• 1 ½ tbsp. olive oil
  • 1 c. chopped onions
  • 3 cloves minced garlic
  • 1 14 ½ ounce can of whole un-drained unpeeled tomatoes
  • ½ c. water
  • ¼ c. tomato paste
  • 1/3 c. chopped oil-marinated sun-dried tomatoes
  • 1 ½ tsp. honey
  • 1/8 tbsp. red pepper flakes
  • 2 medium size eggplants
  • 4 small zucchini
  • 1 tbsp. olive oil
  • 1 ½ c. shredded mozzarella cheese


In a 2 quart saucepan, heat the oil over medium heat. Add the onions and garlic. Cook, stirring until softened, about 2 minutes. Add the whole tomatoes, with liquid, and break them up with the back of a spoon. Stir in the water, tomato paste, sun-dried tomatoes, honey, and red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, 30 minutes or until thickened, stirring occasionally.

Cut unpeeled eggplants crosswise into 1/2 inch slices; cut zucchini lengthwise into 1/4 inch slices. Brush 3 shallow 10 by 15 inch baking pans with oil. Arrange vegetable slices in a single layer in pans and bake at 400 degrees F for 15 minutes. Then turn vegetables over and continue baking until tinged with brown. Note if you prefer a more liquidy lasagna, omit this step.

If you use mozzarella cheese and ricotta cheese, combine them together now.

Spread 1/2 c. of the sauce in a 9 by 13 inch baking pan. Top evenly with half each of the eggplant, zucchini, and cheese mixture. Spread with 1 cup more sauce. Repeat layers. Sprinkle with parmesan cheese. Bake in 400 degree F oven until heated through about 45 minutes. Let stand for about 10 minutes before serving.

For a variation to this vegetarian recipes, add your favorite vegetables with the sauce mixture. Or for more protein, add 10 ounces of firm tofu to the cheese mixture.