If you have been searching for a delicious way to enjoy Italian comfort food without the carbs, this Easy Eggplant Lasagna Recipe is going to be your new best friend in the kitchen. It swaps traditional pasta for tender roasted eggplant slices, creating layers of creamy ricotta, bubbly mozzarella, and rich marinara that come together in a hearty, satisfying dish. Whether you’re gluten-free, vegetarian, or simply looking for a fresh twist on lasagna, this recipe brings vibrant flavors and textures to your table with ease and warmth.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is all you need to bring this dish to life. Each element plays a vital role—from the silky eggplant layering to the luscious cheeses and aromatic herbs—that makes this Easy Eggplant Lasagna Recipe truly memorable.
- Eggplants (2 large, sliced lengthwise into 1/4-inch slices): The star of the dish, providing a tender but firm base that soaks up all the delicious flavors.
- Olive oil (2 tablespoons): Adds a subtle richness and helps the eggplant slices roast to perfection with a slight golden crisp.
- Salt (1 teaspoon, divided): Essential for seasoning and drawing out extra moisture from the eggplant to avoid sogginess.
- Black pepper (1/2 teaspoon, divided): Gives a hint of warmth and depth throughout the layers.
- Marinara sauce (1 jar – 24 ounces): Offers a vibrant, tomatoey base that keeps each bite juicy and flavorful.
- Ricotta cheese (15 ounces): Creamy and mild, it balances the acidity of the sauce while enriching the texture.
- Large egg (1): Binds the ricotta mixture together, ensuring it stays beautifully smooth when baked.
- Shredded mozzarella cheese (2 cups): Melts to gooey perfection, creating that irresistible cheesy stretch.
- Grated Parmesan cheese (1/2 cup): Sprinkled on top for a nutty, savory finish that browns nicely in the oven.
- Dried Italian seasoning (1 teaspoon): Adds herby, aromatic notes that lift all the other flavors.
- Fresh basil or parsley (optional): A fresh garnish that brightens the finished dish beautifully.
How to Make Easy Eggplant Lasagna Recipe
Step 1: Roast the Eggplant Slices
Start by preheating your oven to 400°F. Arrange the eggplant slices on baking sheets and brush them lightly with olive oil. Season the slices with half of the salt and black pepper. Roast for 18 to 22 minutes, flipping halfway through, until the eggplant becomes tender and develops a lovely golden hue. This roasting step is key—it softens the eggplant perfectly while drawing out excess moisture, so your lasagna layers won’t be watery.
Step 2: Prepare the Ricotta Mixture
While the eggplant roasts, reduce the oven temperature to 375°F. In a medium bowl, combine the ricotta cheese, egg, dried Italian seasoning, and the remaining salt and pepper. Mixing these together will create a flavorful, creamy layer that adds richness and helps bind the dish.
Step 3: Assemble the Lasagna Layers
Lightly spread a thin layer of marinara sauce across the bottom of a 9×13-inch baking dish. Lay a single layer of roasted eggplant slices over the sauce. Next, spread part of the ricotta mixture evenly on top of the eggplant, then sprinkle with shredded mozzarella, and spoon more marinara sauce over everything. Repeat these layers, alternating ingredients, until all are used. Finish with a final topping of marinara sauce, mozzarella, and grated Parmesan cheese for a beautifully cheesy crust.
Step 4: Bake Until Bubbly and Golden
Cover your assembled lasagna loosely with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10 to 15 minutes. The goal here is to achieve bubbling marinara and a lightly browned, golden cheese topping that invites you to dig in. Let the lasagna rest for 10 minutes after baking to ensure it sets and slices cleanly.
How to Serve Easy Eggplant Lasagna Recipe
Garnishes
To make your Easy Eggplant Lasagna Recipe truly pop, sprinkle freshly chopped basil or parsley over the top just before serving. Their bright, fresh flavor contrasts beautifully with the warm, savory layers, while adding a stunning visual touch that makes the dish feel extra special.
Side Dishes
This lasagna isn’t just a meal—it’s a centerpiece. Complement it with a crisp green salad tossed with a light vinaigrette, some garlic bread for crunch, or even roasted seasonal vegetables to round out your plate with additional textures and flavors. These side dishes keep the meal balanced and celebratory.
Creative Ways to Present
For dinner parties or cozy family meals, try serving individual portions in oven-safe ramekins for a charming presentation. You can also layer this Easy Eggplant Lasagna Recipe in small glass containers to show off the beautiful layers, adding an elegant touch that’ll spark conversation and appetites alike.
Make Ahead and Storage
Storing Leftovers
Your leftover eggplant lasagna will stay fresh in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making it a fantastic dish for next-day enjoyment.
Freezing
If you want to prepare in advance or save some for another day, this lasagna freezes beautifully. Wrap individual portions or the whole casserole tightly in foil and place them in a freezer-safe container. It will keep well for up to three months.
Reheating
Reheat slices in the oven at 350°F, covered with foil, for about 20 minutes or until warm through. Alternatively, microwave individual portions for a quicker option, although the oven method keeps the textures more intact and the cheese nicely melty.
FAQs
Can I use other vegetables instead of eggplant?
Absolutely! While eggplant is classic here, thin slices of zucchini or yellow squash can also be roasted and layered to create a similar effect with a slightly different flavor profile.
Is this recipe gluten-free?
Yes, this Easy Eggplant Lasagna Recipe is naturally gluten-free since it uses eggplant slices instead of pasta. Just double-check marinara sauce ingredients to ensure no hidden gluten.
Can I make this recipe vegan?
To turn this into a vegan dish, swap ricotta with a plant-based alternative and use vegan mozzarella. You can replace the egg with flaxseed or a commercial egg replacer to bind the cheese mixture.
How long does the roasting step take and why is it important?
Roasting eggplant takes about 18 to 22 minutes and is crucial because it removes excess moisture and creates a tender texture that won’t make the lasagna watery or soggy.
Can I add protein to this Easy Eggplant Lasagna Recipe?
Definitely! Adding sautéed mushrooms, spinach, or cooked ground meat into the ricotta layer is a great way to boost protein and add extra flavor complexity.
Final Thoughts
There is something truly heartwarming about layering roasted eggplant with creamy cheeses and robust marinara sauce, especially when it comes together so easily. This Easy Eggplant Lasagna Recipe delivers comforting Italian flavors without the fuss of noodles, making it perfect for weeknights or special occasions. I encourage you to try it soon—you might just find it becoming a beloved staple in your kitchen.
Print
Easy Eggplant Lasagna Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten Free
Description
This Easy Eggplant Lasagna is a delicious and low-carb alternative to traditional pasta lasagna. Featuring roasted eggplant slices layered with marinara sauce, creamy ricotta mixed with Italian seasoning and egg, mozzarella, and Parmesan cheese, it offers a rich and savory Italian dish perfect for vegetarians and those seeking gluten-free options. The preparation involves roasting the eggplants to reduce moisture, then baking the assembled layers until bubbly and golden.
Ingredients
Eggplant and Seasoning
- 2 large eggplants, sliced lengthwise into 1/4-inch slices
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
Cheese and Sauce Mixture
- 1 jar (24 ounces) marinara sauce
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Fresh basil or parsley, chopped (optional for garnish)
Instructions
- Preheat and Roast the Eggplant: Preheat your oven to 400°F. Arrange the eggplant slices evenly on baking sheets. Brush each slice lightly with olive oil and season with half of the salt and black pepper. Roast the eggplant for 18 to 22 minutes, flipping the slices halfway through cooking until they are tender and have a light golden color.
- Prepare the Ricotta Mixture: Reduce the oven temperature to 375°F. In a mixing bowl, combine the ricotta cheese, large egg, dried Italian seasoning, and the remaining salt and black pepper. Mix thoroughly for an even flavor distribution.
- Assemble the Lasagna Layers: Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Start layering by placing roasted eggplant slices over the sauce, followed by a layer of the ricotta mixture, a sprinkle of shredded mozzarella cheese, and more marinara sauce. Repeat these layers until you use all your ingredients, making sure to finish with a top layer of marinara sauce, mozzarella, and grated Parmesan cheese.
- Bake the Lasagna Covered: Cover the assembled dish loosely with aluminum foil to prevent the cheese from browning too quickly. Bake it in the preheated oven for 30 minutes, allowing the flavors to meld and the cheese to melt.
- Bake the Lasagna Uncovered: Remove the foil carefully and continue baking for an additional 10 to 15 minutes until the lasagna is bubbly and the cheese on top is lightly browned.
- Rest and Serve: Take the lasagna out of the oven and let it rest for 10 minutes to set. Garnish with freshly chopped basil or parsley if desired, then slice and serve warm.
Notes
- Salting and roasting the eggplant helps reduce excess moisture and prevents a soggy lasagna.
- For an added boost of protein and nutrients, consider mixing sautéed mushrooms or spinach into the ricotta layer.
- Make sure to flip the eggplant slices halfway through roasting to cook them evenly.
- Allowing the lasagna to rest before slicing helps the layers stay intact for clean serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
