EASY EGGPLANT LASAGNA
Easy Eggplant Lasagna (Vegetarian)
A delicious, hearty dish that’s perfect for weeknight dinners or impressing guests—no meat needed! Layers of roasted eggplant, rich tomato sauce, creamy ricotta, and melted cheese make this lasagna irresistible.
Ingredients
(Serves 6-8)
- 2 large eggplants, sliced lengthwise (~¼ inch thick)
- 2 tbsp olive oil (plus extra for brushing)
- Salt & pepper to taste
- 3 cups marinara sauce (store-bought or homemade)
- 15 oz ricotta cheese
- 1 egg (optional, for binding)
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 tsp dried basil (or 2 tbsp fresh, chopped)
- 1 tsp dried oregano
- 3 cloves garlic, minced
- Pinch of red pepper flakes (optional)
Instructions
- Prep the Eggplant:
- Preheat oven to 400°F (200°C).
- Slice eggplant into ¼-inch thick strips. Lay on a baking sheet, brush with olive oil, and sprinkle with salt. Let sit for 10 minutes (this draws out bitterness). Pat dry with a paper towel.
- Roast for 15-20 minutes until tender. Set aside.
- Make the Cheese Filling:
- In a bowl, mix ricotta, egg (if using), Parmesan, half the mozzarella, garlic, basil, oregano, salt, pepper, and red pepper flakes.
- Assemble the Lasagna:
- In a 9×13-inch baking dish, spread ½ cup marinara sauce.
- Layer: Eggplant → Ricotta mix → Sauce → Mozzarella. Repeat 2-3 times, ending with sauce and mozzarella on top.
- Bake & Serve:
- Cover with foil and bake at 375°F (190°C) for 25 minutes.
- Uncover, bake 10-15 more minutes until bubbly and golden.
- Let rest 10 minutes before slicing.
Tips
✅ No-boil noodles? Eggplant replaces pasta for a low-carb twist!
✅ Extra flavor? Add sautéed mushrooms or spinach to the ricotta mix.
✅ Make ahead? Assemble, refrigerate, and bake when ready.
Enjoy your cheesy, veggie-packed lasagna! 🍆🧀🍅