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Layered Eggplant Zucchini Lasagna With Creamy Cheese – Easy Bake

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Layered Eggplant Zucchini Lasagna With Creamy Cheese is a comforting vegetable-based lasagna made with tender roasted eggplant, zucchini, rich tomato sauce, and smooth creamy cheese layers baked to perfection.

Ingredients

Scale
  • 1 large eggplant, sliced lengthwise
  • 2 medium zucchinis, sliced lengthwise
  • 1 1/2 cups ricotta cheese or creamy cheese alternative
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cups tomato sauce
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 400°F.
  2. Brush eggplant and zucchini slices lightly with olive oil and arrange on baking sheets.
  3. Roast vegetables for 15–20 minutes until just tender, then remove and cool slightly.
  4. In a bowl, mix ricotta cheese, garlic, Italian herbs, salt, and pepper.
  5. Spread a thin layer of tomato sauce in the bottom of a baking dish.
  6. Layer eggplant slices over the sauce, followed by creamy cheese mixture and zucchini slices.
  7. Repeat layers, finishing with tomato sauce and shredded mozzarella on top.
  8. Cover with foil and bake for 25 minutes.
  9. Uncover and bake an additional 10–15 minutes until bubbly and lightly golden.
  10. Let rest for 10 minutes before slicing and serving.

Notes

  • Roasting vegetables first helps prevent a watery lasagna.
  • Use smaller zucchini to reduce excess moisture.
  • Allow the lasagna to rest before cutting for clean layers.
  • Flavors deepen after cooling slightly.

Nutrition

Find it online: https://recipeeasily.com/layered-eggplant-zucchini-lasagna-with-creamy-cheese/