If you’ve been craving a comforting Italian classic but want to keep things lighter and veggie-focused, this Eggplant Lasagna Recipe is an absolute game-changer. Layers of tender roasted eggplant, savory mushrooms, and creamy ricotta-spinach mixture come together beneath a blanket of bubbling mozzarella and parmesan cheese, creating a hearty dish bursting with flavors and textures. Perfect for cozy family dinners or impressing guests who appreciate a delicious twist on traditional lasagna, this recipe manages to be both wholesome and indulgent, making every bite a moment of pure comfort and joy.
Ingredients You’ll Need
This Eggplant Lasagna Recipe relies on simple, fresh ingredients that each play a crucial role in delivering its rich taste and satisfying texture. From the earthy mushrooms and tender eggplant slices to the lush cheeses and vibrant herbs, every component adds its own magic to the dish.
- Eggplants (2 pounds/3 medium): Sliced lengthwise to create perfect layers that substitute traditional pasta sheets.
- Mushrooms (8 ounces): Sliced and sautéed for deep, savory flavor.
- Garlic (3 cloves, minced): Adds fragrant warmth and depth to the sauce.
- Frozen chopped spinach (10-ounce package): Thawed and drained to add moisture and a fresh green boost.
- Fresh basil: Used as a garnish to bring bright herbal notes.
- Ricotta cheese (15-ounce container): The creamy base that balances textures perfectly.
- Egg (1): Binds the ricotta and spinach mixture beautifully.
- Shredded mozzarella cheese (1 ½ cups, divided): Melts to golden gooeyness on top and layers.
- Shredded parmesan cheese (¾ cup, divided): Adds a nutty, salty punch to both filling and topping.
- Olive oil (3 tablespoons, divided): Essential for roasting eggplant and sautéing mushrooms.
- Marinara sauce (2 cups): The rich tomato base that ties everything together.
- Kosher salt (1 ½ teaspoons, divided): Enhances all the flavors naturally.
- Dried oregano (1 teaspoon): Sprinkles in classic Italian herbal goodness.
- Ground black pepper (½ teaspoon): Adds just the right amount of subtle spice.
How to Make Eggplant Lasagna Recipe
Step 1: Preheat and Prepare Equipment
First up, get your oven ready by preheating it to 400°F (or 180°C for fan ovens). Line two large rimmed baking sheets with parchment paper to make cleanup a breeze, and grab a 9×13-inch casserole dish — this will be where all your layers come together beautifully.
Step 2: Prepare and Bake Eggplant
Arrange your sliced eggplant evenly on the baking sheets. Brush both sides with 2 tablespoons of olive oil for that lovely golden roast, then sprinkle with 1 tablespoon kosher salt to draw out excess moisture and enhance flavor. After popping them in the oven, roast for 15 minutes, flipping halfway to ensure even cooking and tender, slightly caramelized eggplant slices. Lower the heat to 375°F (170°C fan oven) right after to prep for the final bake.
Step 3: Make Ricotta-Spinach Mixture
In a spacious bowl, mix ricotta cheese, thawed chopped spinach (make sure it’s well-drained to avoid sogginess), one beaten egg, half a cup of mozzarella, a quarter cup of parmesan, oregano, and black pepper. This creamy mixture is the heart of the layers, binding all the tender veggies with richness and flavor.
Step 4: Sauté Mushrooms and Prepare Marinara
Heat the remaining tablespoon of olive oil in a skillet over medium heat, then add mushrooms. Sauté them until they’re soft and their natural umami deepens, about 5 minutes. Stir in minced garlic for a minute to release its aroma, then add marinara sauce, mixing everything together before removing from heat. This savory mushroom-tomato combo adds layers of complexity to your lasagna.
Step 5: Assemble Lasagna
Spread a thin layer of your mushroom marinara sauce along the bottom of your casserole dish. Layer half of the roasted eggplant slices on top, followed by half of the ricotta-spinach mixture, and a layer of the remaining marinara sauce. Repeat the sequence with the remaining eggplant, ricotta filling, and sauce, building beautiful, flavorful layers that promise every bite is delightful.
Step 6: Top with Cheese and Bake
Sprinkle the reserved mozzarella and parmesan cheeses evenly over the top layer, coating your masterpiece generously. Bake uncovered in the oven at 375°F (170°C fan oven) for about 30 minutes, until the cheese is bubbling, melted, and golden brown — making the dish irresistibly inviting.
Step 7: Rest and Serve
Once out of the oven, let your eggplant lasagna rest for at least 10 minutes. This pause helps the layers set so it slices cleanly without falling apart. Garnish each slice with fresh basil leaves for a pop of color and aromatic lift, then serve warm, sharing smiles and seconds happily.
How to Serve Eggplant Lasagna Recipe
Garnishes
Fresh basil leaves are the perfect final touch for this lasagna recipe. They add a lovely herbaceous note and a vibrant splash of green that complements the red sauce and golden cheese beautifully. You could also sprinkle a little extra parmesan for a salty, nutty finish that will delight cheese lovers.
Side Dishes
Eggplant lasagna shines when paired with simple, fresh sides. A crisp green salad with a light lemon vinaigrette cuts through the richness and provides refreshing contrast. Garlic bread or a warm baguette works wonderfully too, perfect for soaking up any extra sauce left on your plate.
Creative Ways to Present
For gatherings, try serving this Eggplant Lasagna Recipe in individual ramekins for an elegant, personalized touch. You can also layer it in a decorative ceramic or glass dish to showcase the colorful layers, making the meal as visually appealing as it is delicious. Don’t forget a sprinkle of fresh herbs just before serving to really charm your guests.
Make Ahead and Storage
Storing Leftovers
Leftover eggplant lasagna keeps beautifully in the refrigerator for up to 3 days. Keep it covered tightly with plastic wrap or in an airtight container to preserve its flavors and moisture. Reheat gently to enjoy the rich, comforting taste just as if it was freshly baked.
Freezing
This Eggplant Lasagna Recipe freezes very well, making it perfect for meal prep. Let the lasagna cool completely before wrapping it tightly in foil or placing it in freezer-safe containers. It will stay fresh in the freezer for up to 2 months. When ready to eat, thaw overnight in the refrigerator for best results.
Reheating
To reheat, cover the lasagna with foil to prevent the top layer from drying out, then bake in a 350°F oven until heated through, about 20–25 minutes. Alternatively, you can microwave individual portions, though the oven method maintains the best texture and flavor.
FAQs
Can I use fresh spinach instead of frozen in this recipe?
Absolutely! If using fresh spinach, sauté it lightly first to wilt and reduce moisture before mixing it with the ricotta. This helps prevent extra water from making the filling too runny.
Is this Eggplant Lasagna Recipe suitable for gluten-free diets?
Yes! Since it replaces traditional pasta sheets with roasted eggplant slices, it is naturally gluten-free, making it a fantastic option for those avoiding gluten.
Can I make this recipe vegan?
You can certainly modify it by using vegan ricotta and mozzarella alternatives, and skipping the egg or replacing it with a flax egg. Also, check that your marinara sauce doesn’t contain any animal products.
How do I know when the eggplant is perfectly cooked?
The eggplant should be tender but still hold its shape after roasting. It will be slightly golden on the edges and soft enough to pierce easily with a fork without turning mushy.
Can I prepare this lasagna entirely ahead of time?
Yes! You can assemble the lasagna up to a day ahead, then refrigerate it before baking. Just add an extra 5–10 minutes to the baking time if baking straight from the fridge.
Final Thoughts
This Eggplant Lasagna Recipe has quickly become one of my all-time favorites whenever I want something comforting, wholesome, and downright delicious. The way the roasted eggplant replaces pasta while still soaking up every layer of cheesy, tomatoey goodness feels like magic. I hope you give it a try soon—it’s a dish that brings warmth and happiness to any meal and always invites seconds!
Print
Eggplant Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Eggplant Lasagna is a delicious vegetarian twist on the classic dish, substituting pasta layers with tender baked eggplant slices. It’s layered with a creamy ricotta and spinach mixture, savory sautéed mushrooms cooked in marinara sauce, and topped with melted mozzarella and parmesan cheese. Baked to bubbly perfection and garnished with fresh basil, it serves as a hearty and flavorful meal ideal for family gatherings or weeknight dinners.
Ingredients
Vegetables
- 2 pounds eggplants (about 3 medium), sliced lengthwise into ½ inch slices
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 10-ounce package frozen chopped spinach, thawed and excess moisture squeezed out
Dairy & Eggs
- 1 15-ounce container ricotta cheese
- 1 egg
- 1 ½ cups shredded mozzarella cheese, divided
- ¾ cup shredded parmesan cheese, divided
Pantry Items
- 3 tablespoons olive oil, divided
- 2 cups marinara sauce
- 1 ½ teaspoons kosher salt, divided
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
Garnish
- Fresh basil, for garnish
Instructions
- Preheat and Prepare Equipment: Preheat your oven to 400°F (200°C) or 180°C for a fan oven. Line 2 large rimmed baking sheets with parchment paper and prepare a 9×13-inch (approx 23x33cm) casserole dish for assembling the lasagna.
- Prepare and Bake Eggplant: Arrange the eggplant slices on the baking sheets in a single layer. Brush both sides with 2 tablespoons of olive oil and sprinkle with 1 tablespoon of kosher salt. Bake for 15 minutes, flipping slices halfway through until tender. Remove from oven and reduce oven temperature to 375°F (190°C) or 170°C for a fan oven.
- Make Ricotta-Spinach Mixture: In a large bowl, combine ricotta cheese, chopped spinach (well-drained), egg, ½ cup mozzarella cheese, ¼ cup parmesan cheese, dried oregano, and black pepper. Mix thoroughly to create a smooth and flavorful filling. Set aside.
- Sauté Mushrooms and Prepare Marinara: Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add sliced mushrooms and sauté until tender, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant. Add marinara sauce, stir well, then remove from heat.
- Assemble Lasagna: Spread a small amount of the marinara mushroom mixture on the bottom of the casserole dish. Layer half of the baked eggplant slices evenly over the sauce. Spread half of the ricotta-spinach mixture over the eggplant, followed by half of the remaining marinara mushroom sauce. Repeat the layering with the remaining eggplant, ricotta mixture, and marinara sauce.
- Top with Cheese and Bake: Sprinkle the remaining 1 cup mozzarella and ½ cup parmesan cheese evenly over the top layer. Bake the assembled lasagna in the oven for 30 minutes or until it is hot, bubbly, and the cheese is melted and golden brown on top.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10 minutes to allow it to set and make slicing easier. Garnish with fresh basil leaves, slice, and serve warm for a comforting and satisfying meal.
Notes
- Be sure to thoroughly drain the thawed spinach to prevent excess moisture from making the lasagna watery.
- Flipping the eggplant slices halfway during baking ensures even cooking and tenderness.
- You can use homemade or store-bought marinara sauce depending on your preference.
- This recipe can be made ahead and refrigerated before baking; just add extra baking time if baking from cold.
- For a vegan version, substitute ricotta and cheeses with plant-based alternatives and omit the egg.
