Why You’ll Love This Recipe
Eggplant lasagna is a lighter, vegetable-forward twist on the traditional pasta-based lasagna. By replacing the noodles with thin slices of roasted eggplant, you get all the rich flavors of lasagna—savory tomato sauce, creamy cheese, and herbs—without the heaviness of pasta. This makes it a wonderful option for those looking to reduce carbs or add more vegetables to their diet. What I love about this recipe is its versatility; it can be enjoyed as a satisfying main dish, paired with a simple green salad, or served alongside crusty bread. The eggplant becomes tender and slightly smoky once roasted, adding a unique depth of flavor to every bite. I tried layering in a touch of ricotta mixed with fresh basil, and it elevated the dish beautifully. Whether you’re cooking for family, guests, or just a cozy night in, this eggplant lasagna is comfort food at its finest.
Delicious Eggplant Lasagna: A Cozy and Flavorful Twist on a Classic Dish
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A hearty and flavorful twist on traditional lasagna, made with layers of roasted eggplant, rich tomato sauce, creamy ricotta, and melted mozzarella cheese. A cozy, comforting dish perfect for weeknight dinners or family gatherings.
Ingredients
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 2 cups ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, brush lightly with olive oil, and season with salt and pepper. Roast for 20 minutes, flipping halfway, until tender.
- In a bowl, mix ricotta, egg, Parmesan cheese, and Italian seasoning until combined.
- Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
- Layer roasted eggplant slices, ricotta mixture, marinara sauce, and mozzarella cheese. Repeat layers until ingredients are used up, finishing with marinara and mozzarella on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes, until cheese is golden and bubbly.
- Let rest for 10 minutes before slicing. Garnish with fresh basil or parsley.
Notes
- For extra flavor, grill the eggplant instead of roasting.
- Make it heartier by adding ground beef, sausage, or lentils to the marinara sauce.
- This dish can be made ahead and refrigerated for up to 2 days before baking.
- Leftovers freeze well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Eggplant
Sliced lengthwise, eggplant replaces the pasta layers. Roasting it beforehand removes excess moisture and enhances the flavor.
Marinara sauce
A rich, tomato-based sauce is essential for lasagna. You can use homemade or store-bought, depending on your preference.
Ricotta cheese
Creamy ricotta gives the lasagna its classic texture and helps bind the layers together.
Mozzarella cheese
Melted mozzarella adds that gooey, cheesy stretch that makes lasagna so satisfying.
Parmesan cheese
A sprinkle of parmesan provides salty richness and adds depth to the cheese layer.
Egg
Beaten egg is mixed into the ricotta to give it structure and help it set during baking.
Garlic
Fresh garlic enhances the sauce and adds aromatic flavor.
Olive oil
Used to roast the eggplant and sauté garlic, olive oil adds richness.
Italian seasoning
A blend of dried herbs like oregano, basil, and thyme complements the tomato sauce perfectly.
Fresh basil
Optional, but it adds brightness and freshness to the finished dish.
Directions
Preheat the oven to 400°F (200°C). Slice the eggplant lengthwise into ¼-inch thick slices. Brush each slice lightly with olive oil, season with salt, and arrange on a baking sheet. Roast for 15–20 minutes until tender and slightly golden.
Meanwhile, prepare the cheese mixture by combining ricotta cheese, beaten egg, parmesan, garlic, and Italian seasoning in a bowl. Mix until well blended.
In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer roasted eggplant slices over the sauce, then add a portion of the ricotta mixture and a sprinkle of mozzarella. Continue layering—sauce, eggplant, ricotta, mozzarella—until all ingredients are used, finishing with sauce and mozzarella on top.
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil before serving.
Servings and timing
This recipe makes about 6 servings. Preparation time is 25 minutes, and baking takes around 40 minutes, plus 10 minutes of resting before serving.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the oven at 350°F (175°C) until heated through. Eggplant lasagna can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Variations and Customizations
Meaty version
Add ground beef, sausage, or turkey to the marinara for a heartier dish.
Vegetarian upgrade
Mix in spinach, zucchini, or mushrooms between the layers for extra veggies.
Cheese lovers’ twist
Incorporate provolone or fontina for added cheesy depth.
Low-dairy option
Use lactose-free cheese alternatives to make it gentler on the stomach.
Spicy kick
Add red pepper flakes or spicy Italian sausage for a bolder flavor.
FAQs
Do I need to peel the eggplant?
No, the skin softens during roasting and adds flavor, but you can peel it if preferred.
How do I prevent watery lasagna?
Roasting the eggplant before layering helps remove excess moisture.
Can I make this ahead of time?
Yes, assemble the lasagna a day ahead and bake when ready to serve.
Is this recipe gluten-free?
Yes, since eggplant replaces pasta, it is naturally gluten-free.
Can I freeze eggplant lasagna?
Yes, tightly wrap and freeze for up to 2 months.
What can I serve with eggplant lasagna?
A fresh salad, roasted vegetables, or garlic bread make perfect sides.
Can I use zucchini instead of eggplant?
Yes, zucchini slices are a great alternative.
Can I make it vegan?
Yes, use vegan ricotta, mozzarella, and parmesan.
How long should it rest before serving?
At least 10 minutes to allow the layers to set.
Can I use store-bought marinara?
Yes, it works perfectly for convenience.
Conclusion
Delicious eggplant lasagna is a cozy, flavorful twist on the classic dish, offering all the comfort of lasagna with a lighter, veggie-forward approach. Perfect for weeknight dinners, meal prep, or special gatherings, it’s a versatile recipe that can be customized to fit your taste. With its rich tomato sauce, creamy cheese layers, and tender roasted eggplant, this dish is bound to become a new family favorite.
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