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Eggplant Zucchini Lasagna

Eggplant Zucchini Lasagna: A Guilt-Free Summer Delight

Enjoy a delicious Eggplant Zucchini Lasagna, a low-carb vegetarian dish perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 large Globe Eggplant Can substitute with 2 medium eggplants
  • 1 large Zucchini Can replace with yellow squash
  • 1 cup Cherry Tomatoes Consider grape tomatoes as a substitute
For the Cheese Filling
  • 15 oz Whole-Milk Ricotta Cheese Cottage cheese can be used as a low-fat substitute
  • 1 cup Prepared Pesto Homemade or store-bought options work well
  • 1 cup Grated Mozzarella Cheese Substitute with provolone or a dairy-free cheese for vegan option
For the Topping
  • 1 cup Panko Breadcrumbs Can substitute with traditional breadcrumbs
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a bolder taste
For Roasting
  • 2 tablespoons Extra-Virgin Olive Oil Used for roasting and flavor
  • 1 spray Cooking Spray Can also use a thin layer of olive oil
  • to taste Kosher Salt Basic seasoning to enhance flavors
  • to taste Black Pepper Basic seasoning to enhance flavors
  • 1/4 teaspoon Crushed Red Pepper Flakes Omit for a milder dish
For Garnishing
  • 1/4 cup Fresh Basil For garnish

Equipment

  • baking sheets
  • Medium bowl
  • Baking dish
  • Sharp knife

Method
 

Instructions
  1. Preheat your oven to 450ºF (232ºC). Drizzle baking sheets with olive oil.
  2. Slice the eggplant and zucchini into 1/2-inch thick rounds. Arrange them on baking sheets with cherry tomatoes.
  3. Coat the vegetable slices with cooking spray and sprinkle with kosher salt and black pepper.
  4. Roast the vegetables for 26 to 30 minutes, flipping them halfway through.
  5. Combine ricotta cheese, pesto, and crushed red pepper flakes in a bowl until smooth.
  6. In a baking dish, layer half of the roasted eggplant, zucchini, and tomatoes, followed by half of the ricotta mixture. Repeat the layers.
  7. Mix panko breadcrumbs, garlic powder, and olive oil. Sprinkle over the top of lasagna.
  8. Bake for about 20 minutes until cheese melts and breadcrumbs are golden. Broil for extra crispiness if desired.
  9. Let the lasagna sit for 5 minutes before serving. Garnish with basil.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 400mgPotassium: 550mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

For best results, salt eggplant and zucchini before roasting to remove excess moisture. Ensure vegetable slices are even for uniform cooking.

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