Eggplant Lasagna Recipe

Eggplant lasagna is a hearty, vegetarian-friendly alternative to traditional pasta lasagna, featuring layers of roasted eggplant, creamy ricotta, mozzarella, and fresh herbs. This baked lasagna recipe with spinach and tomato sauce is perfect for weeknight dinners, meal prep, or family gatherings.

Ingredients

• 2–3 eggplants (about 1 ½ pounds), sliced lengthwise into ½-inch thick slices (about 12 slices)
• Extra virgin olive oil
• Kosher salt
• 1 large egg
• 1 15-oz tub part-skim ricotta cheese
• 1 ½ cups part-skim mozzarella cheese, divided
• ½ cup grated Parmesan cheese, divided
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 10 oz frozen spinach, thawed and fully dried
• 1 cup chopped fresh parsley, packed
• ½ cup chopped fresh basil, packed
• Black pepper, to taste
• 2 cups prepared pasta sauce (homemade or store-bought)

---

Instructions

1. Prepare the Eggplant:
Season eggplant slices with kosher salt on both sides and let sit for 20–30 minutes to draw out moisture (optional if short on time). Preheat oven to 400°F (200°C). Pat the eggplant dry with paper towels to remove excess salt. Place slices on lightly oiled baking sheets and brush tops with olive oil. Roast for 15–20 minutes until tender and pliable.

2. Make the Ricotta Filling:
In a mixing bowl, beat the egg, then add ricotta, 1 cup mozzarella, ¼ cup Parmesan, garlic, oregano, thawed spinach, parsley, basil, a pinch of salt, and black pepper. Mix until smooth and well combined.

3. Assemble the Lasagna:
Lower oven heat to 375°F (190°C). In a 9×13-inch baking dish, spread about ½ cup of pasta sauce evenly on the bottom. Layer 4–6 eggplant slices on top (overlapping is fine). Spread half of the ricotta filling over the eggplant, followed by a thin layer of sauce. Repeat the layers with remaining eggplant, filling, and sauce. Top with remaining ½ cup mozzarella and ¼ cup Parmesan cheese.

4. Bake:
Cover the dish with foil and bake for 15–20 minutes. Remove foil and bake an additional 10–20 minutes until the cheese is melted and edges are golden brown.

5. Rest and Serve:
Let lasagna rest for 10 minutes before slicing and serving.

---

Why You’ll Love This Recipe

• Lower-carb alternative to traditional pasta lasagna with rich layers of eggplant.
• Creamy ricotta and mozzarella filling with fresh herbs adds bright flavor.
• Perfect for vegetarian meals without sacrificing hearty, satisfying texture.
• Easy to make ahead and bake for weeknight dinners or gatherings.

Tips

• Pat eggplant dry thoroughly to reduce excess moisture and prevent soggy lasagna.
• Roast eggplant slices until tender but not overly browned for best layering.
• Use fresh herbs for brighter flavor, or dried herbs if needed.
• Let the lasagna rest before cutting to help it hold its shape.

Variations and Substitutions

• Cheese: Substitute part-skim with whole milk ricotta or mozzarella for a richer taste.
• Vegetables: Add zucchini or bell peppers in layers for extra veggies.
• Sauce: Use a creamy Alfredo or tomato-basil sauce instead of traditional marinara.
• Protein: Add cooked ground turkey, chicken, or lentils for a heartier lasagna.

FAQs

Can I make this ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking.

Can I freeze eggplant lasagna?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.

Do I need to salt the eggplant?
Salting helps remove moisture and bitterness but can be skipped if pressed for time.

Serving

Serve warm as a main dish with a crisp side salad or garlic bread. Pairs well with roasted vegetables or a light vinaigrette.

Suggestions

• Sprinkle fresh basil or parsley on top before serving for extra color and flavor.
• Drizzle a little olive oil over slices when reheating for added richness.
• Serve with a glass of red wine for a complete Italian-inspired meal.