No Pasta Vegetable Lasagna
Indulge in the wholesome goodness of this No Pasta Vegetable Lasagna, a guilt-free twist on the classic comfort food that’s perfect for low-carb and gluten-free lifestyles. This vibrant dish swaps traditional pasta with tender, roasted slices of zucchini and eggplant, layered with creamy ricotta, sautéed spinach, and tangy marinara sauce. Topped with a golden, bubbly blend of mozzarella and parmesan, it’s an irresistible balance of fresh, savory flavors. With its straightforward prep and rich, cheesy layers, this vegetable lasagna is an excellent choice for weeknight dinners or meal prep. Serve it with a crisp side salad or garlic bread for a satisfying, veggie-packed feast the whole family will love! Keywords: low-carb lasagna, gluten-free lasagna, vegetable lasagna, no pasta lasagna, healthy comfort food.
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Recipe Information
Ingredients
- 3 medium Zucchini
- 1 large Eggplant
- 6 cups Spinach
- 1 cup Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated parmesan cheese
- 3 cups Marinara sauce
- 1 large Egg
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 teaspoons Italian seasoning
Instructions
Preheat your oven to 400°F (200°C).
Slice the zucchini and eggplant lengthwise into 1/4-inch thick slices.
Place the zucchini and eggplant slices on a baking sheet, brush with olive oil, and season with salt and pepper.
Roast the vegetables in the oven for 15-20 minutes or until tender, flipping halfway through.
While the vegetables roast, heat 1 tablespoon of olive oil in a skillet over medium heat.
Mince the garlic and sauté it in the skillet for 1-2 minutes, until fragrant.
Add the spinach to the skillet and cook until wilted. Remove from heat and set aside.
In a mixing bowl, combine ricotta cheese, egg, 1/2 cup parmesan cheese, and Italian seasoning. Mix well.
Lower the oven temperature to 375°F (190°C).
Spread 1/2 cup of marinara sauce in the bottom of a 9x13-inch baking dish.
Layer the roasted zucchini slices over the sauce to form the first layer.
Spread 1/3 of the ricotta mixture over the zucchini, followed by a layer of roasted eggplant slices.
Add a layer of marinara sauce, sprinkle 1/3 of the mozzarella cheese, and repeat the layering process (zucchini, ricotta mixture, eggplant, marinara, mozzarella) until you've used all ingredients, finishing with a layer of mozzarella on top.
Sprinkle the remaining parmesan cheese over the top layer.
Cover the baking dish with foil and bake at 375°F (190°C) for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the lasagna cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 13027 mg | 566% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 79.3 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3891 mg | 299% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3997 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
