Lasagna is one of my favorite pasta dish. It looks gorgeous with so many layers of tomato sauce and flat, broad noodle. Most importantly, they are covered with a carpet of crispy and melted cheese. Umm, what a gorgeous food!
Before coming to the US, lasagna noodle was not accessible in my hometown, so lasagna was my dream food.
Now, I could get it from my local grocery, but I seldom buy it because I found more healthy version of lasagna. It is: Zucchini and Eggplant lasagna!
- 1 large zucchini
- 1 large eggplant
- ½ large onion
- ⅛ red paprika
- 4-5 mushroom
- 5 tablespoon of canned corn
- 1 tablespoon of panko crumbs
- 5 tablespoon of tomato/marinara sauce
- Some black olives
- Some parsley or oregano
- Some olive oil
- Some shredded cheese
- For optional, hot sauce
- Cut veggies
- Grill zucchini and eggplant
In a large pan, put olive oil and bring it to medium high heat. Put zucchini and eggplant and cook until they become crispy and golden color.
- Grill other veggies
In a different pan, put olive oil and bring it to medium high heat. Add mushroom and onion and cook about 5 min.
- Make zucchini and eggplant layer
In a bottom of baking pan, put eggplant and zucchini alternately.
When you finish the 1st layer, spread tomato sauce then repeat making layer.
- Finish up layer – 1
When you reach the final layer, put mushroom and onion, red paprika, and corn.
- Finish up layer – 2
Put shredded cheese, olives, panko crumbs, and herbs(oregano or parsley).
- Preheat oven to 350 degree. Put the baking pan and bake about 30~40 min.
When you see the cheese is crispy and melted, it is the time to try the healthy lasagna!
As same as cheese, the veggies are hot and melted with rich flavor of Italian spice.
Are you going to share it with your dinner buddy? Then, good luck saving your portion!
For those who are obsessed for carbo: try to pair with it with my buttery garlic bread!