Ingredients:
- 2 medium eggplants, sliced
- 2 medium zucchinis, sliced
- 2 cups marinara sauce
- 1 can (14 oz) stewed tomatoes
- 2 roasted red peppers, chopped
- 1 cup cottage cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
Preparing the Eggplant and Zucchini:
- Preheat the oven to 400°F (200°C).
- Slice the eggplant and zucchini into 1/4-inch thick slices.
- Lay the slices on a baking sheet, brush with olive oil, and sprinkle with salt and pepper.
- Bake for 10-15 minutes or until slightly browned. Remove from the oven and set aside.
Preparing the Sauce:
- In a saucepan, heat 1 tablespoon of olive oil over medium heat.
- Sauté the onion and garlic until soft and fragrant.
- Add the marinara sauce, stewed tomatoes, and roasted red peppers.
- Simmer on low heat for 10-15 minutes, stirring occasionally. Set aside.
Assembling the Lasagna:
1. Preheat the oven to 375°F (190°C).
2. In a 9×13-inch baking dish, spread a thin layer of the sauce mixture.
3. Layer the baked eggplant and zucchini slices over the sauce.
4. Spread a layer of cottage cheese over the vegetables.
5. Repeat the layers, starting with the sauce, then eggplant and zucchini, and cottage cheese, until all ingredients are used, ending with a layer of sauce.
6. Sprinkle the Parmesan and mozzarella cheese evenly over the top.
7. Cover with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.
9. Remove from the oven and let rest for 10 minutes before slicing and serving.
Enjoy your Eggplant and Zucchini Lasagna with a side salad or garlic bread for a complete meal!
