Tuesday, April 27, 2010

Roasted Zucchini & Eggplant Lasagna

Obviously fresh pasta is best, but when you're looking to throw a dinner together quickly, oven-ready lasagna noodles can be a godsend.  There is no pre-cooking required AT ALL!  They will absorb the tomato sauce as the lasagna bakes and soften. 

As an added bonus, you can also prepare this ahead of time and store in the fridge until you are ready to bake.  Feel free to use your favorite sauces and and fillings - cheese?  meat?  vegetables?  Just make sure to start with sauce, top with lasagna, alternate layers of filling and lasagna, finish off with a layer of sauce, then top with cheese.

Roasted Zucchini & Eggplant Lasagna


1 eggplant, cut crosswise into 1/4" rounds
2 zucchini, cut crosswise into 1/4" rounds
3 tbsp olive oil
1/2 carrot, diced
1 onion, diced
3 garlic cloves, chopped
1 24oz bottle of tomato passata
pinch of dried chilli flakes
1 1b ricotta
1 egg
3/4 cup parmesan, grated
2 tsp parsley, chopped
2 tsp basil, chopped
1 package pre-cooked lasagna noodles
1/2 cup  mozzarella, grated
salt and pepper


1. Preheat oven to 375 degrees F.  Season eggplant and zucchini and toss with 1 1/2 tbsp olive oil.  Transfer eggplant to baking sheet and roast for 10 minutes, add zucchini and roast for 20 more minutes, stirring occasionally.  Set aside.

2. Meanwhile, heat remaining olive oil over medium heat and saute carrot, onion, and garlic until tender.  Add passata and and chilli flakes.  Season and simmer for 15 minutes. 

3. In a large bowl, mix ricotta, egg, 1/2 cup parmesan, and herbs. Season with salt and pepper.

4. In glass baking dish, spread thin layer of tomato sauce.  Arrange lasagna noodles over sauce.  Spread half of ricotta mixture and arrange half of vegetables over ricotta.  Spread with layer of tomato sauce.  Repeat layering and top with lasagna noodles.  Spread with tomato sauce and sprinkle with mozzarella and remaining parmesan. 

5. Bake covered for 40 minutes.  Uncover and bake an additional 15 minutes until cheese begins to brown.  Let stand for 5 minutes before slicing and serving.


  1. yummyyyy i love veggies in my lasagna!! looks delish.

  2. Thanks Karen! Agreed, I'd take a veggie lasagna over a meat lasagna any day!

  3. Loving the veggie options! Keep em coming! Btw making the fresh pasta tomorrow!

  4. I make all of my pasta, however, the no-boil lasagne is amazing. Talk about no stress. You lasagna looks gorgoeus. Wonderful vibrant photo. I make kind of a quirky veggie lasagna...here's the link if you want to check it out



  5. p.s nominated you for an award:


  6. This lasagna looks yummy, thanks for sharing!

  7. Looks so yum!
    What is tomato passata? Is it similar to crushed tomatoes?

  8. It is similar. It's a tomato puree, it's very smooth and has no seeds. It is unseasoned so make sure you take that into consideration when using it for sauces!

  9. A beautiful lasagna with the zucchini and eggplant. I'll have to look for the tomato passata - haven't heard of that before. Maybe there's something else I can substitute that with? Great image/presentation!

  10. You can definitely substitute any tomato sauce, Enjoy! Just make sure to taste and adjust accordingly!



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