The recipe Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated)
Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated) recipe is a Dinner meal that takes several minutes to make. If you enjoy for Dinner, you will like Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated)!
Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated)
- What Course Is Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated)?
- How Long Does Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated) Recipe Take To Prepare?
- How Long Does Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated) Recipe Take To Cook?
- How Many Servings Does Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated) Recipe Make?
- What Are The Ingredients For Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated) Recipe?
- How Do I Make Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated)?
- What's The Nutritional Info For Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated)?
- What Type Of Cuisine Is Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated)?
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Serves 6 to 8. Published September 1, 1997. Why this recipe works:We knew that no-boil noodles would save time, but we weren't sure of the best way to handle them in our quick vegetable lasagna recipe. We learned that one secret to cooking successfully with no-boil noodles is to leave your tomato sauce a little watery. The noodles can then absorb water without drying out the dish overall. Another is to cover the lasagna with foil for part of the cooking time, thereby preventing the loss of moisture. But we found out that it was important in our quick vegetable lasagna recipe to control the amount of moisture added by the vegetables by precooking (either saut?ing or roasting) them, which had the added advantage of boosting the flavor of the finished lasagna as well. (less)We knew that no-boil noodles would save time, but we weren't sure of the best way to handle them in our quick vegetable lasagna recipe. We learned that one secret to cooking successfully with no-boil noodles is to leave your tomato sauce a lit...(more)Smoked mozzarella, Gruy?re, or Fontina can be substituted for the mozzarella and Pecorino Romano for the Parmesan. Also, three and one-half cups of your favorite prepared tomato sauce can be substituted for the sauce in this recipe. Because no-boil noodles come twelve to sixteen in a box, we suggest buying two boxes to ensure that you?ll have the fifteen required for this lasagne. What Course Is Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated)?Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated) is for Dinner. How Long Does Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated) Recipe Take To Prepare?Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated) takes several minutes to prepare. How Long Does Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated) Recipe Take To Cook?Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated) takes several minutes to cook. How Many Servings Does Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated) Recipe Make?Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated) makes 8 servings. What Are The Ingredients For Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated) Recipe?The ingredients for Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated) are: # 1pound zucchini (about 2 medium), cut into 1/2-inch dice# 1pound eggplants (about 2 small), cut into 1/2-inch dice # 5tablespoons olive oil , divided # 6cloves garlic , minced (divided) # 1(28-ounce) can crushed tomatoes # 2tablespoons chopped fresh basil or parsley leaves # Salt and pepper # 15 no-boil lasagna noodles (dried, 7-by-3 1/2-inch) # 1pound mozzarella cheese , shredded (about 4 cups) # 5ounces grated Parmesan cheese (about 2/3 cup) Cooking spray for foil How Do I Make Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated)?Here is how you make Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated): 1. Adjust oven racks to upper- and lower-middle postions and heat oven to 400 degrees. Toss zucchini and eggplant with 3 tablespoons olive oil, 4 minced garlic cloves, and salt and pepper to taste. Spread out vegetables on 2 greased baking sheets; roast, turning occasionally, until golden brown, about 35 minutes. Set vegetables aside. 2. Heat remaining oil and garlic in 10-inch skillet over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes; simmer until thickened slightly, about 10 minutes. Stir in basil or parsley and salt and pepper to taste. Pour into large measuring cup. Add enough water to make 3 1/2 cups. 3. Spread 1/2 cup sauce evenly over bottom of greased 13-by-9-inch lasagne pan. Lay three noodles crosswise over sauce, making sure they do not touch each other or sides of pan. Spread 3/4 cup prepared vegetables evenly over noodles, 1/2 cup sauce evenly over vegetables, and 3/4 cup mozzarella and 2 generous tablespoons Parmesan evenly over sauce. Repeat layering of noodles, vegetables, sauce, and cheeses three more times. For fifth and final layer, lay final three noodles crosswise over previous layer and top with with remaining 1 cup tomato sauce, 1 cup mozzarella, and 2 tablespoons Parmesan. (Can be wrapped with plastic and aluminum foil and frozen for up to 1 month. If frozen, defrost in refrigerator). 4. Adjust oven rack to middle position and heat oven to 375 degrees. Cover pan with large sheet foil greased with cooking spray. Bake 25 minutes (30 minutes if chilled); remove foil and continue baking until top turns golden brown in spots, about 15 minutes. Remove pan from oven and let lasagne rest 5 minutes. Cut and serve immediately.Serving Size: Serves 6 to 8Number of Servings: 8Recipe submitted by SparkPeople user MSIEBS.What's The Nutritional Info For Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated)?The nutritional information for Roasted Zucchini and Eggplant Lasagne(Cook's Illustrated) is:
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