Eggplant Lasagna elevates classic comfort food with a healthy, no‑noodle twist that delights both the palate and your well‑being. This inventive dish replaces traditional pasta sheets with tender roasted eggplant, merging layers of rich tomato sauce, creamy ricotta‑spinach filling, sautéed mushrooms, and melty mozzarella into a satisfying vegetarian casserole. Perfect for low‑carb, gluten‑free, or heart‑conscious diets, this recipe delivers hearty indulgence without heaviness. In just over an hour, you can bring this impressive, flavor‑packed lasagna to your table—great for weeknight dinners or weekend entertaining, with the added bonus of easy make‑ahead prep and simple storage. Let’s dive into why this dish is destined to be a new family favorite.
Why You’ll Love Eggplant Lasagna
Because it delivers the soul‑soothing, cheesy satisfaction of classic lasagna—with a clever, veggie‑forward makeover. Roasting the eggplant intensifies its flavor and gives it a delicate, velvety texture that stands in beautifully for pasta. Plus, loading up on spinach, mushrooms, and tomato sauce infuses every bite with wholesome, nutrient‑rich goodness. It’s simultaneously cozy, low‑carb, gluten‑friendly, and customizable—perfect for vegetarians, health seekers, and flavor lovers alike. And you’ll appreciate how freezer‑freezing isn’t recommended (eggplant gets watery), yet leftovers keep beautifully in the fridge for up to 4 days.
Ingredients
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2 large eggplants, sliced lengthwise into approx. ¾‑inch thick planks
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3½ Tbsp extra‑virgin olive oil, divided
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1½ tsp kosher salt, divided
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½ tsp ground black pepper, divided
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16 oz sliced cremini mushrooms
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3 cloves garlic, minced
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½ tsp dried oregano
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24‑oz jar marinara sauce (your favorite flavor)
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15‑oz container part‑skim ricotta cheese
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10‑oz frozen chopped spinach, thawed and well‑drained
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½ cup grated Parmesan cheese, divided
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1 large egg
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1 cup shredded part‑skim mozzarella (or mozzarella‑provolone blend)
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2 Tbsp chopped fresh basil, thyme, or parsley
Step‑by‑Step: How to Make Eggplant Lasagna
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Prep & roast eggplant: Preheat your oven to 400 °F. Line two rimmed baking sheets with non‑stick spray. Lay the eggplant slices in a single, even layer. Brush both sides with 2½ tablespoons of olive oil, then season evenly with ½ teaspoon salt and ¼ teaspoon pepper. Roast until soft and golden, about 25 minutes—flipping and rotating pans halfway.
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Cook mushrooms & sauce: Lower oven to 350 °F. Heat the remaining ½ tablespoon of olive oil in a skillet over medium heat. Sauté mushrooms until tender (~7 minutes), then add garlic, ½ teaspoon salt, and oregano; cook 2 more minutes. Remove from heat and stir in the marinara sauce.
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Prepare ricotta layer: For the ricotta filling, stir together the ricotta cheese, egg, ¼ cup of Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a mixing bowl. Fold in the spinach and mix well.
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Assemble lasagna: Spread half of the mushroom-marinara on the bottom of a greased 9×13-inch baking dish. Place 4 slices of roasted eggplant over the sauce layer, then spread the entire ricotta mixture evenly on top. Add the remaining 4 slices of eggplant and top with the rest of the sauce.
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Top with cheese: Finish by sprinkling the shredded mozzarella and the remaining ¼ cup of Parmesan cheese over the top.
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Bake: Bake for 25 to 30 minutes, or until the cheese is melted and bubbling.
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Garnish and rest: Sprinkle with freshly chopped herbs and allow the lasagna to rest for 5 to 10 minutes before slicing and serving.
Helpful Tips
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Salt eggplant first to reduce bitterness and help release excess moisture—optional but helpful.
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Roast thoroughly for a rich, caramelized flavor that brings out the eggplant’s best.
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Make ahead: You can roast the eggplant and prepare each component separately up to one day in advance.
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No freezing: For best texture, avoid freezing the finished dish as eggplant can become watery after thawing.
Substitutions And Variations
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Add protein: Include ground turkey, beef, or sausage for a meaty twist.
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Try different cheese: Swap ricotta for cottage cheese or use dairy-free alternatives.
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Herb upgrades: Fresh basil, parsley, or thyme add a bright finish.
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Greens swap: Substitute spinach with kale or omit greens entirely.
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Single-serve twist: Try eggplant lasagna boats by stuffing halved eggplants for individual servings.
Storage Instructions
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Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through.
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Make-ahead tips: You can roast and assemble layers up to a day in advance, storing them separately in the fridge.
Nutritional Information
Each serving contains:
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Calories: 224
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Protein: 12g
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Carbohydrates: 14g
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Fat: 15g (Saturated Fat: 5g)
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Cholesterol: 47mg
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Potassium: 731mg
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Fiber: 5g
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Sugar: 7g
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Calcium: 275mg
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Iron: 1mg
This dish is high in fiber, packed with antioxidants from the eggplant, and provides a solid source of plant-based nutrients.
Serving Suggestions
Serve alongside a crisp green salad tossed in vinaigrette—arugula or a classic Italian mix work especially well. Add garlic bread or a protein side dish if you like a heartier meal.
Frequently Asked Questions About Eggplant Lasagna
Can I peel the eggplant before slicing?
It’s optional. Keeping the skin adds nutrients and structure, but if you prefer a softer bite, you can peel it.
How thick should the eggplant slices be?
Aim for ½ to ¾ inch thick. Thicker slices hold up better as “noodles” and develop a delicious roasted flavor.
Can I make this recipe dairy-free or vegan?
Yes! Use plant-based ricotta or tofu, dairy-free mozzarella, and a flax egg substitute to keep it vegan-friendly.
How do I store and reheat leftovers?
Store in the fridge up to 4 days. Reheat gently in the microwave or a 350°F oven until warmed through.
Can I prepare it ahead of time?
Definitely. You can roast the eggplant and prepare the layers in advance, storing each component separately and assembling before baking.
Conclusion
Thank you so much for stopping by! I hope you love Eggplant Lasagna as much as I do—it’s one of my favorite ways to enjoy the familiar warmth of lasagna, reimagined in a light, veggie‑packed form that’s flavorful, satisfying, and surprisingly easy. Whether you’re feeding a crowd, prepping ahead, or just craving a cozy weeknight meal, this recipe won’t disappoint. Here’s to easy, delicious cooking—and to celebrating food that nourishes the body and soul. Happy baking, and may your kitchen be filled with joy and the scent of cheesy, saucy comfort!
Print
Eggplant Lasagna
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This cheesy, satisfying Eggplant Lasagna is a low-carb, gluten-free alternative to traditional lasagna—layered with roasted eggplant, savory mushrooms, creamy ricotta, and rich marinara. It’s the perfect veggie-forward dinner for weeknights or meal prep, bursting with flavor in every bite.
Ingredients
2 large eggplants, sliced lengthwise into ¾-inch planks
3½ tablespoons extra virgin olive oil, divided
1½ teaspoons kosher salt, divided
½ teaspoon ground black pepper, divided
16 oz sliced cremini mushrooms
3 cloves garlic, minced
½ teaspoon dried oregano
24 oz marinara pasta sauce
15 oz part-skim ricotta cheese
10 oz frozen chopped spinach, thawed and drained
½ cup grated Parmesan cheese, divided
1 large egg
1 cup shredded part-skim mozzarella or mozzarella-provolone blend
2 tablespoons fresh chopped basil, thyme, or parsley
Instructions
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Prep & roast eggplant: Preheat your oven to 400 °F. Line two rimmed baking sheets with non‑stick spray. Lay the eggplant slices in a single, even layer. Brush both sides with 2½ tablespoons of olive oil, then season evenly with ½ teaspoon salt and ¼ teaspoon pepper. Roast until soft and golden, about 25 minutes—flipping and rotating pans halfway.
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Cook mushrooms & sauce: Lower oven to 350 °F. Heat the remaining ½ tablespoon of olive oil in a skillet over medium heat. Sauté mushrooms until tender (~7 minutes), then add garlic, ½ teaspoon salt, and oregano; cook 2 more minutes. Remove from heat and stir in the marinara sauce.
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Prepare ricotta layer: For the ricotta filling, stir together the ricotta cheese, egg, ¼ cup of Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a mixing bowl. Fold in the spinach and mix well.
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Assemble lasagna: Spread half of the mushroom-marinara on the bottom of a greased 9×13-inch baking dish. Place 4 slices of roasted eggplant over the sauce layer, then spread the entire ricotta mixture evenly on top. Add the remaining 4 slices of eggplant and top with the rest of the sauce.
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Top with cheese: Finish by sprinkling the shredded mozzarella and the remaining ¼ cup of Parmesan cheese over the top.
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Bake: Bake for 25 to 30 minutes, or until the cheese is melted and bubbling.
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Garnish and rest: Sprinkle with freshly chopped herbs and allow the lasagna to rest for 5 to 10 minutes before slicing and serving.
Notes
Store leftovers in the fridge for up to 4 days. Reheat gently in the oven or microwave. Not freezer-friendly due to the high water content of eggplant. You can prep the components a day ahead and assemble before baking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 slice (of 6 total)
- Calories: 224
- Sugar: 7g
- Carbohydrates: 14g
- Protein: 12g