Cheese-Stuffed Vegetable Lasagna

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty layers of zucchini, eggplant, and ricotta cheese baked until bubbly and golden. This italian-inspired pasta ready in about 75 minutes pairs Lasagna noodles, Zucchini, Eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (14 ratings) Prep: 30 min Cook: 45 min Serves 6 Italian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F and grease a 9x13-inch baking dish.
  2. Step 2: Sauté 2 medium zucchini slices and 1 medium eggplant slice in 2 tbsp olive oil over medium heat for 5 minutes per side until tender; season with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Mix 2 cups ricotta cheese with 1/2 cup grated Parmesan and 2 minced garlic cloves in a bowl.
  4. Step 4: Spread 1 cup tomato sauce in the bottom of the dish. Layer 4 lasagna noodles, 1/3 of the vegetable slices, 1/2 of the ricotta mixture, and 1/2 cup mozzarella.
  5. Step 5: Repeat layers twice, ending with noodles, tomato sauce, and remaining mozzarella and Parmesan.
  6. Step 6: Cover with foil and bake for 25 minutes. Uncover and bake for 15-20 minutes until cheese is golden and bubbling.

Frequently asked questions

How long does Cheese-Stuffed Vegetable Lasagna take to make?

Total time is about 75 minutes (30 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cheese-Stuffed Vegetable Lasagna?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lasagna noodles from drying out.

Can I substitute ingredients in Cheese-Stuffed Vegetable Lasagna?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cheese-Stuffed Vegetable Lasagna for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cheese-Stuffed Vegetable Lasagna?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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