Bake, uncovered, 30 minutes. While it's not saucy & super cheesy like a classic lasagna, this one packs a lot of flavor. It’s pretty easy to make the veggie “lasagna noodles” when you use a mandoline. Top evenly with mozzarella. I also used cans of italian style canned tomatoes, so with the spices in the recipe, the sauce was extremely tasty. I agree with the previous reviewer that this recipe is very bland. shredded mozzarella, mushrooms, sauce, 8 oz. Spread 1/4 cup marinara sauce on the bottom of an 8×8″ baking dish. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. If you skip this step, your lasagna will be very watery! Thanks for the tip! Thanks for the recipe. Granted he is a rice lover, but I thought it was a creative use of leftovers. :). Add another row of eggplant, then zucchini, and then the rest of the sauce. It sounded good and the reviews were good but it's just not good. But from a blogging point of view, you do not want to show pictures of a meal while it is swimming in water…. Let it sit while making the rest. Another layer of both colored zucchinis. And top it all off with another layer of shredded mozzarella and a bit of parmesan. Then assemble the dish. Try adding a small amount of uncooked, presoaked rice to the tomatoe sauce just before layering......it cooks during baking and absorbs all the excess moisture in the process. For the tomato sauce, canned stuff will work perfectly fine, but I am partial to a homemade sauce. I substituted half of the mozzarella with parmesan; it definitely needed that flavor boost. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Don't waste your time with this recipe. For more information about creating a healthy plate, visit www.choosemyplate.gov. ... Vegetarian Roasted Eggplant Lasagna Love and Zest. Good start, great idea but will work on it for my own preferences. Next time, I will mix in a package of thawed frozen spinach with the ricotta to give it even more veggies. This eggplant and zucchini lasagna is packed full of veggies and eliminates the noodles altogether, making this dish gluten-free! I did make a few changes- we're not huge eggplant fans, so I just used yellow squash instead. I also layered a little bit of the mozzarella. At all. For each layer, I sprinkled a thin layer of shredded mozzarella cheese. I really love this eggplant and zucchini lasagna, as the concept is so neat and it is completely gluten-free!