This Eggplant Lasagna is a comforting twist on a classic, layering tender roasted eggplant with rich marinara and creamy cheeses. In just 1 hour and 20 minutes, you’ll create a dish that’s hearty yet light, perfect for satisfying cravings without the heaviness of traditional pasta. The eggplant’s silky texture melts into each bite, while the savory tomato sauce and gooey mozzarella bring a symphony of flavors to your plate.
With a prep time of 30 minutes, this recipe is surprisingly simple yet feels indulgent. The roasted eggplant adds a smoky depth, balancing the tangy marinara and the velvety ricotta. Whether it’s a cozy family dinner or a dish to impress guests, this lasagna delivers warmth and satisfaction in every forkful.
Ingredients for Eggplant Lasagna
- 2 to 3 large eggplants (about 4 pounds, stemmed and sliced vertically into ¼-inch-thick planks)
- Sea salt (for drawing moisture out of the eggplant)
- Extra-virgin olive oil (for drizzling and brushing)
- 1½ cups marinara sauce (store-bought or homemade)
- 2 cups grated mozzarella cheese
- ¼ cup grated Parmesan cheese
- Red pepper flakes (for sprinkling, optional)
- Fresh basil leaves (for garnish)
- Filling:
- 2 cups (16 ounces) whole milk ricotta cheese (can substitute with cottage cheese for a lighter option)
- 1 large egg (beaten)
- ¼ cup grated Parmesan cheese
- 2 garlic cloves (grated)
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ½ teaspoon sea salt
- Freshly ground black pepper (to taste)
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C). Line three large baking sheets with parchment paper.
- Prepare the eggplant: Arrange the eggplant planks in a single layer on clean kitchen towels. Sprinkle generously with sea salt and let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
- Roast the eggplant: Transfer the eggplant to the prepared baking sheets. Drizzle generously with olive oil, toss to coat, and arrange in a single layer. Roast for 20 to 25 minutes, flipping the eggplant and rotating the pans halfway through, until tender and golden brown.
- Make the filling: In a large bowl, combine the ricotta, beaten egg, Parmesan, grated garlic, oregano, lemon zest, sea salt, and black pepper. Mix well.
- Assemble the lasagna: Brush a 9×13-inch baking dish with olive oil. Spread ½ cup of marinara sauce on the bottom. Layer with roasted eggplant slices, followed by half the ricotta mixture, and dot with another ½ cup of marinara. Repeat with another layer of eggplant, the remaining ricotta mixture, and the remaining ½ cup marinara. Top with a final layer of eggplant and sprinkle with mozzarella and Parmesan cheeses.
- Bake: Bake for 30 minutes, or until the cheese is browned and bubbling. Let stand for 30 minutes before serving.
- Garnish and serve: Sprinkle with red pepper flakes (if desired) and garnish with fresh basil. Slice and enjoy!
Creative Sauce and Topping Ideas
While marinara is a classic choice, try swapping it for a pesto sauce or a spicy arrabbiata for a flavor twist. For toppings, add a sprinkle of toasted pine nuts or crumbled feta cheese for extra texture and tang. If you’re feeling adventurous, a drizzle of balsamic glaze can elevate the dish beautifully.
Perfect Pairings: Serving Suggestions
This eggplant lasagna pairs wonderfully with a crisp green salad or garlic bread for a complete meal. For a lighter option, serve it alongside roasted vegetables like zucchini or bell peppers. A glass of Chianti or Pinot Noir complements the rich flavors perfectly.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F for 15-20 minutes, or until warmed through. For a quicker option, microwave individual portions on medium power for 2-3 minutes, stirring halfway through.
Time-Saving Hacks for Busy Cooks
To save time, pre-slice the eggplant the night before and store it in the fridge. You can also use store-bought marinara instead of making your own. If you’re short on oven space, roast the eggplant in batches or use a countertop air fryer for quicker results.
Recipe Variations to Try
For a low-carb version, skip the marinara and use a layer of sautéed spinach or kale instead. If you’re dairy-free, substitute the ricotta and mozzarella with cashew cheese or tofu ricotta. Adding a layer of grilled zucchini or portobello mushrooms can also add depth to the dish.
Eggplant Lasagna
Ingredients
- 2 to 3 large eggplants, 4 pounds, stemmed and sliced vertically into ¼-inch-thick planks
- Sea salt
- Extra-virgin olive oil, for drizzling
- 1½ cups marinara sauce
- 2 cups grated mozzarella cheese
- ¼ cup grated Parmesan cheese
- Red pepper flakes, for sprinkling
- Fresh basil leaves, for garnish
Filling
- 2 cups (16 ounces) whole milk ricotta cheese
- 1 large egg, beaten
- ¼ cup grated Parmesan cheese
- 2 garlic cloves, grated
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ½ teaspoon sea salt
- Freshly ground black pepper
Instructions
- 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.
- 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.
- Meanwhile, make the filling: In a large bowl, stir together the ricotta, egg, Parmesan, garlic, oregano, lemon zest, salt, and pepper.
- 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.
- 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.