This meat-free, vegetarian lasagna uses eggplant, zucchini, and homemade, zero-sugar pasta sauce to create a hearty, healthy meal. With protein from egg and cheese, healthy fats, and garlic and pepper, this vegetarian lasagna recipe boosts your immune system and metabolism.


  • 1 large eggplant, sliced into 1/4 inch rounds
  • 1/2 lb mushrooms, sliced
  • 3 small organic zucchini, sliced lengthwise into 1/4 inch slices
  • 2 organic red bell peppers
  • 3 tbsp olive oil
  • 1 clove garlic, minced
  • 15 oz container organic ricotta cheese
  • 1/2 tsp pepper
  • 1/4 c grated parmesan cheese
  • 1 organic egg
  • 1 tsp sea salt
  • 26 oz jar pasta sauce (or homemade)- check ingredients – look for NO sugar
  • 2 c organic mozzarella cheese, grated
  • 3 tbsp basil, minced


  1. Spread eggplant and mushrooms on a parchment lined baking sheet.
  2. Place zucchini and red pepper on a second sheet.
  3. Combine oil and garlic and spread over both trays of vegetables.
  4. Sprinkle with salt and pepper.
  5. Bake uncovered at 400 degrees for 15 minutes.
  6. Turn vegetables over and cook until soft.
  7. In a bowl, combine the ricotta cheese, parmesan cheese, and egg.
  8. Spread about 1/2 of the pasta sauce in a 9 in x 13 in glass baking dish.
  9. Layer with half the ricotta cheese mixture, half of the vegetables, a third of the pasta sauce, and 2/3 of the mozzarella cheese.
  10. Sprinkle with basil if desired.
  11. Repeat layers.
  12. Top with remaining pasta sauce and cheese. Cover and bake at 350 degrees for about 40 minutes.
  13. Uncover, sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.
  14. Let stand for 10 minutes before cutting.