This recipe is perfect for those seeking a lighter, vegetable-forward alternative to classic lasagna. It’s gluten-free, low in carbs, and loaded with nutrients from fresh zucchini and eggplant. Despite being healthier, it doesn’t skimp on flavor or satisfaction. The cheesy layers and robust marinara sauce make each bite hearty and comforting. It’s also a great way to use up summer produce or sneak in extra veggies for picky eaters.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Zucchini
Eggplant
Olive oil
Salt and pepper
Ricotta cheese
Egg
Parmesan cheese
Mozzarella cheese (shredded)
Marinara sauce (homemade or store-bought)
Fresh basil or parsley (optional, for garnish)
Garlic (optional, for added flavor)
Italian seasoning or dried oregano
Directions
Preheat oven to 375°F (190°C).
Slice zucchini and eggplant lengthwise into thin strips, about 1/4 inch thick.
Lightly salt the slices and let them sit for 15–20 minutes to draw out moisture. Pat dry with paper towels.
Optional: Lightly grill or roast the slices for 5–10 minutes to prevent sogginess in the final dish.
In a bowl, mix ricotta cheese, egg, Parmesan, salt, pepper, and Italian seasoning.
In a 9×13-inch baking dish, spread a thin layer of marinara sauce.
Add a layer of zucchini slices, followed by a layer of eggplant slices.
Spread a layer of the ricotta mixture, then sprinkle mozzarella on top.
Repeat layers (sauce, vegetables, cheese) until all ingredients are used, ending with a generous layer of sauce and mozzarella.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes, or until bubbly and golden.
Let rest for 10–15 minutes before slicing. Garnish with fresh basil or parsley if desired.
Servings and timing
This recipe serves 6–8 people. Prep time: 25 minutes Cook time: 40–45 minutes Rest time: 10–15 minutes Total time: about 1 hour and 15 minutes
Variations
Vegan Version: Use dairy-free ricotta and mozzarella alternatives, and skip the egg.
Add Protein: Include cooked ground turkey, beef, or plant-based meat between layers.
Spicy Kick: Add crushed red pepper flakes or a spicy marinara sauce.
Mushroom Addition: Add sautéed mushrooms for a deeper, umami-rich flavor.
Pesto Layer: Spread a thin layer of pesto between the cheese and veggies for a burst of fresh flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions or bake in a 350°F oven until warmed through. This lasagna also freezes well. Cool completely, then freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat as usual.
FAQs
How do I prevent the lasagna from being watery?
Salting and drying the zucchini and eggplant slices, and optionally pre-roasting them, helps remove excess moisture.
Can I make this lasagna ahead of time?
Yes, assemble it up to a day in advance and store covered in the fridge until ready to bake.
Do I need to peel the eggplant?
Peeling is optional. If your eggplant has thick or bitter skin, you may want to peel it, but most varieties are fine with the skin on.
Can I use store-bought marinara sauce?
Absolutely. Choose a high-quality or homemade-style marinara for best results.
Can I freeze this lasagna before baking?
Yes, assemble it, cover tightly, and freeze unbaked. When ready to eat, thaw overnight in the fridge and bake as directed.
Is this dish keto-friendly?
Yes, it’s low in carbs and suitable for many keto diets, especially when made with a low-carb marinara sauce.
Can I add more vegetables?
Yes, you can add spinach, mushrooms, or bell peppers to the layers for extra flavor and nutrients.
How thin should I slice the vegetables?
About 1/4 inch thick. Too thin and they may fall apart; too thick and they may not cook through.
Can I use a mandoline slicer?
Yes, a mandoline helps achieve even, thin slices and speeds up prep time.
How long should I let it rest before serving?
Let it rest for at least 10–15 minutes so the layers can set and it slices cleanly.
Conclusion
Zucchini Eggplant Lasagna is a satisfying, veggie-packed alternative to traditional lasagna that doesn’t compromise on taste or texture. With creamy cheese layers, savory sauce, and tender roasted vegetables, it’s a comforting dish that’s both nutritious and indulgent. Perfect for a healthy weeknight dinner or a crowd-pleasing vegetarian main, this lasagna is sure to become a staple in your recipe rotation.
Zucchini Eggplant Lasagna is a low-carb, gluten-free twist on the classic comfort food, replacing pasta with thin slices of zucchini and eggplant. Layered with marinara, ricotta, mozzarella, and herbs, it’s a healthy yet hearty dish full of flavor and texture.
Ingredients
2 medium zucchinis
1 large eggplant
2 tbsp olive oil
Salt and pepper to taste
1 1/2 cups ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
3 cups marinara sauce (homemade or store-bought)
1 tsp Italian seasoning or dried oregano
2 cloves garlic, minced (optional)
Fresh basil or parsley, for garnish (optional)
Instructions
Preheat oven to 375°F (190°C).
Slice zucchini and eggplant lengthwise into 1/4-inch thick strips.
Lightly salt the slices and let sit for 15–20 minutes to draw out moisture. Pat dry with paper towels.
Optional: Lightly grill or roast the slices for 5–10 minutes to reduce excess moisture.
In a bowl, mix ricotta cheese, egg, Parmesan, garlic (if using), salt, pepper, and Italian seasoning.
In a 9×13-inch baking dish, spread a thin layer of marinara sauce.
Layer zucchini slices, then eggplant slices, followed by a layer of ricotta mixture and a sprinkle of mozzarella.
Repeat layers until ingredients are used up, ending with sauce and mozzarella on top.
Cover with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
Let rest for 10–15 minutes before slicing. Garnish with fresh basil or parsley if desired.
Notes
Salting and drying the vegetables helps prevent a watery lasagna.Use a mandoline for quick, even slicing.Add ground meat or mushrooms for extra protein and flavor.Make ahead and store unbaked in the fridge for up to 24 hours.This lasagna freezes well—cool completely before freezing in portions.
