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This Zucchini and Eggplant Lasagna puts a lighter and low-carb twist on the classic Italian comfort food while still keeping things delicious. It’s layered with a hearty and flavourful meat sauce and grated cheese, but instead of traditional pasta sheets we’re using slices of grilled zucchini and eggplant. It’s perfect for a high-protein and low-carb meal prep option, family dinners, or anyone looking to enjoy a classic lasagna without the pasta.
Why You’ll Love This Zucchini and Eggplant Lasagna
- Packed with veggies and protein without feeling like a “health food” dish.
- Hearty and satisfying thanks to the rich cheese and robust meat sauce.
- Gluten-free, grain-free, and low-carb, yet hearty and satisfying.
- Great for meal prep with leftovers that taste even better the next day.
Ingredients You Need for the Zucchini and Eggplant Lasagna
- Zucchini: Thinly sliced lengthwise, zucchini creates tender layers that absorb the flavours of the sauce while keeping the lasagna light.
- Eggplant: Adds a rich, earthy flavor and sturdy texture—roasting helps remove excess moisture and bitterness.
- Salt: It’s important to lightly salt the slices of zucchini and eggplant in advance to drain excess moisture. This will also help remove the bitter taste from the eggplant.
- Extra-Virgin Olive Oil: Used to brush the veggies before grilling to help prevent them from sticking and also to impart some flavour.
- Fresh Basil: Adding a handful of fresh basil to the meat sauce will instantly elevate the flavour. Don’t skip this ingredient!
- Mozzarella Cheese: Low-moisture mozzarella works great for that golden, bubbly and stretchy cheese-pull we all know and love. Feel free to substitute or combine any other melting cheese you like, such as emmental, gouda, or provolone. If you want to use fresh mozzarella, look for one that is also low-moisture and reserve it for the final layer or topping, otherwise the excess liquid will run and give the lasagna a soggy texture.
- Parmesan Cheese: For the final layer, I like to use freshly-grated Parmigiano Reggiano. It gives the Zucchini and Eggplant lasagna a beautiful, golden colour and adds a nutty and salty punch of flavour.
Ingredients You Need for the Meat Sauce:
- Ground Beef: I like to use a lean ground beef (85/15) but you can substitute ground turkey, ground chicken, ground pork or ground veal. You can also use a combination of ground meats as you like.
- Mirepoix: A combination of diced carrot, celery and onion form the aromatic base for the meat sauce.
- Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much!
- Tomato Paste: It’s not absolutely necessary but adding some tomato paste will give the meat sauce an extra bit of oomph and tomato flavour.
- Tomato Passata: For the best texture and flavour, use a good-quality tomato passata.
- Dry Thyme: A pinch of dry thyme will give the meat sauce a delicious aroma and depth of flavour.
- Fresh Basil: Adding a big handful of fresh basil to the meat sauce will completely transform the flavour and make it taste like summer.
What is Tomato Passata?
Not to be confused with tomato paste, passata is a smooth, uncooked tomato purée that has been strained to remove seeds and skins. It’s made from ripe, peeled tomatoes that are crushed and then passed through a fine sieve or food mill. The result is a thick, velvety tomato base with a clean, fresh tomato flavour and no added seasonings – making it ideal for cooking. You can usually find it in tall glass jars near the pasta or tomato sauce sections of the grocery store.
Recipe FAQs
Can I make this lasagna ahead of time?
Absolutely. You can assemble the lasagna a day in advance and refrigerate it. Bake it fresh before serving, or reheat gently if already baked.
Do I need to salt the zucchini and eggplant?
Yes, lightly salting and roasting or grilling the vegetables helps draw out excess moisture and prevents a watery lasagna.
Is this lasagna keto-friendly?
Yes! With no pasta and a focus on low-carb veggies, this lasagna fits well into a keto or low-carb eating plan.
Can I freeze this recipe?
Yes. Let it cool completely, then portion and freeze in airtight containers for up to 2 months.
For Best Results!
- Use a sharp knife or mandolin for even and thin vegetable slices. This helps the layers cook evenly and stack neatly.
- Salt the zucchini and eggplant in advance! This will drain excess moisture in the vegetables and make the eggplant less bitter.
- Grill the zucchini and eggplant before layering. This also helps remove some of the excess moisture and softens the vegetables to make them easier to layer in the lasagna. If you don’t have a grill, you can use a grill pan or roast them on a sheet pan lined with parchment paper in a 425F oven until slightly softened but not completely cooked through.
- Use a high-sided roasting tray to accommodate the layers without overflow.
- Let the lasagna rest after baking. Waiting 15-20 minutes allows the layers to set, making slicing much easier.
Substitution Ideas
- Zucchini or Eggplant Only: You can use just one of the vegetables if you don’t have both.
- Ground Meat: Feel free to substitute ground turkey, ground chicken, ground pork or ground veal.
- Tomato Sauce Shortcut: If you want to save time on prep work, you can make my Bootleg Bolognese with your favourite clean-ingredient marinara.
- Cheese: Melting cheeses such as emmental, gouda, or provolone all work well here.
What to Serve with Zucchini and Eggplant Lasagna
- Serve with a light arugula salad tossed in lemon vinaigrette for a fresh contrast.
- Pair with garlicky sautéed greens like rapini, spinach or kale.
Reheating Suggestions
- Oven: Cover the lasagna with foil and reheat at 350°F for 20–25 minutes or until warmed through.
- Skillet: Reheat individual slices in a skillet over medium-low heat with a splash of water and covered with a lid.
Zucchini and Eggplant Lasagna – Low-Carb, Gluten-Free
This Zucchini and Eggplant Lasagna puts a lighter and low-carb twist on the classic Italian comfort food while still keeping things delicious.
Ingredients
For the Meat Sauce:
- 2 carrots, diced
- 2 celery stalks, diced
- 1 yellow onion, diced
- 2 pounds lean ground beef
- 5 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon dry thyme, substitute 2 teaspoons fresh
- 1.5 quarts tomato passata
- 1 cup fresh basil leaves
- ½ teaspoon freshly-cracked black pepper
For the Lasagna:
- 3 pounds eggplant, tops trimmed and sliced into 1/3”-slices
- 3 pounds zucchini, tops trimmed and sliced into 1/3”-slices
- Kosher salt
- ¼ cup extra-virgin olive oil
- 24 ounces low-moisture mozzarella cheese, coarsely grated
- 4 ounces finely grated Parmigiano Reggiano cheese
Instructions
For the Meat Sauce:
- Preheat a large pot over medium heat. Add 2 tablespoons of olive oil and heat until shimmering. Add the carrot, celery and onion, season with a pinch of salt and cook, stirring, until the vegetables are softened, around 10 minutes. Add the ground beef and cook, crumbling it into small pieces with a spatula, until browned, around 8 minutes. Add the garlic, tomato paste and thyme and cook, stirring, until the tomato paste is incorporated, around 2 minutes. Add the tomato passata, basil, and black pepper, bring the sauce to a simmer, lower the heat to low and cook, stirring occasionally, until the beef is tender, around 1 hour. Taste the sauce for seasoning and adjust with salt and pepper, as desired.
- Remove the pot from the heat and set aside at room temperature to slightly cool. Leftovers can be refrigerated for up to 5 days or frozen for up to 6 months.
For the Lasagna:
- Line a large sheet pan or tray with paper towel. Arrange the eggplant slices in a single layer and lightly season both sides with salt. Cover with a sheet of paper towel and repeat the process with the remaining eggplant slices. Repeat the process with the zucchini slices. Set aside for 15 to 20 minutes to allow for excess moisture to drain from the vegetables.
- Preheat your Traeger grill to 500F or a grill pan over medium-high heat. Lightly brush the eggplant and zucchini with olive oil and cook in batches until grill marks form, around 3 minutes. Flip and cook the other sides until grill marks form and the vegetables are slightly softened but not fully cooked through, around 3 more minutes. Transfer the zucchini and eggplant to individual platters and set aside.
- Evenly spread a thin layer of meat sauce on the bottom of a deep roasting tray. Top with a single layer of eggplant, followed by a layer of meat sauce and a layer of shredded mozzarella cheese. Repeat the process, alternating between the zucchini and eggplant slices until the roasting tray is full. Finish with an even layer of grated Parmigiano Reggiano.
- Lower the heat on the Traeger to 425F or preheat your oven to 400F. Cover the lasagna with a sheet of parchment paper and seal the top tightly with a layer of foil. Bake on the Traeger Grill or in your oven for 30 minutes or until the sauce is bubbling and the cheese has melted. Remove the foil and parchment paper and continue baking until the top layer of cheese is golden brown and the edges are crispy, around 15 to 20 minutes.
- Remove the lasagna from the oven and let it rest at least 20 minutes before slicing and serving.
Video
Nutrition
Calories: 910kcal, Carbohydrates: 53g, Protein: 76g, Fat: 46g, Saturated Fat: 21g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 180mg, Sodium: 1343mg, Potassium: 2998mg, Fiber: 15g, Sugar: 30g, Vitamin A: 6259IU, Vitamin C: 76mg, Calcium: 1150mg, Iron: 10mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
Excellent and easy to prepare Enjoyed by all from the adults to all the children. Ty