Roasted Eggplant & Zucchini Lasagna with Ricotta Cheese
This lighter Mediterranean-style lasagna replaces traditional pasta sheets with thinly sliced roasted eggplant and zucchini, layered with a rich herbed ricotta, melty mozzarella, and a robust tomato sauce. It’s comforting yet wholesome, naturally lower in carbs, full of vegetables, and can be made gluten-free with ease.
⏱️ Time
Prep time: 20 minutes
Roasting time: 25–30 minutes
Assembly + baking time: 30–35 minutes
Total time: 1 hour 20 minutes
Ingredients
Vegetable “Lasagna Noodles”
2 medium eggplants, sliced lengthwise into ¼-inch slices
2 medium zucchini, sliced lengthwise into ¼-inch slices
2–3 tbsp olive oil
Salt & black pepper to taste
Ricotta Layer
1 ½ cups ricotta cheese
½ cup grated Parmesan cheese
1 large egg
1 tsp dried basil
1 tsp dried oregano
½ tsp garlic powder
Salt & pepper to taste
Optional: 2 tbsp chopped fresh parsley
Tomato Sauce Layer
2 cups marinara or crushed tomato sauce
2 garlic cloves, minced
1 tbsp olive oil
½ tsp red pepper flakes (optional)
Salt & pepper to taste
Cheese Topping
1 ½ cups shredded mozzarella
2–3 tbsp Parmesan, extra
Instructions
1. Roast the Eggplant & Zucchini
1. Preheat oven to 425°F (220°C).
2. Lay the slices of eggplant and zucchini on two large baking sheets.
3. Brush both sides with olive oil and sprinkle with salt and pepper.
4. Roast 25–30 minutes, flipping halfway, until tender and lightly golden.
Tip: Roasting removes excess moisture to prevent a watery lasagna.
2. Make the Ricotta Mixture
In a bowl, combine ricotta, Parmesan, egg, dried basil, dried oregano, garlic powder, salt, pepper, and parsley (if using). Mix until smooth.
3. Warm the Tomato Sauce
1. Heat olive oil in a pan.
2. Add garlic and sauté 30 seconds.
3. Pour in marinara and season with salt, pepper, and red pepper flakes.
4. Simmer 5 minutes.
4. Assemble the Lasagna
1. Reduce oven heat to 375°F (190°C).
2. Spread ½ cup tomato sauce on the bottom of a baking dish.
3. Add a layer of roasted eggplant slices.
4. Spread a thin layer of ricotta mixture.
5. Add a few spoonfuls of tomato sauce.
6. Sprinkle mozzarella.
7. Add a layer of zucchini.
8. Repeat layers until ingredients are used up, finishing with:
- Tomato sauce
- Mozzarella
- A sprinkle of Parmesan
5. Bake
Bake uncovered 30–35 minutes, until the top is bubbly and golden.
6. Rest and Serve
Let lasagna rest 10–15 minutes before slicing so it sets properly.
Garnish with fresh basil or parsley.
❓ Frequently Asked Questions
Can I make this vegan?
Yes — use vegan ricotta and mozzarella and skip the egg.
Can this be made ahead?
Absolutely — assemble 24 hours in advance or freeze before baking.
Can I add spinach?
Yes — mix a cup of sautéed spinach into the ricotta layer.
Tips for Best Results
Use a mandoline to slice vegetables evenly.
Roast long enough to remove moisture — key for structure.
Let the lasagna rest before cutting.
Use a flavorful marinara or add fresh herbs like basil.
Add a little cheese between each layer for stability and richness.
Estimated Nutrition
Calories: ~265
Protein: ~16 g
Carbs: ~13 g
Fat: ~17 g
Fiber: ~4 g
Sodium: ~420 mg