Zucchini Eggplant Lasagna
This zucchini eggplant lasagna makes use of fresh summer produce in a filling meatless entrée.
This zucchini eggplant lasagna makes use of fresh summer produce in a filling meatless entrée.
Thinly (almost shaved) slice both veg; then pan sauté a few min prior to building lasagne. This gets out excess moisture & makes them tender.
Sub the Tom sauce a good quality pasta sauce like Rao’s or DelGrosso for waaay more flavor.
Lower over temp about 25* and bake 30 min longer.
Time consuming but worth it😎
We did not care for this version. Wish It would’ve called for longer Bake time
The zucchini was crunchy! & not enough sauce. Alot of work for yuckyness
The earlier suggestions were great. I might suggest the addition of 2 Manhattans and a pinch of weed. Along with a few spicy peppers and a GOOD tomato sauce, this recipe is worth every minute.
I was looking for a lighter lasagna recipe so I tried this out. I was pleasantly surprised as it tasted like a real lasagna while being low in calories. My only advice is to ratchet up the seasoning significantly. I always find these types of recipes bland so I tripled the salt, black and red pepper. Came out with a nice zip.
fresh tasting, easy to assemble, nice to use up summer crops. i think i would prefer less noodles, maybe zucchini sliced 1/8 inch thin, replacing a layer of lasagna noodle.
Don't waste your time with this recipe. It takes forever and is super bland. The veggies need to be sliced or shredded thinly or maybe roasted before hand. If you follow the recipe as is, you end up with crunchy, raw, watery vegetables and unsalted noodles. Not good. At all.
A little dull, Needs some more spicing up. Also, veggies were hard to get done without burning the other ingredients. Good start, great idea but will work on it for my own preferences. Thanks for the recipe
Incredibly disappointing - had to go out and buy a pizza for my dinner party because this recipe was so bad. I closely followed the instructions but ended up with uncooked noodles (will never use those "shortcut" precooked ones again) and undercooked vegetables despite leaving the whole thing in the oven 20 min longer than the recipe called for. The sauce had no flavor and the entire dish was dry. A rare but major miss for Cooking Light.
Love the recipe, yet will not use canned tomatoes since the sauce had no flavor. Will use a pasta sauce next time.
It sounded good and the reviews were good but it's just not good. It is certainly not worthy of a special occasion. There are much more special dishes here to choose from. The eggplant needs to be sliced thinner. It might be better if it were baked or sauteed prior to cooking. Same goes for the zucchini. I would also add two cans of crushed tomatoes.
This was soooo so good! Great vegetarian recipe. Only note I have is if you've never had eggplant before it might be a good idea to try another veggie, for new people to eggplant like my boyfriend, it wasn't so tasty. I would also suggest that if you do use eggplant to salt BOTH sides for 15 minutes, and to also RINSE off the salt. Makes it way better =)
My noodles were not cooked, so I re-covered it and cooked for another 5-20 minutes. Very good, nice and light.
Roasting the eggplant and zucchini was a great idea by the other reviewers. However I did tweak the recipe a bit. I roasted red bell peppers along w/the eggplant, zucchini. I used the no-cook lasagna noodles, spaghetti sauce to save some time. With the sauce, I added canned diced tomatoes with roasted garlic & onions. For each layer, I sprinkled a thin layer of shredded mozzarella cheese. IMO, I thought it came out tasty and great. But with all these modifications, the recipe should be updated.
YUM...for a low-calorie lasagna, this was great! :)
I agree with the previous reviewer that this recipe is very bland. I roasted all the veggies (at 350 degrees for 10-12 min, sprayed pam with olive oil and sprinkle with oregano and fresh ground black pepper) given what others said about the instructions, and nonetheless, it's still very bland. I used asparagus, yellow squash and eggplant in this lasagna. I think a little tweaking of the tomato sauce would help.
This recipe is terrific! Made it with my mom yesterday and it was perfect! It turned out what we expect. If you are looking for more tasty and delicious recipes -- Now is the right time to make one just watch the videos and follow list of recipes at www.gourmandia.com and www.gourmetrecipe.com for more exciting and delectable recipes. Have fun!!
Good, solid vegetarian lasagna, that was very light in calories (and WW Points, which I'm following) for a lasagna/pasta dish! Did roast the eggplant ahead of time, although I think I'd use more zucchini and less eggplant next time (I'm not a big eggplant fan, and the 3.5 year old daughter rejected it!). Also, used an extra half can of whole tomatoes, which helped on the sauciness factor, but it still could have used a tiny bit more! Lots of leftovers for lunches and future dinners, which is nice.
Great veggie lasagna! There are only two of us, so I cut the recipe in half except for the sauce. I used the amount for the full recipe as reviewers said it was a little dry. I also grilled the zucchini and eggplant first before assembling the lasagna. Other than those changes, I followed the recipe and it was delicious! This will be added to my rotation of weekday meals...yum!
Great, solid recipe! The simplicity of the ingredients makes this an excellent vegetarian option for lasagna. I did bake the vegetables with a little garlic salt and olive oil before I added them to the dish. I also layered a little bit of the mozzarella. Definitely worth the try, I know I will make it again.
So good!!! I followed the directions precisely, but threw in some sliced mushroom in the sauce. While it's not saucy & super cheesy like a classic lasagna, this one packs a lot of flavor. Definitely use fresh oregano and basil. Tastes great and low-calorie... definitely will become a favorite in my kitchen.
I give this 4 1/2 stars IF you do a couple of things: 1) Roast your eggplant and zucchini in the oven first till just lightly brown. I made it before without doing this and it was SOO much better when I roasted the veggies (just sprinkled with salt and brushed with olive oil at 400 deg). 2) Make more sauce! The sauce is very good but I think the lasagna needs more. I just added a can of tomato sauce to mine. 3) Use more zucchini. Delicious!
This was bland-I can't understand the rave reviews. I agree with other reviewers that the eggplant should have been roasted or something ahead of time. Putting raw, UNSEASONED eggplant and zucchini into this was a horrible idea. The baked veggies had zero taste. I was able to eat it by salting the veggies after cooking, but this is not a repeat in my book, even if I did season it ahead of time.
I can see how this turned out bland for some -- the eggplant really should be grilled, roasted or baked before adding to the lasagna. I used spicy Italian sausage in the sauce for mine and the bites with sausage in them were quite tasty, but if I got of bite of just veggies, these weren't very flavorful. Lesson learned for next time!
I liked this recipe, especially as a way to use our abundant summer produce. My 4 and 6 year olds ate this, despite the fact that my 6 year old "hates" eggplant (she never knew it was there!). I especially liked the idea of NOT having to cook the eggplant and zucchini first; a total time saver. I made it mostly as written with a few exceptions. First of all, I had only a small eggplant so I increased the zucchini amount and it was fine. Also, I always peel eggplant which wasn't indicated in the recipe; I've had too many tough eggplant experiences and I think this recipe benefited from peeling the eggplant first. I substituted half of the mozzarella with parmesan; it definitely needed that flavor boost. The next time I make this I will increase both the tomato and ricotta mixtures by half, since I like a saucier lasagna. Overall a tasty weeknight dinner; can assemble early in the day and cook at mealtime. Leftovers are good.
I already had this in the oven when I read the reviews, and then I was a bit worried. Other than using shallots because I was out of onion, I made the recipe exactly as it's written. To my relief, I enjoyed it very much. I didn't find it bland at all, it had nice flavor and a nice 'zip' to it even. I ate the leftovers for lunch and dinner the rest of the week! I can't imagine it being 'bland' and 'tasteless' as some of the reviews have said...just make sure to use this recipe when the veggies are in season so THEY'RE not watery and bland. Will make again!!
This was an outstanding vegetarian dish. We had a huge amount of squash and so I decided to try this. I did make a few changes- we're not huge eggplant fans, so I just used yellow squash instead. I also used cans of italian style canned tomatoes, so with the spices in the recipe, the sauce was extremely tasty. Next time, I will mix in a package of thawed frozen spinach with the ricotta to give it even more veggies. Definitely a keeper.
I have made this dish several times and enjoy it every time! Even my husband loves it and he is picky! I add some of the mozzarella cheese in with the ricotta and use crushed tomatoes with basil. I also add a little parmesan cheese in with the mozzarella on top.