Eggplant and Zucchini Lasagna

An Eggplant and Zucchini Lasagna in a white baking dish with basil leaves.

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5 from 2 votes

You'll never miss the pasta in this deliciously cheesy and easy-to-make Eggplant and Zucchini Lasagna.

Prep Time20

Cook Time1

resting time30

Total Time1 50

Course: Main Course, Sausage main course, Vegetable Recipes

Cuisine: Italian insipred

Keyword: eggplant and zucchini lasagna, eggplant lasagna, vegetable lasagna, zucchini lasagna

Servings: servings

Calories: 354kcal

Author: Renee Goerger

Equipment

13 x 9 baking dish
chef's knife
cutting board
Large Skillet
slotted spatula
large serving spoon
garlic press optional
measuring cups and spoons
cheese grater optional
box grater optional
kitchen timer
cooling rack
oven gloves
bench scraper optional (for transferring ingredients)
paper towels

Ingredients

4 slices (or enough to cover the bottom of the baking dish) Italian bread toasted
10 slices provolone cheese divided
1 tablespoon olive oil
1 pound mild Italian Sausage
2 jars (24 ounces each jar) marinara sauce or homemade marinara
2 medium long Japanese eggplant sliced lengthwise into ¼" slices
2 medium zucchini sliced lengthwise into ¼" slices
2 teaspoons kosher salt divided
1 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
½ cup minced onion
4 cloves garlic minced
1 tablespoon Worcestershire sauce
3 cups shredded mozzarella cheese divided
½ cup shaved Italian cheese blend Parmesan, Romano, Asiago

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Instructions

Sprinkle the sliced eggplant and zucchini with the salt. Set them aside for at least 30 minutes to allow the salt draw to out some of their moisture. After 30 minutes time, blot the moisture from the vegetables with paper towels and season them with black pepper.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Splay a 13 x 9 baking dish with cooking spray. Lay the toasted bread into the bottom of the baking dish and top each with a slice of provolone cheese. Save the remaining cheese slices for later.
In a large skillet, brown the Italian sausage in 1 tablespoon olive oil over medium/high heat, breaking the sausage into pieces as it browns.
After about 5 minutes of browning, add the minced garlic and onion to the skillet with the sausage along with the dried basil, and oregano. Cook, stirring occasionally for an additional 3-4 minutes.
Reduce the heat to medium and add the marinara sauce to the skillet along with the Worcestershire sauce. Stir well to combine and gently heat through.
Use a ladle or large spoon to evenly spoon about one third of the sauce over the toast and cheese in the baking dish. Layer the blotted and peppered zucchini slices evenly over the sauce, add additional sauce, and top all that evenly with the blotted and peppered eggplant slices.
Top the eggplant with the remaining provolone cheese, half of the mozzarella cheese, and additional sauce to cover.
Last, spread the remaining mozzarella cheese and the Italian cheese blend evenly over the lasagna and bake in a preheat oven for 60 minutes, or until the cheese is golden brown and the lasagna is bubbling around the sides of the dish.
Remove the lasagna from the oven and place on a cooling rack for at least 30 minutes (40-50 minutes is ideal), to cool slightly and set before serving.

Video

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

May be frozen in an airtight container after baking (cool completely) for up to 3 months.

Nutrition