Roasted Zucchini and Eggplant Lasagne

Name: Roasted Zucchini and Eggplant Lasagne
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 1 pound, zucchini (about 2 medium), cut into 1/2-inch dice; 1 pound, eggplants (about 2 small), cut into 1/2-inch dice; 5 tablespoons, olive oil, divided; 6 cloves, garlic, minced (divided); 1 (28-ounce) can, crushed tomatoes; 2 tablespoons, chopped fresh basil or parsley leaves; , Salt and pepper; 15 , no-boil lasagna noodles (dried, 7-by-3 1/2-inch); 1 pound, mozzarella cheese, shredded (about 4 cups); 1 1/3 ounces, grated Parmesan cheese (2/3 cup); , Cooking spray for foil

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Eggs & Dairy
Cheese
Pasta
Vegetables
Vegetarian

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

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