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September Lasagne

September Lasagne Recipe

  • 1 medium eggplant, about 1 pound, pared and cut into ¼-inch lengthwise slices
  • 1 pound zucchini, trimmed and cut into ¼-inch lengthwise slices
  • Salt
  • 12 spinach and/or plain lasagne noodles
  • 1 container (15 ounces) ricotta cheese
  • ½ cup chopped fresh basil
  • 6 tablespoons grated Parmesan cheese
  • Coarsely ground black pepper
  • 6 tablespoons olive oil, or as needed
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 1 large onion, halved lengthwise and cut into vertical slices
  • 2 garlic cloves, chopped
  • 2 ears corn, husks removed and kernels cut from the cobs (about 1 cup)
  • ¼ cup chopped pitted brinecured black olives, such as Gaeta or Kalamata
  • 2 cups chopped fresh tomatoes with their juices (about 1 pound)
  • 1 pound mozzarella cheese, shredded (about 4 cups)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 598kcal (30%)
Total Fat 33g (50%)
Saturated Fat 14g (71%)
Cholesterol 75mg (25%)
Total Carbohydrate 50g
Dietary Fiber 6g
Sugars 9g
Protein 29g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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