Description
A hearty, flavorful lasagna layered with roasted eggplant, zucchini, cherry tomatoes, and a creamy ricotta-pesto mixture.
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, sprinkle with salt and let sit for 15 minutes.
- 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 foil and bake for an additional 15 minutes until the cheese is golden brown.
- Garnish with fresh basil before serving.
Notes
Assemble the lasagna a day in advance and store it in the refrigerator. Consider using an air fryer for a quicker version.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg