This eggplant and zucchini lasagne uses only two layers of pasta noodles and does not require that you boil the noodles. I call this my easy no boil lasagne. Once you make your lasagne without the added step of boiling your noodles first, you’ll never turn back.
It turns out, that there is plenty of liquid in the sauce and vegetables to allow the noodles to cook while baking. What a great time saver. You don’t need to buy those specialty “no boil” noodles. It is not necessary. Any regular, store bought noodle works just fine.
In this recipe, I’ve used my own Marinara Sauce (homemade is always best) but feel free to use your favorite jarred variety. My eggplant and zucchini lasagne gets in a couple of servings of vegetables in every portion. You certainly can use yellow summer squash, mushrooms and/or spinach as some of your vegetable layers. This recipe can be very versatile. Use your favorites or what you have on hand.
I make all my lasagne with ricotta cheese, parmesan and mozzarella. Those are the “big three” when it comes to Italian cheeses and the Italian dishes I make. But feel free to try pecorino and fontina too to switch up your flavors. Obviously, this is a meatless lasagna which is perfect for meatless Mondays… something I try to practice regularly.
FAQS:
- Can you use regular pasta noodles/sheets?
YES. There is no need to buy the “no boil” lasagna. Regular noodles bake up just fine in lasagna.
- How long do you bake lasagne when you don’t boil noodles?
The same amount of time as you would if they were boiled. It does not take extra time to cook the lasagna noodles.
- Can you make ahead lasagne with no boil noodles?
YES. You can prepare the whole dish, cover and refrigerate until you are ready to bake off. You can do this days in advance. I like to bring the baking dish to room temperature before baking. (about 1/2 hour). Then bake as per instructions.
- Why do you spray the tin foil with cooking spray?
I always spray the tin foil with cooking spray and then place sprayed side down over my baked Italian dishes. It keeps the cheese from sticking to the foil and being pulled off my dish. Just a little tip to give you a beautiful finished product.
- Can you roast the vegetables before making the lasagna?
Absolutely. You can place the sliced veggies on a baking sheet covered with cooking spray. Drizzle with olive oil and add salt and pepper. Roast for 20-25. Let cool and then assemble your lasagna
Do you like Italian family style casserole dishes? If so, be sure to give some of my other recipes a try.
Mozzarella and Cherry Tomato Rotini
Eggplant and Zucchini Lasagne
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 8-10 Lasagne noodles
- 5 Cups of marinara sauce
- 1 Medium Eggplant, peeled and sliced
- 2 Medium Zucchini or yellow squash
- 8 Oz. Light Ricotta
- 1/2 Cup Shredded or shaved Parmesan
- 8 Oz. Mozzarella cheese, sliced into 8 slices
Instructions
- Preheat your oven to 350 degrees.
- Cut off the ends of your zucchini and slice into thin slices. Cut off the ends of your eggplant and peel the eggplant. (This is optional and completely a matter of preference.) Slice the eggplant in 1/4 inch slices.
- In a 11 inch x 9 inch baking dish or casserole (or approximate size), add one cup of sauce. Top with 4-5 lasagne noodles. (NOTE: You do NOT have to boil them ahead of time and you do NOT have to buy special “no boil” noodles. Regular lasagna noodles are perfect.)
- Top the noodles with slices of the zucchini, top with half of the ricotta (Spoon it on top evenly over zucchini.) Sprinkle 1/3 of Parmesan on top and top with a cup of sauce.
- Create the next layer by laying the eggplant slices evenly over the top. Spoon on the remaining ricotta cheese, another 1/3 of Parmesan and finish with another cup of sauce.
- Lay the final layer of zucchini on top, add the final 1/3 of parmesan cheese and add another cup of sauce. Top with the remaining 4-5 lasagna noodles and top them with the remaining sauce. Lay the mozzarella slices on top.
- Spray tin foil with cooking spray and place sprayed side over the lasagne. Seal your baking dish with the foil and bake for one hour.
- Remove the foil and bake for another 20-25 minutes until the cheese is melted and slightly browned and the sauce is bubbling around the edges. Remove from oven and let rest for 15 to let everything settle. Cut into large wedges and enjoy.
