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Roasted Zucchini and Eggplant Lasagna

The Little Kitchen
  • minutes
  • Serves

INGREDIENTS

2 tbsp

Basil, fresh

1 1/2

lbs Eggplant

4

Garlic cloves

2

Garlic cloves, medium

1 28 ounce can

Tomatoes

1 lb

Zucchini

12

No boil lasagna noodles from an 8-oz or 9-oz box

1

Salt and pepper

5 tbsp

Olive oil

4 cups

shredded mozzarella cheese

1 1/2 cups

parmesan cheese