Eggplant Lasagna

This classic eggplant lasagna is a hearty, comforting dish made without pasta. Roasted eggplant slices take the place of noodles, layered with a rich mushroom marinara, creamy ricotta and spinach filling, and plenty of melted cheese. It’s cheesy, flavorful, and satisfying—while also being low carb and veggie-packed.

Why You’ll Love This Recipe

Eggplant lasagna has all the cheesy goodness of traditional lasagna but skips the pasta, making it lighter without sacrificing flavor. Roasted eggplant adds a smoky depth, while the mushroom marinara and spinach-ricotta layers provide richness and nutrition. It’s a great recipe for those looking for a healthier twist on a comfort food classic, perfect for family dinners or entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 large eggplants, sliced lengthwise into ¾-inch thick slices (about 8 slices)

• 3 ½ tablespoons extra virgin olive oil, divided

• 1 ½ teaspoons kosher salt, divided

• ½ teaspoon ground black pepper, divided

• 16 ounces sliced cremini (baby bella) mushrooms

• 3 cloves garlic, minced

• ½ teaspoon dried oregano

• 1 (24-ounce) jar marinara pasta sauce (roasted garlic flavor works well)

• 1 (15-ounce) container part-skim ricotta cheese

• 1 (10-ounce) package frozen chopped spinach, thawed and drained

• ½ cup grated Parmesan, divided

• 1 large egg

• 1 cup shredded part-skim mozzarella cheese (or mozzarella-provolone blend)

• 2 tablespoons chopped fresh basil, thyme, or parsley

Directions

1. Preheat oven to 400°F and coat 2 baking sheets and a 9×13-inch baking dish with nonstick spray.

2. Arrange eggplant slices in a single layer on the baking sheets. Brush with 2 ½ tablespoons olive oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Roast for about 25 minutes, flipping halfway through, until soft and golden. Reduce oven temperature to 350°F.

3. In a large skillet, heat remaining ½ tablespoon oil over medium heat. Add mushrooms and sauté until softened, about 7 minutes. Stir in garlic, ½ teaspoon salt, and oregano. Cook 2 minutes more, then add marinara sauce. Remove from heat.

4. In a bowl, mix ricotta, ¼ cup Parmesan, egg, remaining ½ teaspoon salt, and ¼ teaspoon pepper until smooth. Stir in spinach.

5. Spread half of the mushroom marinara sauce in the baking dish. Layer 4 eggplant slices on top. Spread ricotta mixture evenly. Add remaining eggplant slices, then top with the rest of the marinara. Sprinkle with mozzarella and remaining Parmesan.

6. Bake at 350°F for 25–30 minutes, until hot and bubbly. Let rest 5–10 minutes, then garnish with fresh herbs before serving.

Servings and timing

This recipe makes 6 servings. Prep time is 20 minutes, cook time is 50 minutes, with a total time of 1 hour 30 minutes. Each serving contains about 224 calories.

Variations

• Add cooked ground turkey, beef, or sausage to the mushroom marinara for extra protein.

• Use zucchini slices instead of eggplant for a different veggie twist.

• Swap spinach for kale or Swiss chard.

• Add red pepper flakes or fresh chili for a spicy kick.

• Use a blend of cheeses like provolone, Gruyère, or fontina for more depth of flavor.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or in a 350°F oven until warmed through. Freezing is not recommended, as eggplant tends to release water when thawed. For meal prep, roast the eggplant and prepare the ricotta and marinara layers up to 1 day ahead, then assemble and bake when ready.

FAQs

Can I make eggplant lasagna ahead of time?

Yes, you can roast the eggplant and prepare the fillings a day in advance. Assemble and bake within 4 hours of serving.

Do I need to peel the eggplant?

No, the skin becomes tender when roasted, but you can peel it if you prefer a softer texture.

How do I prevent eggplant from being watery?

Roasting the eggplant first helps remove excess moisture and ensures it holds up well in the lasagna.

Can I freeze eggplant lasagna?

Freezing is not recommended because eggplant becomes watery after thawing.

Can I make this recipe vegetarian?

It already is vegetarian. Just be sure to use a vegetarian marinara sauce.

What’s the best sauce to use?

A roasted garlic or herbed marinara complements the eggplant beautifully, but any favorite pasta sauce will work.

Can I use fresh spinach instead of frozen?

Yes, just sauté fresh spinach until wilted, squeeze out excess water, and mix with the ricotta.

How do I make this recipe vegan?

Substitute ricotta and mozzarella with dairy-free alternatives and use an egg replacer in the ricotta mixture.

Can I add more vegetables to the layers?

Absolutely—zucchini, bell peppers, or even roasted butternut squash make delicious additions.

How do I get the cheese golden and bubbly?

For extra browning, broil the lasagna for 1–2 minutes at the end of baking.

Conclusion

Eggplant lasagna is a comforting, cheesy, and flavorful dish that proves you don’t need noodles to enjoy a classic lasagna experience. With roasted eggplant, savory marinara, creamy ricotta, and gooey melted cheese, it’s a lighter yet satisfying alternative to traditional pasta lasagna. Perfect for weeknight dinners or special occasions, this recipe is sure to become a household favorite.

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