Roasted Eggplant & Zucchini Lasagna

Ingredients · for 9 (scales to your household)

• 1 Large eggplant, cut into 1/4 inch slices $1.94
• 3 Large zucchini, cut into 1/4 inch slices $2.91
• 32 oz Tomato sauce $5.21
• 8 oz Mozzarella cheese $4.25
• 2/3 cup Parmesan cheese $1.80
• 1/4 cup Fresh basil $1.41
• 2 tablespoons Fresh oregano $0.48
• 2 teaspoons Olive oil $0.11

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat oven to 425F.
2. Cut zucchini and eggplant: remove the stems, and slice vegetables into 1/4 inch thick pieces - either length-wise into sheets or cut into round pieces. Note: carefully use a mandoline slicer if cutting lengthwise, or cut by hand with a knife if slicing into round pieces.
3. Roast the vegetables: brush two sheet pans with oil, then arrange vegetable pieces on pans and bake for 20 minutes.
4. Layer lasagna: when eggplant and zucchini are cooked, layer in lasagna. Spread a thin layer of sauce on the bottom of the baking dish, arrange one layer of eggplant slices, one layer of zucchini, then sprinkle with fresh chopped herbs, and top with mozzarella and parmesan cheese. Repeat layers until ingredients are used up.
5. How to layer the top: when you get to the final layer, instead of doing cheese after the vegetables, layer with sauce first, then sprinkle the cheese.
6. Bake: then bake at 425F uncovered for 20 minutes, cheese should be melted and browned. Top with fresh herbs and serve right away!