Get ready to transform your dinner table with the ultimate vegetarian comfort food that will make even meat-lovers forget about traditional lasagna! This Vegetarian Zucchini and Eggplant Lasagna is a mouthwatering masterpiece that combines layers of tender vegetables, rich marinara sauce, and three types of melted cheese into a dish so delicious, you'll be craving it again and again. Imagine cutting into a perfectly baked lasagna where every bite is a harmony of flavors and textures that will transport you straight to the heart of Italy – no passport required!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 medium zucchinis, sliced
- 1 medium eggplant, sliced
- 3 cups marinara sauce
- 12 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Slice zucchinis and eggplant lengthwise into thin, uniform strips approximately 1/4 inch thick. Lightly salt the vegetable slices and let them rest for 10 minutes to draw out excess moisture.
- Pat the vegetable slices dry with paper towels to remove excess moisture and salt. Brush the slices with olive oil and season with Italian seasoning, salt, and pepper.
- If using dry lasagna noodles, cook them according to package instructions until al dente. If using no-boil noodles, prepare them according to package directions.
- In a mixing bowl, combine ricotta cheese with half of the Italian seasoning, salt, and pepper. Mix thoroughly to create a seasoned cheese mixture.
- Begin layering the lasagna in the prepared baking dish. Start with a thin layer of marinara sauce on the bottom, then add a layer of lasagna noodles.
- Spread a layer of the seasoned ricotta cheese over the noodles, then arrange alternating layers of zucchini and eggplant slices.
- Pour marinara sauce over the vegetable layers, then sprinkle with mozzarella and Parmesan cheese. Repeat the layering process 2-3 times.
- For the final layer, top with remaining noodles, marinara sauce, mozzarella, and Parmesan cheese. Ensure the top is fully covered.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese. Bake for 35 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
- Remove from the oven and let the lasagna rest for 15 minutes before serving. This allows the layers to set and makes cutting easier.
- Garnish with fresh basil leaves if desired, slice into portions, and serve hot.
Tips
- • For the best texture, make sure to salt and pat dry your zucchini and eggplant slices to remove excess moisture. This prevents a watery lasagna. • Use fresh, high-quality marinara sauce for the most robust flavor profile. • If you want to make this dish ahead of time, you can assemble the lasagna and refrigerate it for up to 24 hours before baking. • For a crispy top, broil the lasagna for 2-3 minutes after baking if you want extra golden cheese. • Let the lasagna rest for at least 15 minutes after baking to help it set and make slicing easier. • Feel free to add additional vegetables like spinach or mushrooms for extra nutrition and flavor. • For a gluten-free version, use gluten-free lasagna noodles and check that your marinara sauce is gluten-free.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 22g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
