Eggplant & Zucchini Lasagna

Instructions

1. 1

   Preheat the oven to 375°F.

2. 2

   Slice the zucchini lengthwise into 1/4-inch-thick slices.

3. 3

   Lay the zucchini and eggplant slices on baking sheets, salt them, and let rest for 15 minutes to draw out moisture.

4. 4

   Meanwhile, brown the meat in a skillet, then remove from heat and stir in the tomato sauce.

5. 5

   In a bowl, combine the ricotta, 1 cup of the mozzarella, parmesan, and egg.

6. 6

   Blot the vegetable slices dry with paper towels to remove as much moisture and salt as possible.

7. 7

   Spread a third of the meat sauce in the bottom of a lightly greased square baking dish. Layer with zucchini, then eggplant, then half the ricotta mixture. Repeat the layers once more (alternating the direction of the zucchini), ending with a final layer of eggplant left exposed on top. Sprinkle the remaining mozzarella over the top.

8. 8

   Bake for 45 minutes. Let rest at least 15 minutes before serving.