This zucchini, eggplant, and mushroom pasta is a wonderful tribute to Italian cuisine.


Recipe Summary

1 hr 15 mins
1 hr 45 mins
30 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a saucepan of water to a boil. Cook eggplant in the boiling water until mostly tender, about 8 minutes. Drain.

  • Heat 1 tablespoon olive oil and butter in a skillet over medium-high heat. Saute zucchini and garlic until zucchini starts to soften, about 5 minutes. Add mushrooms; cook until beginning to brown, about 3 minutes. Add eggplant; saute until browned, about 2 minutes.

  • Heat remaining olive oil in another saucepan over medium-high heat. Saute onion until golden, about 4 minutes. Add tomato sauce, diced tomato, basil, marjoram, salt, and pepper. Reduce heat to medium-low and bring sauce to just a boil.

  • Pour wine into the zucchini mixture; reduce heat and simmer until liquid is nearly gone, about 6 minutes. Add the tomato sauce; mix well.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  • Pour a thin layer of sauce into the bottom of a lasagna dish. Add a portion of the 1 3/4 cups plus 2 tablespoons Parmesan cheese and mozzarella strips. Add a layer of pasta. Repeat layers, ending with cheeses.

  • Bake in the preheated oven until cheese is well melted, about 20 minutes.

Cook's Notes:

Either Grana Padano or Parmesan cheese will work in this recipe.

Fusilli or penne pasta can be substituted for the farfalle, if desired.

Nutrition Facts

376 calories; protein 22.8g; carbohydrates 26.5g; fat 19.7g; cholesterol 48.4mg; sodium 1282.2mg. Full Nutrition