Aubergine Lasagna Recipe


  • 6 Tbsp. Extra virgin olive oil
  • 3 tsp Finely minced fresh oregano
  • 1 1/2 tsp Finely minced fresh basil
  •     Salt
  •     Freshly grnd pepper
  • 1 x Aubergine (12-ounce), sliced 1/2-in thick
  • 1 x Zucchini (8-ounce) sliced 1/2-in thick
  • 8 ounce Mozzarella cheese, sliced
  • 1 c. Ricotta cheese, liquid removed
  • 2 c. Spaghetti sauce
  • 2 Tbsp. Fennel seed, crushed
  • 1 c. Freshly grated Parmesan (imported)


MIX THE OIL WITH THE OREGANO, Basil, Salt And Pepper. Brush It Onto Both Sides Of The Aubergine And Zucchini. Lay The Aubergine And Zucchini In Single Layers On Baking Sheets.…

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