Eggplant Lasagna

Broiled eggplant and zucchini slices replace pasta noodles in this lasagna, which means zero boiling and a lower-carb dish that still has all the layered, cheesy satisfaction of the original.

The vegetables get brushed with olive oil infused with fresh oregano and basil, then broiled on both sides until cooked through. This step is essential. Raw eggplant releases too much water during baking and turns the lasagna into a soggy mess. Broiling cooks out that moisture and adds a lightly charred flavor.

Crushed fennel seeds scattered between the layers is the ingredient that makes this version distinctive. That anise-like warmth pairs beautifully with the spaghetti sauce and gives the dish a subtle sausage-like flavor without any meat.

Layer it up: eggplant, zucchini, mozzarella, ricotta, sauce, fennel, Parmesan. Repeat. Bake covered until bubbly.

This freezes and reheats beautifully, making it a strong make-ahead meal.

Kitchen Tips

• Slice the eggplant and zucchini to a uniform ½ inch thickness. Uneven slices cook unevenly under the broiler.
• Drain the ricotta before using. Wet ricotta adds excess liquid between layers.
• Broil 2 inches from the heat and watch closely. The difference between golden and burnt is about a minute.
• Let the assembled lasagna rest for 10 minutes after baking so the layers hold together when sliced.

Variations

• Add a layer of sauteed spinach between the vegetables and cheese for extra greens.
• Use a meat sauce instead of plain spaghetti sauce for a heartier version.
• Swap mozzarella for smoked mozzarella to add a deeper flavor dimension.