Zucchini Lasagna

• 8 large zucchini, rinsed and cut into 1/2-inch-thick rounds
• 4 eggplants, 10 to 12 ounces each, rinsed and cut into 1/2-inch thick rounds
• 3 1/4 teaspoons coarse salt, plus more to taste
• 2 teaspoons fresh thyme
• 2 cups minced fresh basil leaves
• 1 cup minced fresh mint leaves
• 1 quart low-fat ricotta
• 1 egg
• 1 teaspoon freshly ground pepper, plus more to taste
• 6 cups roasted tomato sauce (see recipe)
• 12 dry lasagna noodles

1. Sprinkle the zucchini and eggplant with 3 teaspoons of the salt.
2. Set aside to drain in a colander for 30 minutes.
3. Rinse and pat dry.
4. Preheat oven to 350 degrees.
5. Combine zucchini, eggplant and thyme in a nonstick skillet over medium-low heat.
6. Cook until barely tender, about 3 to 5 minutes.
7. Transfer to a bowl.
8. Add basil and mint.
9. Set aside.
10. Combine the ricotta, egg, remaining salt and pepper.
11. Set aside.
12. Place 2 cups of the roasted tomato sauce in the bottom of a 9-by-9-inch baking dish.
13. Place five uncooked lasagna noodles over the sauce.
14. Top with a layer of the ricotta mixture, and finish with a layer of zucchini.
15. Repeat twice, ending with a layer of sauce.
16. Cover with foil and bake until tender, about 45 minutes.
17. Remove foil and continue baking for an additional 15 minutes.

zucchini, eggplants, coarse salt, thyme, fresh basil, mint, lowfat ricotta, egg, freshly ground pepper, tomato sauce, lasagna noodles

Taken from cooking.nytimes.com/recipes/7850 (may not work)