The Rea Family

Prep time:
Cook time:
4 Ratings
Zucchini and eggplant take the place of pasta in this delicious gluten free summery fresh lasagna ...goes great with a chilled Rose’.


  • 1/4 cup Queen Creek Olive Mill Balanced Extra Virgin Olive Oil (more for the prep of the baking dish)
  • 3/4 cup chopped onion
  • 3/4 cup chopped red bell pepper
  • 1/4 cup finely chopped carrots
  • 2 cloves garlic, minced
  • 1 tablespoon pine nuts
  • 1 (15 ounce) can tomato sauce
  • 1/2 teaspoon dried oregano or 1 teaspoon fresh oregano chopped
  • 1/2 teaspoon dried basil or 10-12 fresh basil leaves chopped
  • salt and pepper to taste
  • pinch of red chili flakes
  • 3 medium zucchinis, sliced lengthwise into 1/4-inch-thick strips.
  • 1 medium eggplant, sliced into 1/4-inch-thick strips
  • 1 cup whole milk ricotta cheese
  • 1 egg, beaten
  • 3/4 cup shredded whole milk mozzarella cheese
  • 1/4 cup grated Parmesan cheese


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly brush a medium baking dish with oil.
  2. Add the oil to a skillet over medium heat. Mix the onion, red bell pepper, carrots, garlic and pine nuts and sauté for 5 minutes.
  3. Add the tomato sauce into the skillet. Season with oregano, basil, salt, pepper and chili flakes. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender.
  4. In the bottom of the prepared baking dish, layer the zucchini strips. In a bowl, beat together the ricotta cheese and egg, and spread over the zucchini. Scoop 1/2 veggie mixture over the ricotta cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with the eggplant, veggie mixture, and mozzarella. Top with Parmesan cheese.
  5. Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.