You guys know how we feel about “detoxes.” And this recipe for Roasted Zucchini Pesto Lasagna Stacks from Megan Gilmore’s (AKA Detoxinista) latest book No Excuses Detox: 100 Recipes to Help You Eat Healthy Every Day is right up our alley. Our delicious, lasagna-loving alley.
Because in her book (quite literally!) she shows how it’s possible to eat healthfully, lose weight and detox naturally — without feeling hungry or deprived of your favorites foods.
From Sloppy Joe-Stuffed Sweet Potatoes to Butternut Mac ‘n’ Cheese to Deep Dish Chocolate Chip Cookies and Carrot Cake Cupcakes, this book is full of delicious foods made over to be better for you. Including this lasagna!
- 1 large eggplant
- 2 tablespoons extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
- 2 or 3 large tomatoes
- Zucchini Pesto
- ½ zucchini, chopped
- ½ cup loosely packed fresh basil
- 2 cloves garlic
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon fine sea salt
- 2 roasted red bell peppers, sliced into 16 pieces
- 4 ounces chèvre (soft goat cheese)
- Preheat the oven to 400°F and line two large baking sheets with parchment paper or silicone baking mats. If you like, use a vegetable peeler to peel the eggplant lengthwise leaving “stripes” of skin to help the slices hold their shape when roasted. (This technique helps you avoid biting into super-chewy skin later.) Cut the eggplant crosswise, making roughly 16 round slices. Arrange the eggplant slices in a single layer on one of the prepared baking sheets, lightly brush the tops with some of the olive oil (keep in mind the slices will absorb the oil almost instantly, so be sure to use a light touch!), and season with salt and pepper. Roast for 5 minutes.
- Meanwhile, slice the tomatoes, making 16 round slices, and arrange them on the second prepared baking sheet. Brush with olive oil, sprinkle with salt and pepper, and place in the oven on a separate shelf, after the eggplant has had the 5-minute head start. Roast until both vegetables are tender, about 10 minutes more (15 minutes total for the eggplant).
- To prepare the pesto: While the veggies are roasting, in a high-speed blender or small food processor, combine the zucchini, basil, garlic, lemon juice, olive oil, and salt and blend until smooth.
- Once the eggplant and tomatoes are tender, take the largest 8 slices of eggplant and top each with a spoonful of pesto, followed by a slice each of roasted bell pepper and tomato, and a sprinkling of cheese. Repeat the process with another layer of eggplant, pesto, bell pepper, tomato, and cheese. Return the stacks to the oven and bake until the cheese is hot and all of the veggies are heated through, about 10 minutes. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Photography copyright © 2017 by Erin Scott.
Bonus: it clocks in at $2.01 per serving … so it’s waaay affordable, too! —Jenn