This delicious pesto lasagna without noodles is made with layers of roasted zucchini and eggplant, pesto ricotta, and tomato sauce. It takes a little work up front, but it is soooo worth it. It’s so good that you won’t even remember that lasagna usually has noodles. This recipe makes 4 meals (if you can stop yourself from eating the whole thing in one sitting).
Pesto and plant-based ricotta are delicious enough by themselves, and when you put them together with chunky tomato sauce and roasty eggplant it’s basically heaven. You won’t even remember that noodles in lasagna are a thing.
Tips for Success
- A mistake that’s easy to make with this recipe is slicing the eggplant and zucchini too thin. You want them to hold their structure, and if you slice them too thin they will disintegrate when roasted.
- Make sure to use a high temperature when roasting the eggplant (400 or 425 F) otherwise it will come out wet and soggy instead of roasty and delicious.
- Use high quality ingredients, because that’s where all the flavor in this dish comes from. Use a good quality pesto that you like the flavor of, and a good brand of marinara sauce.
Variations & Modifications
- I use a vegan brand of ricotta made from almond milk (this one) or my own homemade cashew ricotta. Both work great. If substituting dairy ricotta, you will probably want to use less than the amount in the recipe. I’ve been told by non-vegans who have made this recipe that about half the amount works well.
- If you do want to add noodles, be my guest! Just be sure to cook them first or use no-cook noodles made specifically for lasagna.
- Feel free to add other veggies in there if you like. Sometimes I sauté up some onions, garlic, and crumbled tempeh to add into the marinara for a heartier, higher-protein sauce.
More Big-Batch Meals You’ll Love:
- Lentil Shepherds Pie
- Delicious Melty Eggplant
- The BEST Vegan Chili
- Masala Lentils
- Coconut Curry Lentil Soup
If you make this delicious lasagna without noodles, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.
Pesto Lasagna (Without Noodles)
- 3 zucchini, large
- 2 eggplants, large
- 8 oz ricotta, I use plant-based ricotta, see notes
- 1/4 cup pesto, use storebought pesto or make your own, see notes
- 2 cups marinara sauce, storebought or homemade
- 2 tbsp olive oil, for roasting, more if needed
- salt and pepper
- Preheat the oven to 400°F.
- 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.
- Arrange on two baking sheets lined with parchment paper, in a single layer. They can be crowded, but don’t overlap them. Brush with oil, sprinkle with salt and pepper, and roast until soft and tender, but not until they are falling apart, about 20 minutes.
- Mix the pesto and ricotta together in a bowl.
- In an 8″ x 8″ glass baking dish or square brownie pan, layer the lasagna as follows: thin layer of tomato sauce, half of the eggplant/zucchini, half of the pesto ricotta, the rest of the eggplant/zucchini, and a generous layer of marinara sauce. Dollop the rest of the pesto ricotta on the top.
- Bake for 45 minutes to 1 hour at 350°F, to let everything meld together and get nice and roasty.
- Divide into 4 portions, and enjoy!
- Garnish with fresh basil, and salt & pepper.
- If you can’t find plant-based ricotta, check out this recipe.
- If substituting dairy ricotta, you will probably want to use less than the amount in the recipe. I’ve been told by non-vegans who have made this recipe that about half the amount works well.