Craving a mouthwatering lasagne that's both incredibly delicious and surprisingly healthy? Look no further! This Zucchini and Eggplant Lasagne is about to revolutionize your dinner game, transforming ordinary vegetables into a culinary masterpiece that will have everyone at the table begging for seconds. Packed with layers of grilled vegetables, creamy cheeses, and rich marinara sauce, this Italian-inspired dish proves that vegetarian meals can be just as satisfying and indulgent as any meat-based recipe.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 3 zucchini, sliced
- 1 eggplant, sliced
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, chopped
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Slice zucchini and eggplant into thin, uniform rounds approximately 1/4 inch thick. Brush the vegetable slices with olive oil and sprinkle with salt, pepper, and dried oregano.
- Heat a large skillet over medium-high heat. Grill or sauté the zucchini and eggplant slices until they are lightly golden and slightly softened, about 2-3 minutes per side. Set aside on a paper towel to drain excess moisture.
- In a mixing bowl, combine ricotta cheese with half of the chopped fresh basil, and season with a pinch of salt and pepper.
- Begin layering the lasagne in the prepared baking dish. Start with a thin layer of marinara sauce covering the bottom of the dish.
- Create alternating layers: first a layer of grilled zucchini and eggplant slices, then spread a portion of the ricotta mixture, sprinkle mozzarella and Parmesan cheese, and add marinara sauce.
- Repeat the layering process until all vegetables and cheeses are used, ensuring the top layer is covered with sauce and cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
- Remove from the oven and let the lasagne rest for 10-15 minutes to set. Garnish with remaining fresh basil before serving.
Tips
- Moisture Control: Make sure to drain your grilled vegetables on paper towels to prevent a watery lasagne. Excess moisture is the enemy of a perfectly layered dish!
- Cheese Selection: For the best flavor, use fresh, high-quality ricotta and mozzarella. If possible, grate your own mozzarella for maximum melting potential.
- Herb Enhancement: Don't skip the fresh basil! It adds a bright, aromatic touch that elevates the entire dish.
- Resting Time: Letting the lasagne rest for 10-15 minutes after baking allows it to set and makes serving much easier.
- Make-Ahead Friendly: This lasagne can be prepared in advance and refrigerated before baking. Just add an extra 10-15 minutes to the cooking time if baking from cold.
- Vegetable Variations: Feel free to add other vegetables like spinach or roasted red peppers for extra nutrition and flavor.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 18g
Fat: 19g
Saturated Fat: 10g
Cholesterol: 55mg
