|5 sprays cooking spray, divided|
|1 medium eggplant, trimmed, sliced lengthwise in 1/4-in thick slices|
|2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices|
|1 large egg, beaten|
|3/4 pound part-skim ricotta cheese - I used 1% cottage cheese in its place and recommend straining the cheese first to get rid of excess moisture and thicken it up.|
|1/4 cup basil, fresh, cut into thin strips|
|1/2 cup grated Parmesan cheese, high-quality recommended, divided - I totally don't have high quality parm. I used our shaker (PC Blue Menu)|
|4 cups store-bought marinara sauce, divided|
|1/2 pound shredded part-skim mozzarella cheese, divided|
- To roast vegetables, preheat oven to 400°F. Coat two baking sheets with cooking spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray. Roast 8 minutes; turn over vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy); remove from oven and set aside.
- Meanwhile, in a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese; set aside.
- When vegetables are done, reduce oven temperature to 350°F.
- To assemble lasagna, coat bottom and sides of a 14- X 8-inch baking dish with cooking spray. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and then sprinkle with remaining Parmesan cheese.
- Bake until the bottom starts to bubble, about 35 to 40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces. Yields 1 piece per serving.