I know, I know, it's not really lasagna without noodles. Lasagna is the type of noodle used, not the casserole itself. I know. This still reminds me of lasagna. It has the same feel.
This is a really good casserole. It uses up eggplant and zucchini from the garden. It is kid friendly. (okay, my kids are just food friendly) It is satisfying and it is extremely good the next day. What's not to like?
2 firm, medium eggplants
salt and pepper
2 or 3 zucchini
1/4 cup olive oil
2 Tablespoons garlic, minced
2 cups ricotta
2 cups Parmesan cheese, grated
2 cups mozzarella, grated
2 Tablespoons dried parsley or fresh parsley, minced
1 quart marinara or your favorite tomato sauce (see my recipe for tomato sauce)
4 small potatoes (or 2 large)
Preheat the oven to 450 degrees.
Slice the eggplants crosswise 1/4 inch thick. Salt and let drain on paper towels for 15 minutes. Slice the zucchini 1/4 inch thick on an angle, salt and let drain with the eggplant.
Pat the eggplant and zucchini dry with paper towels. Divide between2 baking sheets. Drizzle with olive oil and roast until slightly golden, 10-15 minutes.
Slice the scrubbed potatoes 1/8 inch thick. I use a mandolin. Be careful, they are sharp.
Combine the ricotta with with 1 cup Parmesan and 1 cup mozzarella, parsley and egg. Season with salt and pepper.
Lower the oven to 400 degrees.
Spread half of the tomato sauce on the bottom of a baking dish.
Layer half of the eggplant and zucchini, then dollop one-third of the ricotta mixture on top.
Next, shingle half or the potatoes on top and season with salt and pepper and drizzle with olive oil.
Top with another third of the ricotta mixture. Layer with the remaining eggplant and zucchini, ricotta mixture and potatoes.
Top with the remaining tomato sauce and the mozzarella and Parmesan cheeses.
Cover the lasagna with greased parchment and wrap with foil. Bake on a baking sheet (it drips) for 40 minutes. Uncover and bake until deeply golden, about another 40 minutes. Let stand for 15 to 20 minutes before slicing.