Photo: Randy Mayor; Styling: Leigh Ann Ross
12 servings

This zucchini eggplant lasagna makes use of fresh summer produce in a filling meatless entrée.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.

Step 3

Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.

Step 4

Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.

Chef's Notes

Water tally: 5.8 ounces.

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Ratings & Reviews

paigeys's Review

June 23, 2013
Don't waste your time with this recipe. It takes forever and is super bland. The veggies need to be sliced or shredded thinly or maybe roasted before hand. If you follow the recipe as is, you end up with crunchy, raw, watery vegetables and unsalted noodles. Not good. At all.


September 08, 2015
The earlier suggestions were great. I might suggest the addition of 2 Manhattans and a pinch of weed. Along with a few spicy peppers and a GOOD tomato sauce, this recipe is worth every minute.

Really good

August 15, 2015
I was looking for a lighter lasagna recipe so I tried this out. I was pleasantly surprised as it tasted like a real lasagna while being low in calories. My only advice is to ratchet up the seasoning significantly. I always find these types of recipes bland so I tripled the salt, black and red pepper. Came out with a nice zip.

portland's Review

June 28, 2014
fresh tasting, easy to assemble, nice to use up summer crops. i think i would prefer less noodles, maybe zucchini sliced 1/8 inch thin, replacing a layer of lasagna noodle.

EliReyes's Review

April 21, 2013

ibking's Review

March 28, 2013
A little dull, Needs some more spicing up. Also, veggies were hard to get done without burning the other ingredients. Good start, great idea but will work on it for my own preferences. Thanks for the recipe

gastrocari's Review

December 16, 2012
Incredibly disappointing - had to go out and buy a pizza for my dinner party because this recipe was so bad. I closely followed the instructions but ended up with uncooked noodles (will never use those "shortcut" precooked ones again) and undercooked vegetables despite leaving the whole thing in the oven 20 min longer than the recipe called for. The sauce had no flavor and the entire dish was dry. A rare but major miss for Cooking Light.

CDuta24's Review

December 06, 2012
Love the recipe, yet will not use canned tomatoes since the sauce had no flavor. Will use a pasta sauce next time.

Flafreckles's Review

September 23, 2012
It sounded good and the reviews were good but it's just not good. It is certainly not worthy of a special occasion. There are much more special dishes here to choose from. The eggplant needs to be sliced thinner. It might be better if it were baked or sauteed prior to cooking. Same goes for the zucchini. I would also add two cans of crushed tomatoes.

mccaela's Review

September 11, 2012