Zucchini eggplant lasagna recipe

Kick up your veggie intake with this warm and bubbly Eggplant & Zucchini Lasagna. This premium vegetarian recipe is tasty, cheesy and sure to please vegetarians and omnivores alike. Grab a fork and dig in.

Try using zucchini and Japanese eggplant to replace the noodles in this healthy and gluten-free recipe for vegetarian zucchini and eggplant lasagna.

Learn how to make this lower-carb zucchini lasagna! Every bite has the flavors of a classic lasagne but with zucchini "noodles" instead of pasta. Over the years, I've perfected this recipe so that the results are not watery or undercooked but perfectly tender zucchini noodles layered with melty cheese and rich marinara.

With a pile of eggplant, summer squash, zucchini, tomatoes, and basil in my vegetable bowl, I decided to pack them all together into a lasagna. Why I felt like making lasagna during the summer, with days reaching nearly 100°F, I can't tell you, but when that lasagna itch strikes, you've just got to scratch it.

Eggplant zucchini lasagna, a vegetable-based lasagna with the simplest ingredients; roasted eggplant & zucchini, rich tomato sauce, Italian cheese blend, and lots of fresh herbs. It's rich in flavor, easy to make, and you won't miss using pasta noodles at all!

Roasted Zucchini and Eggplant Lasagna! This is the best vegetarian lasagna ever! So much flavor and so delicious! You've got to try this!

You'll never miss the noodles in this layered Eggplant and Zucchini Lasagna! Plus, it's super easy to make with or without the sausage.

This eggplant lasagna recipe is a delicious, keto and low carb comfort food made with eggplant, meat sauce, and cheese baked till bubbly!

This super easy, grain free, low carb vegetarian zucchini lasagna is full of all of the flavors you expect from a traditional lasagna recipe!

Of course Ina has the smartest way to make lasagna ahead!