Roasted Summer Vegetable Lasagna
Enjoying a late-summer bounty of eggplant? (Some might call it eggplant fatigue.) Put those aubergines to good use alongside summer squash in this gorgeous, cheesy lasagna. If you have time, bake it, refrigerate it and reheat the next day. When you do, it slices beautifully.
- Time: 90 min
- Servings: 4
Source: Red Stick Spice Recipes
Ingredients
- medium eggplant, sliced lengthwise into ¼ inch planks
- large zucchini, sliced lengthwise into ¼ inch planks
- large yellow squash, sliced lengthwise into 1/4-inch planks
- Salt & Black Pepper
- plus 2 tablespoons Basil Extra Virgin Olive Oil
- course breadcrumbs
- garlic, minced
- Tbl Pomegranate Balsamic Vinegar
- toasted pine nuts
- Tbl chopped fresh basil leaves, plus more for garnish
- dried oregano
- crushed red pepper
- marinara sauce
- fresh mozzarella cheese, cut into 1/2-inch slices
- egg
- Creole Italian Blend
- whole milk ricotta
- grated parmesan, plus more for garnish