Roasted Eggplant and Zucchini Lasagna


  1. Heat oven to 375F.
  2. On a lined tray, place the zucchini and eggplant. Brush with some of the olive oil and season with salt and pepper. Roast for 13-15 min, or until golden.
  3. Heat the remaining oil in a large, non-stick pan over medium heat. Add the onion, garlic, mushrooms, and oregano and cook for 5 minutes, or until the onions are softened.
  4. Remove from heat and cool. In a large bowl mix the ricotta, spinach, lemon zest. Add cooled onion mix and stir well. Adjust for salt and pepper.
  5. Spray a 9x13 baking dish with pan spray. Line the bottom with a layer of the eggplant (should be about ½-1/3). Dollop 1/3 of the ricotta mix and spread it lightly. Top with 1 cup of the marinara, and ½ cup of bacio. Repeat for another layer.
  6. Top the remaining zucchini with remaining sauce, mozzarella, and all the parmesan. Bake for 20 minutes, or until golden.


  • 4 medium Peak Fresh Produce® Zucchini, sliced into 1/8 in. ribbons
  • 2 medium Peak Fresh Produce Eggplant, sliced into 1/8 in. ribbons
  • Kosher salt
  • black pepper, cracked
  • Roma® extra virgin olive oil
  • 1 medium Peak Fresh Produce® Onion(s), thinly julienned
  • 1/4 cup Peak Fresh Produce® Garlic, chopped
  • 1/2 cup Peak Fresh Produce® cremini mushrooms, chopped
  • 12 oz frozen spinach, thawed and liquid squeezed out
  • 3 cups whole milk ricotta
  • 1 tbsp lemon zest
  • 2 1/2 tbsp Peak Fresh Produce® Oregano, chopped
  • 3 cups Piancone® Marinara Sauce
  • 2 cups Bacio® Cheese, Mozzarella, shredded
  • 1 cup Roma® Cheese, Parmesan