Roasted vegetable strips replace noodles in this recipe. Add some heat by flavoring the ricotta with crushed red pepper flakes or minced garlic.


5 spray(s) cooking spray, divided   

1 medium eggplant(s), trimmed, sliced lengthwise in 1/4-in thick slices   

2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices   

1 large egg(s), beaten   

3/4 pound(s) part-skim ricotta cheese   

1/4 cup(s) basil, fresh, cut into thin strips   

1/2 cup(s) grated Parmesan cheese, high-quality recommended, divided   

4 cup(s) store bought marinara sauce, divided   

1/2 pound(s) shredded part-skim mozzarella cheese, divided   


To roast vegetables, preheat oven to 400°F. Coat two baking sheets with cooking spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray. Roast 8 minutes; flip vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy). Remove vegetables from oven; reduce oven temperature to 350°F.

Meanwhile, while vegetables roast, in a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese; set aside …

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