This is the kind of cozy, stick-to-your-ribs lasagna that doesn’t leave you feeling heavy afterward. Instead of pasta, we use thin slices of eggplant and zucchini for tender layers that soak up rich tomato sauce and creamy cheese. It’s hearty enough for Sunday dinner, yet light enough for a weeknight.
Make it once, and it just might replace your usual lasagna. Bonus: it reheats beautifully, so leftovers are a win.
Why This Recipe Works
- No noodles, all comfort: Eggplant and zucchini stand in for pasta, keeping carbs low while still giving you that layered, saucy lasagna structure.
- Big flavor, simple steps: A well-seasoned marinara, garlic, and a touch of basil bring classic Italian vibes without fuss.
- Moisture control is the secret: Salting and roasting the veggies first prevents a watery bake, so every slice holds together.
- Protein-packed: Ricotta, mozzarella, and optional ground turkey or beef make it satisfying and filling.
- Easy to customize: Keep it vegetarian or add meat; use dairy-free cheeses if needed. It all works.
Ingredients
- 2 medium zucchini, sliced lengthwise into 1/4-inch strips
- 1 large eggplant, sliced lengthwise into 1/4-inch strips
- 2 tablespoons olive oil, plus more for brushing
- 1 teaspoon kosher salt, plus more for salting vegetables
- 1/2 teaspoon black pepper
- 3 cups marinara sauce (store-bought or homemade)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup ricotta cheese (whole milk preferred)
- 1 large egg
- 1/2 cup grated Parmesan cheese, divided
- 2 cups shredded mozzarella, divided
- 1/4 cup chopped fresh basil or 1 teaspoon dried basil
- Optional: 1 pound ground turkey, chicken, or lean beef
- Optional garnish: fresh parsley or basil
Instructions
- Prep the vegetables: Preheat oven to 425°F (220°C).
Lay zucchini and eggplant slices on two lined baking sheets. Sprinkle both sides lightly with salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
- Roast for structure: Brush slices with olive oil and arrange in a single layer.
Roast 12–15 minutes, flipping halfway, until pliable and slightly golden. Remove and reduce oven temperature to 375°F (190°C).
- Make the sauce: Warm 2 tablespoons olive oil in a skillet over medium heat. Add garlic; cook 30 seconds until fragrant.
Stir in marinara, oregano, red pepper flakes, and black pepper. Simmer 5–7 minutes. If using meat, brown it first, drain, then add sauce and simmer together.
- Mix the ricotta layer: In a bowl, combine ricotta, egg, half of the Parmesan, a pinch of salt and pepper, and the basil.
Stir until smooth.
- Assemble: Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish. Add a layer of roasted zucchini and eggplant, slightly overlapping. Dollop and spread half the ricotta mixture, sprinkle with one-third of the mozzarella, and spoon more sauce.
Repeat layers. Finish with remaining sauce, mozzarella, and the rest of the Parmesan.
- Bake: Cover loosely with foil (tent it so it doesn’t touch the cheese). Bake 20 minutes.
Remove foil and bake another 15–20 minutes, until bubbling with golden spots.
- Rest and serve: Let it rest 10–15 minutes before slicing. Garnish with fresh herbs if you like. Slice and serve warm.
Storage Instructions
- Refrigerator: Cool completely, cover tightly, and store for up to 4 days.
- Freezer: Wrap portions in foil or freezer-safe containers for up to 2 months.
Thaw overnight in the fridge.
- Reheating: Oven at 350°F (175°C) for 15–20 minutes until hot. Individual slices can go in the microwave for 2–3 minutes, though the oven keeps texture better.
Health Benefits
- Lower carb, higher nutrient: Swapping noodles for veggies cuts carbs while boosting fiber, vitamins A and C, and antioxidants.
- Satisfying protein: Ricotta and mozzarella provide protein that keeps you full. Add lean ground meat for even more staying power.
- Healthy fats: Olive oil and cheese add fats that support satiety and flavor.
You won’t miss the pasta.
- Gluten-free friendly: Naturally gluten-free as written, as long as your marinara is gluten-free.
What Not to Do
- Don’t skip salting and roasting the vegetables. This is non-negotiable if you want a firm slice and not a watery casserole.
- Don’t overload the sauce. More isn’t always better; too much liquid creates soggy layers.
- Don’t cut it right away. Resting helps it set so it slices cleanly.
- Don’t use thick vegetable slices. Aim for 1/4-inch to ensure tender layers that bake through.
- Don’t forget seasoning. Taste your sauce; adjust salt, pepper, and herbs so the flavors pop.
Recipe Variations
- Meat lover’s version: Brown ground turkey, chicken, or lean beef with onion and Italian seasoning. Layer it with the sauce for extra protein.
- Vegetarian boost: Add sautéed spinach, mushrooms, or bell peppers between layers. Just cook out moisture first.
- Dairy-free: Use almond- or cashew-based ricotta and a good meltable dairy-free mozzarella.
Check labels for clean ingredients.
- White lasagna: Swap marinara for a light garlic cream sauce made with broth, a splash of milk (or plant milk), and Parmesan or dairy-free alternative.
- Herb-forward: Add fresh thyme, rosemary, or extra basil. A pinch of nutmeg in the ricotta adds warmth.
- Spicy twist: Use spicy Italian sausage or increase red pepper flakes in the sauce.
- Pesto layer: Spread a thin layer of pesto over the roasted veggies for a bright, herby flavor.
FAQ
Can I slice the vegetables with a mandoline?
Yes. A mandoline helps you get even, thin slices around 1/4-inch or slightly thinner.
Just be careful and use a guard.
What if I don’t have ricotta?
Cottage cheese works. Blend it briefly for a smooth texture, then season as you would ricotta. You can also use a dairy-free ricotta alternative.
How do I prevent watery lasagna?
Salt and roast the vegetables first, and don’t drown the layers in sauce.
Let the finished lasagna rest before slicing so juices redistribute.
Can I make it ahead?
Yes. Assemble up to one day ahead, cover, and refrigerate. Bake an extra 10–15 minutes to account for the cold start.
You can also bake, cool, and reheat.
What’s the best marinara to use?
Choose a sauce with simple ingredients: tomatoes, olive oil, garlic, onion, herbs, and minimal sugar. Taste it first; good sauce makes a big difference.
Is peeling the eggplant necessary?
Not required. The skin softens during roasting and adds fiber.
If your eggplant is very large or tough, you can peel it for a more tender bite.
Can I grill the vegetables instead of roasting?
Absolutely. Grilling adds smoky flavor and also drives off moisture, which helps the final texture.
How do I keep the cheese from sticking to the foil?
Lightly oil the underside of the foil or tent it so it doesn’t touch the cheese. Removing the foil midway also helps the top brown nicely.
Can I make it without eggs?
Yes.
Skip the egg in the ricotta or use a tablespoon of cornstarch or arrowroot to help it set. It will still be delicious.
What side dishes go well with this?
A simple green salad with vinaigrette, roasted broccoli, or garlicky green beans are great. Garlic bread works too if you’re not strictly low-carb.
Wrapping Up
Eggplant Zucchini Lasagna gives you classic lasagna comfort with a lighter, fresher twist.
The veggies replace noodles seamlessly, the sauce brings bold flavor, and the cheese ties it all together. With a few simple techniques—salting, roasting, and resting—you’ll get clean slices and a deeply satisfying meal. Make it your own with the variations, and enjoy a crowd-pleasing, low-carb favorite any night of the week.