Eggplant & Zucchini Lasagna w/ Pesto Ricotta


Eggplant & Zucchini Lasagna w/ Pesto Ricotta

  • Servings: Makes 4 Servings
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving


Veggie Serving

  • 3 large zucchini
  • 1 onion, diced
  • 1 large eggplant
  • 15 oz can diced tomatoes (or fresh tomatoes if in season)

Protein Serving

  • 8 oz container vegan ricotta (if you can’t find this, you can always try making your own)
  • Note: vegan ricotta made with nuts is 2oz per serving. If you are using dairy ricotta you can have 4oz per serving and you can double this to 16oz of ricotta, although I’ve been told that’s too much ricotta. 

Fat Serving

  • 1 oz pine nuts
  • 1 oz olive oil

Condiments & Spices

  • 6 cloves garlic (4 for the sauce, 2 for the pesto)
  • 1 jar marinara sauce, 18oz (be sure to check for sweeteners)
  • Fresh basil (2 large bunches or about 4 oz)
  • Italian herbs
  • Nutritional yeast (optional)
  • Juice from half a lemon

Maintenance Modifications

  • Grain Additions: I’m don’t have any good ideas for adding grain to this meal. When this happens, I will occasionally replace my grain serving with a fat serving, which here looks like increasing my oil or nuts.
  • Protein Additions: Increase ricotta or nuts in the pesto, or add veggie sausage to the sauce.
  • Fat Additions: Additional oil or nuts in pesto.


  1. Slice the zucchini and eggplant lengthwise (about 1/4 of an inch thick). Be careful not to cut them too thin or they will just roast away to thin scraggly pieces. Err on the side of too thick.
  2. Lightly spray with oil (optional), add salt and pepper, and roast at 400 degrees on parchment paper or a non stick surface. Roast until soft and tender, but not until they are falling apart, about 20 minutes.
  3. Meanwhile, make the tomato sauce: Combine diced onions and 4 cloves of the garlic and sauté on medium heat, covered with a lid, until the onions are soft.
  4. Add the tomatoes and marinara sauce and simmer for a while, until it is a chunky, cooked, sauce consistency. Add your favorite Italian herbs if desired.
  5. If precise measuring is important to you, at this point, find out the weight of the roasted veggies and weight of the sauce, and add these together. This will be the veggie serving, so for 10 oz of veggies per serving and 2 oz marinara condiment, you are looking for a total of 48 oz, or 3 pounds. If it is greatly over or under this amount, you can add more onions or tomatoes, or you can note the larger quantity of veggies and account for that in your dinner portion, or you can just take some out.
  6. Make the pesto ricotta: In a food processor, process the basil, pine nuts, 2 cloves garlic, ricotta, oil, lemon juice, and nutritional yeast until it is a coarse, spreadable texture. Salt to taste.
  7. In a large lasagna pan, layer the lasagna as follows: 1/3 of the tomato sauce, half of the eggplant/zucchini, all the pesto, half of the eggplant/zucchini, 2/3 tomato sauce.
  8. Bake for 30 minutes at 350 degrees, to let everything settle together and soak up the marinara sauce.
  9. Divide into 4 portions, and enjoy!
  10. Garnish with fresh basil, and salt & pepper.



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  1. I made this tonight, and it was good, except… I found that 16oz of dairy ricotta is too much. It overwhelmed the rest of the dish. I think half the amount and a sprinkling of grated cheese on top would be better. I also used one bunch of basil and some baby leafy greens, and I think that worked ok. I would make it again.

  2. Pingback: Pesto Ricotta – Katie's Kitchen

  3. Can you just please be my personal chef! 😋This looks amazing, thanks for the tip with the meat! Going to make this soon. Sweet potatoes are a goodway to layer if on maintenance. Keep em comin Katie! ♥️

  4. Katie, I’m making this recipe tonight! I’m so excited! It’s gonna be great on a cold night. Thanks for another fabulous recipe. It looks like there are onions in #3 of the directions. Did you want to add diced onions to the ingredient list?

  5. So glad I ordered this cookbook. This was my first meal from your cookbook and its was so tasty. I do have a question. In the recipe you state to use a large lasagna dish, which in my kitchen in a large rectangular one. The result was a rather thin lasagna. In the book’s photos the dish appears square and the lasagna very thick. What are the dimensions of your lasagna dish? Happy New Year and congratulations on your book.

  6. I’m making this right now! 🙂 Do you count vegan ricotta the same as usual ricotta would be counted? So 2oz as protein and 1 oz a fat?

  7. Have you made this and frozen the other portions? If so, how did reheating the frozen portions go? Taste good still?

  8. Pingback: Pesto Ricotta | Katie's Bright Kitchen

  9. Pingback: How to Make Pesto from Whatever is Lying Around | Katie's Bright Kitchen

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