Zucchini and Eggplant Lasagne

Zucchini and Eggplant Lasagne, this rich baked dish is packed with layers of pasta filled with vegetables and tomatoes, topped with Italian mozzarella cheese and baked until golden brown.

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This elegant vegetable lasagne showcases both tomato and cheese sauces as well as a colourful layer of zucchini and eggplant slices.

This rich baked dish is packed with layers of pasta filled with vegetables and tomatoes, topped with processed cheese and baked until golden brown on top. You can even replace it with mozzarella.

Choose firm long slender eggplants, which have lots of flavour and very few seeds. For a quick variation, you can buy ready dry pasta sheets (available at certain speciality stores) instead of freshly made pasta.

This recipe can be prepared up to 24 hours in advance and kept in the refrigerator until needed. A great dish for entertaining!

Also do try other variants of lasagne like Pomodoro Lasagne, Tortilla Lasagne, Veg Lasagne with Paneer and Ratatouille Lasagne.

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Zucchini and Eggplant Lasagne recipe - How to make Zucchini and Eggplant Lasagne

Preparation Time:    Cooking Time:    Baking time:  35 minutes   Baking Temperature:  180°C (360°F)   Total Time:     Makes 4 to 6 servings
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For The Lasagne Sheets
3/4 cup plain flour (maida)
3 tbsps olive oil
salt to taste
1 tsp salt
1 tbsp oil for cooking the sheets

For The Chunky Tomato Sauce
2 cups blanched , peeled and chopped tomatoes
1 tbsp olive oil
1/2 cup finely chopped onions
2 tsp finely chopped garlic (lehsun)
1 1/2 tbsp tomato ketchup
1 tsp dried oregano
salt and to taste

Filling For The Zucchini and Eggplant Lasagne
2 tbsp olive oil
1 cup thinly sliced brinjals (baingan / eggplant)
1 cup thinly sliced zucchini
2 tsp finely chopped garlic (lehsun)
1 tbsp finely chopped parsley
salt and to taste

For The White Sauce
1 tbsp butter
1 tbsp plain flour (maida)
1 cup milk
2 tbsp grated processed cheese
salt and to taste

Other Ingredients
1/2 tsp butter for greasing
1/2 cup grated processed cheese
For the lasagne

    For the lasagne
  1. Divide the pasta dough into 3 equal portions and roll out each portion as thinly as possible into a circle of 150 mm. (6") diameter lasagne sheet.
  2. Cook each sheet of pasta (one at a time for 2 minutes) in a large pan of boiling water to which 1 teaspoon of salt and 1 tablespoon of oil has been added.
  3. Drain and transfer the lasange sheets in a bowl of cold water. Drain again and keep aside.

For the tomato sauce

    For the tomato sauce
  1. Heat the oil in a pan, add the onion, garlic and celery and sauté for 3 to 4 minutes.
  2. Add the tomatoes, salt and pepper and sauté for 4 to 5 minutes.
  3. Add the tomato ketchup and oregano and mix well. Keep aside.

For the filling

    For the filling
  1. Heat 1 teaspoon of the olive oil in a pan, add the garlic and parsley and remove from the fire. Drain the garlic and parsley and keep aside.
  2. In another pan, heat 1 tablespoon of the olive oil and sauté the zucchini slices with salt till they are lightly browned. Keep aside.
  3. Heat the remaining olive oil in a pan and cook the eggplant slices on both sides till they are lightly browned. Sprinkle a little salt and keep aside.

For the white sauce

    For the white sauce
  1. Heat the butter, add the flour and sauté for 1 minute.
  2. Slowly add the milk while stirring continuously and so that lumps do not form. Bring to a boil.
  3. Add the salt, pepper and cheese and mix well. Remove from the flame.

How to proceed

    How to proceed
  1. To make the zucchini and eggplant lasagne, grease a 150 mm. (6") diameter baking dish.
  2. Place one sheet of lasagne on the baking dish.
  3. Top with a layer of the eggplant and zucchini and then half of the tomato sauce.
  4. Repeat with the second layer of the lasagne, eggplant and zucchini, garlic and parsley and the remaining tomato sauce.
  5. Top with the third layer of the lasagne sheet. Pour the white sauce over so that the lasagne is covered completely.
  6. Sprinkle with the grated cheese and bake in a pre-heated oven at 180°c (360°f) for 30 minutes.
  7. Serve hot.


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Nutrient values per
Energy437 cal
Protein13.4 g
Carbohydrates58.3 g
Fiber4.7 g
Fat15.8 g
Cholesterol0 mg
Vitamin A546.7 mcg
Vitamin B10.1 mg
Vitamin B20.2 mg
Vitamin B31.1 mg
Vitamin C38.1 mg
Folic Acid57.9 mcg
Calcium199.7 mg
Iron1.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium77.3 mg
Potassium441.9 mg
Zinc0.4 mg

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