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Meatless Monday: Eggplant-Zucchini Lasagna with FontinaEggplant-Zucchini Lasagna with Fontina


Meatless Monday: Eggplant-Zucchini Lasagna with FontinaEggplant-Zucchini Lasagna with Fontina Recipe

Ingredients:
  • About 1/2 cup olive oil
  • 1 large eggplant, cut into 1/2 inch-thick slices
  • 2 large zucchini, cut on the diagonal into 1/2-inch thick slices
  • Kosher salt
  • 7 plum tomatoes
  • 2 cloves garlic, minced
  • 1/2 pound no-boil lasagna noodles
  • 12 ounces whole-milk ricotta
  • 1/2 teaspoon dried oregano
  • 6 ounces fontina, grated
  • 2 tablespoons freshly grated Parmesan
Directions:
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