Eggplant Zucchini Lasagna is a wholesome, flavorful alternative to traditional pasta-based lasagna, perfect for those looking for a lighter, low-carb, or keto-friendly option. This dish layers tender slices of zucchini and eggplant with creamy ricotta, rich marinara sauce, and gooey mozzarella, creating a hearty meal that doesn’t skimp on flavor. Whether you’re following a specific diet, trying to eat more vegetables, or simply craving a comforting homemade meal, this lasagna is a versatile and satisfying choice. In just a few easy steps, you can enjoy a restaurant-quality dish right from your kitchen.
Why You’ll Love This Eggplant Zucchini Lasagna
This lasagna has everything you love about the classic version but with a fresh and healthy twist. The layers of eggplant and zucchini add a wonderful texture and earthy flavor while keeping the dish low in carbs and gluten-free. The combination of ricotta, marinara, and melty mozzarella creates a creamy, cheesy, and indulgent bite every time. Plus, it’s easy to customize with different sauces, cheeses, or herbs. Whether you’re serving it for family dinner, meal prepping for the week, or impressing guests, this lasagna is a guaranteed crowd-pleaser.
Ingredients
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2 large zucchini, sliced lengthwise into ¼-inch-thick slices
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1 medium eggplant, sliced lengthwise into ¼-inch-thick slices
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2 tablespoons olive oil
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1 (15 oz.) container ricotta cheese
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1 large egg (optional, for creamier texture)
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¼ cup grated Parmesan cheese, divided
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1 jar (about 24 oz.) Bertolli® Riserva Marinara Sauce (or any preferred marinara)
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2 cups shredded mozzarella cheese, divided
Step-by-Step: How to Make Eggplant Zucchini Lasagna
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Preheat the oven: Set your oven to 400°F and lightly oil two large baking sheets.
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Prepare the vegetables: Arrange the zucchini and eggplant slices on the sheets, slightly overlapping if necessary. Lightly drizzle with olive oil and roast for about 12 minutes, or until the slices become tender. Gently pat the vegetables dry with paper towels to remove any excess moisture.
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Prepare the filling: In a mixing bowl, combine ricotta cheese, the optional egg, and 2 tablespoons of Parmesan cheese. Mix well and set aside.
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Layer the lasagna: Spread ½ cup of marinara sauce evenly across the bottom of an 8×8-inch baking dish. Layer one-third of the eggplant and zucchini slices, followed by ½ cup of marinara and half of the ricotta mixture. Sprinkle ⅔ cup mozzarella cheese over the layer. Repeat the process.
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Top and bake: Finish with the remaining eggplant and zucchini slices, the rest of the marinara, and the remaining Parmesan cheese. Cover with foil and bake for 30 minutes.
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Final cheese layer: Remove the foil, top with the remaining mozzarella, and bake for an additional 10 minutes or until the cheese is melted and bubbly.
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Rest and serve: Allow the lasagna to cool for 10 minutes before slicing and serving.
Helpful Tips
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Prevent watery lasagna: Pat the baked zucchini and eggplant slices with paper towels to remove excess moisture before layering.
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Add extra flavor: Sprinkle Italian seasoning, fresh basil, or oregano between layers for a burst of freshness.
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Cheese swap: Use part-skim mozzarella for fewer calories or add provolone for a richer, gooier texture.
Substitutions and Variations
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Keto-friendly option: Choose a low-carb marinara sauce to make this dish keto-approved.
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Dairy-free version: Substitute ricotta and mozzarella with plant-based cheese alternatives.
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Add protein: Include cooked ground turkey, chicken, or Italian sausage between the layers for a heartier dish.
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Herb upgrades: Fresh parsley, thyme, or even pesto between layers can elevate the flavor profile.
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Cheese alternative: Cottage cheese works wonderfully as a substitute and also boosts the protein content.
Storage Instructions
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Refrigerate properly: Place leftovers in an airtight container and keep them in the refrigerator for up to 4 days.
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Freezing: Wrap the lasagna tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
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Reheating: Warm in the oven at 350°F until heated through or microwave individual portions for a quick meal.
Nutritional Information
(Approximate per serving — serves 6)
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Calories: 290
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Protein: 16g
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Carbohydrates: 13g
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Fat: 20g
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Fiber: 4g
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Net Carbs (for keto): ~9g
Serving Suggestions
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Serve with a crisp green salad and balsamic vinaigrette for a complete meal.
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Pair with garlic bread or a crusty baguette (or skip for a low-carb meal).
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Add a finishing touch by garnishing with fresh basil, chopped parsley, or a light drizzle of olive oil.
Frequently Asked Questions About Eggplant Zucchini Lasagna
Can I make this lasagna ahead of time?
Absolutely! Assemble the lasagna up to 24 hours in advance, cover tightly, and refrigerate until ready to bake.
Do I need to peel the eggplant or zucchini?
No, the skins add texture and nutrients. However, if you prefer a softer texture, you can peel them.
How do I keep the lasagna from getting watery?
Pre-baking and patting the vegetables dry helps reduce excess moisture. You can also lightly salt the slices before baking to draw out water.
Can I use cottage cheese instead of ricotta?
Yes! Cottage cheese makes a great substitute and adds extra protein.
Is this lasagna freezer-friendly?
Definitely. Wrap it tightly in foil or plastic wrap, freeze, and reheat when needed for a quick, delicious meal.
Conclusion
Thank you for stopping by to try this Eggplant Zucchini Lasagna! It’s a dish I truly love for its perfect balance of comfort food satisfaction and nutritious, veggie-packed goodness. Whether you’re enjoying it as a weeknight dinner or serving it for a special occasion, this lasagna delivers bold flavors with minimal effort. I hope you enjoy making (and eating!) it as much as I do. Here’s to happy cooking, flavorful meals, and creating moments around the table.
Print
Eggplant Zucchini Lasagna
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Eggplant Zucchini Lasagna is a hearty, low-carb twist on a classic favorite. Tender layers of zucchini and eggplant pair perfectly with creamy ricotta, rich marinara, and gooey mozzarella for a flavorful, veggie-packed dinner the whole family will love.
Ingredients
2 large zucchini, sliced lengthwise into ¼-inch-thick slices
1 medium eggplant, sliced lengthwise into ¼-inch-thick slices
2 tablespoons olive oil
1 (15 oz.) container ricotta cheese
1 large egg (optional)
¼ cup grated Parmesan cheese, divided
1 jar (about 24 oz.) marinara sauce (keto-friendly if needed)
2 cups shredded mozzarella cheese, divided
Instructions
-
Preheat the oven: Set your oven to 400°F and lightly oil two large baking sheets.
-
Prepare the vegetables: Arrange the zucchini and eggplant slices on the sheets, slightly overlapping if necessary. Lightly drizzle with olive oil and roast for about 12 minutes, or until the slices become tender. Gently pat the vegetables dry with paper towels to remove any excess moisture.
-
Prepare the filling: In a mixing bowl, combine ricotta cheese, the optional egg, and 2 tablespoons of Parmesan cheese. Mix well and set aside.
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Layer the lasagna: Spread ½ cup of marinara sauce evenly across the bottom of an 8×8-inch baking dish. Layer one-third of the eggplant and zucchini slices, followed by ½ cup of marinara and half of the ricotta mixture. Sprinkle ⅔ cup mozzarella cheese over the layer. Repeat the process.
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Top and bake: Finish with the remaining eggplant and zucchini slices, the rest of the marinara, and the remaining Parmesan cheese. Cover with foil and bake for 30 minutes.
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Final cheese layer: Remove the foil, top with the remaining mozzarella, and bake for an additional 10 minutes or until the cheese is melted and bubbly.
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Rest and serve: Allow the lasagna to cool for 10 minutes before slicing and serving.
Notes
For a keto-friendly version, use a low-carb marinara.
Patting vegetables dry prevents excess moisture.
Cottage cheese can be substituted for ricotta to boost protein.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 slice (about 1/6 of the dish)
- Calories: ~290
- Sugar: ~6g
- Carbohydrates: ~13g
- Protein: ~16g