Prepare to revolutionize your dinner game with this incredible Roasted Eggplant Zucchini Lasagna - a dish that transforms ordinary vegetables into a culinary masterpiece that's so rich, so flavorful, and so satisfying that you won't even miss the meat! Imagine layers of perfectly roasted eggplant and zucchini, nestled between creamy ricotta, tangy marinara, and melted mozzarella cheese, creating a symphony of textures and tastes that will have your family and friends begging for seconds.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium eggplants, sliced
- 2 medium zucchinis, sliced
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.
- Slice eggplants and zucchinis lengthwise into 1/4-inch thick pieces. Brush both sides of vegetable slices with olive oil and season with salt, pepper, garlic powder, and dried oregano.
- Arrange vegetable slices in a single layer on prepared baking sheets. Roast in the preheated oven for 20-25 minutes, turning halfway through, until vegetables are tender and lightly golden.
- In a mixing bowl, combine ricotta cheese with half of the Parmesan cheese, additional salt, and pepper. Mix until well incorporated.
- Reduce oven temperature to 375°F (190°C) and prepare a 9x13 inch baking dish by spreading a thin layer of marinara sauce on the bottom.
- Begin layering the lasagna: Start with a layer of roasted eggplant slices, followed by a spread of ricotta mixture, marinara sauce, and mozzarella cheese.
- Repeat layering with zucchini slices, alternating between eggplant and zucchini layers until all vegetables are used.
- Top the final layer with remaining marinara sauce, mozzarella, and sprinkle the remaining Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove foil and bake an additional 15-20 minutes until cheese is bubbly and golden.
- Remove from oven and let lasagna rest for 10-15 minutes before serving to allow layers to set.
- Slice and serve hot, garnishing with fresh basil or parsley if desired.
Tips
- Slice vegetables uniformly to ensure even roasting and consistent cooking.
- Don't skip the vegetable roasting step - it concentrates flavors and removes excess moisture.
- Use high-quality marinara sauce for the best overall taste.
- Let the lasagna rest after baking to help it set and make slicing easier.
- For extra flavor, consider adding fresh herbs like basil or thyme between layers.
- If vegetables release too much moisture, pat them dry with paper towels before roasting.
- Use a sharp knife to create clean, beautiful slices when serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 22g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 65mg
