The lasagna that cuts carbs, boosts your veggie servings and is gluten-free: this easy dinner recipe uses slices of roasted eggplant and zucchini as the noodles in this healthy lasagna.

Devon O'Brien
Source: EatingWell.com, January 2017
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.

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  • Arrange eggplant and zucchini in a single layer on the prepared baking sheets. Roast until tender, about 20 minutes.

  • Meanwhile, cook sausage in a large saucepan, crumbling it with a spoon, until browned, about 6 minutes. Add onion and garlic and cook, stirring occasionally, until tender and fragrant, 2 to 3 minutes. Add tomatoes, wine, basil and oregano and cook, stirring occasionally, until bubbling. Lower heat and simmer for 10 minutes.

  • Combine ricotta, egg and pepper in a small bowl.

  • Spread about 1 cup sauce in a 9-by-13-inch baking dish. Top with a layer of half the eggplant. Dollop on about 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on half the zucchini, crosswise to the eggplant layer, then top with 1 cup sauce, dollop on 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining eggplant and top with 1 cup sauce, dollop on the remaining ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining zucchini and top with the remaining sauce and mozzarella.

  • Bake the lasagna until the sauce is bubbling around the edges, about 30 minutes. Let stand for 10 to 20 minutes before serving. Garnish with fresh basil, if desired.

Nutrition Facts

278.9 calories; protein 16.7g 33% DV; carbohydrates 19g 6% DV; exchange other carbs 1.5; dietary fiber 3.6g 14% DV; sugars 6.6g; fat 16g 25% DV; saturated fat 6.8g 34% DV; cholesterol 68.6mg 23% DV; vitamin a iu 1192.3IU 24% DV; vitamin c 15.9mg 27% DV; folate 34.3mcg 9% DV; calcium 208.4mg 21% DV; iron 4mg 22% DV; magnesium 27.3mg 10% DV; potassium 599.4mg 17% DV; sodium 505.8mg 20% DV; thiamin 0.1mg 6% DV.

Reviews (6)

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7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/14/2020
I enjoyed this recipe very much. I won't slice the eggplant or zucchini lengthwise next time. I may salt the eggplant before roasting it. I used Beyond Meat Italian sausage. Great flavor! Read More
Rating: 5 stars
12/02/2019
I sprinkled asiago cheese in between layers and on top. Just a sprinkle but WOW what a punch. Read More
Rating: 5 stars
04/30/2019
We added more ricotta and I used pepper and seasoned salt and extra garlic in my sauce. Love noodle less and will make this again! Read More
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Rating: 4 stars
09/12/2017
Needs 2 c. ricotta and 2 eggs to fill the layers. I will make it again. Read More
Rating: 5 stars
08/13/2017
This recipe tastes very good & is pretty easy to make! I agree with the other reviewer that said the eggplant adds flavor and I don't normally like eggplant. I used my mandolin slicer for the first time with this recipe & it worked well! My teenagers liked it but didn't consider it a lasagna. I tried making it half vegetarian by substituting half of the sausage with mushrooms but I should have added more spices to that half of the dish. The sausage adds a lot of flavor so the mushroom half was a little bland. I will definitely make it again! Read More
Rating: 5 stars
02/12/2017
Great recipe. Eggplant adds a lot of flavor. Read More
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