Zucchini Eggplant Lasagna

This Zucchini Eggplant Lasagna is a fresh take on an all-time classic, layering marinara sauce, sauteed vegetables, savory browned ground beef, a rich and creamy ricotta-egg mixture, and shredded melty cheese between no-boil noodles for a hearty yet balanced meal. 

Packed with fresh garden veggies and rich Italian flavors, this zucchini eggplant lasagna is a satisfying one-dish dinner that you can have ready to serve in just an hour from scratch! While I love my low-carb Turkey Zucchini Lasagna, the no-boil lasagna noodles make this recipe an absolute cinch and extra comforting! 

This recipe will fill two loaf pans – perfect for feeding a crowd or when you want to bake one lasagna and store the other as a quick and easy freezer meal for those busy weeknights or holidays. Made with 90% lean ground beef, part-skim cheese, and a medley of nutritious veggies, you get to enjoy this ultra satisfying lasagna without any guilt! It’s a great “empty nester” dinner recipe!

What is zucchini eggplant lasagna?

This zucchini and eggplant Lasagna is a hearty, vegetable-packed twist on classic lasagna, layering tender softened veggies, savory ground beef, creamy ricotta and eggs, and melted cheeses between sheets of no-boil pasta. 

Unlike traditional versions, this recipe features a medley of diced zucchini, eggplant, mushrooms, and onions – sautéed until just tender and infused with garlic, basil, and a touch of seasoning. This additional layer of veggies adds a nutrient-rich, garden-fresh element that balances the richness of the meat and cheese. 

With protein from the beef, fiber and vitamins from the veggies, and calcium-rich cheeses, this dish delivers a complete, well-rounded meal in every bite – no sides necessary! The vegetable layer not only enhances flavor and texture but also makes it a lighter yet satisfying alternative to meat-heavy lasagnas.

Ingredients needed to make this zucchini eggplant lasagna

• Olive oil: To cook the vegetables and ground beef. 
• Vegetable layer: This consists of diced and softened zucchini, eggplant, sweet onion (Vidalia or Spanish onion), and cremini mushrooms, cooked in olive oil, pressed garlic, salt and pepper, and infused with freshly chopped basil for herbaceous notes. 
• Meat layer: Browned ground beef seasoned with dried thyme, dried oregano, salt, and pepper. I’ve used 90% lean ground beef, but you could use 80% lean ground beef instead, if you prefer. 
• Ricotta mixture: Part skim ricotta cheese, eggs, and dried parsley. Make sure that the eggs are at room temperature for better mixing. For a creamier flavor, use full-fat ricotta instead. 
• Marinara sauce: Feel free to use homemade marinara sauce or your favorite store-bought brand. Roasted red pepper sauce would be a delicious alternative. 
• No-boil lasagna sheets: Also known as oven-ready lasagna noodles. The type of pasta specifically designed to cook directly in the oven without the need for pre-boiling.
• Shredded cheese: I’ve used shredded mozzarella (part-skim or whole mozzarella cheese) and shredded Parmesan cheese to sprinkle between the lasagna layers and as a final cheesy topping. 

How do you make this zucchini eggplant lasagna? 

Prepare the vegetables:

1. Preheat the oven to 350°F. 
2. Heat the olive oil in a 12-inch skillet over medium heat. Add the diced onion, zucchini, and eggplant, cooking and stirring until barely fork-tender (about 3 minutes).
3. Stir in the mushrooms and garlic, seasoning with salt, pepper, and fresh basil. Cook for 1 minute more – the vegetables should be slightly softened but not mushy. 
4. Transfer to a plate and set aside.

Cook the meat:

1. Wipe the skillet clean and heat the remaining olive oil over medium heat. 
2. Add the ground beef, breaking it up with a spoon until no pink remains. 
3. Drain any excess grease, then return the meat to the heat.
4. Season the browned meat with thyme, oregano, salt, and pepper, cooking for 1 minute to blend the flavors. 
5. Remove the seasoned meat from the heat and set aside.

Prepare the ricotta mixture:

1. Combine the ricotta, eggs, and parsley in a small bowl, and then sit it aside. 

Assemble the lasagnas:

1. Spread a thin layer of marinara sauce in the bottom of two 8×4-inch loaf pans. 
2. Place one no-boil lasagna sheet over the sauce in each pan.
3. Spread a layer of the ricotta mixture over the noodles, followed by a layer of the cooked meat, then the vegetables. Sprinkle with the shredded mozzarella and Parmesan.
4. Drizzle with marinara sauce, then place another lasagna sheet on top, pressing lightly to compress.
5. Repeat this layering two more times, ending with a fourth lasagna sheet. 
6. Top it off with the remaining marinara sauce and a final layer of mozzarella and Parmesan.

Bake and serve:

1. Cover each pan tightly with oil-sprayed foil (oil side down) and bake for 30 minutes.
2. Remove the foil and continue to bake for 10–15 minutes more, until the lasagnas are bubbly and lightly browned.
3. Let the lasagnas rest for 10 minutes before slicing and serving.

Serving

Since this zucchini eggplant lasagna is a complete meal as it is, I prefer to keep any side dishes light and simple. Pair this comforting lasagna with a basic house salad, garlic bread, or buttermilk rolls. 

This zucchini eggplant lasagna is not heavily loaded with fat and calories thanks to the lean beef and part-skim cheeses. With this in mind, you certainly have room to splurge on dessert, such as homemade ice cream or Strawberry Blueberry Panna Cotta. 

Sandy’s tips and substitutions:

• Storage: Store leftover zucchini eggplant lasagna in an airtight container in the fridge for up to 4 days. Reheat individual servings of your leftover lasagna in the microwave just until warmed through.  
• Make-ahead: To make this zucchini eggplant lasagna ahead, assemble the lasagna as directed in the recipe instructions and cover the entire pan with foil. Freeze it for up to 3 months. When ready to bake, allow the frozen lasagna to thaw overnight in the fridge. Remove the outer layer of foil (keeping the top foil covering) and bake the lasagna. You will need to add an extra 10-15 minutes to the bake time to account for the chilled temperature of the lasagna. 
• Bake from frozen: If you don’t want to wait for your frozen unbaked lasagna to first thaw in the fridge, add it straight to the oven and add an extra 30-40 minutes to the baking time. 
• Drain excess grease: I prefer cooking with 90% lean ground beef as it reduces the amount of grease left after cooking the meat. Whether you use 90% lean ground beef or ground beef with a higher fat percentage, be sure to drain any excess grease otherwise you can end up with an overly oily lasagna. 
• Clean the skillet between cooking: Wiping the skillet clean between cooking the veggies and the ground beef will ensure that nothing remains stuck to the bottom of the pan which could lead to burning. 

• Gluten-free: Swap regular no-boil lasagna noodles with gluten-free no-boil lasagna noodles. 
• Types of ground meat: Substitute the ground beef with either ground chicken or ground turkey.
• Vegetable alternatives: Roasted bell peppers, corn, spinach, or kale are all great options to include in the vegetable layer of this lasagna recipe. 
• Ditch the ricotta mixture: Make your layers a little simpler by omitting the ricotta cheese mixture and just add the grated cheeses. 
• Use freshly shredded cheese: Avoid pre-shredded cheese as this is often coated in anti-caking agents for a longer shelf-life. This prevents the cheese from melting as well as freshly grated cheese and also dulls the flavor. 

More lasagna-inspired recipes you may want to try:

• Skillet Lamb Pumpkin Lasagna
• Turkey Lasagna Soup
• Mushroom Burrata Lasagna
• Mexican Tortilla Lasagna
• Trader Joe’s Sweet Potato Lasagna
• Cheesiest Spinach Lasagna

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Zucchini Eggplant Lasagna

Sandy Coughlin

Zucchini Eggplant Lasagna is a fresh take on a classic, layering marinara sauce, vegetables, lean ground beef, creamy ricotta-egg mixture, and shredded cheese between no-boil noodles for a hearty yet balanced meal. 

Prep Time: 5 minutes mins

Cook Time: 45 minutes mins

resting: 10 minutes mins

Total Time: 1 hour hr

Yield: 8

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Ingredients

 

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• 2 tablespoons olive oil, divided
• 1 small zucchini, diced (about ¾ cup)
• 1 small eggplant, diced (about ¾ cup)
• 1 cup diced sweet onion
• 1 cup diced cremini mushrooms
• 3 garlic, pressed
• ½ cup fresh basil, chopped
• 1 teaspoons salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 1 pound 90% lean ground beef
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 15 ounces part skim ricotta cheese
• 2 eggs
• 2 tablespoons dried parsley
• 26 ounces marinara sauce, divided
• 8 no-boil lasagna sheets, (½ of a 9-ounce package), divided
• 2 cups shredded part-skim or whole mozzarella cheese, divided
• 1 cup shredded Parmesan cheese, divided

Equipment

• 2 loaf pans

Instructions

 

• Preheat the oven to 350°F.
• Heat 1 tablespoon of olive oil in a 12-inch skillet over medium heat. Add the diced onion, zucchini, and eggplant, cooking and stirring until barely fork-tender (about 3 minutes).
• Stir in the mushrooms and garlic, seasoning with ½ teaspoon of salt, ¼ teaspoon of pepper, and fresh basil. Cook for 1 minute more. The vegetables should be slightly softened but not mushy.
• Transfer to a plate and set aside.
• Wipe the skillet clean and heat the remaining 1 tablespoon olive oil over medium heat.
• Add the ground beef, breaking it up with a spoon until no pink remains.
• Drain any excess grease, then return the meat to the heat.
• Season the browned meat with thyme, oregano, ½ teaspoon of salt, and ¼ teaspoon of pepper, cooking for 1 minute to blend the flavors.
• Remove the seasoned meat from the heat and set aside.
• Combine the ricotta, eggs, and parsley in a small bowl, and then sit it aside.
• Spread ¼ cup of marinara sauce in the bottom of each of the 8×4-inch loaf pans.
• Place one no-boil lasagna sheet over the sauce in each pan.
• Spread ⅓ cup of the ricotta mixture over the noodles in each pan, followed by ½ cup of the cooked meat, then ¼ cup of the vegetables. Sprinkle each pan with ¼ cup of the shredded mozzarella and 2 tablespoons of the Parmesan.
• Drizzle each pan with ¼ cup of marinara sauce, then place another lasagna sheet on top, pressing lightly to compress.
• Repeat this layering two more times, ending with a fourth lasagna sheet.
• Top it off with the remaining marinara sauce and a final layer of mozzarella and Parmesan.
• Cover each pan tightly with oil-sprayed foil (oil side down) and bake for 30 minutes.
• Remove the foil and continue to bake for 10–15 minutes more, until the lasagnas are bubbly and lightly browned.
• Let the lasagnas rest for 10 minutes before slicing and serving.

Cuisine: American

Course: Main Course

Calories: 442kcal, Carbohydrates: 38g, Protein: 38g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 110mg, Sodium: 1316mg, Potassium: 941mg, Fiber: 5g, Sugar: 9g, Vitamin A: 1075IU, Vitamin C: 14mg, Calcium: 592mg, Iron: 4mg

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