I love eggplant parm and I love lasagna… So why not combine the two? I made this recipe using a special spicy vegetable-tomato sauce that I made earlier in the week. I must say, it came out incredible !!!
Cook Time: 35
Prep Time: 25
1 large eggplant, cut in 1/4″ thick slices
1 medium zucchini, cut into thick slices
1 Jar bottled tomato sauce (or fresh homemade sauce)
1 onion, chopped
1 clove garlic, crushed
1 box lasagna sheets
1 ½ cups milk
1 tbsp cornflour
4 tbsps shredded mozzarella cheese
Spray a frypan with oil and add onion and garlic. Sauté for 2
minutes. Add eggplant and zucchini, cook until vegetables
are tender. Add tomato sauce.
Put one cup of the milk in a saucepan, heating gently. Mix the
cornflour with the remaining milk, before adding to the heated milk.
Allow milk to boil before turning it down to simmer, adding 3 tbsps
of the cheese.
Spray a meatloaf pan with oil before adding a little sauce. Top with a layer of lasagna sheets, add a third of
the eggplant & zucchini mixture. Repeat. Then add some of the cheese sauce,
before repeating layers again, finishing with lasagna sheets and
topped with the remaining cheese sauce.
Sprinkle the extra shredded cheese on top and place in a moderate oven for 35 minutes, or until pasta is cooked and top is bubbling.