Roasted Zucchini and Eggplant Lasagne

Name: Roasted Zucchini and Eggplant Lasagne
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 1 pound, zucchini (about 2 medium), cut into 1/2-inch dice; 1 pound, eggplants (about 2 small), cut into 1/2-inch dice; 5 tablespoons, olive oil, divided; 6 cloves, garlic, minced (divided); 1 (28-ounce) can, crushed tomatoes; 2 tablespoons, chopped fresh basil or parsley leaves; , Salt and pepper; 15 , no-boil lasagna noodles (dried, 7-by-3 1/2-inch); 1 pound, mozzarella cheese, shredded (about 4 cups); 1 1/3 ounces, grated Parmesan cheese (2/3 cup); , Cooking spray for foil

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Appears in Cook's Illustrated September/October 1997

SERVES6 to 8

TIME2 hours

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 ...

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