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Eggplant & Zucchini Lasagna

Name: Eggplant & Zucchini Lasagna
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: X
Ingredients: 2 large zucchini, sliced lengthwise into 1/2-inch-thick slices; 1 medium eggplant, sliced lengthwise into 1/2-inch-thick slices; 2 tablespoons Bertolli® Olive Oil Light Taste; 1 container (15 ounces) Ricotta cheese; 1 egg; 1/4 cup grated Parmesan cheese, divided; 1 jar (24 ounce) Bertolli® Traditional Marinara with Italian Herbs & Fresh Garlic Sauce; 2 cups shredded mozzarella cheese, divided

Kick up your veggie intake with this warm and bubbly Eggplant & Zucchini Lasagna. This premium vegetarian recipe is tasty, cheesy and sure to please vegetarians and omnivores alike. Grab a fork and dig in.

Servings

minutes
Prep Time

minutes
Cook Time

77 people
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Eggplant & Zucchini Lasagna

Ingredients

Directions

Ingredients

Directions

Eggplant & Zucchini Lasagna

Ingredients

Directions

Ingredients

Directions

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