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Eggplant Zucchini Lasagna

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!

Prep Time
30 mins
Cook Time
30 mins
Eggplant Cook Time
20 mins
Total Time
1 hr 20 mins
Servings: 8 Servings
Calories: 473 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Get out and measure your ingredients.
  2. Preheat the oven to 400° and line a cookie sheet with tinfoil, then spray with nonstick cooking spray.
  3. 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.
  4. Place in the oven and bake for 10 minutes, flip and bake for 10 more minutes.
  5. Slice the zucchini and place on a tinfoil lined pan and place in the oven. Bake for 10 minutes.
  6. While the eggplant is baking, cook the sausage in a large skillet, till no longer pink.
  7. 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.
  8. Spray a 9x13 inch pan with nonstick cooking spray and place a layer of eggplant across the bottom of your pan.
  9. Add zucchini slices on top.
  10. Place spoonfuls of the ricotta cheese around, reserving half for a second layer.
  11. Spoon half the sausage over the eggplant.
  12. Pour half the marinara over the top , and sprinkle with half the cheese.
  13. Repeat layers ending with the cheese. Spread the panko over the cheese.
  14. 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.
  15. Serve while hot.
  16. 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

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

% 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.