Zucchini and Eggplant Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 352.7
  • Total Fat: 9.6 g
  • Cholesterol: 24.5 mg
  • Sodium: 373.3 mg
  • Total Carbs: 49.0 g
  • Dietary Fiber: 6.1 g
  • Protein: 18.6 g

View full nutritional breakdown of Zucchini and Eggplant Lasagna calories by ingredient
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Adapted from Cooking Light Adapted from Cooking Light
Number of Servings: 8


    Crushed Tomatoes, 28 oz can
    Onions, raw, 0.75 cup, chopped (1 med)
    Garlic, 4 cloves , minced
    Ricotta Cheese, part skim milk, 1 cup
    Eggplant, fresh, 1 large eggplant, unpeeled (approx 1-1/4 lb (remove)
    Zucchini, 1.5 cup, sliced , 2 medium
    *Ronzoni Oven Ready Lasagna, 6 serving (9 noodles)
    Basil, 2 tbsp
    Oregano, ground, 2 tsp
    *crushed red pepper, 0.5 tsp
    Pepper, black, 1 tsp
    Olive Oil, Extra Virgin, 2 tsp
    *Kraft Mozzarella Finely shredded Part Skim cheese, 2 cup


1. Preheat oven to 350°.

2. Arrange eggplant slices in a single layer on Pam sprayed cookie sheet. Bake for 20-30 minutes at 400 degrees. Do the same with the zucchini.

3. Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.

4. Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 3 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 3 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 3 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user BOINGO.

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