Roasted Zucchini And Eggplant Lasagna

Total Time: 2 hrs 40 mins Preparation Time: 1 hr 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 1 1/2 lbs zucchini, cut into 1/2 inch pieces
• 1 1/2 lbs eggplants, cut into 1/2 inch pieces
• 5 tablespoons extra virgin olive oil
• 9 garlic cloves, minced
• salt
• pepper
• 1 onion, chopped fine
• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can diced tomatoes
• 2 tablespoons chopped fresh basil
• 12 no-boil lasagna noodles
• 8 ounces mozzarella cheese, shredded (2 cups)
• 3 ounces parmesan cheese, grated (1 1/2 cups)
• 4 ounces mozzarella cheese, shredded (1 cup)
• 1 ounce parmesan cheese, grated (1/2 cup)

Recipe

• 1 grease two rimmed baking sheets. adjust oven racks to lower middle and upper middle positions and heat oven to 400 deg f.
• 2 toss zucchini and eggplant with 3 tbl olive oil two-thirds of garlic, 1 tsp salt and 1 tsp pepper.
• 3 spread on baking sheets and bake, stirring occasionally, until softened and golden brown, 35-45 minutes; set aside to cool.
• 4 meanwhile, heat remaining 1 tbl oil in large saucepan over medium heat until shimmering. add onion and cook until softened, about 5 minutes.
• 5 stir in remaining garlic and cook until fragrant, about 30 seconds.
• 6 stir in crushed tomatoes and diced tomatoes with their juice, bring to simmer and cook until flavors blend, about 5 minutes.
• 7 remove from heat and stir in basil and salt and pepper, to taste. let cool to room temperature, about 45 minutes. you should have about 7 cups of sauce - add water, if necessary, to reach cups.
• 8 spread 1 cup cooled sauce on bottom of a 9x13 baking dish.
• 9 lay 3 noodles in dish, spread one-waurter of cooled vegetables over noodels, and top with 1 cup sauce.
• 10 sprinkle 2/3 cup mozzarella and 1/2 cup parmesan over sauce.
• 11 repeat layering of noodles, veggies, sauce and cheeses two more times.
• 12 lay remaining 3 noodles in dish and top with remaining vegetable and 1 cup sauce. transfer remaining 2 cups sauce to storage container.
• 13 wrap dish tightly with plastic wrap and refrigerate lasagna, and the remaining sauce, for at least 8 hours and up to 24 hours.
• 14 adjust oven rack to middle position and heat oven to 400 deg f. unwarp dish and spread reserved sauce over top.
• 15 cover dish tightly with greased aluminum foil and bake lasagna until hot throughtou and bubbling around eges, about 45 minutes.
• 16 remove foil, sprinkle with remaining mozarella and parmesan an bake, uncovered, until cheese is melted and begins to brown, about 10 minutes.
• 17 let cool ten minutes, and serve.