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–+ servings
Zucchini and Aubergine Lasagna in a baking tray with few basil leaves on the side.

Zucchini and Eggplant Lasagna (Pasta Free)

Vegetarian Zucchini and Eggplant Lasagna is a rich and creamy pasta-free and gluten-free healthy lasagna that uses the. best of low-carb summer vegetables Courgette and Aubergine
Prep Time: 10 minutes
Cook Time: 45 minutes
Resting Time: 10 minutes
Servings: 6

Ingredients

  • 1 Eggplant/Aubergine 6 inches
  • 1 medium size Zucchini 6-8 inches
  • 2 Cups Pasta Sauce more or less might be required
  • 15-20 Basil Leaves torn into pieces
  • 2 Cups Cheese Mozzarella, Cheddar (more or less might be required)
  • 1/2 Cups Mixed Vegetables Corn, spinach or your choice - optional
  • Salt To season aubergine and zucchini
  • 1-2 tbsp Oil

Instructions

  • Preheat the oven to 180 Deg C.

Initial Cooking of Aubergine and Zucchini

  • Rinse the Aubergine and Zucchini
    1 Eggplant/Aubergine, 1 medium size Zucchini
  • Cut it lengthwise or as desired.
  • Rub salt on the slices and keep it aside for 10 minutes.
    Salt
    Eggplant sprinkled with salt
  • Heat a griddle or a non stick tawa.
  • Once hot drizzle oil.
    1-2 tbsp Oil
  • Now shallow fry the zucchini and aubergine for 5-6 minutes turning in between.
    Zucchini getting cooked on a griddle
  • Cook them just half and not fully. We still want a bite.
    Zucchini cooked on a griddle
  • Once done, remove all on an absorbent paper.

Layering of Lasagna

  • Spread 2-3 tablespoons of Pasta sauce in the baking tray.
    2 Cups Pasta Sauce
    Bottom layer with Pasta Sauce
  • Add a layer or Zucchini or Aubergine or both
    Layering of Aubergine
  • Add a few veggies if using.
    1/2 Cups Mixed Vegetables
    Adding Veggies in layers
  • Add a few basil leaves.
    15-20 Basil Leaves
    Layering with Cheese
  • Add a layer of cheese on top of this.
    2 Cups Cheese
    Layered Veg Lasagna ready to bake
  • Repeat the above steps, from the layering of pasta sauce, zucchini & Aubergine, veggies, basil leaves, and cheese.
    Layered Aubergine and Zucchini Lasagne in a glass baking tray.
  • End with cheese and bake in a preheated oven for 25-30 minutes until the top is bubbly, and the cheese melted.

Notes

  • Standard US-size cups and spoons used. 1 teaspoon = 5 ml, 1 cups = 235 ml, 1 tablespoon = 15 ml
  • More and less cheese and pasta sauce might be needed.