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Roasted Eggplant and Zucchini Lasagna

Roasted eggplant and zucchini lasagna layers feature tender roasted rounds tucked between rich tomato sauce and a creamy ricotta filling, then finished with golden bubbly mozzarella. This vegetable lasagna bake is layered like classic lasagna but uses roasted eggplant and zucchini for a noodle-free texture.
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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: Main Dish
Cuisine: Italian-American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Eggplant
  • 2 eggplants sliced into 1/4-inch rounds
Zucchini
  • 3 zucchini sliced into 1/4-inch rounds
Salt
  • 2 tsp salt for sweating
Olive oil
  • 1 olive oil for brushing; plus in tomato sauce
Tomato Sauce
  • 1 can (28 oz) crushed tomatoes
  • 4 garlic minced
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
  • 1 salt to taste
  • 1 pepper to taste
Ricotta Layer
  • 2 cup ricotta cheese
  • 1 egg
  • 0.25 cup parmesan grated
  • 1 fresh basil
  • 1 salt and pepper, to taste
  • 1 pepper and salt, to taste
  • 3 cup mozzarella cheese shredded (divided)

Equipment

  • 1 sheet pan

Method
 

Sweat the vegetables
  1. Slice the eggplant and zucchini into 1/4-inch rounds, then salt both generously and let sit for 20 minutes to draw out moisture.
  2. Pat the eggplant and zucchini dry thoroughly with paper towels so the roasted layers turn golden instead of steaming.
Roast the vegetables
  1. Brush the eggplant and zucchini rounds with olive oil, then arrange them on a sheet pan.
  2. Roast at 425°F for 20–25 minutes, flipping halfway, until golden and tender, then set aside.
Make the tomato sauce
  1. In a saucepan, cook the minced garlic in olive oil for 1 minute to soften and lightly perfume the oil.
  2. Add crushed tomatoes, Italian seasoning, salt, and pepper, then simmer for 10 minutes until the sauce thickens slightly.
Mix the ricotta layer
  1. In a bowl, mix ricotta cheese with the egg, grated parmesan, fresh basil, salt, and pepper until smooth and cohesive.
Assemble and bake
  1. Preheat the oven to 375°F and spread 1/2 cup of tomato sauce in a 9x13 dish.
  2. Assemble the lasagna by layering eggplant and zucchini rounds overlapping, then spread the ricotta, spoon on tomato sauce, and scatter a portion of shredded mozzarella.
  3. Repeat the layers until finished, ending with sauce and mozzarella on top.
  4. Cover with foil and bake at 375°F for 30 minutes.
  5. Uncover and bake for 20–25 minutes until deeply golden and bubbling.
Rest and serve
  1. Rest the roasted eggplant and zucchini lasagna for 15 minutes before slicing so the layers hold their shape.
  2. Garnish with fresh basil and serve warm, showcasing the alternating dark eggplant and green zucchini layers.

Notes

For the cleanest layers, pat the salted eggplant and zucchini very dry before roasting—excess moisture can make the bake watery. Refrigerate leftovers in an airtight container for up to 4 days; reheat covered in the oven at 325°F until warmed through. Freezing is not recommended because the zucchini can soften further after thawing. If you want a lower-fat option, use part-skim ricotta and part-skim mozzarella while keeping the same layering technique.