You won’t find any noodles in this eggplant lasagna recipe, but trust me—you won’t miss them. Tender roasted eggplant is a delicious substitute.
This eggplant lasagna recipe is perfect for this time of year. Summer produce is still abundant, but the temps are starting to cool off. After months of eating salad recipes and veggie burgers off the grill, I’m ready to add comfort foods to our regular rotation. Eggplant lasagna, coming right up!
If it’s not clear from the name, this eggplant lasagna recipe is a no-noodle situation. Instead of pasta, thin planks of roasted eggplant separate the layers of bubbly marinara sauce and melty cheese. It’s every bit as delicious as a classic lasagna (even Jack will vouch for it!), just a tad fresher. I love it in this transitional season, and I hope you will too.
How to Make Eggplant Lasagna
This eggplant lasagna recipe is a bit of a project, but it’s 100% worth it! You can find the complete recipe with measurements below. In the meantime, here’s a quick overview to get you started:
Ingredients
This eggplant lasagna recipe has four main components:
- Eggplant, of course! You’ll need 2 to 3 large Italian eggplants, 4 pounds total.
- Marinara sauce – Make homemade marinara sauce, or use store-bought. We like Rao’s!
- The cheese filling – It’s a creamy, flavorful blend of ricotta cheese, Parmesan, garlic, oregano, and lemon zest. I also mix in an egg to help the filling set between the layers of eggplant.
- The topping – The final layer of this lasagna is more Parmesan and grated mozzarella cheese. They get beautifully browned in the oven—yum!
To add fresh flavor + a kick of heat, garnish it all with basil and red pepper flakes before serving.
Find the complete recipe with measurements below.
Preparing the Eggplant
Ready to cook? You’ll start by preparing the eggplant.
First, slice the eggplant. Cut off the stems. Slice each eggplant vertically into 1/4-inch-thick planks.
Next, salt it to draw out excess moisture. Spread the eggplant planks in a single layer on clean kitchen towels. Season with salt, and let sit for 20 minutes.
Then, roast the eggplant. Pat it dry and transfer it to three baking sheets lined with parchment paper. Drizzle generously with olive oil, toss to coat, and arrange in a single layer. Roast for 20 to 25 minutes, or until tender and golden brown. For even cooking, flip the eggplant and rotate the pans halfway through the roasting time.
Make-Ahead Tip
For speedy assembly, roast the eggplant up to 2 days in advance. Store it in an airtight container in the fridge until you’re ready to make the lasagna.
While the eggplant roasts, make the cheese filling. Stir together the ricotta, egg, Parmesan, garlic, oregano, lemon zest, salt, and pepper in a large bowl.
Assembly
You’re ready to assemble the lasagna! Here’s how to do it:
- Spread 1/2 cup marinara sauce at the bottom of a 9×13-inch or similar baking dish.
- Cover with a layer of roasted eggplant slices.
- Top with half the cheese filling and dot with another 1/2 cup tomato sauce.
- Add another layer of eggplant.
- Top with the remaining ricotta and dot with the remaining sauce.
- Add a final layer of eggplant. Top it with the grated mozzarella and Parmesan cheeses.
Bake until the cheese is browned and bubbling, about 30 minutes at 425°F.
Let stand for 30 minutes before slicing and serving. Garnish with basil and red pepper flakes, and dig in!
Storage Instructions
This eggplant lasagna keeps well for up to 3 days in an airtight container in the refrigerator. To reheat the full lasagna, cover it with foil and warm in a 325°F oven until heated through. You can also zap individual slices in the microwave.
What to Serve with Eggplant Lasagna
This eggplant lasagna is a delicious vegetarian main dish. To make it a full meal, pair it with good bread like no-knead bread or focaccia and a side salad. It would go well with any of these recipes:
What do you like to serve with eggplant lasagna? Let me know in the comments!
More Favorite Eggplant Recipes
If you love this eggplant lasagna, try one of these easy eggplant recipes next:
Eggplant Lasagna
Serves 8
Roasted eggplant slices replace traditional lasagna noodles in this eggplant lasagna recipe. It’s cheesy, comforting, and delicious…and also low carb and gluten-free!
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Preheat the oven to 425°F and line three large baking sheets with parchment paper. Arrange the eggplant planks in a single layer on clean kitchen towels and sprinkle with salt. Set aside for 20 minutes to draw moisture out of the eggplant.
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Pat the eggplant dry and transfer to the prepared baking sheets. Drizzle generously with olive oil, toss to coat, and arrange in a single layer on the baking sheets. Roast for 20 to 25 minutes, or until tender and golden brown, flipping the eggplant and rotating the pans halfway through.
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Meanwhile, make the filling: In a large bowl, stir together the ricotta, egg, Parmesan, garlic, oregano, lemon zest, salt, and pepper.
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Brush a 9×13-inch or similar baking dish with olive oil and spread ½ cup of the marinara sauce on the bottom. Cover with a layer of the roasted eggplant slices, then top with half the ricotta mixture and dot with another ½ cup of the marinara. Repeat with another layer of eggplant, the remaining ricotta mixture, and the remaining ½ cup marinara. Top with a final layer of eggplant, then sprinkle the mozzarella and Parmesan cheeses on top.
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Bake for 30 minutes, or until the cheese on top is browned and bubbling. Let stand for 30 minutes. Sprinkle with red pepper flakes and garnish with fresh basil. Slice and serve.
