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Roasted Zucchini and Eggplant Lasagna! This is the best vegetarian lasagna ever! So much flavor and so delicious! You've got to try this!
Print Recipe
5 from 2 votes

Roasted Zucchini and Eggplant Lasagna

Prep Time30 mins
Cook Time1 hr 40 mins
Total Time2 hrs 10 mins
Course: Main
Servings: 8
Author: America's Test Kitchen


For the sauce:

  • pounds zucchini cut into ½-inch pieces
  • pounds eggplant cut into ½-inch pieces
  • 5 tablespoons extra-virgin olive oil
  • 9 garlic cloves minced
  • Salt and pepper
  • 1 onion chopped fine
  • 1 28-ounce can crushed tomatoes
  • 1 28-ounce can diced tomatoes
  • 2 tablespoons chopped fresh basil

For the lasagna:

  • 12 no-boil lasagna noodles
  • 12 ounces whole-milk mozzarella cheese shredded (3 cups)
  • 4 ounces Parmesan cheese grated (2 cups)



  • Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Toss zucchini and eggplant with 3 tablespoons olive oil, two-thirds of garlic, 1 teaspoon salt, and 1 teaspoon pepper. Spread vegetables in 2 greased rimmed baking sheets and bake, stirring occasionally, until softened and golden brown, for 35 to 45 minutes; set aside.
  • Heat remaining 2 tablespoons oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in remaining garlic and cook until
  • fragrant, about 30 seconds. Stir in crushed tomatoes and diced tomatoes with their juice, bring to simmer, and cook until favors meld, for about 5 minutes. Remove from heat, stir in basil and season with salt and pepper to taste. (You should have about 7 cups sauce.)


  • Spread 1 cup sauce over bottom of 13 by 9-inch baking dish. Lay 3 noodles in dish, spread one-quarter of vegetables over noodles, then top with 1 cup sauce, 2⁄3 cup mozzarella, and 1⁄2 cup Parmesan (in that order). Repeat layering process 2 more times. Top with remaining 3 noodles, remaining vegetables, remaining sauce, remaining 1 cup mozzarella, and remaining 1⁄2 cup Parmesan.
  • Cover dish tightly with greased aluminum foil, place on foil lined rimmed baking sheet, and bake for 15 minutes. Uncover, and continue to bake until spotty brown and bubbling around edges, for about 30 to 35 minutes. Let lasagna cool for 10 minutes before serving.