This Vegetarian Lasagna with Zucchini & Eggplant features sheets of veggies, a creamy lemon ricotta and mozzarella cheese filling, and all topped with more cheese and baked until browned and bubbly.
Feeding a family nightly is tough so I’m always devising easy meals that produce a large quantity of food while trying to maintain a healthy balance. First on the list? Veggie lasagna. However, I decided to put my own “healthy” twist on my original meat lasagna version (I promise my family didn’t even notice the difference). It even includes my secret ingredient, creamy lemon ricotta.
Vegetarian Lasagna Ingredients
Veggies – The thinly sliced eggplant, and green and yellow zucchini perfectly mimic the flat lasagna noodles in this dish.
Pasta sauce – To save time, I skipped making my own pasta sauce and used an incredibly delicious Butternut Squash version by Dave’s Gourmet. Use any pasta sauce that you prefer.
Ricotta, fresh lemon juice, salt – The addition of lemon juice and a pinch of salt adds a subtle depth of refreshing flavor to this lasagna.
Mozzarella Cheese – Classic mozzarella complements without overpowering the pasta sauce.
How to Make Vegetarian Lasagna
First I layered pasta sauce, then green zucchini, and more sauce, mozzarella cheese, and eggplant.
Next I layered lemon infused ricotta cheese on top of the eggplant.
Top finish the last layers, I added yellow squash on top of the ricotta cheese, more sauce, and a final layer of mozzarella cheese.
This stuff is just full of deliciousness! And it is the perfect weeknight meal as it requires very little prep and has a 25 minute cook-time. That means you get to give your family a delicious meal (check), packed with veggies and nutrients (double check) and still have extra for the next day (jackpot).
Bonus points if you serve this with a cheesy garlic pull-apart bread!
Amazing Vegetarian Lasagna with Zucchini & Eggplant
This Vegetarian Lasagna with Zucchini & Eggplant features sheets of veggies, a creamy lemon ricotta and mozzarella cheese filling, and all topped with more cheese and baked until browned and bubbly.
Ingredients
- 2 cups Ricotta
- 2 1/2 tbs fresh lemon juice (1 lemon)
- A pinch of salt
- 28 oz pasta sauce (use your favorite, I used butternut squash)
- 1 green zucchini, thinly sliced lengthwise
- 4 cups Mozzarella, divided
- 1 eggplant, thinly sliced lengthwise
- 1 yellow zucchini, thinly sliced lengthwise
Instructions
- Preheat the oven to 350°F.
- In a small bowl combine the ricotta, lemon juice, and salt and mix well. Set aside
- In a casserole dish, add a layer of pasta sauce (about 1/3 of the sauce).
- Layer sliced green zucchini, add another layer of sauce (about 1/3 of the sauce), then a thin layer of 1 cup mozzarella cheese.
- Layer sliced eggplant and spread the ricotta mixture on top.
- Layer sliced yellow zucchini, add the remainder of pasta sauce then mozzarella cheese.
- Bake for 25 minutes and until the top is golden brown. Ready to serve!
Notes
Pair with garlic bread, if you prefer.
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