella. Repeat layers.
- Cover with foil and bake for 25 minutes. Remove foil, bake uncovered for 10 minutes until cheese is bubbly.
- Let cool for 10 minutes. Drizzle with whipped ricotta mixture, sprinkle with remaining herbs, red pepper flakes (if using), and serve warm.
Notes
You can customize the seasonings to taste.