#TastyTuesday: Zucchini & Eggplant Lasagna

Usually when I post a recipe, I talk about how it’s simple or quick. This is neither. But it is delicious, and (in my opinion) worth it. So…if you’re up for a challenge, here it is!


  • 1 eggplant
  • 2 medium zucchini
  • 2 cups Italian shredded cheese
  • 1 cup parmesan cheese
  • 15 oz. container ricotta cheese
  • 1 egg
  • 2T Italian seasoning
  • 4 ounces fresh baby spinach
  • 24 ounces marinara sauce
  • 1/2 red onion, diced
  • 1 carrot, diced
  • 1T olive oil
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 1 lb grassfed ground beef or ground chicken (optional)


  • Slice eggplant and zucchini with a mandolin (watch your fingers!)
  • Arrange thinly sliced veggies on paper towels or a cooling rack. Salt lightly. The salt with help the vegetables “sweat” so the lasagna doesn’t turn out too wet. Wait 10-20 minutes, the pat dry with a paper towel.
Sweat it out!


  • While the veggies work up a nice sweat, get to work on your sauce. I was making this in bulk, so I went with a jar sauce with quality ingredients. Feel free to make your own marinara if you have more time! To doctor up the sauce, I started by sautéing onions and carrots in olive oil, adding the garlic in when the onions become translucent. Next, cook your meat if desired, and mix it all together with the sauce. Salt and pepper to taste. Let that simmer while you make the ricotta mix.
  • Mix ricotta cheese, 1/2 cup parmesan, spinach (tear into smaller pieces), Italian seasoning, and egg together until well blended. Salt and pepper to taste.
  • Now it’s time to layer! Start with a layer of sauce at the bottom of the pan. Add slices of zucchini and eggplant. Next, layer with ricotta cheese mixture. Top this with half of the shredded Italian cheese. Add another layer of zucchini and eggplant, and top the veggies with a layer of marinara. Lastly, top with remaining Italian cheese and parmesan.
Layering in progress!


  • Bake at 375 degrees for about 30 minutes or until the cheese starts to lightly brown. Top with chopped parsley if desired. Served with roasted Italian potatoes or a side salad.

After all that work, you’ll definitely have a big appetite. Help yourself to a couple servings!




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