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“Tomato sauce, layered with lasagna, eggplant and spinach. Topped with zucchini and baked.”
1hr 15mins

Ingredients Nutrition


  1. Heat 1tbs of olive oil in a large non-stick frying pan, add the zucchini and cook for 3 minutes Turn into a bowl and sprinkle with salt.
  2. Heat another tbs of the oil in the pan and cook the eggplant slices for about 3-5 mins on each side until golden. Remove and set aside.
  3. Add the onions, red pepper and garlic to the pan with more oil if needed.
  4. and soften gently. Add the tomatoes, tomato paste and suagr and bring to a boil.
  5. Simmer for 10 mins until thickened, stir in the basil and season with salt and pepper.
  6. Spoon one third of the tomato sauce into a large ovenproof dish and cover with one third of the lasagna. Add the eggplant, then half the remaining tomato sauce.
  7. Add half the remaining lasagna then the spinach. Add the remaining lasagna and tomato sauce and top with an overlapping layer of zucchini slices.
  8. Bake in a preheated oven at 375F for 35 mins or until the pasta is tender and the top is golden.

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