Non-Pasta Lasagna with Zucchini and Eggplant

This non-pasta lasagna layers roasted zucchini and eggplant with tomato sauce, creamy ricotta, and melted mozzarella for a satisfying casserole without noodles. Roasting the vegetables first drives off excess moisture, helping the slices hold together instead of turning watery.

Ingredients

• 2 medium zucchini (about 1 pound total), cut lengthwise into ¼-inch-thick slices
• 1 medium eggplant (about 1 pound), cut lengthwise into ¼-inch-thick slices
• 1 teaspoon fine salt, divided, plus more to taste
• 2 tablespoons olive oil, divided
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon black pepper, plus more to taste
• 1 large egg
• 15 ounces whole-milk ricotta cheese
• ½ cup finely grated Parmesan cheese, divided
• 2 tablespoons chopped fresh parsley, or 2 teaspoons dried parsley
• 2 cups shredded low-moisture mozzarella, divided

Instructions

1. Heat the oven and prepare the vegetables. Heat the oven to 425°F (220°C). Line two large baking sheets with parchment. Arrange the zucchini and eggplant slices in a single layer, sprinkle them with about ¾ teaspoon of the salt, and let them stand for 10 minutes. Blot the moisture from both sides with paper towels. Brush lightly with about 1 tablespoon of the olive oil.
2. Roast the slices. Roast the vegetables for 15 minutes, turn the slices, then roast for another 8–12 minutes, until tender and lightly browned. If your baking sheets are crowded, use a third sheet or roast in batches; overlapping slices steam rather than roast. Set the vegetables aside and lower the oven to 375°F (190°C).
3. Make the sauce. While the vegetables roast, warm the remaining tablespoon of oil in a saucepan over medium heat. Add the onion and cook for 5–7 minutes, stirring, until soft. Add the garlic and cook for 30 seconds. Stir in the crushed tomatoes, oregano, dried basil, black pepper, and remaining ¼ teaspoon salt. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally. Taste and adjust the seasoning.
4. Mix the ricotta filling. In a bowl, beat the egg, then stir in the ricotta, ¼ cup of the Parmesan, and the parsley. Mix just until combined. The egg helps the filling set; avoid adding extra liquid or watery vegetables to the mixture.
5. Layer the lasagna. Spread about ½ cup of tomato sauce in the bottom of a 9-by-13-inch baking dish. Arrange half the roasted vegetables over it, cutting slices as needed to cover gaps. Spread on half the ricotta mixture, followed by about ⅔ cup sauce and 1 cup mozzarella. Repeat with the remaining vegetables, ricotta, sauce, and mozzarella. Finish with the remaining ¼ cup Parmesan.
6. Bake and rest. Cover the dish loosely with foil, tenting it so it does not touch the cheese. Bake for 25 minutes, then uncover and bake for 15–20 minutes, until bubbling at the edges and browned in spots. For food safety, the center should reach 165°F (74°C); check with an instant-read thermometer, avoiding the dish. Rest for 15–20 minutes before cutting so the layers can settle.

Tips

• Keep it from getting watery: Roast the vegetables until tender and blot them well after salting. Use low-moisture mozzarella and a thick, simmered sauce; fresh mozzarella or very watery tomatoes can release extra liquid.
• Slice evenly: Aim for slices about ¼ inch thick. A mandoline makes uniform slices, but use its hand guard and work carefully; a sharp knife works well too.
• Make ahead: Roast the vegetables and make the sauce up to two days ahead. Refrigerate them separately, then assemble and bake when ready. If the assembled casserole is cold from the refrigerator, allow extra baking time and verify the center reaches 165°F.
• Choose a suitable dish: The layers should fit comfortably without reaching the rim. Set the baking dish on a rimmed sheet pan in case sauce bubbles over.

Serving Suggestions

Serve the lasagna warm with a crisp green salad dressed in vinaigrette to balance its rich cheese and tomato sauce. Garlic bread or toasted sourdough is a welcome side for scooping up sauce, though the casserole is filling on its own. For a simple meal, add steamed green beans or roasted broccoli. Let portions rest briefly on the plate before serving; the slices will be tender, not as firm as pasta lasagna.

Variations

For a zucchini-only version, use about 2½ pounds of zucchini and roast it in batches. You can replace the eggplant with thin slices of yellow summer squash, following the same salting and roasting method. For a heartier filling, brown 1 pound of Italian sausage or ground beef, drain excess fat, and stir it into the finished sauce. For a meat-free boost, fold 5 ounces of well-wilted, squeezed-dry spinach into the ricotta mixture. A gluten-free meal is naturally possible with these ingredients, but check labels on cheese and prepared ingredients if avoiding gluten strictly.

Storage and Reheating

Refrigerate leftovers in a covered container within two hours of cooking, or within one hour if the room temperature is above 90°F (32°C). Keep them refrigerated at 40°F (4°C) or below and use within 3–4 days. Reheat individual portions in the microwave until steaming hot throughout, or cover a larger portion and warm it in a 350°F (175°C) oven. In either case, reheat leftovers to 165°F (74°C); avoid repeatedly reheating the whole dish. For longer storage, freeze cooled portions in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.

Frequently Asked Questions

Can I make this lasagna without eggplant?
Yes. Use extra zucchini or substitute yellow summer squash. Roast the replacement slices until tender and lightly browned, and blot away surface moisture before layering.

Do I have to salt the vegetables?
Salting draws moisture to the surface and seasons the slices, but it is not essential for bitterness. Blotting and roasting are the important steps for reducing water in the finished casserole. If you are watching sodium, use less salt and season the sauce to taste.

Can I assemble it a day ahead?
Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours. Bake it cold, allowing extra time, and confirm the center reaches 165°F (74°C). Do not leave it at room temperature for more than two hours.

Why did my non-pasta lasagna turn out watery?
Common causes are under-roasted vegetables, slices layered while wet, or a thin sauce. Next time, blot the vegetables, roast them in a single layer, and simmer the sauce until thick. Resting the baked dish before cutting also helps it set.

Can I freeze it?
Yes. Freeze fully cooled portions in airtight containers for up to 3 months. The vegetables may soften a little after thawing, but the flavor remains good. Thaw in the refrigerator and reheat until the center reaches 165°F (74°C).