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
Tried this recipe and it turned out a – ma zing! Everyone enjoyed it. Definitely stored away in my book of favorite recipes. Thank you.
Absolutely delicious! The only thing I added was mushrooms. Calorie count would be nice, but I will try to figure it out.
I made it tonight! I absolutely loved the versatility of the egg plant and the over awesomeness of the dish! It was a tie in my house though, with ages ranging from 3-33 yrs old, not all cared for it. It was a beautiful showing and I used my own marinara sauce, adding spinach (I add spinach to everything) and simmering on low..I absolutely LOVED it! Thanks for such an awesome alternative to pasta!
Great recipe. I used a different marinara but followed everything else per the recipe. Slicing the eggplant into 1/4″ slices produced so many slices I had to use two sheet pans. Cooked the eggplant extra 7 minutes swapping the rack positions to make the slices tender. I added a layer of sauteed fresh spinach with olive oil and fresh garlic instead of meat to make the dish vegetarian. Assembled the layers in a glass 11 x 15 baking dish and cooked it at 350f for 50 min. So, I made a few changes and it turned out awesome.
Thanks for the fab recipe, can’t wait to try it and great photos!
Can’t stop eating it! Made a different marinara sauce with more veggies.
This recipe became an instant favorite in my house. It went into regular rotation after the first time I made it.
I made the sauce with ground meat and I had an extra layer of eggplants, it was great. My husband doesn’t usually care for eggplants but he liked it so much he finished the leftovers the next day. I loved it too. Will make it again.
I’m so glad you both enjoyed it, Nadia!
I generally use mozzarella because I can digest it better, but ricotta sounds amazing! Maybe I could try a plant-based ricotta or goat’s milk ricotta to combine it with this recipe!
This sounds delicious! I love eggplant but never get to eat enough of it. I think I’ve found a way! I make a similar lasagna using zucchini instead of pasta, but never thought of eggplant. I’ve just been told I have to cut WAY back on carbs. 🙁 I’m glad I found your recipe. 🙂