Eggplant And Zucchini Lasagna | MAGGI® Arabia

Eggplant and Zucchini Lasagna with Creamy Sauce and Basil Pesto

Young, old and in-betweens will love this vegetarian dish of creamy eggplant and zucchini lasagna made from an Italian recipe. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 400 g eggplants, peeled and sliced lengthwise
  • 400 g green zucchini, peeled and sliced lengthwise
  • 400 g yellow zucchini, peeled and sliced lengthwise
  • 1 liter or 1032 g skimmed milk
  • 1 sachet or 80 g MAGGI® Béchamel Mix
  • A pinch or 1 g of nutmeg powder
  • 1 or 125 g onion, finely shredded-do not throw the juice
  • 1 teaspoon or 2.5 g shredded Parmesan for topping
  • For the pesto sauce: 50 g fresh or frozen basil
  • 1 teaspoon or 3 g pine nuts
  • 1 garlic clove
  • 2 tablespoons olive oil (28g)
  • 1 tablespoon or 7.5 g shredded Parmesan
  • Pinch of white ground pepper

How to Prepare

  1. Roast the sliced vegetables for 20 minutes in a preheated oven at 150°C.
  2. Combine the milk with the Béchamel mix, nutmeg and onion. Bring to boil while stirring, and then reduce and keep on low heat until it becomes thick.
  3. Blend all the pesto ingredients in a food processor until they become a paste. Combine the pesto sauce with each of the roasted vegetables separately.
  4. Cover the bottom of a Pyrex dish with some of the béchamel sauce, and then put one layer of green zucchini, then white sauce, then eggplants, then white sauce again, then yellow zucchini. Continue with the same process; spread the Parmesan cheese on top and bake in the oven for about 25 minutes at 180 °C.
  5. Cooking tip: You can add sautéed minced meat in between the layers.

Nutritional Info

Energy: 218.00 Kcal
Protein: 9.80 g
Carbohydrate: 29.00 g
Fats: 8.20 g

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