Zucchini and eggplant take the place of pasta in this delicious gluten-free summery fresh lasagna …goes great with a chilled Rose’.
Ingredients
- 1/4 cup Estate Extra Virgin Olive Oil
- 3/4 cup onion chopped
- 3/4 cup red bell pepper chopped
- 1/4 cup carrots finely chopped
- 2 cloves of garlic minced
- 1 tbsp pine nuts
- (1) 15 oz can tomato sauce
- 1/2 tsp dried oregano or 1 tsp freshly chopped oregano
- 1/2 tsp dried basil or 10-12 freshly chopped basil
- salt to taste
- pepper to taste
- pinch of red chili flakes
- 3 medium zucchinis sliced lengthwise into 1/4 inch-thick-strips
- 1 medium eggplant sliced into 1/4 inch-thick-strips
- 1 cup whole milk ricotta cheese
- 1 egg beaten
- 3/4 cup whole milk mozzarella cheese shredded
- 1/4 cup parmesan cheese grated
Other great flavors to try!
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly brush a medium baking dish with oil.
- Add the oil to a skillet over medium heat. Mix the onion, red bell pepper, carrots, garlic and pine nuts and sauté for 5 minutes.
- Add the tomato sauce into the skillet. Season with oregano, basil, salt, pepper and chili flakes. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender.
- In the bottom of the prepared baking dish, layer the zucchini strips. In a bowl, beat together the ricotta cheese and egg, and spread over the zucchini. Scoop 1/2 veggie mixture over the ricotta cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with the eggplant, veggie mixture, and mozzarella. Top with Parmesan cheese.
- Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.
Leave a Reply