Description

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)

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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.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 6g
Sodium: 520mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 3g
Protein: 17g
Cholesterol: 65mg