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–+ servings
overhead view of homemade eggplant lasagna in a white ceramic baking dish, cut into 8 squares.
5 from 1 vote

Eggplant Lasagna

This easy and delicious vegetarian Eggplant Lasagna recipe uses roasted eggplant slices in place of noodles.
Author Diana
Servings 8 Servings
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes

Equipment

Ingredients

  • 2 pounds eggplants about 3 medium, sliced lengthwise into ½ inch slices
  • 3 tablespoons olive oil divided
  • 1 ½ teaspoons kosher salt
  • 1 15-ounce container ricotta cheese
  • 1 10-ounce package frozen chopped spinach thawed and excess moisture squeezed out
  • 1 egg
  • 1 ½ cups shredded mozzarella cheese divided
  • ¾ cup shredded parmesan cheese divided
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 8 ounces mushrooms sliced
  • 3 cloves garlic minced
  • 2 cups marinara sauce
  • Fresh basil for garnish

Instructions

  • Preheat your oven to 400°F (200°C) or 180°C for a fan oven. Line 2 large rimmed baking sheets with parchment paper. Prepare a 9x13-inch (approx 23x33cm) casserole dish.
  • Arrange the eggplant slices on the baking sheets in a single layer. Brush both sides with 2 tablespoons of olive oil and season with 1 tablespoon of kosher salt.
  • Bake the eggplant in the oven for 15 minutes, flipping halfway through, until tender. Remove from oven and reduce the heat to 375°F (190°C) or 170°C for a fan oven.
  • In a large bowl, combine ricotta cheese, chopped spinach, egg, ½ cup of mozzarella cheese, ¼ cup of parmesan, dried oregano, and black pepper. Set aside.
  • Heat 1 tablespoon of olive oil in a skillet. Sauté the mushrooms until tender, then add garlic and cook for 1 more minute. Stir in the marinara sauce and remove from heat.
  • Spread a small amount of the marinara mixture at the bottom of the casserole dish. Layer with half of the eggplant slices, half of the ricotta mixture, and half of the marinara mixture.
  • Repeat the layers with the remaining eggplant, ricotta mixture, and marinara mixture.
  • Sprinkle the remaining mozzarella and parmesan cheese on top. Bake in the oven for 30 minutes, or until the lasagna is hot, bubbly, and the cheese is melted.
  • Allow the lasagna to rest for 10 minutes. Slice and serve.

Video

Notes

  • 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.
  • To Store: Keep leftovers in an airtight container in the fridge for up to 3 days. Freezing is not recommended. 

Nutrition

Serving: 1slice | Calories: 311kcal | Carbohydrates: 16g | Protein: 18g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 72mg | Sodium: 1105mg | Potassium: 760mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4941IU | Vitamin C: 10mg | Calcium: 374mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/eggplant-lasagna/