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Zucchini Eggplant Lasagna

This is an easy recipe to make in advance, then just pop in the oven when you want to eat it. The veggies make it healthier than a normal lasagna, plus add great flavor! 
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine Italian
Servings 6
Calories 243 kcal

Ingredients
  

  • 1 medium zucchini sliced
  • 1 medium eggplant sliced
  • 1 jar marinara sauce
  • 1 tbsp garlic powder
  • 1/2 tbsp black pepper
  • 1 tsp oregano
  • 1/2 package lasagna noodles
  • 1 cup mozzarella cheese

Instructions
 

  • Preheat the oven to 375F.
  • Cook the lasagna noodles according to the package directions.
  • Spread a light layer of marinara sauce across a 8x11 casserole dish, then layer with noodles, marinara sauce, cheese and zucchini. Repeat with a layer of eggplant, then top with cheese.
  • Sprinkle with garlic powder, pepper and oregano.
  • Cover with foil and bake at 375F until cooked through (about 30 minutes).
Keyword eggplant, lasagna, mozzarella, tomato, vegetarian, zucchini