Eggplant & Zucchini No-Noodle Lasagna w/ Pesto Ricotta

This delicious no-noodle lasagna 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.

No-Noodle Lasagna

This delicious no-noodle lasagna is made with layers of roasted zucchini and eggplant, pesto ricotta, and tomato sauce. It's so good that you won't even remember that lasagna usually has noodles.
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Active Time: 30 minutes
Inactive Time: 1 hour
Servings 4

Ingredients
 

Veggies

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

Protein

  • 8 oz plant-based ricotta, see notes

Fat

  • 2 Tbsp pine nuts, 1 oz
  • 2 Tbsp olive oil, 1 oz

Condiments & Spices

  • 6 garlic cloves, 4 for the sauce, 2 for the pesto
  • 1 18-oz jar marinara sauce
  • 2 Large bunches of fresh basil, about 4 oz
  • Italian herbs
  • Nutritional yeast, optional
  • Juice from half a lemon

Instructions
 

  • 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.
  • Lightly spray with oil (optional), add salt and pepper, and roast at 400°F on parchment paper or a non stick surface. Roast until soft and tender, but not until they are falling apart, about 20 minutes.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bake for 30 minutes at 350°F, to let everything settle together and soak up the marinara sauce.
  • Divide into 4 portions, and enjoy!
  • Garnish with fresh basil, and salt & pepper.

Notes

  • 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. 
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24 Comments

  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.

    • Thanks for the tip! Yeah I imagine that would be a lot. Maybe half ricotta and use meat in the sauce? Glad you are enjoying it, have fun experimenting!

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  3. Jenn G

    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! ♥️

    • Ooh, nice idea with the sweet potatoes! Let me know how the recipe reads, I worry that that one might be a little confusing. Feedback welcome! <3

  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. Antoinette

    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?

    • Antoinette

      Sorry Katie I just see that you did actually answer my question in the recipe!! Over-eager me! 🙂

  7. Nicole

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

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  13. Making this tomorrow! I don’t see measurements for the Basil or vegan ricotta. Help!

  14. Carolee Peck

    I’m making this recipe for the second time.
    It is the best vegan lasagna I have EVER had. It is absolutely delicious and even my kids liked it. I’ve been discussing a plant based diet with my brother/sister-in-law and I’m going to make this for them when they visit this weekend as an introduction to delicious plant based food!!!!

    • Awww, thank you so much Carolee for your glowing review! I love it so much too. Yay for impressing other people with plants! 🙂

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