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.

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.

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.

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.

Eggplant Lasagna Recipe

Name: Eggplant Lasagna Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 pounds eggplants (about 3 medium), sliced lengthwise into ½ 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; 1 15-ounce container ricotta cheese; 1 egg; 1 ½ cups shredded mozzarella cheese, divided; ¾ cup shredded parmesan cheese, divided; 3 tablespoons olive oil, divided; 2 cups marinara sauce; 1 ½ teaspoons kosher salt; 1 teaspoon dried oregano; ½ teaspoon ground black pepper

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

Units Scale

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

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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