Eggplant Lasagna

When I think of comforting meals that warm my soul, Eggplant Lasagna tops the list. This dish has become a staple in my home, especially during the cooler months when I crave something hearty and satisfying. One memorable evening, after a long day at work, I decided to whip up this delightful lasagna. As the savory aromas filled my kitchen, I felt a sense of nostalgia wash over me, reminiscent of my grandmother’s cooking, which always brought the family together.

The layers of tender eggplant, creamy ricotta, and rich marinara sauce create a symphony of flavors that dance on your palate. Each bite is a celebration of the comforting essence of a traditional lasagna, but with a healthy twist. I love how the eggplant serves as the perfect substitute for pasta, making this dish not only delicious but also a great option for those looking for a lighter meal. Whether it’s a cozy family dinner or a gathering with friends, Eggplant Lasagna is sure to impress everyone at the table.

What I adore most about this recipe is its versatility; you can easily add your favorite vegetables or spices to make it your own. It’s a dish that invites creativity and experimentation, and I encourage you to make it your own. So, let’s dive into the world of flavors and textures that Eggplant Lasagna brings to our plates!

Eggplant Lasagna Shopping List

When it comes to creating a delicious Eggplant Lasagna, the quality of ingredients plays a crucial role. Each component works in harmony to create a layered masterpiece. You’ll find that fresh and vibrant vegetables, paired with creamy cheeses and aromatic herbs, truly enhance the flavors.

• 2 pounds eggplant (1 large or 2 medium) – The star of this dish, eggplant, adds richness and a lovely texture.
• Salt & pepper – Essential seasonings to enhance all the flavors in the lasagna.
• 1 pound cremini mushrooms, finely chopped – These mushrooms provide a meaty texture and umami flavor.
• 1 tablespoon olive oil – Used for sautéing the mushrooms, adding a nice depth of flavor.
• 3 garlic cloves, minced – Garlic is a must for lending aromatic sweetness to the dish.
• 1/2 teaspoon dried oregano – This herb adds an earthy flavor that complements the eggplant perfectly.
• 1 (15 oz.) tub ricotta cheese – Provides creaminess and richness to the lasagna.
• 1 large egg – Acts as a binder for the ricotta, giving it a smooth texture.
• 25 ounces marinara sauce – A flavorful sauce that ties all the elements together.
• 2 cups shredded mozzarella cheese – Melts beautifully on top, creating a golden and bubbly finish.

How to Prepare Eggplant Lasagna

Let’s get started on making this delicious Eggplant Lasagna. The process is as rewarding as the final dish itself. Follow these steps carefully to ensure you get perfect layers and flavors.

1. Preheat your oven to 400ºF. This is the perfect temperature for roasting the eggplant, ensuring it becomes tender while retaining its shape.

2. Slice the top and bottom off the eggplant, then stand it up on a cutting board. Carefully slice it into 12 thin slices, about 1/8-inch thick. No need to peel the skin, as it adds extra flavor and nutrients.

3. Arrange the eggplant slices on two large baking sheets lined with parchment paper. Sprinkle them generously with salt and bake until tender, about 20 minutes. This process helps to draw out excess moisture from the eggplant.

4. While the eggplant is roasting, prepare the mushrooms. Finely dice them so they resemble ground beef. Heat the olive oil in a large skillet over medium-high heat. Sauté the diced mushrooms with garlic, oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper. The mushrooms should release moisture after about 8 to 10 minutes, which prevents the lasagna from becoming watery.

5. Pour the ricotta into a mixing bowl, and add the egg, along with a 1/4 teaspoon each of salt and pepper. Mix well until smooth, then set aside.

6. Once the eggplant is done roasting, remove it from the oven and let it cool briefly. In a 9-by-13 inch baking dish, add 3/4 cup of marinara sauce to the bottom to create a base layer.

7. Add one layer of roasted eggplant slices, using about 4 large pieces. Don’t worry about filling in every gap; tearing pieces of eggplant if needed is perfectly fine.

8. Spread half of the ricotta mixture over the eggplant layer, followed by half of the sautéed mushroom mixture. Top with 1 cup of shredded mozzarella cheese, creating a beautiful, cheesy layer.

9. Repeat the layers: start with a new layer of eggplant (about 4 pieces), add another 3/4 cup of marinara sauce, followed by the remaining ricotta mixture and mushrooms. Add a final layer of eggplant on top.

10. Finish by topping the lasagna with the remaining marinara sauce and shredded mozzarella cheese. Place it in the oven and bake at 400ºF until the top is golden and bubbly, about 40 to 45 minutes.

11. Once it’s done, let the lasagna cool for about 15 minutes before slicing. Serve warm and enjoy the delightful layers of flavors! Leftovers can be stored in an airtight container in the fridge for up to 5 days and reheated for a fast meal later.

Change It Up

There’s always room for creativity in the kitchen! Here are some tips to customize your Eggplant Lasagna experience:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave until warm.
• Freezing: Yes, you can freeze this lasagna! Just let it cool completely, then wrap it tightly in plastic wrap and foil. It will keep well for up to 3 months.
• Pairing: Serve with a light salad or crusty bread to balance the richness of the lasagna.
• Vegetarian Additions: Feel free to add other veggies like zucchini or spinach to the layers for more flavor and nutrition.
• Dairy-Free Version: Substitute the ricotta and mozzarella with vegan alternatives for a dairy-free lasagna.

What Goes Well With This Eggplant Lasagna

When it comes to serving Eggplant Lasagna, the possibilities are endless. Here are some ideas to enhance your dining experience:

• Garden Salad: A fresh garden salad with a simple vinaigrette pairs beautifully, adding a crisp contrast to the rich lasagna.
• Garlic Bread: Serve with warm garlic bread for a comforting touch that everyone will love.
• Wine Pairings: A nice glass of sparkling water or a light white wine can complement the flavors of the dish.
• Seasonal Sides: Consider seasonal roasted vegetables or a light pasta salad to create a colorful and vibrant meal.
• Family Gatherings: Eggplant Lasagna is perfect for family gatherings or potlucks, as it can be made ahead and served warm.

FAQ

Conclusion

Eggplant Lasagna is a delightful twist on a classic dish that brings comfort and flavor to your table. The rich layers of eggplant, cheese, and marinara create a satisfying meal that’s perfect for any occasion. I encourage you to give this recipe a try; it’s sure to become a favorite in your home!

With its wholesome ingredients and hearty flavors, Eggplant Lasagna not only nourishes the body but also warms the heart. Enjoy making it and sharing it with loved ones!

Eggplant Lasagna

The ultimate comfort food, Eggplant Lasagna is a hearty and healthy twist on a classic Italian dish. Layers of tender eggplant, creamy ricotta, and savory marinara sauce come together to create a dish that’s both satisfying and delicious. Perfect for weeknight dinners or family gatherings, this recipe is sure to be a hit!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds Eggplant 1 large or 2 medium
• Salt & Pepper
• 1 pound Cremini Mushrooms finely chopped
• 1 tablespoon Olive Oil
• 3 cloves Garlic minced
• 1/2 teaspoon Dried Oregano
• 1 15 oz. tub Ricotta Cheese
• 1 large Egg
• 25 ounces Marinara Sauce
• 2 cups Shredded Mozzarella Cheese

Equipment

• Cutting Board
• Skillet
• Oven
• Chef's Knife
• Mixing Bowl
• Peeler
• Baking Sheet

Method

 

1. Preheat your oven to 400ºF.
2. Slice the top and bottom off the eggplant, then stand it up on a cutting board and slice it into 12 thin slices, about 1/8-inch thick. No need to peel.
3. Arrange the eggplant on two large baking sheets lined with parchment paper, sprinkle them with salt, and bake until tender about 20 minutes.
4. While the eggplant is roasting, prepare the mushrooms. Finely dice them and heat the olive oil in a large skillet over medium-high heat. Sauté the diced mushrooms with the garlic, oregano, a 1/2 teaspoon of salt, and a 1/4 teaspoon ground black pepper. The mushrooms should release moisture after 8 to 10 minutes.
5. Pour the ricotta into a mixing bowl, and add the egg, and a 1/4 teaspoon of salt and pepper. Mix well, and set aside.
6. Remove the eggplant from the oven and let it cool briefly. Add 3/4 cup of marinara sauce to the bottom of a 9-by-13 inch baking dish.
7. Add one layer of eggplant slices, using about 4 large pieces. You don't have to be perfectly about filling any gaps in the dish.
8. Spread half of the ricotta mixture over the eggplant, followed by half of the mushroom mixture. Top with 1 cup of shredded mozzarella cheese.
9. Repeat the layers, starting with a new layer of eggplant and another 3/4 cup of marinara sauce. Add the remaining ricotta mixture, followed by the remaining mushrooms. Add a final layer of eggplant on top, then top with the remaining marinara sauce and shredded mozzarella cheese.
10. Bake at 400ºF until the top is golden and bubbly, about 40 to 45 minutes.
11. Let the lasagna cool for 15 minutes, then slice and serve warm.

Notes

• Tip 1: Nutrition information is for 1 of 8 slices. This information is automatically calculated and is just an estimate, not a guarantee.
• Tip 2: For a dairy-free lasagna, you can use the layers from my Vegan Lasagna recipe instead.
• Tip 3: If you don't love mushrooms, feel free to make this with canned lentils or cooked ground meat, instead.
• Tip 4: You can make this your own using any ingredients you love!

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.