Meatless Pasta Recipe: Eggplant and Zucchini Lasagna

Meatless Pasta Recipe: Eggplant and Zucchini Lasagna

Ted Cavanaugh

6 Superfoods That May Be Myths: 

Just watch your garlic as you cook. Tossing raw garlic into burning hot oil is a recipe for disaster. To avoid burning it, add your garlic to room temperature oil and then turn up the heat—it will smell great and taste even better.

Follow the recipe below to make the best meatless lasagna you'll ever taste.

What You'll Need

  • 1 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1/4 white onion, diced
  • 1 can (28 oz) whole tomatoes, drained
  • 2 cups ricotta cheese
  • zest of 1/2 lemon
  • 6 basil leaves, chopped, plus more for serving
  • 3 parsley sprigs (leaves only), chopped
  • 1 small eggplant, thinly sliced
  • 1 small zucchini, thinly sliced
  • 8 oz fresh part-skim mozzarella, sliced

How to Make It:

1. In a cast-iron pan on medium high, heat the oil, garlic, and onion, 3 to 5 minutes. Add the tomatoes; stir occasionally till thickened, 5 to 10 minutes.

2. In a large bowl, mix the ricotta, zest, and herbs; season with salt and pepper.

3. Heat the oven to 400°F. Spoon out half the sauce; set aside. Now do layers in the pan: half the vegetables; half the ricotta mix; repeat; the rest of the sauce; mozzarella. Bake in the oven, lid on, till tender, 20 to 30 minutes. Uncover and bake till the cheese is bubbly, another 5 to 10 minutes. Using oven mitts, remove the pan. Cool. Slice.

Makes six servings.

Per serving: 313 calories, 21g protein, 16g carbs (4g fiber), 20g fat

For more recipes like this one, preorder the A Man, A Pan, A Plan cookbook from Men's Health—out October 24!

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