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Zucchini Eggplant Lasagna Recipe

Zucchini Eggplant Lasagna Recipe
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This Zucchini Eggplant Lasagna is a wholesome, flavorful, and lighter take on classic lasagna, layering tender zucchini and eggplant slices with rich tomato sauce, creamy cheeses, and fresh herbs. It’s a healthy, vegetarian-friendly, low-carb dish that’s easy to prepare and perfect for a comforting yet guilt-free dinner.

Ingredients

Vegetables

  • Zucchini: Thinly sliced (about 2-3 medium zucchinis)
  • Eggplant: Thinly sliced (1 medium eggplant)
  • Garlic: 2-3 cloves, finely chopped
  • Onion: 1 medium, finely chopped
  • Fresh Basil: 1/4 cup, chopped
  • Fresh Oregano: 1 tablespoon, chopped

Sauces and Oils

  • Olive Oil: 3 tablespoons (for sautéing and roasting)
  • Tomato Sauce (marinara or homemade): 2 cups

Cheeses

  • Mozzarella Cheese: 1 1/2 cups shredded
  • Ricotta Cheese: 1 cup
  • Parmesan Cheese: 1/2 cup grated

Seasonings

  • Salt: to taste (plus 1 teaspoon for salting eggplant)
  • Black Pepper: to taste

Instructions

  1. Prepare the Vegetables: Wash and slice the zucchini and eggplant into thin, even strips about 1/4 inch thick. Lightly salt the eggplant slices and let them sit for 15 minutes to draw out excess moisture, then pat dry with paper towels to avoid sogginess in your lasagna.
  2. Cook the Sauce: In a skillet, heat olive oil and sauté the finely chopped onion and garlic until translucent and fragrant. Pour in the tomato sauce and add fresh oregano and basil. Simmer gently for 10–15 minutes to blend the flavors.
  3. Roast the Vegetables: Place zucchini and eggplant slices on a baking sheet, drizzle with olive oil, and roast in a 400°F (200°C) oven for about 10 minutes until softened but not mushy. This step enhances flavor and removes extra water.
  4. Assemble the Lasagna: Spread a thin layer of tomato sauce on the bottom of your baking dish, then alternate layers of zucchini, eggplant, dollops of ricotta, mozzarella, and sauce. Repeat until all ingredients are used, finishing with a generous sprinkle of parmesan cheese on top.
  5. Bake: Cover the lasagna with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil for the last 10 minutes to allow the cheese on top to become golden and bubbly.
  6. Rest and Serve: Let your lasagna rest for about 10 minutes after baking to set the layers, making it easier to slice and serve.

Notes

  • Slice vegetables evenly to ensure consistent cooking.
  • Salt eggplant properly to reduce bitterness and excess moisture.
  • Roasting vegetables enhances their flavor and improves texture.
  • Use fresh herbs for a brighter, more aromatic dish.
  • Allow lasagna to rest before serving for clean, neat slices.

Nutrition

Keywords: zucchini lasagna, eggplant lasagna, low carb lasagna, vegetarian lasagna, gluten free, healthy dinner, vegetable lasagna

Find it online: https://tastebudtrek.com/zucchini-eggplant-lasagna-recipe/