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Zucchini Lasagna with Eggplant


Zucchini Lasagna with Eggplant

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Prep Time
Cook Time
Passive Time

Marinara Sauce Ingredients

  • 1 (14.5-oz.) can whole peeled tomatoes
  • 2 tsp. olive oil
  • 1⁄3 cup chopped medium onion (approx. ½ medium onion)
  • 2 cloves garlic, finely chopped
  • 2 Tbsp. dry white wine (like Pinot Grigio)
  • ¼ tsp. sea salt (or Himalayan salt)
  • 4 fresh basil leaves, finely chopped

Zucchini Lasagna Ingredients

  • 2 Tbsp. + 1 tsp. olive oil, divided use
  • 5 cups peeled, ½-inch cubed eggplant (approx. 1 large eggplant)
  • ½ tsp. sea salt (or Himalayan salt), divided use
  • ¼ tsp. ground black pepper
  • 2 large zucchini, ends removed, cut lengthwise in 1⁄8-inch strips
  • 2 cups part-skim ricotta cheese, divided use
  • ¾ cup shredded part-skim mozzarella cheese
  • 2 cups Marinara Sauce


Marinara Sauce Instructions

  1. Place tomatoes in a medium bowl; crush by hand (or pulse in a food
    processor or blender) to achieve slightly chunky consistency. Set aside

  2. Heat oil in medium nonstick skillet over medium-high heat.

  3. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is

  4. Add garlic; cook, stirring frequently, for 1 minute

  5. Add wine; cook over medium heat, stirring frequently, for 1 to 2 minutes,
    or until almost all the liquid has evaporated.

  6. Add tomatoes and salt. Bring to a gentle boil. Reduce heat to low; gently
    boil, stirring occasionally, for 7 to 8 minutes, or until sauce has thickened
    slightly. Remove from heat.

  7. Add basil; mix well. Cool to room temperature before serving. Set aside.

Zucchini Lasagna Instrcutions

  1. Preheat oven to 375º F

  2. Grease bottom of an 8 x 8-inch casserole dish with 1 tsp. oil. Set aside

  3. Heat remaining 2 Tbsp. oil in large skillet over medium-high heat.

  4. Add eggplant. Season with ¼ tsp. salt and ¼ tsp. pepper; cook, stirring
    frequently, for 3 to 5 minutes, or until eggplant has begun to brown.

  5. Add marinara; cook, stirring frequently, for 3 to 5 minutes, or until
    eggplant has begun to soften slightly. Remove from heat. Set aside.

  6. Place 5 or 6 zucchini slices, overlapping slightly, into bottom of casserole
    dish. Top evenly with 1 cup ricotta cheese, 1 dash salt, and 1½ cups
    eggplant mixture. Top with a second layer of zucchini slices (running
    crosswise, in the opposite direction of the first layer), then remaining 1 cup
    ricotta, remaining dash salt, and 1½ cups eggplant mixture

  7. Add a third layer of zucchini. Sprinkle with mozzarella cheese. Bake for 30
    to 40 minutes, turning once halfway through, or until lasagna is bubbling
    and mozzarella cheese is golden brown.

  8. Allow to cool and set for 10 to 12 minutes. Cut into 6 pieces and enjoy!

Recipe Notes

For a smoother Marinara sauce, place in a food processor (or blender) and pulse until it reaches desired consistency.


NUTRITIONAL INFORMATION (per serving): Calories: 325 Total Fat: 18 g Saturated Fat: 7 g Cholesterol: 33 mg Sodium: 503 mg Carbohydrates: 24 g Fiber: 6 g Sugars: 13 g Protein: 16 g

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