Eggplant Lasagna

Fresh veggies are the main ingredients in this delicious recipe for Eggplant Lasagna! It’s made without noodles, but you won’t even mind.

When summer produce is abundant, it’s my favorite time to cook recipes that include fresh veggies like eggplant, zucchini, and heirloom tomatoes.

Tomato Tart, Zucchini Cake, and this super satisfying Eggplant Lasagna are on my menu this month!

Fresh eggplant is easy to find at farmer’s markets and supermarkets in the summer months, and when it comes to Italian recipes, it can be the star of the show and a low-carb replacement for pasta at the same time.

This veggie lasagna recipe with eggplant “noodles” and spinach ricotta filling is low-carb, gluten-free, and vegetarian!

Eggplant Lasagna Recipe Highlights

• A Healthy Option – This vegetarian, low-carb, gluten-free recipe is so delicious and hearty! The eggplant is replacing the lasagna noodles, and the dish is packed with veggies in every single layer.
• Easy to Make Ahead – You can assemble this dish and keep it in the fridge for a day or so before baking! Making vegetarian lasagna with eggplant can be a bit labor-intensive, so splitting the process into two days often makes a lot of sense.
• Traditional Italian Lasagna Flavors – A simple tomato sauce, a creamy ricotta filling, and plenty of mozzarella and parmesan cheeses cozy up with the eggplant to make this Italian masterpiece.

Eggplant Lasagna Ingredients

Here’s what you need to make this vegetarian lasagna with eggplant:

Complete list of ingredients and amounts can be found in the recipe card below.

• Eggplant: We will slice and then roast the eggplant to soften it for lasagna. Look for medium to large eggplants that are about 8-10 inches long.
• Marinara Sauce: Use your favorite canned tomato sauce or your own homemade marinara.
• Garlic: To amp up the flavor of the marinara!
• Mushrooms: You can leave the mushrooms out if you aren’t a fan, but they add a meaty flavor and texture that I really enjoy.
• Ricotta Cheese: For the filling, be sure not to use low-fat cheese. The flavor and texture just isn’t right.
• Spinach: Pick up a package of frozen spinach. Let it thaw and then squeeze out as much of the moisture as you can with your hands.
• Egg: One egg will help to create structure, allowing the ricotta mixture to set up into a more solid layer.
• Cheese: Shredded mozzarella and Parmesan cheese are a must! Grate your cheeses fresh for the best flavor.
• Seasonings: You don’t need anything fancy! Just some kosher salt, ground black pepper, and dried oregano.

How To Make Eggplant Lasagna

Start by preheating your oven to 400°F (200°C) or 180°C for a fan oven. Line two large baking sheets with parchment paper.

Recipe Tips

• Use Fresh Ingredients. The beauty of this recipe is in its fresh, healthy veggies! Be sure that all of your ingredients are as fresh as possible.
• Bitter eggplant. Not all eggplants are bitter! You can taste a small piece before cooking. If you determine that the eggplant tastes bitter, lay out the slices and sprinkle with kosher salt. Let them sit for 15 minutes. Moisture will come out. Wipe it away with paper towels to remove the bitterness!
• Layering. Your first layer should be a small amount of marinara sauce. This keeps the lasagna from sticking to the pan. After that, layer eggplant, ricotta cheese, and marinara, twice. Top the casserole with mozzarella and parmesan before baking.
• Two oven temps. Pay attention to the recipe! The eggplant bakes at a higher temperature than the lasagna does.
• Bake uncovered. Traditional lasagna often needs to be covered to bake, in order to fully cook the pasta sheets. Here, everything is already cooked aside from the cheese mixture, so baking uncovered is the quickest way to accomplish that.

Storing Tips

You can store leftover eggplant lasagna in an airtight container in the refrigerator for up to 3 days.

Reheat individual servings in the microwave, or bake the whole pan in a 325°F/160°C oven until heated through. 

What To Serve With Eggplant Lasagna

Eggplant Lasagna is a hearty and filling vegetarian main dish. To round out the meal, consider serving it with some fresh bread like my Olive Garden Breadsticks or easy No-Knead bread.

A salad would also be lovely! Try a simple tossed salad with homemade dressing, or my classic caesar salad.

Recipe FAQs

Can you freeze eggplant lasagna?

I don’t suggest freezing this, as the eggplant can become watery and mushy after freezing and thawing.

Do you need to cook eggplant before making lasagna with it?

Yes! Roasting the eggplant planks makes them soft and pliable so that they can be used in place of pasta. It also gives the eggplant a wonderful roasted flavor.

How to Choose a Good Eggplant

When shopping, look for eggplants with smooth, shiny skins. It’s also ideal that the skin is taught and without any wrinkles or blemishes. A ripe eggplant will feel slightly firm and feel dense and heavy for its size.

Should I peel the eggplant?

Nope! It’s not needed. The skins will soften nicely in the oven. 

Can I add meat to this recipe?

Try adding cooked ground beef or ground turkey to the marinara sauce.

Vegetarian Lasagna with eggplant is a yummy way to include lots of extra veggies in your menu. Pin this recipe for the next time you need the perfect vegetarian dinner option, or when you find a great deal on fresh eggplant.