Roasted Zucchini and Eggplant Lasagne

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Appears in Cook's Illustrated September/October 1997

Precooking the vegetables drives off moisture and boosts flavor. No-boil noodles, which simplify preparation, soften properly when used with plenty of sauce.

SERVES 6 to 8

TIME 2 hours

Roasted Zucchini and Eggplant Lasagne

WHY THIS RECIPE WORKS

We knew that no-boil noodles would save time, but we weren't sure of the best way to handle them in our quick vegetable lasagna recipe. We learned that one secret to cooking successfully with no-boil noodles is to leave your tomato sauce a ...

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