Eggplant and Zucchini Lasagna

You'll never miss the noodles in this Eggplant and Zucchini Lasagna! Plus, it's super easy to put together and can feed a hungry crowd! It can be made with or with or without sausage, but either way it's a very substantial and hearty meal.

This recipe was inspired by a garden full of eggplant and zucchini and needing to find delicious ways to use them that will please my picky husband. Today's veggie lasagna fills that bill deliciously, and he seriously couldn't stop raving about how much he loved this hearty vegetable lasagna!

Table of Contents Found Here

• The ingredient list:
• Ingredient information:
• What makes this vegetable lasagna different?
• What is the purpose of the bread in this recipe?
• Health benefits of eggplant:
• Health benefits of zucchini:
• Top tip for recipe success:
• How to make this a vegetarian lasagna?
• Add-in and substitution options:
• How to dry fresh garden herbs at home:
• Additional eggplant and zucchini recipes:
• Make it a complete meal:
• Printable Recipe Card
• Please comment if you've made this recipe.

The ingredient list:

Ingredient information:

EGGPLANT - I used what is known as Japanese eggplant because that's the variety I've been growing in my garden this year. They're long and slender and similar in shape to a zucchini. Feel free to use whatever variety of eggplant you have on hand or prefer. Size doesn't matter. The thickness of the slices does.

ZUCCHINI - Try and use zucchini that are small to medium in size. Once they get large, the seeds inside are massive, making for a rather unpleasant eating experience (in my opinion).

MARINARA SAUCE - I used a store-bought marinara sauce for this recipe, but of course, if you have homemade marinara sauce on hand, by all means, use that.

ITALIAN SAUSAGE - I used bulk Italian sausage and then broke it up into bits as it was browning in the skillet. You can forgo the sausage altogether if you'd like to make this a vegetarian lasagna or even swap out another type of protein if you prefer. (See the section below about substitutions and add-ins).

DRIED OREGANO - Always a must for me when making an Italian-inspired recipe. See the video below if you're interested in drying fresh garden herbs.

DRIED BASIL - Another must for me when making an Italian-inspired recipe. See the video below if you're interested in drying fresh garden herbs.

GARLIC - I used fresh minced garlic and added it after browning the meat to avoid overcooking and getting bitter.

ONION - Use whatever type of onion is your favorite or that you have on hand. I had red onion at the time, so that's what I used. 

WORCESTERSHIRE SAUCE - You may think this an odd ingredient to use in this recipe but trust me when I tell you that it gives the sauce a depth of flavor and balance that rounds out a marinara sauce.

SHREDDED MOZZARELLA - A must for lasagna. Use as much or as little as you like.

PROVOLONE CHEESE - I love sliced provolone and use it often. It has a lovely, slightly sharp flavor that pairs nicely with this recipe's mozzarella and other Italian cheeses. 

ITALIAN CHEESE BLEND - Shaved Parmesan, Romano, and Asiago cheeses are the three that I used. They came packaged together in a bag in the diary section of the grocery store. If you can't find this particular blend, don't worry. Parmesan on its own or a combination of any hard Italian cheeses will work perfectly fine in this recipe.

SALT AND PEPPER - I always use kosher salt and freshly cracked black peppercorns for the best possible flavor in my cooking.

What makes this vegetable lasagna different?

You'll notice right from the start that this recipe doesn't use any ricotta cheese. Of course, you can add a thin layer of ricotta in-between some of the layers if you feel you must, but with all the other cheeses, I personally don't think that it needs it. The choice is yours.

What is the purpose of the bread in this recipe?

Since eggplant and zucchini are water-filled, I used the toasted bread on the bottom of the casserole to soak up any additional liquid the vegetables would exude during the cooking process.

Health benefits of eggplant:

Eggplant, also known as aubergine, are nutrient dense and contain a very high number of antioxidants that may prevent chronic disease such as heart disease and cancer.

Learn more about the health benefits of eggplant

Health benefits of zucchini:

Also known as a courgette, a zucchini is a wonderful source of fiber that helps to stabilize blood sugar. It is also rich in vitamin C and beta-carotene which are both beneficial for promoting good eye health.

Learn more about the health benefits of zucchini

Top tip for recipe success:

As with any lasagna, it is essential to let it sit at room temperature after baking for at least 30 minutes (45-50 is ideal) before cutting and serving. This way, the lasagna has a chance to set up so that it won't fall apart on the plate when serving.

How to make this a vegetarian lasagna?

You can't get much easier than this...leave out the meat! It will still be a hearty, substantial, and cheesy lasagna that everyone will love!

Add-in and substitution options:

Feel free to leave out the protein altogether in this recipe if you'd like to make a vegetarian lasagna, or you can substitute ground beef, turkey, or even pork for the Italian sausage if you wish.

Don't have provolone slices on hand? No worries, you can swap out sliced mozzarella, Swiss, Fontina, or Muenster cheese if you like.

A premade mix of dried Italian seasoning can easily replace the dried basil and oregano in this recipe. Just use the same amount, and you're good to go.

Want to really switch things up? How about using an Alfredo sauce instead of the marinara (or a mix of the two together) to ramp up the flavor? I love this idea (I just had it) and will make this recipe again using my homemade white wine alfredo sauce instead. YUM!!

How to dry fresh garden herbs at home:

Additional eggplant and zucchini recipes:

If you like soft, cakey cookies that taste wonderful and are actually good for you, get your box grater out! It's time to make these Zucchini Oatmeal Cookies with chocolate covered raisins.

Eggplant Zucchini Bread is so moist and flavorful, AND it's a great way to bump up the nutrition level of your next zucchini quick bread without anyone being the wiser.

Taco-Filled Zucchini Boats are super simple to make utilizing either store-bought taco seasoning or an easy blend of homemade pantry spices. The choice is yours.

Crispy Baked Eggplant Chips are packed with flavor thanks to a light brushing of homemade basil-infused olive oil, and grated Parmesan cheese.

Savory Zucchini Carrot Fritters (you can also call them pancakes) will keep you coming back for more. Serve them as a side dish, or make smaller-sized pancakes and serve them as an appetizer.

Make it a complete meal:

Summertime Chopped Salad is colorful, healthy, and delicious. It stores beautifully in the fridge, so don't be afraid to make extra to have at-the-ready this season.

Roasted Garlic Cheese Bread with Rosemary and Smoked Mozzarella works equally well as a delicious appetizer, a side dish for a BBQ or family meal, or even a meatless entrée. It's utterly delicious no matter how to plan to serve it!

Refreshing Low Sugar Fresh Peach Sorbet with Sage is a flavorful frozen treat with an unexpected hint of garden sage and luscious summertime peaches.

Printable Recipe Card

I sincerely hope you've enjoyed today's hearty, healthy, and comforting Eggplant and Zucchini Lasagna as much as I've enjoyed bringing it to you!