No Pasta Vegetable Lasagna

Indulge in the wholesome goodness of this No Pasta Vegetable Lasagna, a guilt-free twist on the classic comfort food that’s perfect for low-carb and gluten-free lifestyles. This vibrant dish swaps traditional pasta with tender, roasted slices of zucchini and eggplant, layered with creamy ricotta, sautéed spinach, and tangy marinara sauce. Topped with a golden, bubbly blend of mozzarella and parmesan, it’s an irresistible balance of fresh, savory flavors. With its straightforward prep and rich, cheesy layers, this vegetable lasagna is an excellent choice for weeknight dinners or meal prep. Serve it with a crisp side salad or garlic bread for a satisfying, veggie-packed feast the whole family will love! Keywords: low-carb lasagna, gluten-free lasagna, vegetable lasagna, no pasta lasagna, healthy comfort food.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 3 medium Zucchini
• 1 large Eggplant
• 6 cups Spinach
• 1 cup Ricotta cheese
• 2 cups Shredded mozzarella cheese
• 1 cup Grated parmesan cheese
• 3 cups Marinara sauce
• 1 large Egg
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 teaspoons Italian seasoning

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the zucchini and eggplant lengthwise into 1/4-inch thick slices.

Step 3

Place the zucchini and eggplant slices on a baking sheet, brush with olive oil, and season with salt and pepper.

Step 4

Roast the vegetables in the oven for 15-20 minutes or until tender, flipping halfway through.

Step 5

While the vegetables roast, heat 1 tablespoon of olive oil in a skillet over medium heat.

Step 6

Mince the garlic and sauté it in the skillet for 1-2 minutes, until fragrant.

Step 7

Add the spinach to the skillet and cook until wilted. Remove from heat and set aside.

Step 8

In a mixing bowl, combine ricotta cheese, egg, 1/2 cup parmesan cheese, and Italian seasoning. Mix well.

Step 9

Lower the oven temperature to 375°F (190°C).

Step 10

Spread 1/2 cup of marinara sauce in the bottom of a 9x13-inch baking dish.

Step 11

Layer the roasted zucchini slices over the sauce to form the first layer.

Step 12

Spread 1/3 of the ricotta mixture over the zucchini, followed by a layer of roasted eggplant slices.

Step 13

Add a layer of marinara sauce, sprinkle 1/3 of the mozzarella cheese, and repeat the layering process (zucchini, ricotta mixture, eggplant, marinara, mozzarella) until you've used all ingredients, finishing with a layer of mozzarella on top.

Step 14

Sprinkle the remaining parmesan cheese over the top layer.

Step 15

Cover the baking dish with foil and bake at 375°F (190°C) for 20 minutes.

Step 16

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 17

Let the lasagna cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	2710.1 grams (2710.1g)

Amount per serving	% Daily Value*
Calories	2411

Total Fat 149.30g	191%
Saturated Fat 69.30g	347%
Polyunsaturated Fat 5.80g
Cholesterol 611mg	204%
Sodium 13027mg	566%
Total Carbohydrate 135.70g	49%
Dietary Fiber 33.50g	120%
Total Sugars 79.30g
Protein 146.00g	292%

Vitamin D 54IU	269%
Calcium 3891mg	299%
Iron 10mg	56%
Potassium 3997mg	85%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.4%

Protein: 23.6%

Carbs: 22.0%