No-noodle vegetable lasagna
5
Points® value
Total Time
1 hr 25 min
Prep
20 min
Cook
50 min
Serves
12
Difficulty
Moderate
This veggie lasagna lives up to its name—literally. Instead of flat pasta noodles, the dish is layered with thin planks of eggplant and zucchini, roasted just enough to achieve tenderness and concentrate their flavors. In between, you’ll get a trio of cheeses, pops of fresh basil, and the tangy marinara sauce of your choice (jarred or homemade—there are no bad choices here).
Ingredients
Cooking spray
6 spray(s), divided
Eggplant
1 medium, trimmed and sliced lengthwise into 1⁄4-inch-thick slices
Zucchini
2 large, trimmed and sliced lengthwise into 1⁄4-inch-thick slices
Part-skim ricotta cheese
¾ pound(s)
Egg
1 large, beaten
Fresh basil
¼ cup(s), cut into thin strips
Grated Parmesan cheese
½ cup(s)
Store-bought marinara sauce
4 cup(s)
Shredded part-skim mozzarella cheese
8 oz