Three Cheese Zucchini Eggplant Lasagna Food

THREE CHEESE ZUCCHINI EGGPLANT LASAGNA {GF}

Steps:

• Preheat oven to 425 degrees.
• To create bread crumbs, add three slices of gluten-free bread to baking sheet and bake approx 10 minutes or until well toasted, remove and allow to cool completely. Once cooled, use hands to break and crumble bread creating small crumbs. While bread is still on baking sheet, add dried parsley, basil, garlic powder, onion powder and thyme, toss and mix until well blended, set aside.
• Meanwhile, spray two large baking sheets with coconut oil cooking spray, and lay out eggplant, zucchini, and sweet potato slices in single layer, slightly overlapping if needed. Sprinkle all with salt and pepper and bake at 425 degrees for 15 minutes or until tender.
• While the sliced veggies bake, add diced onion and garlic to medium pan on stove, cooking over medium heat for 2-3 minutes or until onions become translucent. Add the diced tomatoes and cook another 3-4 minutes.
• Stir in 1 tbsp dried parsley, 1 tbsp dried basil, and coconut sugar and cook another 1-2 minutes.
• Remove onion and tomato mixture from heat, then stir in Parmesan cheese.
• Prepare 9x13 baking dish with coconut oil cooking spray, then line bottom of dish with cooked eggplant, top with 1/3 tomato mixture, 1/3 mozzarella cheese, and 1 ounce aged cheddar. Then layer zucchini and repeat process - 1/3 tomato mixture, 1/3 mozzarella cheese, and 1 ounce aged cheddar. Finally layer sweet potatoes, and repeat process one more time using the last 1/3 tomato mixture, 1/3 mozzarella cheese, and 1 ounce aged cheddar. Top with bread crumbs and bake for 15 minutes. Top with chopped fresh basil and serve hot.

ROASTED ZUCCHINI AND EGGPLANT LASAGNA

Steps:

• Grease two rimmed baking sheets. Adjust oven racks to lower middle and upper middle positions and heat oven to 400 deg F.
• Toss zucchini and eggplant with 3 tbl olive oil two-thirds of garlic, 1 tsp salt and 1 tsp pepper.
• Spread on baking sheets and bake, stirring occasionally, until softened and golden brown, 35-45 minutes; set aside to cool.
• Meanwhile, heat remaining 1 tbl oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes.
• Stir in remaining garlic and cook until fragrant, about 30 seconds.
• Stir in crushed tomatoes and diced tomatoes with their juice, bring to simmer and cook until flavors blend, about 5 minutes.
• Remove from heat and stir in basil and salt and pepper, to taste. Let cool to room temperature, about 45 minutes. You should have about 7 cups of sauce - add water, if necessary, to reach cups.
• Spread 1 cup cooled sauce on bottom of a 9x13 baking dish.
• Lay 3 noodles in dish, spread one-waurter of cooled vegetables over noodels, and top with 1 cup sauce.
• Sprinkle 2/3 cup mozzarella and 1/2 cup Parmesan over sauce.
• Repeat layering of noodles, veggies, sauce and cheeses two more times.
• Lay remaining 3 noodles in dish and top with remaining vegetable and 1 cup sauce. Transfer remaining 2 cups sauce to storage container.
• Wrap dish tightly with plastic wrap and refrigerate lasagna, and the remaining sauce, for at least 8 hours and up to 24 hours.
• Adjust oven rack to middle position and heat oven to 400 deg F. Unwarp dish and spread reserved sauce over top.
• Cover dish tightly with greased aluminum foil and bake lasagna until hot throughtou and bubbling around eges, about 45 minutes.
• Remove foil, sprinkle with remaining mozarella and Parmesan an bake, uncovered, until cheese is melted and begins to brown, about 10 minutes.
• Let cool ten minutes, and serve.

ROASTED EGGPLANT & ZUCCHINI LASAGNA

Steps:

• Preheat oven to 425F.
• Cut zucchini and eggplant: remove the stems, and slice vegetables into 1/4 inch thick pieces - either length-wise into sheets or cut into round pieces. Note: carefully use a mandoline slicer if cutting lengthwise, or cut by hand with a knife if slicing into round pieces.
• Roast the vegetables: brush two sheet pans with oil, then arrange vegetable pieces on pans and bake for 20 minutes.
• Layer lasagna: when eggplant and zucchini are cooked, layer in lasagna. Spread a thin layer of sauce on the bottom of the baking dish, arrange one layer of eggplant slices, one layer of zucchini, then sprinkle with fresh chopped herbs, and top with mozzarella and parmesan cheese. Repeat layers until ingredients are used up.
• How to layer the top: when you get to the final layer, instead of doing cheese after the vegetables, layer with sauce first, then sprinkle the cheese.
• Bake: then bake at 425F uncovered for 20 minutes, cheese should be melted and browned. Top with fresh herbs and serve right away!

THREE CHEESE ZUCCHINI EGGPLANT LASAGNA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• To create breadcrumbs, add Gluten-Free Bread (3 slice) to baking sheet and bake for approximately 10 minutes or until well toasted, remove and allow to cool completely.
• Once cooled, use hands to break the bread to create small crumbs. While the bread is still on the baking sheet, add Dried Parsley (1 teaspoon), Dried Basil (1 teaspoon), Garlic Powder (1/4 teaspoon), Onion Powder (1/4 teaspoon), Dried Thyme (1/4 teaspoon) and toss. Set aside.
• Slice Japanese Eggplant (2), Zucchini (3), and Sweet Potato (1) into thin layers.
• Spray two large baking sheets with coconut oil cooking spray and lay out eggplant, zucchini, and sweet potato in a single layer, overlapping if needed.
• Sprinkle all that with salt and pepper and bake at 425 degrees F (220 degrees C) for 15 minutes or until tender.
• While the veggies bake, add Onion (1 cup) and Garlic (2 clove) to a medium pan, cooking over medium heat for 2-3 minutes or until onions become translucent.
• Add Tomato (3 cup) and cook for another 3-4 minutes.
• Stir in Dried Parsley (1 tablespoon), Dried Basil (1 tablespoon) and Coconut Sugar (1 tablespoon) and cook for another 1-2 minutes.
• Remove onion and tomato mixture from heat, then stir in Parmesan Cheese (1/4 cup).
• Prepare a 9x13 baking dish with coconut oil cooking spray, then line bottom of dish with cooked eggplant, top with 1/3 tomato mixture, 1/3 Shredded Mozzarella Cheese (1 cup), and 1 ounce Light Aged Cheddar (3 ounce).
• Then layer zucchini and repeat the process. Finally layer sweet potatoes, and repeat process one more time using the last 1/3 tomato mixture, 1/3 mozzarella cheese, and 1 ounce aged cheddar.
• Top with bread crumbs and bake for 15 minutes. Top with Fresh Basil (to taste) and serve hot.