Roasted Eggplant & Zucchini Lasagna

cast iron skillet with eggplant and zucchini lasagna on wooden board on a gray background.

Roasted Eggplant & Zucchini Lasagna

Eggplant zucchini lasagna, a vegetable-based lasagna with the simplest ingredients; roasted eggplant & zucchini, rich tomato sauce, Italian cheese blend, and lots of fresh herbs. It's rich in flavor, easy to make, and you won't miss using pasta noodles at all!

Course Main Course

Cuisine American, Italian

Keyword eggplant and zucchini lasagna, eggplant lasagna, eggplant zucchini lasagna

Freezer Friendly Yes

Prep Time 15

Cook Time 40

Total Time 55

Servings Slices

Calories 147kcal

Author Bethany

Ingredients

1 large eggplant, cut into 1/4 inch thick slices (lengthwise or into round slices)
2-3 large zucchinis, cut into 1/4 inch thick slices (lengthwise or into round slices)
32 oz tomato sauce about 2 cups
8 oz mozzarella cheese
2/3 cup parmesan cheese
1/4 cup fresh basil, chopped
1-2 tablespoons fresh oregano, chopped
1-2 teaspoons olive oil

Instructions

Preheat oven to 425F.
Cut zucchini and eggplant: remove the stems, and slice vegetables into 1/4 inch thick pieces - either length-wise into sheets or cut into round pieces. Note: carefully use a mandoline slicer if cutting lengthwise, or cut by hand with a knife if slicing into round pieces.
Roast the vegetables: brush two sheet pans with oil, then arrange vegetable pieces on pans and bake for 20 minutes.
Layer lasagna: when eggplant and zucchini are cooked, layer in lasagna. Spread a thin layer of sauce on the bottom of the baking dish, arrange one layer of eggplant slices, one layer of zucchini, then sprinkle with fresh chopped herbs, and top with mozzarella and parmesan cheese. Repeat layers until ingredients are used up.
How to layer the top: when you get to the final layer, instead of doing cheese after the vegetables, layer with sauce first, then sprinkle the cheese.
Bake: then bake at 425F uncovered for 20 minutes, cheese should be melted and browned. Top with fresh herbs and serve right away!

Notes

This recipe doesn't call for the classic ricotta filling, but if you prefer to add it, here's the recipe for the filling. Swap out the herbs used to layer and add them to this recipe!

3 garlic cloves
1 to 1 1/2 cup ricotta cheese
1/4 cup parmesan cheese
1 egg
pinch of salt
1/4 teaspoon black pepper
1/4 cup chopped basil

Mix together in a small bowl and layer within the lasagna.

Nutrition