Eggplant-Zucchini Lasagna

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Makes: 8  servings Prep 1 hr 15 mins Bake 35 mins


  • Vegetable cooking spray
  • 2 medium eggplants (3 lbs.), halved lengthwise
  • 1/2 medium head garlic, outermost skin removed
  • 1/2 teaspoon  olive oil
Tomato Sauce
  • 1 teaspoon  olive oil
  • 1 cup  chopped red onion
  • 2 teaspoons  minced garlic
  • 1 28 ounce can whole tomatoes in puree
  • 1 16 ounce can whole tomatoes in puree
  • 1/2 cup  water
  • 1 tablespoon  balsamic vinegar
  • 1 teaspoon  salt
  • 1/2 teaspoon  freshly ground black pepper
  • 1/2 teaspoon  sugar
  • 1/4 teaspoon  dried rosemary
  • 1/4 teaspoon  dried thyme
  • 1 teaspoon  salt, divided
  • 1/2 teaspoon  freshly ground black pepper, divided
  • 1 pound  zucchini, cut lengthwise into 1/8-inch slices
  • 1 15 ounce container part-skim ricotta cheese
  • 1 cup  shredded part-skim mozzarella cheese, divided
  • 6 tablespoons  freshly grated Romano cheese, divided


1. Heat oven to 400 degrees F. Coat a large jelly-roll pan with cooking spray. Prick eggplants all over with a knife. Place cut sides down on prepared pan. Slice top 1/2 inch from garlic to expose cloves; drizzle with the 1/2 teaspoon olive oil. Wrap in foil. Place on pan with eggplants. Roast vegetables 30 to 35 minutes or until soft.

Make Tomato Sauce::

2. Meanwhile, heat the 1 teaspoon olive oil in large saucepan over medium heat. Add onion and cook until softened, 4 minutes. Add garlic; cook 30 seconds more. Add tomatoes, water, vinegar, the 1 teaspoon salt, the 1/2 teaspoon pepper, the sugar, rosemary and thyme, breaking up tomatoes with back of spoon. Bring to a boil, reduce heat and simmer, covered, 30 minutes.

3. Cool eggplants and garlic. Scoop out flesh with spoon and discard skins. Transfer flesh to sieve placed over bowl; drain. Squeeze garlic from skins into large bowl; mash well with fork. Stir in eggplant, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

4. Place zucchini on double layer of paper towels on microwave proof plate. Microwave on 100 percent power (High) 6 to 8 minutes or until tender.

5. Combine ricotta, 1/2 cup of the mozzarella, 4 tablespoons of the Romano, the basil, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper in bowl.

6. Increase oven temperature to 450 degrees F. Spread 2 cups of the Tomato Sauce in bottom of 13x9-inch baking dish. Top with 4 of the lasagna noodles, slightly overlapping. Spread half of the ricotta mixture over noodles; top with half of the eggplant mixture, spreading evenly. Top with half of zucchini; pour 1 cup of the Tomato Sauce over zucchini. Repeat with another 4 lasagna noodles, remaining ricotta mixture, remaining eggplant, remaining zucchini and 1 cup of the Tomato Sauce. Top with remaining noodles, Tomato Sauce, remaining 1/2 cup mozzarella and remaining 2 tablespoons Romano. Bake, covered with foil, 30 minutes. Uncover and bake 5 minutes more or until bubbly and browned. Makes 8 servings.


  • No-boil noodles can be found in the pasta section of most supermarkets.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)320,
  • Fat, total(g)9,
  • chol.(mg)29,
  • sat. fat(g)4,
  • carb.(g)43,
  • pro.(g)18,
  • sodium(mg)712,
  • Percent Daily Values are based on a 2,000 calorie diet
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