Zucchini and Eggplant Lasagna (No Noodle)
I know, I know...it might be a sin to take the noodles out of lasagna... BUT! this is a delicious low carb zucchini and eggplant lasagna.
It is a great gluten-free dinner to throw into your routine to add more vegetables while still filling the void of comfort food if you are trying to go keto or low carb.
If you've made lasagna before it is the same concept- but rather than precooking the noodles, you will quickly cook the zucchini slices to reduce excess water. After all, zucchini is 95% water.
Over the Spoon for:
A naturally gluten-free lasagna
A low carb and keto lasagna recipe full of protein
An easy crowd pleaser dinner that's full of vegetables
What do you need:
Zucchini: Adds plenty of veggies while keeping the lasagna tender and light. Slicing it into thin strips makes it a great alternative to traditional lasagna noodles.
Eggplant: Gives the lasagna a hearty, satisfying texture and holds up well between all those cheesy, saucy layers.
Ricotta: Creates that classic creamy lasagna filling while adding a good boost of protein.
Egg: Helps bind the ricotta mixture together so the layers hold their shape when sliced.
Italian Seasoning: An easy way to add plenty of herby Italian flavor without needing several individual spices.
Marinara Sauce: Brings everything together with rich tomato flavor. Using your favorite jarred marinara also keeps this recipe simple for busy weeknights.
Ground Turkey: A lean protein that makes this veggie-packed lasagna hearty enough to serve as a complete meal.
Garlic: Adds savory flavor to the ground turkey and makes the whole lasagna taste more homemade.
Mozzarella Cheese: Gives you those melty, cheesy layers that make lasagna so comforting.
Parmesan Cheese: Adds a salty, nutty finish and an extra layer of cheesy flavor.
Substitutions:
Want to make it vegetarian? Leave out the meat
No ground turkey? Try ground chicken or ground beef
Want a new flavor? Add some pesto sauce or try a vodka sauce instead of marinara
How to make:
- Cut your zucchini and eggplant for the lasagna and cook on a sheet pan.
- Cook meat, drain, and add sauce.
- Mix ricotta mixture.
- Layer the lasagna
- Cook and serve.
Serve with: fresh basil, parsley, parmesan, or red pepper flakes.
TIP: If you don't have time to precook the zucchini to reduce the water content, try just using eggplant as it does not have as much water as the zucchini.
How long does it last: this reheats well and lasts about 3-4 days in the fridge.
If you like this lasagna, try out my:
- Healthy Pizza Quinoa Bake Recipe
- Creamy Tomato Orzo
- Pasta Asparagus Salad
- Healthier Sloppy Joe Recipe
- The Best One Pot Lasagna Soup! (using ground turkey sausage)
Freezer Instructions
1. Cool completely.
Never freeze hot food. Let it cool completely first (you can even refrigerate it overnight). Before sealing, wipe away any condensation inside the container to help prevent ice crystals from forming.
2. Portion it for real life.
Freeze the amount you'll actually use. If your family won't eat a whole casserole in one night, divide it into smaller portions instead. Smaller portions also thaw much faster.
3. Leave a little room.
Don't fill containers all the way to the top, foods expand slightly as they freeze.
4. Label everything.
Write the recipe name and the date on each container so you know exactly what's waiting in your freezer.
5. Freeze.
I love freezing meals in 2-cup silicone freezer cubes. They're the perfect size for lunches or small dinners, stack beautifully, and thaw much faster than one giant frozen block.
How to Reheat
For best results, transfer your meal to the refrigerator the night before.
If it's still a little frozen in the center, microwave on the Defrost setting in 5-minute intervals until it can be broken apart easily.
Then simply reheat like you would any leftovers:
- Bake casseroles in the oven.
- Warm soups, pasta, and skillet meals on the stovetop.
- Use the microwave for quick meals.
- The air fryer works great for foods that should stay crispy.
My favorite freezer rule: Reheat food the same way you originally cooked it whenever possible. It almost always gives you the best texture.
Storage Tip: For the best flavor and texture, enjoy freezer meals within about 3 months.
I hope you are Over the Spoon for this recipe!
If you loved this recipe, please leave a review or a star rating below
Zucchini and Eggplant Lasagna
Ingredients
- 1 large zucchini
- 1 large eggplant
- 15 oz part-skim ricotta
- 1 large egg
- 1 teaspoon italian seasoning
- 24 oz marinara sauce
- 1 lb ground turkey
- 1 tablespoon minced garlic
- 1 ½ cups sliced mozzarella cheese
- ½ cup shredded parmesan
- 1 teaspoon salt
Instructions
- Preheat oven to 375 Fahrenheit.
- Using a mandolin, cheese slicer, or a knife –slice eggplant and zucchini into thin strips long ways.
- Place zucchini and eggplant on a baking sheet and sprinkle slices with salt – bake in oven for 10 minutes.
- In a large pan over medium heat, saute garlic and brown meat. Stir in marinara sauce.
- Pat zucchini and eggplant dry with paper towels after taking out of the oven to cut down on excess water.
- In a separate bowl, mix together the ricotta, egg, and Italian seasoning.
- In a 9 by 13 baking dish layer zucchini and eggplant, ½ the meat and sauce, and ½ the ricotta until to the top of dish. Repeat. Finish with a layer of eggplant/zucchini.
- Top lasagna with mozzarella then bake for 20 minutes.
- Remove and cover in shredded parmesan then bake an additional 8 minutes and broil on high for 2 minutes for a crispy top.
Can I make this two days ahead?
Made this and it was delicious. My husband loved it as well. I added fresh basil from the garden and some heavy cream to the meat sauce to cut the acidity.
YUM! That sounds amazing. Thank you for sharing!
Would this freeze okay?
Hi Claire! Unfortunately, I am afraid the zucchini would not do well after freezing so I would not recommend it. Thank you for checking!