I make this vegetable lasagna quite often when I want something light and savory that doesn't require much effort but also doesn't leave you hungry. It's one of those recipes where I never felt the lack of pasta or meat. Usually, I start directly with washing the vegetables, as that's the most important part here. From cutting to baking, it goes pretty quickly without much hassle.
Quick Info
Total time: 40-45 minutes
Preparation: 20-25 minutes
Baking: 15-20 minutes at 200°C
Servings: 3-4 people, depending on the dish and appetite
Difficulty: easy
Recipe type: main vegetarian, suitable for lunch or dinner
Ingredients
2 medium eggplants (with skin)
2 zucchinis (similar size to eggplants)
3-4 large ripe tomatoes
fresh basil (a few leaves, optional, for layering or serving)
1-2 tablespoons pesto sauce (preferably classic, with basil)
chili flakes, to taste
sea salt
freshly ground pepper
1 tablespoon olive oil (or less, just enough to coat the vegetables)
2 tablespoons grated parmesan (just for the top layer, thin layer)
Preparation steps
1. Wash the eggplants, zucchinis, and tomatoes well. Cut the eggplants and zucchinis lengthwise into thin slices, so they layer nicely. The easiest way is with a mandoline, but a good knife works too. Cut the tomatoes into thicker rounds so they hold their shape on the grill.
2. Sprinkle salt, pepper, and a little olive oil over all the slices. Gently massage them just enough to coat them evenly.
3. Heat a grill pan or electric grill. Place the eggplant, zucchini, and tomato slices one at a time. Cook them for 2-3 minutes on each side, just enough to get grill marks and soften slightly while retaining their shape. The tomatoes can soften a bit more, which is normal.
4. Lightly grease the baking dish with a bit of oil or use parchment paper if you prefer.
5. Layer the first layer: eggplant. On top of that, add a layer of zucchini, then one of tomatoes.
6. Sprinkle chili flakes (as spicy as you like), a little pesto here and there (not too much, just enough to add flavor and help the vegetables stick together). You can also add a few fresh basil leaves between layers if you have them handy.
7. Continue with one or two more layers in the order of eggplant-zucchini-tomato until you run out of vegetables. Don't forget a bit of pesto and seasoning between each layer.
8. Finally, sprinkle a very thin layer of grated parmesan on top.
9. Place the dish in the preheated oven at 200°C for 15-20 minutes. Let the parmesan melt and the flavors meld together. It doesn't need more time, the vegetables are already cooked.
10. Remove the lasagna from the oven and let it cool for 10-15 minutes, then cut into large pieces. It can be served warm or at room temperature.
Why I make this recipe often
I prepare it when I want something light, especially in summer. It doesn't involve much work, and you don't have to stand next to it. You don't miss the lasagna sheets. I like that I can use any fresh vegetables I have. It keeps well in the fridge the next day.
Tips and variations
Tips
1. Cut the vegetables as evenly as possible so they cook evenly and layer well.
2. Don't leave the tomatoes on the grill too long, or they will fall apart completely.
3. Don't overdo it with pesto and parmesan – just enough to add flavor, not to cover the vegetables.
Substitutions
1. You can use only eggplants or only zucchinis if you don't have both.
2. Parmesan can be omitted or replaced with another hard cheese, but the layer should remain thin.
3. If you don't have chili flakes, use more pepper or nothing spicy.
Variations
1. Add roasted bell peppers, thinly sliced, for extra flavor.
2. You can swap classic pesto for red pesto (with sun-dried tomatoes).
3. Add a thin layer of mozzarella at the end if you're not watching calories.
Serving ideas
It's great with toasted bread, plain or alongside a green leaf salad. It can be a main dish or a side with grilled meat for those who eat everything.
Frequently asked questions
1. Can I prepare everything a day in advance?
Yes, you can grill the vegetables and keep them in the fridge. Assemble and bake the lasagna just before serving.
2. What type of baking dish is suitable?
Ideally, it should be ceramic or heat-resistant glass. Don't use metal trays as they can impart a taste to the vegetables.
3. Can it be made without parmesan?
Yes, it can be made without parmesan if you want fewer calories or are avoiding dairy. The pesto and spices provide enough flavor.
4. If I don't have a grill, can I use a regular pan?
It can also be done in a non-stick pan, without oil or with very little, just to soften the vegetables and give them a little color.
5. Can I freeze the leftovers?
I do not recommend it, as the vegetables become watery and the texture changes quite a bit after thawing.
Nutritional values
Estimated per serving (from 4): about 120-150 kcal, mostly from vegetables. The parmesan adds some fat and protein, but it's used sparingly. Carbohydrates: under 10 g/serving. Fats: 6-7 g, depending on how much oil and cheese you use. Protein: 4-5 g/serving. Calories may vary slightly based on the exact amount of pesto and parmesan used.
Storage and reheating
It keeps in the fridge covered for up to 2 days. When reheating, put it in the oven on low heat, covered, so it doesn't dry out too much. I do not recommend freezing – the texture of the vegetables suffers. It's best eaten fresh or the next day, cold or slightly warmed.
Quick Info
Total time: 40-45 minutes
Preparation: 20-25 minutes
Baking: 15-20 minutes at 200°C
Servings: 3-4 people, depending on the dish and appetite
Difficulty: easy
Recipe type: main vegetarian, suitable for lunch or dinner
Ingredients
2 medium eggplants (with skin)
2 zucchinis (similar size to eggplants)
3-4 large ripe tomatoes
fresh basil (a few leaves, optional, for layering or serving)
1-2 tablespoons pesto sauce (preferably classic, with basil)
chili flakes, to taste
sea salt
freshly ground pepper
1 tablespoon olive oil (or less, just enough to coat the vegetables)
2 tablespoons grated parmesan (just for the top layer, thin layer)
Preparation steps
1. Wash the eggplants, zucchinis, and tomatoes well. Cut the eggplants and zucchinis lengthwise into thin slices, so they layer nicely. The easiest way is with a mandoline, but a good knife works too. Cut the tomatoes into thicker rounds so they hold their shape on the grill.
2. Sprinkle salt, pepper, and a little olive oil over all the slices. Gently massage them just enough to coat them evenly.
3. Heat a grill pan or electric grill. Place the eggplant, zucchini, and tomato slices one at a time. Cook them for 2-3 minutes on each side, just enough to get grill marks and soften slightly while retaining their shape. The tomatoes can soften a bit more, which is normal.
4. Lightly grease the baking dish with a bit of oil or use parchment paper if you prefer.
5. Layer the first layer: eggplant. On top of that, add a layer of zucchini, then one of tomatoes.
6. Sprinkle chili flakes (as spicy as you like), a little pesto here and there (not too much, just enough to add flavor and help the vegetables stick together). You can also add a few fresh basil leaves between layers if you have them handy.
7. Continue with one or two more layers in the order of eggplant-zucchini-tomato until you run out of vegetables. Don't forget a bit of pesto and seasoning between each layer.
8. Finally, sprinkle a very thin layer of grated parmesan on top.
9. Place the dish in the preheated oven at 200°C for 15-20 minutes. Let the parmesan melt and the flavors meld together. It doesn't need more time, the vegetables are already cooked.
10. Remove the lasagna from the oven and let it cool for 10-15 minutes, then cut into large pieces. It can be served warm or at room temperature.
Why I make this recipe often
I prepare it when I want something light, especially in summer. It doesn't involve much work, and you don't have to stand next to it. You don't miss the lasagna sheets. I like that I can use any fresh vegetables I have. It keeps well in the fridge the next day.
Tips and variations
Tips
1. Cut the vegetables as evenly as possible so they cook evenly and layer well.
2. Don't leave the tomatoes on the grill too long, or they will fall apart completely.
3. Don't overdo it with pesto and parmesan – just enough to add flavor, not to cover the vegetables.
Substitutions
1. You can use only eggplants or only zucchinis if you don't have both.
2. Parmesan can be omitted or replaced with another hard cheese, but the layer should remain thin.
3. If you don't have chili flakes, use more pepper or nothing spicy.
Variations
1. Add roasted bell peppers, thinly sliced, for extra flavor.
2. You can swap classic pesto for red pesto (with sun-dried tomatoes).
3. Add a thin layer of mozzarella at the end if you're not watching calories.
Serving ideas
It's great with toasted bread, plain or alongside a green leaf salad. It can be a main dish or a side with grilled meat for those who eat everything.
Frequently asked questions
1. Can I prepare everything a day in advance?
Yes, you can grill the vegetables and keep them in the fridge. Assemble and bake the lasagna just before serving.
2. What type of baking dish is suitable?
Ideally, it should be ceramic or heat-resistant glass. Don't use metal trays as they can impart a taste to the vegetables.
3. Can it be made without parmesan?
Yes, it can be made without parmesan if you want fewer calories or are avoiding dairy. The pesto and spices provide enough flavor.
4. If I don't have a grill, can I use a regular pan?
It can also be done in a non-stick pan, without oil or with very little, just to soften the vegetables and give them a little color.
5. Can I freeze the leftovers?
I do not recommend it, as the vegetables become watery and the texture changes quite a bit after thawing.
Nutritional values
Estimated per serving (from 4): about 120-150 kcal, mostly from vegetables. The parmesan adds some fat and protein, but it's used sparingly. Carbohydrates: under 10 g/serving. Fats: 6-7 g, depending on how much oil and cheese you use. Protein: 4-5 g/serving. Calories may vary slightly based on the exact amount of pesto and parmesan used.
Storage and reheating
It keeps in the fridge covered for up to 2 days. When reheating, put it in the oven on low heat, covered, so it doesn't dry out too much. I do not recommend freezing – the texture of the vegetables suffers. It's best eaten fresh or the next day, cold or slightly warmed.