Television-Inspired Layered Vegetable Lasagna

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A vibrant layered vegetable lasagna featuring layers of roasted eggplant, zucchini, and tomato sauce, inspired by the growth of television ownership and family gatherings. This italian-inspired pasta (vegetarian) ready in about 80 minutes pairs lasagna noodles, eggplant, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 9 sheets, cooked according to package lasagna noodles
• 1 large, sliced into 1/4-inch rounds eggplant
• 2 medium, sliced lengthwise into 1/4-inch strips zucchini
• 4 tbsp, divided olive oil
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 3 cups marinara sauce
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil leaves
• 3 minced garlic cloves

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 large sliced eggplant rounds and 2 medium sliced zucchini strips with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Arrange on baking sheets and roast for 20 minutes until tender and lightly browned.
2. Step 2: In a skillet, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 3 cups marinara sauce and simmer for 5 minutes, stirring occasionally.
3. Step 3: In a bowl, mix 1 1/2 cups ricotta cheese with 1/4 cup chopped fresh basil and a pinch of salt and pepper.
4. Step 4: In a 9x13-inch baking dish, spread a thin layer of marinara sauce, then layer 3 lasagna noodles. Spread half the ricotta mixture over noodles, then layer half the roasted eggplant and zucchini. Sprinkle with 1 cup shredded mozzarella and 1/4 cup grated Parmesan. Repeat layers ending with noodles topped with remaining marinara and mozzarella and Parmesan.
5. Step 5: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden. Let rest 10 minutes before slicing and serving.