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 for my husband and myself. I used my own sauce which could have been saltier. Anyway, I followed instructions exactly, except that I had three layers in a Le Creuset baking dish. I had planned on putting it under the broiler to brown, but didn’t need to. I cut the slices of eggplant about 1/4 to 1/3″ thick and honestly, we loved it. The only reason I gave it 4*s is because I thought it could have used more flavor. If I had put in meat in the sauce, this could definitely replace my mother’s lasagna and that is a high compliment.
I’m glad you and your husband enjoyed it! Thanks so much! xo
I just made this tonight for my fiancé and he loved it ! He’s a vegetarian and I wanted to try something new yet healthy! We did not use the meat but we substitute the marinara for tomatoes, parsley, and garlic! Thank y’all so much!! 5 stars!!
I’m thrilled that you enjoyed it! Thanks so much for letting me know you liked it, Gloria! xo
I made this last night. It was quick and easy. I had garden eggplant so they were not large and i cut them to thin. I did use a large garden zuke and sliced it thicker and used it as a bottom layer to hold it together. i breaded the zuke and baked it first as well. I layered my thin eggplant thicker each layer and it was great.
The only thing i couldn’t figure out was what size of pan to use. I used one that turned out way to small.
Hi Kelly,
I’m so glad you enjoyed this recipe! This recipe needs a large baking dish. Thanks so much! xo
what size is large?
Obsessed! This was so yummy!
So glad you liked it, Rachel! Thanks! xo
Love this lasagna recipie. Make it on a weekly basis.
So happy you enjoy it! Thanks so much!
Came upon this as, after a diabetes diagnosis, forced me to give up all bread and pasta. Don.t miss the sugar and carbs. I will be trying this tomorrow for the golf masters on some pasta fueled men, will feedback their critiques.
I hope everyone enjoys it, Marianne. Thanks so much – have fun watching the Masters!
Excellent recipe. Made all from scratch, with something like your marinara with additional red pepper flakes for kick. Ground turkey and diced red bell peppers in the sauce completed it. Family loved it.
Thanks so much! Glad you and your family loved it! xo
This was my first time cooking eggplant for any type of recipe. I was really excited to try this because I started low carb this month and I love preparing casserole-type dishes for my husband and I because we get 2-3 nights of dinner out of one casserole so it saves me time during the week. I used store bought, good quality no sugar added marinara sauce to save time and used ground turkey breast as my protein. As far as taste goes, this turned out amazing! It was however, a little hard to cut into squares and the eggplant was just a tad chewy. It seemed fork-tender after roasting for 10 minutes but I do wonder if it was a tad under-done. I will make this again but I need to work on getting the eggplant just right. Thanks for the awesome recipe!
Thanks so much, Laura. I am glad you enjoyed it! xo
Hi Laura,
I love making large casseroles to serve throughout the week, too! They are perfect as leftovers for lunches with a big salad and we never seem to tire of them – especially this lasagna! It does sound like the zucchini may not have been cooked as long as needed. You could also try slicing it just a bit thinner to cut down on the cooking time, if you’d like. I hope that helps and best of luck with your low carb plan! xo
Looking for some lasagna recipes, this look delicious!
Thanks for your recipe with photo instructions! I live in Brazil where eggplant is always in season. I’ve tried three other recipes without great success. I was super happy with the texture and taste of this lasagna.