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Layered Eggplant Zucchini Lasagna With Creamy Cheese: Healthy & Comforting

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Layered Eggplant Zucchini Lasagna With Creamy Cheese is a lighter, gluten-free twist on classic lasagna made with roasted eggplant and zucchini slices layered with ricotta, mozzarella, and marinara sauce for a rich yet balanced comfort meal.

  • Author: Emily
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Baked
  • Cuisine: Italian-American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 medium eggplants, sliced lengthwise into 1/4-inch strips
  • 3 medium zucchini, sliced lengthwise into 1/4-inch strips
  • 2 cups part-skim ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 3 cups marinara sauce
  • Fresh basil for garnish
  • Salt and black pepper to taste
  • Olive oil spray

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Slice eggplant and zucchini lengthwise into even 1/4-inch strips.
  3. Lightly sprinkle eggplant slices with salt and let sit for 20–30 minutes to release moisture. Pat dry thoroughly.
  4. Lightly salt zucchini slices, let sit for 15–20 minutes, and pat dry.
  5. Arrange vegetable slices on baking sheets, lightly spray with olive oil, and roast for 12–15 minutes until slightly tender.
  6. In a bowl, mix ricotta, egg, garlic, Italian seasoning, half of the Parmesan, and black pepper until smooth.
  7. Spread a thin layer of marinara sauce in the bottom of a baking dish.
  8. Add a layer of roasted eggplant slices, followed by a layer of ricotta mixture.
  9. Add a layer of zucchini slices, then spoon marinara sauce and sprinkle mozzarella.
  10. Repeat layering until ingredients are used, finishing with mozzarella and remaining Parmesan on top.
  11. Reduce oven temperature to 375°F (190°C) and bake covered with foil for 20 minutes.
  12. Remove foil and bake an additional 15–20 minutes until cheese is melted and golden.
  13. Let rest for 15 minutes before slicing. Garnish with fresh basil and serve.

Notes

  • Pre-roasting vegetables prevents excess moisture and watery lasagna.
  • Use uniform slices to ensure even cooking and stable layers.
  • Let the lasagna rest before slicing to help it set properly.
  • Can be assembled one day ahead and refrigerated before baking.
  • Freeze before or after baking for up to 2 months; add extra baking time if frozen.

Nutrition

Find it online: https://recipeshots.com/layered-eggplant-zucchini-lasagna-with-creamy-cheese/