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Eggplant Zucchini Lasagna
Eggplant Zucchini Lasagna with tomatoes, creamy pesto ricotta, and fresh basil. This zucchini lasagna recipe is vegetarian, low carb, and perfect for summer entertaining.
12
1,237
60
1 hr 5 min
TOTAL TIME
558
CALORIES
$3.40
PER SERVING
SAVE
ADD TO PLAN
REMIX RECIPE
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Ingredients
13 INGREDIENTS
6 SERVINGS
1 pt cherry tomatoes
1/2 tsp kosher salt & black pepper
each
1/2 tsp garlic powder
1/2 cup prepared pesto
fresh basil
for garnish
1/3 cup panko breadcrumbs
1/2 tsp crushed red pepper flakes
1 large globe eggplant
cooking spray
2 large zucchini
1 cup whole milk ricotta cheese
4 tbsp extra virgin olive oil
divided
1 cup mozzarella cheese
grated
Directions
19 STEPS
15 min
PREP TIME
50 min
COOK TIME
1 hr 5 min
TOTAL TIME
View Directions on Dishing Out Health
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Health Info
Macros
23g
CARBS
49g
FAT
27g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
TREE NUTS
WHEAT
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Frequently Asked Questions
What is zucchini lasagna?
What ingredients do I need to make zucchini lasagna?
How do I prepare the zucchini for the lasagna?
Do I need to cook the zucchini before using it in the lasagna?
Can I make zucchini lasagna without meat?
How can I adjust the consistency of the lasagna?
How do I store leftover zucchini lasagna?
What are some tips to prevent common mistakes when making zucchini lasagna?
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