✤1½ lbs zucchini (~675g), cut into ½-in pieces
✤1½ lbs eggplant (~643g), cut into ½-in pieces
✤5 tbsp olive oil, divided
✤9 cloves garlic, minced and divided
✤1 tsp salt
✤1 tsp pepper
✤1 onion, chopped fine (~316g)
✤1- 28 oz can crushed tomatoes
✤1- 28 oz can diced tomatoes
✤2 tbsp chopped fresh basil
✤12 lasagna noodles, par boiled for 3 min
✤12 oz whole milk block mozzarella cheese, shredded
✤4 oz Parmesan cheese, grated
❖Adjust oven racks to upper-middle & lower-middle positions and heat oven to 400°F.
❖In a large bowl, toss together the zucchini, eggplant, 3 tbsp oil, 2/3 of the minced garlic, salt & pepper. Spread the vegetables onto 2 greased rimmed baking sheets and roast, stirring occasionally, until softened and golden brown, 35-45 min; set aside.
❖Heat remaining 2 tbsp oil in a large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 min. Stir in remaining 1/3 minced garlic and cook about 30 sec.
❖Stir in crushed & diced tomatoes and their juice. Bring to a simmer and cook until flavors meld, about 5 min. Off heat, stir in basil, and salt & pepper to taste.
❖To assemble: Spread 1 cup sauce over bottom of a 9x13-in baking dish. Lay 3 lasagna noodles in dish, spread 1/4 of vegetables over noodles, then top with 1 cup sauce, 2/3 cup mozzarella & 1/2 cup parmesan (in that order!) Repeat layering 2 more times. Top with remaining 3 noodles, remaining vegetables, sauce, mozzarella then parmesan.
❖Cover dish tightly with greased aluminum foil, place on a baking sheet and bake 15 min. Uncover and continue to bake until spotty brown and bubbling around edges, 25-35 min.
❖Let cool 10 min.
