Vegetable Lasagna Without the Lasagna
Discover the perfect low-carb, gluten-free twist on a comfort food classic with this "Vegetable Lasagna Without the Lasagna." With layers of tender zucchini, velvety eggplant, and sweet bell peppers standing in for pasta, this dish is brimming with fresh, wholesome vegetables. Rich ricotta and melty mozzarella cheeses add a creamy, indulgent touch, while a vibrant marinara sauce and fragrant Italian herbs tie everything together. This veggie-packed alternative is perfect for those seeking a healthy yet hearty dinner option—all ready in just over an hour. Garnished with fresh basil and baked to golden, bubbly perfection, it's a guilt-free, nutrient-rich meal that's as satisfying as it is flavorful. Perfect for vegetarians, low-carb dieters, and anyone craving a fresh take on lasagna!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 1 large Eggplant
- 2 large Bell Peppers (preferably red, yellow, or orange)
- 4 cups Spinach
- 2 cups Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 3 cups Marinara sauce
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons Fresh basil, chopped
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
Slice the zucchini, eggplant, and bell peppers lengthwise into thin strips, about 1/4-inch thick.
Lay the sliced zucchini and eggplant on paper towels, sprinkle them lightly with salt, and let them sit for 10 minutes to release excess moisture. Pat them dry with more paper towels before cooking.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
In the same skillet, add the spinach and cook until wilted, about 3-4 minutes. Remove from heat and set aside.
In a bowl, mix the ricotta cheese with 1/4 cup of grated Parmesan, Italian seasoning, salt, pepper, and half of the chopped fresh basil.
Spread 1/2 cup of marinara sauce evenly on the bottom of the prepared baking dish.
Layer the lasagna: Begin with a layer of zucchini slices, followed by eggplant slices, a thin layer of marinara sauce, a portion of the sautéed spinach, and dollops of the ricotta mixture. Sprinkle shredded mozzarella over the ricotta layer. Repeat the process until all ingredients are used, finishing with marinara sauce and a generous layer of mozzarella on top.
Sprinkle the remaining Parmesan cheese over the top layer.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing. Garnish with the remaining fresh basil and serve hot.
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.5 g | 199% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 518 mg | 172% | |
| Sodium | 12310 mg | 535% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 96.2 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4408 mg | 339% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4684 mg | 100% | |
*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.
