This easy eggplant lasagna recipe is all the flavor and comfort of classic lasagna but without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herbs. This vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!
Read through for important tips and watch the video for how to make eggplant lasgana below!
I love classic lasagna as much as the next person, but I'm all for a fun twist on old favorites–from lasagna soup to lasagna roll ups to this eggplant lasagna!
The gist: this vegetarian eggplant lasagna carries all the comforting Italian flavors we love--complete with layers of a flavor-packed cheese mixture with spinach and fresh herbs + red pasta sauce (you can use store-bought marinara for a shortcut, or try my homemade spaghetti sauce). But in place of the noodles, we have velvety tender roasted eggplant slices!
Admittedly, I've never met an eggplant casserole I didn't enjoy (moussaka anyone?) Actually, I'm a big fan of eggplant recipes in general, which you'll see by all the different ways I use it in my cooking!
But there is something extra tasty and comforting about this recipe! And I'm telling you, this low carb lasagna with roasted eggplant is as hearty and delicious as any good lasagna recipe should be.
If you watch my video below, you'll see how easy it is to make. And I've included some tips and make-ahead ideas, if you need them!
How do you slice eggplant for lasagna?
In this recipe, eggplant is low carb option that replaces the pasta sheets in this recipe. With that in mind, the best way to cut it is in long slices or planks that are ½-inch thick.
You'll see in my video below that I also trimmed the eggplant and did not use the very short sides.
And you do not have to peel the eggplant before making this eggplant lasagna recipe.
Prepare the eggplant
Before you assemble the lasagna casserole, you have two easy steps to prepare the eggplant:
- Salt the eggplant (optional). The big debate, to salt or not to salt the eggplant before cooking. Most eggplant is really not that bitter, but I still like to salt my eggplant slices and let them "sweat" for a few minutes while I prepare the rest of the ingredients. This is a great way to infuse the eggplant with flavor, and the salt does break the spongy texture a bit. Just be sure to wipe off all the excess moisture and salt well before cooking.
- Roast the eggplant. You do need to cook the eggplant planks a bit so that they become pliable enough to use in place of lasagna noodles.
But unlike eggplant parmesan where we the eggplant is breaded and fried, for this low carb eggplant lasagna, we simply need to roast it. Roasting breaks eggplant's spongy texture and concentrates its flavor, turning it into something fragrant, delicate and almost addictive (this is why I make my roasted eggplant recipe often around here).
How to make eggplant lasagna: step-by-step
(print-friendly recipe with ingredient list and video below)
- Slice and salt the eggplant. You want slices (or planks) that are about ½-inch thick. Salt the eggplant and leave it alone for 20 minutes or so (This is totally optional as I explained earlier). Wipe the eggplant well to dry and remove excess salt (you can also rinse it if you want, but you'll have to make sure and dry it well).
- Roast the eggplant. Grab 1 or 2 large sheet pans and brush with a bit of extra virgin olive oil. Arrange the eggplant slices in one single layer. Roast in the oven at 400 degrees F for about 20 minutes or until the eggplant is soft and pliable
- Make the filling. While the eggplant is roasting, put together the ricotta filling. In a mixing bowl, combine 1 beaten egg with the ricotta (I used part-skim), 1 cup shredded mozzarella, ¼ Parmesan, garlic, oregano, 10 ounces thawed spinach (make sure you get rid of all excess water), chopped parsley and basil. Season with a bit of kosher salt and black pepper. Mix really well to combine Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
- Assemble the eggplant lasagna. Grab a 9 x 13-inch baking dish. Pour a little bit of the pasta red sauce on the bottom (about ½ cup) and spread it. Arrange a few eggplant slices on the bottom of the baking dish (whatever will fit to cover the bottom of the dish; 4 to 6 slices).
Spread a layer of the ricotta filling (about ½ of it), then spread a thin layer of the pasta sauce. Repeat the process in the same pattern until you're finished.
Top with a final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan. - Bake! Cover the dish tightly with foil. Bake in the oven at 375 degrees F for 15 to 20 minutes, then carefully uncover and return to the oven to bake for another 10 to 20 minutes until the top layer of cheese is nice and melted and some edges of the vegetarian eggplant lasagna turn a nice golden brown.
- Let rest 10 minutes before cutting it up! Allow the cheese and everything some time to settle, if you try to cut it while it's hot, it will be messy. Garnish with a bit of fresh parsley or basil, if you like.
Prepare Ahead, Leftovers and Storage:
- To prepare ahead:You can roast the eggplant and prepare the ricotta cheese filling 1 day in advance. Keep them refrigerated in separate containers. Assemble just before baking. When ready to bake, let the lasagna stand at room temperature while you preheat the oven.
- Leftovers & Storage:Refrigerate leftovers for up to 4 days. Rewarm, covered, in a medium heated oven.
- To reheat:Warm, covered in a 350 degrees heated-oven
Can you freeze it?
I'm not a fan of freezing this eggplant lasagna as eggplant can become too watery and mushy when frozen. And in the absence of sturdy noodles to hold the casserole together, it will be more challenging.
What do you serve with vegetarian eggplant lasagna?
To me, this dish can stand alone as dinner just add your favorite salad and call it good!
Italian Salad would be an easy choice, but if you're looking for another light and fresh salad, try my lazy tomato and cucumber salad or this lemony arugula salad. For something more hearty, try my fresh Mediterranean bean salad.
Check out more Mediterranean eggplant recipes! For all recipes, visit ushere.
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4.84 from 178 votes
Eggplant Lasagna Recipe
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Suzy Karadsheh
All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!
Prep – 30 minutes mins
Cook – 40 minutes mins
Serves – 12 pieces
Course:
Dinner
Ingredients
- 2 to 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 cup park-skim mozzarella cheese divided
- ½ cup grated Parmesan cheese divided
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 10 oz frozen spinach, thawed and fully dried (wring out all the water)
- 1 cup packed chopped fresh parsley
- ½ cup packed chopped fresh basil ⅔ ounce
- Black pepper to your liking
- 2 cups prepared pasta sauce of choice (Homemade or store-bought)
Instructions
Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
Remove the eggplant from the oven. Lower the heat to 375 degrees F.
Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it’s fine if they overlap a bit). Spread ½ of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
Let the lasagna rest for 10 minutes before cutting and serving.
Video
Notes
- Salting eggplant is optional but it does help the flavor and texture of it. Be sure to wipe the eggplant slices very well to remove any excess salt (you can also rinse it, but you'll need to make sure to dry the eggplant super well).
- Prepare Ahead Tips: You can roast the eggplant and prepare the ricotta cheese filling 1 day in advance. Keep them refrigerated in separate containers. Assemble before baking. When ready to bake, let the lasagna stand at room temperature while you preheat the oven.
- Leftovers & Storage: Refrigerate leftovers for up to 4 days. Rewarm, covered, in a medium heated oven.
- To reheat: Warm, covered in a 350 degrees heated-oven
- Can this be Frozen? It is best not to freeze eggplant lasagna as eggplant can become too watery and mushy when frozen.
- Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils, spices and more.
Nutrition
Calories: 119.6kcalCarbohydrates: 8.2gProtein: 9.8gFat: 4gSaturated Fat: 2.3gCholesterol: 31.9mgPotassium: 365.6mgFiber: 3.1gVitamin A: 791.5IUVitamin C: 11.6mgCalcium: 239.3mgIron: 1.1mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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