Description
Eggplant Zucchini Lasagna is a hearty, low-carb twist on classic lasagna made with layers of roasted eggplant and zucchini, rich marinara sauce, creamy ricotta, and melted mozzarella cheese. It’s a comforting, vegetable-forward dish perfect for a wholesome dinner.
Ingredients
- 2 medium eggplants, sliced lengthwise
- 2 medium zucchinis, sliced lengthwise
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 2 cups marinara sauce
- 1 1/2 cups ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 2 tablespoons fresh basil, chopped (optional)
Instructions
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- Brush eggplant and zucchini slices lightly with olive oil and season with salt and pepper.
- Roast for 15–20 minutes until tender and slightly golden. Remove and set aside. Reduce oven temperature to 375°F (190°C).
- In a bowl, mix ricotta cheese, egg, garlic, Italian seasoning, and half of the Parmesan cheese until combined.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer roasted eggplant slices, ricotta mixture, marinara sauce, and mozzarella cheese.
- Add a layer of zucchini slices and repeat layering until ingredients are used, finishing with marinara and remaining mozzarella and Parmesan on top.
- Bake for 30–35 minutes until bubbly and golden on top.
- Let rest for 10–15 minutes before slicing. Garnish with fresh basil if desired.
Notes
- Lightly salt eggplant and let sit for 20 minutes before roasting to reduce moisture if desired.
- For extra protein, add cooked ground turkey or beef between layers.
- Allow lasagna to rest before serving for cleaner slices.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian