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5 from 1 vote

Eggplant Zucchini Lasagna

This lower carb lasagna swaps out the noodles with eggplant and zucchini. Add some meat, sauce and cheese and this is honestly the best lasagna I have ever eaten!
Prep Time30 minutes
Cook Time30 minutes
Eggplant Cook Time20 minutes
Total Time1 hour 20 minutes
Servings: 8 Servings
Calories: 473kcal
Author: Karin and Ken

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.

Nutrition

Serving: 1Serving | Calories: 473kcal | Carbohydrates: 15g | Protein: 18g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 71mg | Sodium: 1175mg | Potassium: 746mg | Fiber: 4g | Sugar: 8g | Vitamin A: 992IU | Vitamin C: 21mg | Calcium: 208mg | Iron: 2mg