I find this eggplant lasagna to be the perfect cozy dish when I want something hearty without relying on traditional pasta. It is layered with tender roasted eggplant, rich marinara, and a creamy ricotta mixture that melts beautifully into every bite. I enjoy how it feels indulgent while still being naturally gluten-free and packed with flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 to 3 large eggplants, about 4 pounds total, stemmed and sliced vertically into ¼-inch-thick planks
sea salt
extra-virgin olive oil, for drizzling
1½ cups marinara sauce
2 cups grated mozzarella cheese
¼ cup grated Parmesan cheese
red pepper flakes, for sprinkling
fresh basil leaves, for garnish
2 cups whole milk ricotta cheese
1 large egg, beaten
¼ cup grated Parmesan cheese
2 garlic cloves, grated
1 teaspoon dried oregano
1 teaspoon lemon zest
½ teaspoon sea salt
freshly ground black pepper
Directions
I start by preheating the oven to 425°F and lining three large baking sheets with parchment paper. Then I arrange the eggplant slices on kitchen towels, sprinkle them with salt, and let them sit for about 20 minutes to draw out excess moisture.
After that, I pat the eggplant dry, place it on the baking sheets, drizzle it generously with olive oil, and toss to coat. I spread the slices in a single layer and roast them for 20 to 25 minutes, flipping halfway through, until they are tender and golden.
While the eggplant roasts, I mix the ricotta, beaten egg, Parmesan, garlic, oregano, lemon zest, salt, and black pepper in a bowl until smooth and well combined.
Next, I brush a baking dish with olive oil and spread ½ cup of marinara sauce on the bottom. I layer roasted eggplant slices over the sauce, add half of the ricotta mixture, and spoon another ½ cup marinara on top.
I repeat with another layer of eggplant, the remaining ricotta mixture, and the remaining marinara. I finish with a final layer of eggplant and sprinkle mozzarella and Parmesan evenly over the top.
I bake the lasagna for about 30 minutes until the cheese is bubbly and golden. Once it’s out of the oven, I let it rest for 30 minutes before slicing. I like to finish it with red pepper flakes and fresh basil before serving.
Servings and timing
I prepare this dish in about 30 minutes, then cook it for 50 minutes, bringing the total time to 80 minutes. This recipe yields 8 servings, with each serving around 313 kcal.
Variations
I sometimes add sautéed spinach or mushrooms to the layers for extra vegetables. When I want a stronger flavor, I mix fresh herbs like parsley or thyme into the ricotta filling. For a dairy-free version, I swap the cheeses with plant-based alternatives, and it still turns out delicious.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I prefer using the oven at a low temperature to keep the texture intact, though the microwave works fine for a quicker option. I also find that this lasagna freezes well, making it a great make-ahead meal.
FAQs
Can I make this eggplant lasagna ahead of time?
I often assemble it a day in advance and keep it in the fridge. I just bake it when I’m ready to serve.
Do I need to peel the eggplant?
I usually leave the skin on because it helps the slices hold their shape and adds texture.
How do I prevent watery lasagna?
I make sure to salt and roast the eggplant properly, which removes excess moisture and keeps the layers firm.
Can I use store-bought marinara sauce?
I often use store-bought sauce for convenience, and it works perfectly in this recipe.
Is this recipe keto-friendly?
I consider it relatively low in carbs compared to traditional lasagna, but I adjust ingredients depending on my dietary needs.
Conclusion
I keep coming back to this eggplant lasagna whenever I want a comforting, flavorful meal without pasta. It is simple to prepare, layered with rich textures, and always satisfying. Whether I serve it for a family dinner or save it for leftovers, it never disappoints.
📖 Recipe:
Print
Eggplant Lasagna
- Total Time: 80 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A cozy and satisfying eggplant lasagna layered with roasted eggplant, rich marinara, and a creamy ricotta filling, finished with melted mozzarella and Parmesan.
Ingredients
2 to 3 large eggplants (about 4 pounds), sliced into 1/4-inch-thick planks
Sea salt
Extra-virgin olive oil, for drizzling
1 1/2 cups marinara sauce
2 cups grated mozzarella cheese
1/4 cup grated Parmesan cheese
Red pepper flakes, for sprinkling
Fresh basil leaves, for garnish
2 cups whole milk ricotta cheese
1 large egg, beaten
1/4 cup grated Parmesan cheese
2 garlic cloves, grated
1 teaspoon dried oregano
1 teaspoon lemon zest
1/2 teaspoon sea salt
Freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line three baking sheets with parchment paper.
- Arrange eggplant slices on towels, sprinkle with salt, and let sit for 20 minutes to release moisture. Pat dry.
- Place eggplant on baking sheets, drizzle with olive oil, and toss to coat. Roast for 20–25 minutes, flipping halfway, until tender and golden.
- In a bowl, mix ricotta, egg, Parmesan, garlic, oregano, lemon zest, salt, and pepper until smooth.
- Brush a baking dish with olive oil and spread 1/2 cup marinara on the bottom.
- Layer eggplant slices, half the ricotta mixture, and another 1/2 cup marinara.
- Repeat layers with remaining ricotta and marinara, finishing with a final eggplant layer.
- Top with mozzarella and Parmesan cheese.
- Bake for about 30 minutes until cheese is bubbly and golden.
- Let rest for 30 minutes before slicing. Garnish with red pepper flakes and basil before serving.
Notes
Add sautéed spinach or mushrooms for extra vegetables.
Mix fresh herbs like parsley or thyme into the ricotta for added flavor.
For dairy-free, substitute plant-based cheeses.
Store leftovers in the refrigerator for up to 4 days.
Reheat in the oven for best texture or microwave for convenience.
This dish freezes well for make-ahead meals.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 313 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 55 mg
