Eggplant Zucchini Lasagna
Serves: 3
  • 1 medium Eggplant (cut in 1” slices)
  • 2 medium Zucchini (cut into thin slices)
  • 16 oz. Fat Free Ricotta
  • ½ cup Homemade Almond Pesto (recipe on blog)
  • 1 Egg
  • 1½ cup of mozzarella (about 6 oz.)
  • 1 jar of your favorite Pasta Sauce
  • 1 handful of fresh Parsley, chopped
  • 1 tbsp. Garlic powder
  • ½ tbsp. Black Pepper
  • Salt
  • Olive Oil
  • 1 cup Italian Breadcrumbs
  1. Preheat your oven to 375F. While your oven preheats, slice your Eggplant & Zucchini.
  2. Place your Eggplant slices on a lightly oiled cookie sheet. Salt and Pepper each slice & spritz with a little bit of olive oil. Bake for 20 minutes.
  3. While your eggplant is baking, in a large mixing bowl, combine the Ricotta, Homemade Almond Pesto, Egg, two pinches of Parsley, Garlic Powder & Black Pepper. Mix well.
  4. In a medium size baking dish, pour around 1 cup of Pasta Sauce along the bottom of the dish. Use a spoon and spread evenly until the entire bottom is covered.
  5. Layer your lasagna in the following order: Pasta Sauce, Zucchini, Ricotta Mixture, Eggplant. Repeat until you run out of vegetables & sauce for layering.
  6. Cover your entire dish with Mozzarella cheese.
  7. Bake uncovered for 35-40 minutes or until cheese is starting to brown and bubbly. (If doubling the recipe, bake uncovered for 50-55 minutes).
  8. Cut your baked Lasagna into individual pieces. To plate, place ⅓ cup of breadcrumbs in the middle of your plate. Place an individual piece of lasagna directly on top of breadcrumbs. Sprinkle with fresh Parsley and serve.
Recipe by Slice of Jess at