Today is National Lasagna Day, from the list of fun silly “holidays”!

Any excuse to make a lasagna, I’d say!

Lasagna with Eggplant and Zucchini Noodles

Prep Time 45 minutes
Cook Time 2 hours


  • 9x13" Casserole Pan
  • Medium Mixing Bowl
  • Medium Frying Pan


  • 1 lb ground beef
  • 1 tsp olive oil
  • 1 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 2 medium zucchini sliced 1/8" thick
  • 1 medium eggplant sliced 1/8" thick
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 16 oz ricotta cheese
  • 8 oz mozzarella cheese shredded
  • 1/4 cup parmesan cheese grated
  • 1 egg
  • 1 pinch herbes de provence


  • Gather ingredients
  • Brown meat in a medium frying pan, and set aside.
  • Add olive oil to the pan and saute garlic and onions about 5 minutes.
  • Return the meat to the pan, add tomatoes and basil. Simmer on low for 45 minutes, uncovered.
  • Meanwhile, slice zucchini and eggplant into 1/8" thick slices, lightly salt and set aside or 10 minutes, then blot with a paper towel.
  • Preheat oven to 375°.
  • In a medium bowl mix ricotta cheese, parmesan cheese, and egg. Stir well.
  • In a 9x13 casserole dish, spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1 cup of the ricotta cheese mixture, then top with 1/2 cup of the mozzarella cheese and repeat the process, alternating between zucchini and eggplant, until all your ingredients are used up. The last layer top with remaining zucchini and sauce.
  • Cover with foil and bake 30 minutes.
  • Uncover the foil, add the remaining mozzarella cheese and a pinch of herbes de provence, and bake 30 minutes
  • Let stand about 5 - 10 minutes before serving.

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