Eggplant and Zucchini Lasagna
Ingredients:
3 teaspoons sea salt
2 large eggplants
Olive oil
3 zucchini
12 ounces frozen chopped spinach
16 ounces whole milk ricotta cheese
8 ounces grated Quattro formaggi cheese (can sub fontina or provolone)
24 ounces marinara sauce (I recommend Rao’s; it’s a simple list of ingredients with no added sugar)
Chopped basil leaves for garnish
Instructions:
Preheat oven to 400 degrees Fahrenheit.
Cut eggplant into long 1/2 inch thick slices, slicing lengthwise. Cut zucchini lengthwise into 1/4 inch thick slices.
Salt eggplant and zucchini. Let sit for 20 minutes. Drain excess liquid using a colander, then wipe off any remaining water and salt using a paper towel.
Brush each slice of eggplant with olive oil, covering both sides. Arrange on 2 large baking trays and bake for 20 minutes. Remove from oven and let cool.
Repeat previous step with zucchini, but this time, bake for 10 minutes instead of 20. Remove from oven and let cool.
In the meantime, prep your filling. Defrost your spinach in the microwave, then squeeze out any extra water. Stir spinach and ricotta together.
Assemble your lasagna in a 9×13 pan. Place half your tomato sauce in the pan and spread it out so the bottom is coated evenly. Layer half your zucchini and eggplant slices over the sauce (overlaps are okay), then top with all your spinach and ricotta mixture. Layer on your remaining eggplant and zucchini, top with remaining sauce, then sprinkle grated cheese on top.
Bake lasagna for 30 minutes, then broil for 2 minutes until the cheese is nice and bubbly.