You won’t find any noodles in this eggplant lasagna recipe, but trust me, you won’t miss them. Tender roasted eggplant is a delicious substitute.
This eggplant lasagna recipe is perfect for this time of year. Summer produce is still plentiful, but temperatures are starting to cool. After months of eating salad recipes And veggie burgers off the grill, I’m ready to add comfort foods to our regular rotation. Eggplant lasagna is coming!
If the name doesn’t make it clear, this eggplant lasagna recipe is a no-noodle situation. Instead of pasta, thin planks of roasted eggplant separate the layers of sparkling wine. marinara sauce and melting cheese. It’s just as delicious as a classic lasagna (even Jack will vouch for it!), just a little fresher. I love it in this season of transition, and I hope you will too.
How to make eggplant lasagna
This eggplant lasagna recipe is a bit of a project, but it is 100% worth it! You can find the full recipe with measurements below. In the meantime, here’s a quick overview to get you started:
This eggplant lasagna recipe has four main elements:
- Eggplant, Of course! You will need 2 to 3 large Italian eggplants, or 4 pounds total.
- Marinara sauce – Make it at home marinara sauce, or use store bought. We love Rao!
- The cheese filling – It’s a creamy and flavorful blend of ricotta cheese, parmesan, garlic, oregano and lemon zest. I also add an egg to help the filling set between the eggplant layers.
- The garnish – The final layer of this lasagna is more parmesan and grated mozzarella. They are nicely browned in the oven, yum!
To add fresh flavor and a little heat, garnish with basil and red pepper flakes before serving.
Find the complete recipe with measurements below.
Preparing the eggplant
Ready to cook? You will start by preparing the eggplants.
First, cut the eggplant into slices. Cut the stems. Cut each eggplant vertically into 1/4-inch-thick planks.
Then salt it to remove excess moisture. Spread the eggplant planks in a single layer on clean kitchen towels. Add salt and let sit for 20 minutes.
Next, roast the eggplants. Dry it and transfer it to three baking sheets lined with parchment paper. Drizzle generously with olive oil, toss to coat and arrange in a single layer. Roast for 20 to 25 minutes or until tender and golden. For even cooking, turn the eggplants and rotate the pans halfway through cooking.
Advice on preparation in advance
For quick assembly, roast the eggplants up to 2 days in advance. Store it in an airtight container in the refrigerator until you are ready to make the lasagna.
While the eggplants roast, prepare the cheese filling. Combine ricotta, egg, Parmesan, garlic, oregano, lemon zest, salt and pepper in a large bowl.
You are ready to assemble the lasagna! Here’s how:
- Spread 1/2 cup marinara sauce on the bottom of a 9×13-inch baking dish or similar.
- Cover with a layer of roasted eggplant slices.
- Top with half the cheese filling and sprinkle with another 1/2 cup tomato sauce.
- Add another layer of eggplant.
- Top with remaining ricotta and sprinkle with remaining sauce.
- Add a final layer of eggplant. Top it with grated mozzarella and parmesan cheeses.
Bake until the cheese is golden and bubbly, about 30 minutes at 425°F.
Let rest 30 minutes before slicing and serving. Garnish with basil and red pepper flakes and enjoy!
This eggplant lasagna keeps well for up to 3 days in an airtight container in the refrigerator. To reheat whole lasagna, cover with foil and reheat in 325°F oven until heated through. You can also microwave individual slices.
What to serve with eggplant lasagna
This eggplant lasagna is a delicious vegetarian main dish. To make it a complete meal, pair it with good bread like no-knead bread Or focaccia and a side salad. This would pair well with any of these recipes:
What do you like to serve with eggplant lasagna? Let me know in the comments!
More Favorite Eggplant Recipes
If you like this eggplant lasagna, then try one of these easy eggplant recipes:
Roasted eggplant slices replace traditional lasagna noodles in this eggplant lasagna recipe. It’s cheesy, comforting and delicious…and also low carb and gluten free!
Stop your screen from going dark
Preheat the oven to 425°F and line three large baking sheets with parchment paper. Arrange the eggplant planks in a single layer on clean kitchen towels and sprinkle with salt. Let sit for 20 minutes to extract moisture from the eggplant.
Dry the eggplants and transfer them to the prepared baking sheets. Drizzle generously with olive oil, toss to coat and arrange in a single layer on the baking sheets. Roast for 20 to 25 minutes, or until tender and golden, turning the eggplant and rotating the pans halfway through cooking.
Meanwhile, prepare the filling: In a large bowl, combine the ricotta, egg, Parmesan, garlic, oregano, lemon zest, salt and pepper.
Brush a 9×13-inch baking dish or similar with olive oil and spread ½ cup marinara sauce on the bottom. Top with a layer of roasted eggplant slices, then top with half the ricotta mixture and sprinkle with another ½ cup marinara. Repeat with another layer of eggplant, remaining ricotta mixture, and remaining ½ cup marinara. Top with a final layer of eggplant, then sprinkle with mozzarella and parmesan.
Bake for 30 minutes or until the cheese on top is golden and bubbling. Leave to rest for 30 minutes. Sprinkle with red pepper flakes and garnish with fresh basil. Slice and serve.