No-Noodle eggplant and Zucchini Lasagna

1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
.75 cup Ricotta Cheese, part skim milk
2 cup, sliced Zucchini
1 large Egg, fresh, whole, raw
8 leaves Basil
.50 cup Parmesan Cheese, grated
4 cup Sauce, Prego Marinara Sauce
8 oz Mozzarella Cheese, part skim milk

Preheat oven to 400'F. Spray 2 baking sheets with nonstick spray. Place eggplant on one baking sheet and zucchini on other baking sheet; spray vegetables with nonstick spray. Roast 8 min., turn vegetables and roast 7-10 min more, until they are tender but not mushy. Remove vegetables from oven; reduce temp to 350'F.

While vegetables roast, combine ricotta, egg, basil, and 1/4 c. Parmesan in med bowl; set aside.

To assemble lasagna, spray bottom and sides of 14x6-inch baking dish with spray. Spread thin layer of marinara sauce (1/4-1/3 cup) on bottom of dish. Layer eggplant with half of remaining sauce and spread half of ricotta mixture of top; sprinkle with half mozzarella. Top with zucchini and cover zucchini with remaining sauce; spread with remaining mozzarella and remaining parmesan.

Bake lasagna begins to bubble, 35-40 min. Remove from oven and let rest at least 15 min. before cutting into 12 pieces

Serving size 1 piece.h zucchini and

Serving Size: 1 /12 of casserole

Number of Servings: 12

Recipe submitted by SparkPeople user PRHOWELL.