1 lb zucchini cut into 1/2" pieces 1 lb eggplant cut into 1/2" pieces 5 Tablespoons olive oil 6 garlic cloves, minced Salt and fresh ground pepper 1-28 oz can crushed tomatoes 2 Tablespoons chopped basil 2 Tablespoons chopped parsley 12 dried gf no boil lasagna pasta (we used De Boles) 4 cups shredded Mozzarella cheese 1 cup shredded Parmesan cheese
Preheat the oven to 400 degrees F. and adjust the racks to the top and bottom positions. Place the zucchini, eggplant, 4 minced garlic cloves and 3 Tablespoons oil in a large bowl and toss. Season to taste with salt and pepper. Divide the vegetables between two baking sheets or jellyroll pans and place in the oven for 35 minutes, tossing periodically. Heat a large heavy skillet over medium heat and add remaining oil and garlic and cook until fragrant, about 2 minutes. Add tomatoes and simmer for 10 minutes until slightly thickened. Add basil and parsley and season to taste with salt and pepper. Pour sauce into a large measuring cup and add enough water to make 3-1/2 cups. Spread 1/2 cup sauce in the bottom of a greased 13"x9" baking dish. Top with 3 noodles, then 3/4 cup vegetables, then 1/2 cup sauce, then 3/4 cup mozzarella, then 2 Tablespoons Parmesan. Repeat with two more layers of noodles in the same pattern. Preheat the oven to 375 degrees F. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes. Remove from oven and let rest for 5 minutes before serving.