Description
A healthy and flavorful lasagna made with layers of eggplant, zucchini, ricotta, and cherry tomatoes, topped with melted mozzarella.
Ingredients
Scale
- 2 medium eggplants
- 2 medium zucchinis
- 2 cups cherry tomatoes
- 1 cup ricotta cheese
- 1/2 cup pesto
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants and zucchinis thinly lengthwise, then sprinkle with salt and let them sit for 15 minutes to release excess moisture.
- Prepare the ricotta mixture by blending ricotta cheese and pesto until smooth.
- Layer the ingredients in a baking dish, starting with eggplant, then zucchini, followed by the ricotta-pesto mixture, cherry tomatoes, and mozzarella.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until the cheese is golden brown.
- Garnish with fresh basil before serving.
Notes
Make sure to salt the vegetables to remove excess moisture. You can add other vegetables or use a nut-based cheese for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg