Zucchini Eggplant Lasagna

Ingredients

• 0.8 teaspoon pepper black divided freshly ground
• 28 ounce canned tomatoes crushed canned
• 1 large eggplant 
• 1 cup basil leaves fresh chopped
• 3  garlic cloves chopped
• 0.1 teaspoon ground pepper red
• 8 ounce precooked lasagna noodles 
• 2 teaspoons olive oil 
• 0.8 cup onion chopped ( 1 medium onion)
• 0.5 teaspoon oregano fresh chopped
• 10 ounces part-skim mozzarella cheese shredded
• 8 ounces part-skim ricotta cheese 
• 0.8 teaspoon salt divided
• 2 medium zucchini cut into 1/4-inch-thick slices

Equipment

• bowl
• frying pan
• paper towels
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 35
2. Arrange eggplant slices in a single layer on several layers of paper towels.
3. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.
4. Heat oil in a large skillet over medium-high heat.
5. Add onion and garlic to pan; saut 2 minutes, stirring frequently.
6. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.
7. Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl.
8. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini.
9. Spread ricotta mixture over vegetables; cover with 4 noodles.
10. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray.
11. Bake at 350 for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.