Eggplant Zucchini Lasagna
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Eggplant Cook Time
20 mins
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Total Time
1 hr 20 mins
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Servings
8 Servings
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Calories
473 kcal
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Course
Main Course
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Cuisine
American
Eggplant Zucchini Lasagna
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This lower carb lasagna swaps out the noodles with eggplant and zucchini. Add some meat, sauce and cheese and this is honestly the best lasagna I have ever eaten!
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Ingredients
- 1 large eggplant sliced into ¼ inch rounds
- 2 large zucchini or 3 small, sliced into ¼ inch rounds
- 4 tablespoons extra virgin olive oil divided
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound Italian sausage
- 1 cup whole milk ricotta cheese
- ½ cup prepared pesto
- 2 cups marinara sauce
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon rosemary
- ¼ teaspoon thyme
- 1 cup mozzarella cheese or more to taste
- ½ cup Panko bread crumbs
- fresh basil for garnish
- cooking spray
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Instructions
- Get out and measure your ingredients.
- Preheat the oven to 400° and line a cookie sheet with tinfoil, then spray with nonstick cooking spray.
- Slice the eggplant into ¼ inch round slices. Sprinkle with salt and allow to sit for 5 minutes. Use a paper towel and pat dry. Brush lightly with olive oil and sprinkle with pepper.
- Place in the oven and bake for 10 minutes, flip and bake for 10 more minutes.
- Slice the zucchini and place on a tinfoil lined pan and place in the oven. Bake for 10 minutes.
- While the eggplant is baking, cook the sausage in a large skillet, till no longer pink.
- In a small bowl, combine the ricotta cheese and prepared pesto. In a separate bowl, combine the marinara sauce, garlic powder, oregano, rosemary, and thyme.
- Spray a 9x13 inch pan with nonstick cooking spray and place a layer of eggplant across the bottom of your pan.
- Add zucchini slices on top.
- Place spoonfuls of the ricotta cheese around, reserving half for a second layer.
- Spoon half the sausage over the eggplant.
- Pour half the marinara over the top , and sprinkle with half the cheese.
- Repeat layers ending with the cheese. Spread the panko over the cheese.
- Place in the oven and bake for 30 minutes, till golden and bubbly. Allow to rest for at least 20 minutes before slicing and serving.
- Serve while hot.
- Enjoy every bite!
Notes
- Roast the eggplant in the oven before making it. This helps it dry out a bit so the lasagna doesn’t get too runny.
- Roasting the eggplant also gives it great texture and flavor. Do not peel, just slice, salt liberally, let sit for 5 minutes, then pat dry.
- It is important to use a high temperature to roast your eggplant. Preheat the oven to 400°, then roast the eggplant for 20 to 25 minutes.
- This recipe doesn’t call for a lot of cheese but feel free to add more if you wish.
- Grate your own cheese for best results
- Store in an airtight container in the refrigerator for up to 5 days.
- If you're looking for serving ideas check out our favorites at What to Serve With Eggplant Parmesan. I think you'll be glad you did.
Nutrition Information
Show Details
Serving
1Serving
Calories
473kcal
(24%)
Carbohydrates
15g
(5%)
Protein
18g
(36%)
Fat
38g
(58%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Cholesterol
71mg
(24%)
Sodium
1175mg
(49%)
Potassium
746mg
(21%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
992IU
(20%)
Vitamin C
21mg
(23%)
Calcium
208mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 473kcal | 24% |
| Carbohydrates | 15g | 5% |
| Protein | 18g | 36% |
| Fat | 38g | 58% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 71mg | 24% |
| Sodium | 1175mg | 49% |
| Potassium | 746mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 992IU | 20% |
| Vitamin C | 21mg | 23% |
| Calcium | 208mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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