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Zucchini Eggplant Lasagna Recipe

Zucchini Eggplant Lasagna Recipe
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A healthy and flavorful twist on classic lasagna using thin slices of zucchini and eggplant instead of traditional pasta sheets. This Zucchini Eggplant Lasagna combines layers of roasted vegetables, savory tomato sauce, and creamy cheeses to create a nutrient-rich and gluten-free meal that’s perfect for family dinners or special occasions.

Ingredients

Scale

Vegetables

  • 3 medium zucchinis, thinly sliced
  • 2 medium eggplants, thinly sliced
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh oregano, chopped
  • Salt and pepper, to taste

Sauces & Oils

  • 3 cups tomato sauce (marinara or homemade)
  • 2 tbsp olive oil, plus more for roasting

Cheeses

  • 1 1/2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Prepare the Vegetables: Wash and slice the zucchini and eggplant into thin, even strips about 1/8-inch thick. Lightly salt the slices and let them sit for 15 minutes to draw out moisture. Pat them dry with paper towels to prevent watery lasagna layers.
  2. Roast the Slices: Preheat your oven to 400°F (200°C). Drizzle the zucchini and eggplant slices with olive oil and roast them on a baking sheet for about 15 minutes, turning halfway through until tender and slightly golden.
  3. Prepare the Sauce: In a skillet, heat olive oil and sauté diced onions and minced garlic until translucent. Add the tomato sauce, fresh basil, oregano, salt, and pepper. Let it simmer gently for 10-15 minutes to develop deep, balanced flavors.
  4. Assemble the Lasagna: In a baking dish, spread a thin layer of tomato sauce. Layer roasted zucchini, eggplant slices, dollops of ricotta cheese, shredded mozzarella, and sprinkle Parmesan. Repeat layering until ingredients are used up, finishing with a generous mozzarella and Parmesan topping.
  5. Bake to Perfection: Cover the dish loosely with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden on top. Let it rest for 10 minutes before slicing to enhance texture and flavor.

Notes

  • Pre-salting and drying zucchini and eggplant is key to avoid a soggy lasagna.
  • Use a sharp knife or mandoline slicer for uniform slices and even cooking.
  • Combine ricotta, mozzarella, and Parmesan cheeses for varied cheesy textures and depth.
  • Allow the lasagna to rest after baking so it sets and holds together well.
  • Simmer the tomato sauce longer or add red wine/balsamic vinegar for richer flavor.

Nutrition

Keywords: Zucchini lasagna, Eggplant lasagna, Gluten-free lasagna, Vegetable lasagna, Healthy lasagna, Low carb lasagna

Find it online: https://marybaking.com/zucchini-eggplant-lasagna-recipe/