Wait, what kind of lasagna?? Yep, you read that right. Pie pan eggplant & zucchini lasagna. And let me be the first to tell you that it might just replace your normal pasta lasagna. It’s really that good!
While Chef John was creating this he really had all of you in mind. This recipe is perfect for a couple trying to find a healthier alternative to their favorite meal, a mom trying to hide veggies from her kids so they’ll eat them, someone on a low carb diet, or really anyone who is tired of the same old same old. Plus, it’s a great way to use up a lot of the produce found in your box (it uses 3 different produce items from our Farmers Market Box)!
So let’s get right into it and gather our ingredients! For this recipe you’re going to need:
- 2 small eggplants
- 2 zucchinis
- 2 medium tomatoes
- 1 15 ounce container of Ricotta cheese
- ½ cup of grated Parmesan cheese
- Mozzarella cheese
- 1 large egg
- 3 tablespoons of olive oil
- 2 tablespoons of minced garlic
- 3 oz of tomato paste
- ¾ cup of water
- 2 teaspoons of Italian seasoning
After you’ve gathered your ingredients, you are ready to get cooking. Let the fun begin!
1. First, you’re going to preheat your oven to 350 degrees.
2. Next, line a baking sheet with parchment paper and set aside.
3. Slice your eggplant and zucchini and arrange them on the baking sheet. Then, lightly cover your veggies with salt. Flip and lightly coat with salt again. Do not put oil on the veggies! They need to go into the oven dry.
4. Place your veggies in the oven and bake at 350 degrees for 20 minutes.
5. While your eggplant and zucchini are in the oven, slice your tomatoes.
6. Next, heat 3 tablespoons of olive oil in a large saucepan or iron skillet on medium high heat.
7. Once the oil is heated add and brown 2 tablespoons of minced garlic. Then lower heat and add your tomato slices to the pan.
8. Roast your tomato slices in the garlic oil mixture until charred.
9. Once the tomatoes are charred, add 3 oz of tomato paste, ¾ cup of water, and 2 teaspoons of Italian seasoning. Return to medium high heat. Stir until tomato paste is dissolved and the mixture is nice and thick and has a sauce like consistency.
10. Turn off heat and set mixture aside.
11. In a separate large mixing bowl, combine Ricotta cheese, Parmesan cheese, and egg. Mix well.
12. Once the veggies are done baking, remove from the oven (DO NOT TURN OFF OVEN) and begin layering lasagna in a deep dish pie pan.
13. First, add a thin layer of tomato sauce to the bottom. Next, add a layer of zucchini slices, then add ½ of your Ricotta cheese mixture, follow that with a layer of eggplant, then add the rest of your Ricotta cheese mixture, followed by a layer of the rest of the tomato sauce. Generously sprinkle with mozzarella.
14. Cover with a metal lid or another pie pan turned upside down. Chef’s tip: DO NOT COVER WITH TIN FOIL. The acid from the tomato sauce will eat holes in the tin foil.
15. Place in a 350 degree oven and bake on the center rack covered for 35 minutes.
16. Uncover and bake for 10 more minutes.
17. Remove from the oven and let sit and cool for at least 20 minutes.
Chef John recommends this to be served with garlic bread and Caesar salad to complete the meal! Serves 2-4 adults; could serve more with child’s portions.
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