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
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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.
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