Roasted Eggplant and Zucchini Lasagna
Roasted Eggplant and Zucchini Lasagna
Directions
- Heat oven to 375F.
- On a lined tray, place the zucchini and eggplant. Brush with some of the olive oil and season with salt and pepper. Roast for 13-15 min, or until golden.
- Heat the remaining oil in a large, non-stick pan over medium heat. Add the onion, garlic, mushrooms, and oregano and cook for 5 minutes, or until the onions are softened.
- Remove from heat and cool. In a large bowl mix the ricotta, spinach, lemon zest. Add cooled onion mix and stir well. Adjust for salt and pepper.
- Spray a 9x13 baking dish with pan spray. Line the bottom with a layer of the eggplant (should be about ½-1/3). Dollop 1/3 of the ricotta mix and spread it lightly. Top with 1 cup of the marinara, and ½ cup of bacio. Repeat for another layer.
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Top the remaining zucchini with remaining sauce, mozzarella, and all the parmesan.
Bake for 20 minutes, or until golden.
Ingredients
- 4 medium Peak Fresh Produce® Zucchini, sliced into 1/8 in. ribbons
- 2 medium Peak Fresh Produce Eggplant, sliced into 1/8 in. ribbons
- Kosher salt
- black pepper, cracked
- Roma® extra virgin olive oil
- 1 medium Peak Fresh Produce® Onion(s), thinly julienned
- 1/4 cup Peak Fresh Produce® Garlic, chopped
- 1/2 cup Peak Fresh Produce® cremini mushrooms, chopped
- 12 oz frozen spinach, thawed and liquid squeezed out
- 3 cups whole milk ricotta
- 1 tbsp lemon zest
- 2 1/2 tbsp Peak Fresh Produce® Oregano, chopped
- 3 cups Piancone® Marinara Sauce
- 2 cups Bacio® Cheese, Mozzarella, shredded
- 1 cup Roma® Cheese, Parmesan
Chef Katie Bulger - Division Chef, Performance Foodservice - Milwaukee
