This is an ideal recipe when you don’t want to make a large quantity of lasagna. The best part is you don’t pre-cook the lasagna noodles! This dish gets a nice kick of “heat” using Jill’s Table Rustic Sicilian Pasta sauce.
Cut the eggplant and zucchini into ½ inch slices lengthwise.
Place on a sheet pan and brush with olive oil. Flip over and brush other side with olive oil. Season lightly with salt and pepper.
Roast in a preheated 425F oven for about 25-30 minutes or until light golden. Remove from oven and set aside.
Spoon ½ c. of pasta sauce into the bottom of the Emile Henry Anniversary loaf pan.
Place a lasagna noodle on the bottom. Break up another lasagna sheet to cover remaining surface. (Don’t worry if it’s a bit uneven)
Spoon the ricotta cheese evenly over top. Followed by the spinach.
Place the roasted eggplant over the ricotta followed by another 2 sheets of lasagna (again, breaking up to fit).
Spoon another ½ cup of sauce over top, followed by the zucchini.
Sprinkle with ½ c. of mozzarella. Cover with remaining two sheets of pasta.
Spoon remaining sauce over top followed by remaining cheese.
Bake in a 350F oven, tented with foil, for 40 minutes.
Remove the foil and bake a further 20-25 minutes or until the cheese is golden and the lasagna is bubbling around the edges,
Let rest, tented with foil, for at least 15 minutes before cutting and serving.
8 servings