How to Make Eggplant Lasagna with Ricotta & Zucchini | Easiest Recipe | Vito’s Italian Cucina

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds umami flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive than olive oil.

Slice eggplant and zucchini into rounds.

Preheat oven to 350°F (175°C).

Drizzle olive oil and a bit of spaghetti sauce on the bottom of a baking dish.

Layer wheat lasagna sheets on the bottom of the dish.

Add a layer of spaghetti sauce on top of the lasagna sheets.

Scoop dollops of ricotta cheese and distribute them over the sauce.

Layer slices of eggplant on top of the ricotta.

Add a layer of zucchini slices.

Sprinkle fresh spinach over the zucchini.

Sprinkle minced garlic on top of the spinach.

Add more spaghetti sauce on top of the spinach.

Finish with a layer of jack cheese and mozzarella cheese on top.

Cover the dish and bake for 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens