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 am diabetic so for me, carbs Cou t…A lot. When these recipes are posted, could the counts be included?
Hi Sharon,
I recommend using a calorie counting/ nutritional website where you can adjust the ingredients and serving sizes to your needs and then it displays that information based on the actual ingredients that you use. The one that I like is here: http://caloriecount.about.com/cc/recipe_analysis.php I hope that helps!
Can you freeze? Cook or no?
This was amazing! My boyfriend told me it was better than a restaurant’s 🙂 I made the sauce using fresh tomatoes and I think this made it extra yummy. Any idea how many calories this is per serving?
I made this in a 13×9 pan and cut it into 8 slices. I followed the recipe exactly, except I had enough egg plant to do 2 layers since I sliced it thin. I used the MyFitnessPal app to add the calories of all of the ingredients up and you are looking at about 360 calories per serving, 8 servings.
My fiance made this for me last night and it was delicious! He halved the recipe because there are only 2 of us and although it was perfect, I wish he had made the full amount cause I had the leftovers for lunch and wish there was more!
Hi! i am really excited to make this recipe tonight! i wanted to ask how much does 1 recipe of marinara sauce make? I have my own I made already last night, but I want to make sure I have enough. I hope you can help.
thank you!
yelena
Made this tonight, the hubby loved it! This is the most easy and effective eggplant lasagna recipe I have found. All other ones require way too many ingredients. Thanks for posting this! Blessings.
I think eggplant lasagna is so good and I’m sure this recipe will be scrumptious!! You know I’m pinning it! Thanks!!
What herbs can I add? Your recipe looks so good I am so making it! 🙂
I made this tonight for dinner and it was delicious! Can’t wait to eat the leftovers thought the week too :). I did cut out the meat and added dried basil and oregano, everything else remained the same. Delicious recipe!
I’m so glad that that the world is filled with brilliant cooks that come up with fantastic ideas like this one… I love, love lasagna but I miss it since I don’t eat wheat. Thank you!!!