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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
533
CALORIES
$3.02
PER SERVING
Ingredients
13 INGREDIENTS
6 SERVINGS
1/2 tsp crushed red pepper flakes
1/2 tsp kosher salt
1/2 tsp garlic powder
1/2 cup pesto
fresh basil
for garnish
1 cup grated mozzarella cheese
1/3 cup panko breadcrumbs
1 large globe eggplant
2 large zucchinis
cooking spray
1 cup ricotta cheese
whole-milk
1 pt cherry tomatoes
4 tbsp extra-virgin olive oil
divided
Directions
19 STEPS
15 min
PREP TIME
50 min
COOK TIME
1 hr 5 min
TOTAL TIME
View Directions on Dishing Out Health
Health Info
Macros
23g
CARBS
43g
FAT
20g
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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