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Thursday, September 29, 2011

Farmer's Market Lasagne

There is nothing like heading to the market, picking up whatever's around, and turning it into a fantastic meal.

Today at the market.... local BC zucchinis and eggplants. Both were looking fantastic. So, I decided to turn them into a healthy lasagne that we could enjoy tonight and whenever we needed a quick lunch or dinner.

Farmer's Market Lasagne
Makes 1 Lasagne

12 Whole Wheat Lasagne Noodles
1 Large BC Eggplant, sliced (#bceggplant)
2 BC Zucchini, sliced (#bczucchini)
1 jar (650 ml) Tomato Basil Pasta Sauce
Corn Kernels from 2 cobs (or 1 can corn kernels, drained)
300 grams Ricotta Cheese
1 1/2 cups Shredded Cheddar Cheese
Salt and Black Pepper

Cook the lasagne noodles as per the package instructions.

In a large casserole dish, start layering the eggplant and zucchini. Add 1 layer of lasagne noodles and top with 1/3 of the tomato sauce. Sprinkle with half of the corn.

Add another layer of eggplant and zucchini. Top with noodles then spread with 1/2 of the ricotta cheese and season with salt and pepper.

Add another layer of eggplant, zucchini, noodles, tomato sauce and the rest of the corn.

Add the final layer of eggplant, zuchini and noodles. Spread the noodles with the remaining ricotta and tomato sauce. Season with salt and pepper. Sprinkle with cheddar cheese.

Cover and bake in a 375 degree oven for about an hour until bubbly.

**Make ahead tip: You could make this ahead, cool it, cut it into portions, and freeze the portions for later!


  1. What a great healthy twist on lasagna! This looks delicious and something I will definitely be trying! :)

  2. Yum!! And I love recipes with fresh local ingredients! So fun.