Zucchini Eggplant Lasagna

Name: Zucchini Eggplant Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

September 16, 2011 20 comments Article Main Course, Recipes, Vegetables

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The cool air is finally sweeping across Colorado. Friends in the mountains said it was even snowing at the tops of the mountains! It is kind of a relief after the hot summer we had. Even with the cool weather, my garden is still overflowing with zucchinis. Other gardens are overflowing with eggplants, so of course I am continuing to add to my long list of zucchini recipes; and some eggplant ones as well.

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! Now is the perfect time to get delicious, in season zucchini and eggplant for your meal.

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 3 votes

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Dinner

Cuisine Italian

Servings

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).

Nutrition

Calories: 243kcalCarbohydrates: 39gProtein: 12gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 718mgPotassium: 670mgFiber: 5gSugar: 8gVitamin A: 714IUVitamin C: 16mgCalcium: 135mgIron: 2mg

Keyword eggplant, lasagna, mozzarella, tomato, vegetarian, zucchini

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20 comments

Monica @ Everything Awesome About Food September 16, 2011 at 9:17 pm -

This looks so delicious! I want to try this asap!
The Tiffin Girl September 17, 2011 at 4:26 am -

I love vegetable lasagna! I make an eggplant lasagna sans the noodles and it’s also good!

http://thetiffingirl.blogspot.com/2011/08/eggplant-lasagna.html
Karriann Graf September 17, 2011 at 6:10 am -

What a great meal to showcase fall vegetables! Happy Cooking!
Tes September 17, 2011 at 6:20 am -

Oh what a comforting and healthy recipe 🙂 It looks so perfect and delicious 🙂
Crystal September 17, 2011 at 11:50 am -

Yummy, yummy! Always looking for veggie friendly recipes. Thanks for this one!
Crystal
Memphis, TN
Hot Bean Dip
Jen at The Three Little Piglets September 17, 2011 at 12:34 pm -

Eggplant parmesan is one of my favorite dishes, so this is SO meant for me. Yummy!
Beth Michelle September 17, 2011 at 1:41 pm -

Eggplant parm is my favorite. Adding zucchini is such a perfect addition!!
Colleen Bierstine September 17, 2011 at 3:08 pm -

Zucchini is my latest obsession and eggplant is my all-the-time obsession! Putting them together in one delicious lasagna just makes perfect sense!
Alyssa September 17, 2011 at 10:38 pm -

Anything that has tomato sauce, pasta and cheese is a winner in my book! Adding the veggies would make me feel like I could eat tons without feeling guilty!
veronica gantley September 18, 2011 at 4:26 am -

Oh my this would make a great Lent meal. It probably freezes well also. Thanks for sharing.
While The Sun Shines September 18, 2011 at 6:14 am -

I love the look of this but saldy my OH does not like eggplant and prefers meat lasagna
Stephanie @ Eat. Drink. Love. September 18, 2011 at 8:25 am -

Yummy! I love veggie lasagnas like this! And eggplant always works so well in baked Italian dishes like this!
Simone September 18, 2011 at 2:28 pm -

That looks so good. I wish I could actually say we had a hot summer but it’s been autumn since june here (or it feels that way at least) but nevertheless… autumn is always a fun season or so I think. This zucchini and eggplant lasagne looks like a perfect autumn dish to me! Thanks for visiting my blog!
Eliot September 18, 2011 at 4:16 pm -

MMMMM–This looks great. Can you use the “no boil” lasagna for this recipe?
Lindsey@Lindselicious September 18, 2011 at 5:03 pm -

Wow that cheese layer looks incredible! Love veggie lasagna!
RavieNomNoms September 19, 2011 at 8:14 am -

This looks like my kind of lasagna!!! Love all the veggies!
torviewtoronto September 19, 2011 at 2:28 pm -

this combination always gives a delicious taste looks wonderful
Kimberly @ Badger Girl Learns to Cook September 20, 2011 at 12:13 pm -

I am in! This looks great. I love eggplant and zucchini. What a great way to make lasagna that much healthier.
twinky (@TheTwinkyCake) September 21, 2011 at 9:14 am -

wonderful recipe!!!
Meg December 11, 2013 at 2:58 pm -

I seriously canNOT WAIT to get home and make this! I was gonna just add zucchini to an eggplant parm recipe but have been wanting to make vegetable lasagna, so, well this sounds perfect. I am officially gushing. Thanks for the post!

Zucchini Eggplant Lasagna