Let’s talk about eggplant lasagna—a dish that’s bound to surprise you in the best way possible! This recipe cleverly swaps traditional pasta for silky layers of roasted eggplant, nestling them between a decadent, herby ricotta-spinach filling, rustic marinara, and a golden crust of bubbling melted cheese. It’s seriously satisfying, absolutely bursting with layers of flavor, and—here’s the best part—comes together with remarkable ease. Whether you’re looking to lighten up your weeknight dinners or impress a table full of guests, this eggplant lasagna is your new best friend.
Why You’ll Love This Recipe
- Weeknight Friendly: Don’t let the “lasagna” title fool you—this comes together faster than classic versions and won’t leave you with a pile of dishes.
- Flavor-Packed: Roasted eggplant brings an almost meaty richness, while the ricotta-spinach combo delivers that irresistible creamy comfort.
- Vegetarian & Wholesome: No noodles here! You still get all the hearty, cheesy satisfaction without feeling overly heavy.
- Flexible and Forgiving: The components are simple and forgiving, great for trying new twists or accommodating dietary needs.
- Leftovers Are Epic: It tastes even better the next day—an ideal make-ahead meal for busy schedules.
Ingredients You’ll Need
- Eggplant: The star! Sliced and roasted to bring out a sweet, tender texture. Roasting prevents sogginess and adds depth.
- Olive Oil: For brushing the eggplant and sautéing veggies. Use a good quality one for the best flavor.
- Kosher Salt: Essential for seasoning the eggplant and all the layers. Don’t skimp, it makes every bite sing.
- Ricotta Cheese: Provides luxurious creaminess and binds the filling.
- Frozen Chopped Spinach: Adds nutrition, color, and a fresh note; be sure to squeeze out excess water.
- Egg: Helps the ricotta filling set just right.
- Mozzarella Cheese: Melts beautifully for the gooey, cheesy topping everyone loves.
- Parmesan Cheese: Salty, nutty, and brings so much umami to the party.
- Dried Oregano & Black Pepper: Infuses the filling with warm, Italian-inspired notes.
- Mushrooms: Sautéed for a hearty, savory kick—completely elevates the sauce layer.
- Garlic: The foundation of good flavor—don’t hold back.
- Marinara Sauce: Use your favorite jarred or homemade for juicy tomato richness.
- Fresh Basil (for garnish): Totally optional but brings a burst of color and freshness.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Looking to switch things up or suit different dietary needs? Try these:
- Vegan Twist: Use a plant-based ricotta and mozzarella, and swap the egg for a flaxseed “egg.”
- Meaty Add-On: Brown ground turkey or sausage and stir into the marinara layer for an extra protein boost.
- Low-Fat: Choose part-skim cheeses, or use cottage cheese in place of ricotta.
- Extra Veggies: Layer in roasted zucchini or bell peppers for even more garden freshness.
- Make It Spicy: Add a pinch of red pepper flakes to the sauce or filling.
Don’t hesitate to raid your fridge and toss in whatever veggies or cheeses you’ve got—eggplant lasagna loves a good remix.
How to Make Eggplant Lasagna
Step 1: Prep and Roast the Eggplant
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment, slice the eggplants lengthwise into ½-inch slabs, lay them in a single layer, brush both sides with olive oil, and season generously with kosher salt. Pop into the oven and roast for 15 minutes, flipping halfway, until the slices are soft and just starting to brown. Turn the oven down to 375°F (190°C).
Step 2: Mix the Ricotta Filling
In a large bowl, stir together the ricotta, well-drained spinach, egg, half of your mozzarella and a quarter of the parmesan, plus oregano and black pepper. Taste and adjust seasoning as you like.
Step 3: Sauté Mushrooms & Make Sauce
Heat a splash of olive oil in a skillet over medium heat and sauté mushrooms until they’re golden. Toss in the garlic and cook until fragrant, then stir in the marinara and take it off the heat. This sauce is going to tuck around the eggplant slices beautifully!
Step 4: Layer It Up
Spread a thin layer of the mushroom-marinara sauce on the bottom of your casserole dish. Add half the roasted eggplant slices, then half the ricotta mixture, followed by half the remaining sauce. Repeat with the rest of the eggplant, ricotta, and sauce.
Step 5: Add Cheese and Bake
Sprinkle the remaining mozzarella and parmesan over the top. Slide into the oven and bake for 30 minutes until the lasagna is bubbling and golden. Let it rest for at least 10 minutes to make slicing neat and easy.
Pro tip: Resting isn’t optional! It’s the secret to perfect squares, not lasagna soup.
Pro Tips for Making the Recipe
- Roast, Don’t Fry: Roasting eggplant keeps things lighter, prevents oiliness, and brings out the best flavor.
- Dry the Spinach: Extra moisture is the enemy of a sturdy lasagna—open those frozen spinach packages and squeeze, squeeze, squeeze.
- Let It Rest: The short wait after baking lets everything firm up, so you can serve tidy slices (and save yourself from burning your tongue).
- Prep in Stages: All the components can be made a day in advance, which makes assembly super fast.
- Quality Marinara: Grab a good jarred sauce or make your own—it’s the backbone of the recipe.
How to Serve
Serve this eggplant lasagna piping hot with a generous scatter of fresh basil. It’s delightful all on its own, but here are a few ways to round out the meal:
- With a Crisp Green Salad: Something simple with lemony vinaigrette balances the rich lasagna perfectly.
- Crusty Garlic Bread: For soaking up the sauce—nobody will complain!
- Roasted Vegetables: Roasted carrots, broccoli, or a medley work great for extra color and flavor.
- Wine Pairing: Try a fruity red like Chianti or a soft white like Pinot Grigio—all about what you enjoy.
Make Ahead and Storage
Storing Leftovers
Eggplant lasagna holds up brilliantly in the fridge. Store cooled leftovers in an airtight container for up to 4 days. The flavors only get better overnight!
Freezing
Let the lasagna cool completely, slice it into portions, and wrap well in foil or place in freezer-safe containers. It keeps for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat slices in a microwave or, for best results, in a 350°F oven covered with foil until hot all the way through. Add a splash of water or extra marinara if it looks dry.
FAQs
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Can I make this lasagna ahead of time?
Absolutely, this recipe is perfect for make-ahead meals! Simply assemble the lasagna up to a day in advance, cover, and refrigerate. Bake when you’re ready—or bake, cool, and refrigerate to reheat later. The flavors deepen and the texture sets beautifully.
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Do I need to peel the eggplant?
No need! The skins soften nicely as the eggplant is roasted, and they add both color and structure to the finished dish. If you prefer, you can peel for a slightly more delicate texture, but most find leaving the skin is both easier and tasty.
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Can I use fresh spinach instead of frozen?
Definitely. Sauté fresh spinach just until wilted, then squeeze out any excess moisture and chop finely. You’ll need about double the weight of fresh spinach versus frozen to match the volume.
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Is there a gluten-free option?
This eggplant lasagna is naturally gluten-free! No noodles to worry about, and all the other ingredients are wheat-free. Just double-check your marinara sauce label, especially if making for someone with celiac or a gluten intolerance.
Final Thoughts
This eggplant lasagna isn’t just a lighter take on a beloved classic—it’s a weeknight hero that doesn’t skimp on comfort or flavor. With its layers of roasted veggies, velvety filling, and cheesy golden top, it promises all the satisfaction of lasagna, minus the fuss and heaviness. Ready to dive in? Get your eggplants and make tonight extra delicious!
Print
Eggplant Lasagna Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Eggplant Lasagna is a healthy, gluten-free twist on traditional lasagna, featuring layers of roasted eggplant, creamy ricotta-spinach filling, savory mushrooms, rich marinara sauce, and melted cheese. This hearty vegetarian main-course skips the noodles in favor of baked eggplant slices, making it lighter while retaining all the delicious Italian flavors.
Ingredients
Vegetables
- 2 pounds eggplants (about 3 medium), sliced lengthwise into 1/2 inch slices
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 10–ounce package frozen chopped spinach, thawed and excess moisture squeezed out
- Fresh basil, for garnish
Dairy & Eggs
- 1 15–ounce container ricotta cheese
- 1 egg
- 1 1/2 cups shredded mozzarella cheese, divided
- 3/4 cup shredded parmesan cheese, divided
Oils & Sauces
- 3 tablespoons olive oil, divided
- 2 cups marinara sauce
Seasonings
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
Instructions
- Preheat and Prepare Equipment – Preheat your oven to 400°F (200°C) or 180°C for a fan oven. Line 2 large rimmed baking sheets with parchment paper and prepare a 9×13-inch (approx 23x33cm) casserole dish for assembly.
- Prepare and Bake Eggplant – Arrange the eggplant slices on the baking sheets in a single layer. Brush both sides with 2 tablespoons of olive oil and sprinkle with 1 tablespoon of kosher salt. Bake for 15 minutes, flipping halfway through, until tender. Remove from the oven and reduce the heat to 375°F (190°C) or 170°C for a fan oven.
- Make Ricotta-Spinach Mixture – In a large bowl, combine ricotta cheese, chopped spinach, egg, ½ cup of mozzarella cheese, ¼ cup of parmesan, dried oregano, and black pepper. Mix thoroughly and set aside.
- Sauté Mushrooms and Prepare Marinara – Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add sliced mushrooms and sauté until tender, about 5 minutes. Add the minced garlic and cook for 1 more minute, until fragrant. Stir in the marinara sauce, combine well, and remove from heat.
- Assemble Lasagna – Spread a small amount of the marinara mushroom mixture on the bottom of the casserole dish. Layer with half of the baked eggplant slices, followed by half of the ricotta-spinach mixture, then half of the remaining marinara mixture. Repeat the layers with the rest of the eggplant, ricotta mixture, and marinara sauce.
- Top with Cheese and Bake – Sprinkle the remaining mozzarella and parmesan cheese evenly over the top layer. Bake in the oven for 30 minutes, or until the lasagna is hot, bubbly, and the cheese is fully melted and golden.
- Rest and Serve – Allow the lasagna to rest for 10 minutes before slicing to help it set. Garnish with fresh basil, slice, and serve warm.
Notes
- Resting the lasagna before slicing helps it maintain shape and makes serving easier.
- You can substitute fresh spinach for frozen, but be sure to cook and drain it first.
- For a richer flavor, use a homemade marinara sauce.
- This recipe is naturally gluten-free and vegetarian.
- Leftovers keep well in the refrigerator for up to 4 days and can be reheated.
Nutrition
- Serving Size: 1/8 of lasagna
- Calories: 265
- Sugar: 7g
- Sodium: 710mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 60mg
