Eggplant Zucchini Lasagna is fresh tasting and perfect for those on a low-carb diet. This recipe is a great way to still get that homemade lasagna taste that you crave plus a serving or two of vegetables at the same time.
Don't worry, if you aren't on a keto diet you will still love this eggplant lasagna recipe, the eggplant, and zucchini for a moist noodle replacement that is full of fresh taste.
Eggplant and Zucchini Lasagna
Recently a good friend of mine brought Ken and me some eggplant and zucchini that they had picked up at a farm stand and wanted to share with us. I knew that I wanted to find something hearty and filling to make with the fresh vegetables so I decided to make this eggplant and zucchini lasagna and I am so glad that I did. This Eggplant Zucchini lasagna pairs well with my Grandma's Homemade White bread.
Ingredients
To make this homemade eggplant zucchini lasagna you need sixteen ingredients. Don't get overwhelmed by this list, I'm sure you already have most of the herbs and spices already on hand. One trip to the grocery store you are ready to make this delicious and tasty meal.
- eggplant
- zucchini
- olive oil
- salt
- pepper
- italian sausage
- ricotta cheese
- pesto
- marinara sauce
- garlic powder
- oregano
- rosemary
- thyme
- mozzarella cheese
- panko bread crumbs
- basil
See the recipe card for quantities.
Recipe:
Prep Time: 30 minutes
Oven Temp: 400° for the eggplant 350° for the lasagna
Bake Time: 20 minutes for the eggplant and 30 minutes for the lasagna
Serves: 6-8
Instructions
To make this easy keto and low-carb friendly lasagna follow these six steps and you will have a hearty and filling meal that the entire family will enjoy.
Step 1: Preheat the oven and prepare the pan
Preheat the oven to 400° and line a cookie sheet with tin foil, then spray with nonstick cookie spray.
Step 2: Slice and prepare the eggplant
Slice the eggplant into ¼ inch round slices. Sprinkle with salt and allow to sit for 5 minutes. Use a paper towel and pat dry. Brush lightly with olive oil and sprinkle with pepper.
Step 3: Roast the eggplant
Place in the oven and bake for 10 minutes, flip and bake for 10 more minutes. Slice the zucchini and place it on a tinfoil-lined pan and place in the oven. Bake for 10 minutes.
Step 4: Cook the sausage and mix ricotta and spices
While the eggplant is baking, cook the sausage in a large skillet, till no longer pink. In a small bowl, combine the ricotta cheese and prepared pesto. In a separate bowl, combine the marinara sauce, garlic powder, oregano, rosemary, and thyme.
Step 5: Prepare your 9x13 baking pan and assemble the lasagna
Spray a 9x13 inch pan with nonstick cooking spray and place a layer of eggplant and zucchini slices along the bottom. Spoon half the sausage over the eggplant and place spoonfuls of the ricotta cheese around, reserving half for a second layer. Pour half the marinara over the top, and sprinkle with half the cheese. Repeat layers ending with the cheese. Spread the panko over the cheese.
Step 6: Bake eggplant zucchini lasagna
Place in the oven and bake for 30 minutes, till golden and bubbly. Serve while hot.
If you're looking for some ideas of What to Serve With Eggplant Parmesan you've come to the right place. All our favorites are all in one place. Also, if you're feeling up for it, try our Cheesy Spaghetti Pie. Our Lazy Lasagna recipe is worth checking out too.
If you love vegetarian, eggplant recipes like this, you just have to check out our new Eggplant Casserole. Surprisingly easy to make and totally delicious. One bite and you'll be a lover for life. Believe you me!
Substitutions
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this Eggplant Zucchini lasagna recipe.
- Eggplant - Don't like zuchinni? Use just eggplant instead.
- Zucchini - Out of eggplant? Use just zucchini in place of the eggplant.
- Cottage Cheese -Small curd cottage cheese is a great subsutite for ricotta cheese in this recipe.
Variations
Want to personalize this eggplant and zucchini recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy - add chili pepper flakes to your sauce for a spicy kick.
- Sliced mozzerella - used slices of mozzerolla instead of shredded for extra cheesy goodness.
If you love recipes like this, you may also enjoy this Baked Italian Zucchini Casserole recipe.
Storage
This dish makes for amazing leftovers. I don't know about you but I love being able to cook once and eat two or three times. The good news is that leftover eggplant lasagna stores well. Store in an airtight container in the refrigerator for up to 5 days.
Tips
Want to make sure that your roasted eggplant and zucchini lasagna turns out well? Here are my best tips for making this hearty dish.
- Roast the eggplant in the oven before making it. This helps it dry out a bit so the lasagna doesn't get too runny.
- Roasting the eggplant also gives it great texture and flavor. Do not peel, just slice, salt liberally, let sit for 5 minutes, then pat dry.
- It is important to use a high temperature to roast your eggplant. Preheat the oven to 400°, then roast the eggplant for 20 to 25 minutes.
- This recipe doesn't call for a lot of cheese but feel free to add more if you wish.
FAQ
Do you have questions about Eggplant Zucchini Lasagna? Here are some of the most commonly asked questions about this low-carb lasagna here.
Reheat your leftovers in the microwave for one to two minutes or until warm all the way through.
Yes! This dish can be frozen for up to three months. Be sure to wrap tightly in the freezer.
Yes, it's easy to assemble this dish ahead and then bake when you are ready to serve your lasagna.
Absolutely, you can just cut all the ingredients in half and then bake in an 8x8 or 9x9 square baking pan.
Eggplant Zucchini Lasagna Video
More Zucchini Recipes
Do you like zucchini recipes? Here are some recipes you may also like to try.
Recipe Name Eggplant Zucchini Lasagna
Ready to get cooking? Remember that you can print this recipe if you would like.
Eggplant Zucchini Lasagna
Equipment
Ingredients
- 1 large eggplant sliced into ¼ inch rounds
- 2 large zucchini or 3 small, sliced into ¼ inch rounds
- 4 tablespoons extra virgin olive oil divided
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound Italian sausage
- 1 cup whole milk ricotta cheese
- ½ cup prepared pesto
- 2 cups marinara sauce
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon rosemary
- ¼ teaspoon thyme
- 1 cup mozzarella cheese or more to taste
- ½ cup panko bread crumbs
- Fresh basil for garnish
- cooking spray
Instructions
- Get out and measure your ingredients.
- Preheat the oven to 400° and line a cookie sheet with tinfoil, then spray with nonstick cooking spray.
- Slice the eggplant into ¼ inch round slices. Sprinkle with salt and allow to sit for 5 minutes. Use a paper towel and pat dry. Brush lightly with olive oil and sprinkle with pepper.
- Place in the oven and bake for 10 minutes, flip and bake for 10 more minutes.
- Slice the zucchini and place on a tinfoil lined pan and place in the oven. Bake for 10 minutes.
- While the eggplant is baking, cook the sausage in a large skillet, till no longer pink.
- In a small bowl, combine the ricotta cheese and prepared pesto. In a separate bowl, combine the marinara sauce, garlic powder, oregano, rosemary, and thyme.
- Spray a 9x13 inch pan with nonstick cooking spray and place a layer of eggplant across the bottom of your pan.
- Add zucchini slices on top.
- Place spoonfuls of the ricotta cheese around, reserving half for a second layer.
- Spoon half the sausage over the eggplant.
- Pour half the marinara over the top , and sprinkle with half the cheese.
- Repeat layers ending with the cheese. Spread the panko over the cheese.
- Place in the oven and bake for 30 minutes, till golden and bubbly. Allow to rest for at least 20 minutes before slicing and serving.
- Serve while hot.
- Enjoy every bite!
Video
Notes
- Roast the eggplant in the oven before making it. This helps it dry out a bit so the lasagna doesn't get too runny.
- Roasting the eggplant also gives it great texture and flavor. Do not peel, just slice, salt liberally, let sit for 5 minutes, then pat dry.
- It is important to use a high temperature to roast your eggplant. Preheat the oven to 400°, then roast the eggplant for 20 to 25 minutes.
- This recipe doesn't call for a lot of cheese but feel free to add more if you wish.
- Grate your own cheese for best results
- Store in an airtight container in the refrigerator for up to 5 days.
- If you're looking for serving ideas check out our favorites at What to Serve With Eggplant Parmesan. I think you'll be glad you did.
Erin Rock-Ballard says
Great recipe! I added cremini mushrooms and onions to mine. It was pretty messy, doesn’t cut like a lasagna or hold up the same but it was absolutely delicious. Will be saving this one!
Karin and Ken says
Thank you for your kind words! You made my day. We love this easy recipe too. Also, thank you for the suggestions I’m going to try adding them myself. We make this easy recipe regularly! Take care and enjoy your day! Karin