Zucchini and Eggplant Lasagna

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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Tags: Vegetarian
Course: Main Course
This zucchini and eggplant lasagna is the perfect blend for many palates. It's a vegetarian fare that doesn't skimp on the old fashioned noodles - which we love for the classic comfort food texture.


  • 12 lasagna noodles, cooked
  • 2 cups ricotta cheese
  • 1 cup tomato sauce
  • 2 cups mozzarella cheese shredded
  • 1 medium eggplant sliced 1/4" thin-lengthwise
  • 3 green zucchinis sliced 1/4" thin-lengthwise
  • 1/2 lb fresh spinach leaves
  • 1/8 cup grated romano cheese
  • 1 tbsp Salute Santé! Original Grapeseed Oil
  • veggies for top later, either sliced mushrooms or big round tomato slices


  • Preheat oven to 425º F.
  • Cover a large 9 x 12-inch baking dish with a thin layer of Salute Santé! Grapeseed Oil.
  • Add 2 Tbsp of sauce to the baking dish and spread over the bottom. 4. Lay out one layer of noodles to cover bottom of the baking dish.
  • Add the sliced eggplant to cover the noodles.
  • Place spoonfuls of ricotta throughout the layer.
  • Sprinkle with some of the mozzarella cheese.
  • Cover with more sauce.
  • Place another layer of noodles, this time layering in the other direction.
  • Repeat the process with the zucchini.
  • Continue with spinach and repeat with remaining eggplant and zucchini, alternating the vegetables and the direction of the noodles.
  • For top layer, create a nice pattern using either mushrooms, fresh tomato slices, or a mix of both.
  • Cover with grated cheese.
  • Bake for 45 minutes.
  • Remove from the oven and let stand for about 15 minutes.

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