Irresistibly Healthy Vegetarian Zucchini and Eggplant Lasagna

A delightful gluten-free Vegetarian Zucchini and Eggplant Lasagna packed with flavor and fresh vegetables.

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Prep Time 20

Cook Time 30

Cooling Time 10

Total Time 1

Servings: 6 slices

Course: All Recipes

Cuisine: Vegetarian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Lasagna

2 tablespoons Olive Oil Substitute with avocado oil for a different flavor.
2 medium Zucchini Acts as a noodle substitute.
2 medium Japanese Eggplant Substitute regular eggplant if needed.
1 teaspoon Salt Adjust according to taste preference.
1 cup Marinara Sauce Use store-bought or homemade.
15 ounces Ricotta Cheese Can be swapped with cottage cheese.
1 cup Grated Mozzarella Cheese Use part-skim mozzarella for lower fat.
1/4 cup Fresh Basil Substitute with dried basil if fresh herbs are not available.

Equipment

oven
Baking dish
Baking Sheets
Large Bowl

Method

Directions

Preheat the oven to 425°F (220°C).
Toss zucchini and eggplant slices with olive oil and salt in a large bowl. Arrange them on baking sheets. Roast for 10 minutes.
Spread ¼ cup of marinara sauce on the bottom of an 8x8-inch baking dish.
Layer 4 pieces of roasted eggplant on top of the marinara, followed by another ¼ cup of marinara and dollops of ricotta cheese.
Add a layer of 4 zucchini slices crosswise over the ricotta. Repeat the layering process until all ingredients are used.
Bake for 20 minutes, until the cheese is melted and bubbly. Let cool for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 220mgIron: 2mg

Notes

Optional: Serve with a sprinkle of grated Parmesan for an extra cheesy touch.

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