Nickel Allergy Friendly Roasted Eggplant and Zucchini Lasagna

Total time2 hr

Prep time30 min

Cook time1 hr 15 min

Nickel Allergy Friendly Roasted Eggplant and Zucchini Lasagna

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Ingredients

6 servings

For the roasted vegetables

1 medium eggplant (about 1 lb), cut into ½-inch rounds
2 medium zucchini (about 1 lb total), cut into ¼-inch rounds
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp kosher salt, divided
½ tsp black pepper, divided

For the tomato sauce

1 tbsp olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp red pepper flakes (optional)
½ tsp kosher salt

For the ricotta layer

15 oz whole-milk ricotta cheese
1 large egg
½ cup grated parmesan cheese
¼ cup fresh basil leaves, roughly torn
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
¼ tsp black pepper

For the assembly

12 dry lasagna noodles (about 12 oz)
2 cups shredded mozzarella cheese, divided
¼ cup grated parmesan cheese

Instructions

1
Heat the oven to 425°F (220°C). Arrange the eggplant rounds in a single layer on a large rimmed baking sheet, then scatter the zucchini rounds around them. Drizzle with 3 tbsp olive oil and season with 1 tsp kosher salt and 1/4 tsp black pepper, turning the pieces to coat. Roast for 20–25 minutes, flipping once halfway through, until the vegetables are tender and the edges are golden brown. Remove from the oven and set aside. Reduce the oven temperature to 375°F (190°C).
2
While the vegetables roast, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente — tender but with a slight resistance at the center. Drain, drizzle lightly with olive oil to prevent sticking, and lay flat on a clean surface.

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