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
Pasta-free or No Pasta Lasagna
I am in love with this lasagne or pasta-free lasagna. And why would you love it? If you are looking for something light and do not want to too many carbs from noodles or pasta this recipe is for you.
Even though it is pasta-free and vegetarian, this recipe would be the star of your party. If you are worried about the zucchini and eggplant being used, just do not tell your guest. After enjoying they would ask for the recipe I am sure.
Also if you are looking to use your fresh garden harvest. If you are into gardening, you must be knowing that zucchini goes wild. I mean to say you have a good harvest of zucchini and you would be looking for recipes with it. So this is one such recipe, where you can use some zucchini.
Did you check my collection of zucchini recipes? If not check what you can make with Zucchini.
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I also grow aubergine or brinjal, tomatoes, and basil. So I have a good excuse to make this recipe. I do make a big batch of pasta sauce using tomatoes and veggies too, and writing this post I realize that I have not posted the recipe, which I made and clicked last year, so hopefully soon.
Eggplant in Lasagna
Eggplant or aubergine is not liked by many but when combined with cheese, eggplant tastes just awesome. If you have not tried it I would say give this a try or give this Eggplant Pizza a try and let me know your thoughts in comments below.
I am hooked on eating eggplant with cheese. Recently I even made a stuffed eggplant topped with some veggies and cheese. It was super addictive.
If you are looking for a few more recipes with eggplant or brinjal or aubergine, try this Hyderabadi Baingan ka Salan , Mushroom Eggplant Stir Fry, No Onion No Garlic Baingan Bharta, or this Dahi wale Baingan. They are good as main dishes or a side to Biryani’s.
I also like to make this Baba Ghanoush a Lebanese Creamy Eggplant dip, that goes well in parties on the mezze platter.
Process of making summer harvest Zucchini & Eggplant Lasagna
The recipe is simple but needs a little work but not much. Zucchini and Eggplant slices are cut lengthwise. One can cut it into circles too, but lengthwise make it more appealing and shape it in the form of lasagne sheets.
This slices are then cooked on a griddle until lightly soft. Once done, all you do is layering. I am using my homemade vegetable tomato pasta sauce for this but one can use store brought to make it easier.
Veggies in Pasta free Lasagna
A few more veggies can be added. Like I have added corn, one can add Spinach, peppers, etc.
On a baking tray we add some pasta sauce, layer it with zucchini then again add some pasta sauce. Add a good layer of cheese and some basil. Top this with a layer of Brinjal slices and now repeat. The next layer would be zucchini and then brinjal. One can mix in both in one layer or keep it separate, the choice is yours.
Type of Cheese in Lasagna
I have used a combination of cheddar cheese and mozzarella cheese. One can use both or just one is also good. Ricotta cheese can also be added to give that nutty flavor and texture.
Rest you bake this in a preheated oven for 20-25 minutes until the top gets bubbly, and the cheese have melted and is turning slightly brown.
Zucchini and Eggplant Lasagna (Pasta Free)
Equipment
- Tawa/Griddle/Pan (Optional)
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 Zucchini1 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
- 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.
- Cook them just half and not fully. We still want a bite.
- 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
- Add a layer or Zucchini or Aubergine or both
- Add a few veggies if using.1/2 Cups Mixed Vegetables
- Add a few basil leaves.15-20 Basil Leaves
- Add a layer of cheese on top of this.2 Cups Cheese
- Repeat the above steps, from the layering of pasta sauce, zucchini & Aubergine, veggies, basil leaves, and cheese.
- 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.
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