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Roasted Eggplant and Zucchini Lasagna

Roasted eggplant zucchini lasagna built with tender roasted veggie layers instead of noodles, stacked with rich tomato sauce and bubbly golden cheese. You’ll get an Italian vegetable lasagna cross-section with alternating dark eggplant and green zucchini between sauce and mozzarella.
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Prep Time 35 minutes
Cook Time 1 hour
resting 15 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 eggplants Slice into 1/4-inch rounds.
  • 3 zucchini Slice into 1/4-inch rounds.
  • 2 tsp salt For sweating the vegetables.
  • 0.25 olive oil For brushing, plus a little for the sauce.
Tomato Sauce
  • 1 can (28 oz) crushed tomatoes
  • 4 garlic Minced.
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
  • 0.5 salt and pepper to taste
Ricotta Layer
  • 2 cup ricotta cheese
  • 1 egg
  • 0.25 cup parmesan Grated.
  • 1 fresh basil Chopped, plus extra for garnish if desired.
  • 1 salt and pepper To taste for ricotta layer.
Cheese
  • 3 cup mozzarella cheese Shredded, divided.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish
  • 1 oven

Method
 

Sweat and roast the vegetables
  1. Salt the eggplant and zucchini rounds and let them sit for 20 minutes, then pat them dry.
  2. Brush the vegetables with olive oil and roast at 425°F for 20–25 minutes, flipping halfway, until golden and tender.
  3. Set the roasted eggplant and zucchini aside while you make the sauce and filling.
Make the sauce and ricotta mixture
  1. Simmer sauce: cook the garlic in olive oil for 1 minute.
  2. Add the crushed tomatoes, Italian seasoning, salt, and pepper, then simmer for 10 minutes.
  3. Mix ricotta with the egg, parmesan, basil, salt, and pepper until smooth and evenly combined.
Assemble and bake
  1. Preheat oven to 375°F and spread 1/2 cup sauce in a 9x13 dish.
  2. Assemble by layering eggplant and zucchini rounds overlapping, spreading ricotta, spooning sauce, and scattering mozzarella—repeat layers and end with sauce and mozzarella.
  3. Cover with foil and bake for 30 minutes.
  4. Uncover and bake for 20–25 minutes until deeply golden and bubbling.
Rest and serve
  1. Rest the lasagna for 15 minutes before slicing so the layers set.
  2. Garnish with fresh basil and serve.

Notes

Pro tip: Pat the salted vegetables very dry so they roast instead of steaming, which helps the layers hold their shape. Refrigerate leftovers in a covered container for up to 4 days; reheat in a 350°F oven until warmed through. Freezing is not ideal because the zucchini can soften after thawing, but you can freeze portions if needed. For a lower-fat swap, use part-skim ricotta and reduced-fat mozzarella while keeping the same layering method.