Easy Eggplant Lasagna Recipe
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Eggplant Lasagna makes an easy and delicious lasagna recipe the whole family will love!
Love lasagna? I think you’ll also love my classic lasagna recipe, skillet lasagna, and spaghetti squash lasagna.
My family loves a good lasagna recipe, from the traditional to quick and easy skillet to those made without pasta. They are all delicious. This version is another lasagna recipe using vegetables in place of the pasta noodles used in a traditional recipe.
Table of Contents
How to Make Easy Eggplant Lasagna Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For the eggplant:
- Eggplant – I use two medium eggplants that are sliced to about 1/4-inch thick. You can peel your eggplant or leave it unpeeled. It is a matter of personal preference.
- Olive oil
- Salt and pepper
For the sauce:
- Marinara sauce – I use my homemade marinara sauce in this recipe, but you can also use your favorite store-bought jarred sauce.
- Meat – I use ground beef, but you can also use ground turkey, ground chicken, or omit the meat if you prefer a meatless eggplant lasagna.
For the cheese mixture:
- Ricotta cheese – I use Ricotta cheese in this recipe. You can also substitute with Greek yogurt, cottage cheese, or cream cheese.
- Eggs
- Parmesan cheese
- Mozzarella cheese
Step-by-Step Instructions
Prep. Preheat the oven to 350º F.
Slice the eggplant. You can peel them or leave their skins on them. It is up to you and your tastes. I prefer to leave the skins on for mine. Slice them to about 1/4 of an inch thick or smaller. Or bigger. Again, it’s up to you. I like mine just a bit meaty, so my photo shows them thicker than in this recipe. You’ll adjust your roasting time based on the thickness of your slices.
Roast the eggplant. Brush your slices with olive oil and sprinkle with salt and pepper. Place them into your preheated oven and roast them until they are fork tender, about 15 minutes depending on thickness.
Make the sauce. While your eggplant slices are roasting, you’ll want to prepare your marinara sauce. I like to use this recipe for marinara sauce that is ready really quickly. If you’d like a meaty sauce, go ahead and cook your ground beef or turkey, drain it, and mix it into the marinara sauce.
Make the cheese mixture. Stir together the cheesy mixture of Ricotta cheese, eggs, and Parmesan cheese.
Assemble the lasagna. Coat a baking dish with olive oil. Add a layer of the sauce, then cheese, and then eggplant into your baking dish. Top it with shredded cheese and bake it until nice and bubbly and the cheese has melted, about 30 minutes.
Storage Tips
To store leftovers. Wrap well with plastic wrap or store in an airtight container in the refrigerator for 3 to 4 days.
To make ahead. Prepare as directed without baking the lasagna. Wrap well with plastic wrap and store in the refrigerator for up to 2 days. Remove from the refrigerator as the oven preheats. Then bake it according to the instructions.
Here’s my Eggplant Lasagna recipe. I hope you love it!
Eggplant Lasagna Recipe
Ingredients
- 2 medium eggplant, sliced about 1/4″ thick
- 4 tablespoons olive oil
- sea salt
- ground black pepper
- Marinara Sauce, full recipe
- 3 pounds ground beef, cooked and drained (optional)
- 1 (15-ounce package) whole Ricotta cheese
- 3 large eggs
- 1 cup grated Parmesan cheese
- 1 1/2 cups grated Mozzarella cheese
Instructions
- Prep. Preheat oven to 350º F.
- Roast the eggplant. Slice eggplant into thin strips and place on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Roast in the oven until tender, about 10 minutes.
- Make the sauce. Prepare the marinara sauce, including meat if preferred.
- Make the cheese mixture. Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl.
- Assemble the lasagna. Prepare a baking dish with non-stick cooking spray or olive oil. Layer the lasagna as follows: sauce, cheese mixture, eggplant, cheese mixture, sauce, and then top with Mozzarella cheese.
- Bake the lasagna. Bake until bubbly, about 30 minutes.
Notes
Storage Tip
To store leftovers. Wrap well with plastic wrap or store in an airtight container in the refrigerator for 3 to 4 days. To make ahead. Prepare as directed without baking the lasagna. Wrap well with plastic wrap and store in the refrigerator for up to 2 days. Remove from the refrigerator as the oven preheats. Then bake it according to the instructions.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I made this tonight and your marinara…both totally amazing and super quick & easy! I made the eggplant without ricotta and used a shredded cheese Italian blend. YUM! Thanks for sharing your recipes!
I’m glad I found your recipe for Easy Eggplant Lasagna. I was browsing through blogs and found yours here. It’s as easy as it sounds. I’m in the midst of cooking it, while following your instructions. I don’t have ricotta cheese but will use a lot of grated cheese (next time I’ll try it with ricotta & I’m sure it’ll be fab!). Also, I combined ground beef and pork, because it’s what I had. It all is coming together beautifully and if it photographs well, will show you later. Thanks for sharing this easy and great recipe!
Made this recipe a couple of weeks ago and it was such a hit my family has requested it again. Getting my three year old to eat anything is a feat in itself. Love it! Only thing is I think you need to double up on the marinara. I can’t make it last to the second layer without opening up two jars. Also the first time I made it I didn’t know what size of baking dish to use, so being that it said, “Large”, I used the biggest one in my arsenal. Needles to say I needed a smaller one. But otherwise great!
This was very delicious! I used cottage cheese instead of ricotta (cheaper) and it still was fantastic! Thanks for the recipe!
This was fabulous!!! I will be making this dish a lot. Do you have nutritional info on this?
and, Happy Belated Birthday!
Oh Robyn!
Thank you–another winner! It’s right up there with your Balsamic Chicken! Love that recipe!!!!!!!
Thanks so much, Genny! I’m glad you love that Balsamic Chicken as much as I do! Hope you enjoy this one, too!
Yum! I love lasagna and eggplant… Definitely have to give this recipe a try!
Thanks so much, Jen for featuring this recipe in your round-up. I really appreciate it.
I love anything eggplant, would choose eggplant lasagna over regular lasagna any day 🙂
It is good stuff, isn’t it? Hope you have a great weekend.
I want this for breakfast, lunch, and dinner!! I’m sure this would be great on a sub roll for leftovers! 🙂
Yes, it would be great on a sub for leftovers!!!