Wednesday 25 February 2026

Vegetable lasagna with eggplant, tomato and mozzarella

Sometimes you don’t need pasta to still put that familiar lasagna feel on the table. Eggplant, zucchini and ripe tomato play the starring role in this vegetable lasagna. Grilling them first gives them a full, almost creamy flavor. A subtle finishing touch with smoked Zeeuwsche Zoute enhances that roasted character and gives the dish just a little extra depth. Read on quickly and make it yourself!

Preparation

1. Cut the eggplants and zucchini into slices about 1 cm thick to prepare the vegetables properly. Sprinkle the eggplant lightly with smoked Sea Salt and leave for 20 minutes so the moisture draws out. Then pat dry.
2. Heat a grill pan or skillet with some olive oil and grill the eggplant and zucchini slices in portions until golden brown on both sides. They will later cook further in the oven. After baking, give them a small pinch of smoked salt, if necessary.
3. Meanwhile, make the tomato sauce by briefly frying the chopped garlic in olive oil. Add the passata and season with black pepper, a little smoked Zeeuwsche Salt and oregano, if desired. Simmer gently for 10 minutes so that the flavors combine.
4. Preheat the oven to 180 °C and start building up the lasagna. Spoon a thin layer of sauce into a baking dish. Top with a layer of eggplant, zucchini and tomato slices. Spread some mozzarella and Parmesan cheese on top. Repeat the layers and finish with sauce and cheese.
5. Bake the vegetable lasagna for 30-35 minutes until the top is golden brown and the vegetables are tender. Let the dish rest for 10 minutes before serving. Finish with fresh basil and a final, light pinch of smoked Zeeland Salt for extra flavor.

Delicious with a simple green salad and some good bread to soak up the sauce.

Do you have another recipe that includes Zeeland Salt? Let us know at info@zeeuwschezoute.nl. Who knows, you might see your recipe featured soon.

Photo credit header: © iStock – Marina Bakush