Eggplant Lasagna Recipe
If you’ve been craving something comforting yet fresh, let me introduce you to my all-time favorite Eggplant Lasagna Recipe. This dish swaps traditional noodles for tender, roasted eggplant slices, layering them with a luscious ricotta-spinach blend, savory mushrooms, and rich marinara sauce, all topped with melty mozzarella and parmesan. It’s a celebration of flavors and textures that feels indulgent but manages to be surprisingly light and vibrant. Whether you’re a longtime vegetarian or just looking to shake up your usual pasta night, this Eggplant Lasagna Recipe is a sure way to impress your family and friends with a winning, wholesome meal.
Ingredients You’ll Need
Each ingredient in this Eggplant Lasagna Recipe plays an essential role in building the dish’s incredible flavor and texture. From the creamy ricotta to the hearty mushrooms and perfectly roasted eggplant, these simple components work in harmony to make something truly special.
- 2 pounds eggplants (about 3 medium), sliced lengthwise into ½ inch slices: The star of the dish, these serve as the perfect low-carb, tender “noodles” packed with flavor after roasting.
- 8 ounces mushrooms, sliced: Adds umami depth and a meaty texture to balance the softness of the eggplant and cheese.
- 3 cloves garlic, minced: Infuses the sauce with aromatic warmth that enhances all other flavors.
- 1 10-ounce package frozen chopped spinach, thawed and excess moisture squeezed out: Brings a nutrient-packed, tender green component to the creamy ricotta mixture.
- Fresh basil, for garnish: Adds a bright, herbal freshness that lifts the entire dish at the end.
- 1 15-ounce container ricotta cheese: The creamy binding agent, essential for that comforting, indulgent texture.
- 1 egg: Helps hold the ricotta-spinach mixture together for easy layering.
- 1 ½ cups shredded mozzarella cheese, divided: Melts beautifully to create that classic lasagna gooey top.
- ¾ cup shredded parmesan cheese, divided: Provides a sharp, nutty flavor that adds depth both inside and on top.
- 3 tablespoons olive oil, divided: For roasting and sautéing, adding richness and preventing sticking.
- 2 cups marinara sauce: The saucy base that ties everything seamlessly, bursting with tomatoes and herbs.
- 1 ½ teaspoons kosher salt: Enhances every bite by bringing out the natural flavors of the ingredients.
- 1 teaspoon dried oregano: Introduces a warm, Mediterranean herbal note.
- ½ teaspoon ground black pepper: Adds a gentle kick that balances the dish’s creaminess.
How to Make Eggplant Lasagna Recipe
Step 1: Preheat and Prepare Equipment
Begin by heating your oven to 400°F (200°C) or 180°C if using a fan oven. Line two large rimmed baking sheets with parchment paper to ensure the eggplant slices don’t stick and prepare a 9×13-inch casserole dish for the final assembly. Getting your tools ready makes the process smooth and enjoyable.
Step 2: Prepare and Bake Eggplant
Arrange the eggplant slices in a single layer on the baking sheets. Then, brush both sides generously with 2 tablespoons of olive oil and sprinkle them with 1 tablespoon of kosher salt. Bake for 15 minutes, flipping halfway through so each slice roasts evenly and becomes tender without sogginess. This step softens the eggplant perfectly for layering. Once done, reduce the oven temperature to 375°F (190°C) or 170°C for a fan oven.
Step 3: Make Ricotta-Spinach Mixture
In a large bowl, mix together the ricotta cheese, thawed and drained chopped spinach, the egg, half a cup of shredded mozzarella, a quarter cup of parmesan, dried oregano, and black pepper. This creamy, herby mixture will add a rich yet fresh element to your Eggplant Lasagna Recipe, binding the layers with balanced flavor and texture.
Step 4: Sauté Mushrooms and Prepare Marinara
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Sauté the sliced mushrooms until they release their moisture and become tender, about 5 minutes. Add the minced garlic for the last minute to infuse a wonderful aromatic base. Pour in the marinara sauce, stir well to combine everything evenly, then remove from heat. This savory mushroom marinara layer elevates the dish’s heartiness.
Step 5: Assemble Lasagna
Start by spreading a small amount of the mushroom-infused marinara sauce on the bottom of the casserole dish, which prevents sticking and adds flavor right from the base. Next, layer half of the baked eggplant slices over the sauce, followed by half of the ricotta-spinach mixture, and half of the remaining marinara sauce. Repeat these layers with the rest of the eggplant, the ricotta mixture, and marinara sauce for a perfectly balanced build.
Step 6: Top with Cheese and Bake
Sprinkle the remaining mozzarella and parmesan cheese evenly over the top layer for a golden, bubbly finish. Place the casserole in the oven and bake for 30 minutes. This final baking melds all the layers into a luscious, cohesive dish and creates that irresistible cheese crust that we all adore about lasagna flavors.
Step 7: Rest and Serve
Once out of the oven, allow the lasagna to rest for 10 minutes before slicing. This resting period helps it firm up, making it easier to serve neat slices. Garnish with fresh basil leaves to add vibrant color and a fragrant herbal finish. Now your Eggplant Lasagna Recipe is ready to delight everyone at the table.
How to Serve Eggplant Lasagna Recipe
Garnishes
Fresh basil is a classic choice that brightens the rich layers, but you could also scatter chopped fresh parsley or a few torn mint leaves if you’re feeling adventurous. A light drizzle of extra virgin olive oil right before serving adds a luscious touch that ties all the flavors together beautifully.
Side Dishes
This eggplant lasagna pairs wonderfully with crisp green salads featuring lemony vinaigrettes or simple roasted vegetables like asparagus or carrots. Crunchy garlic bread or a rustic baguette on the side can also complement the meal perfectly, adding texture without overpowering the main star.
Creative Ways to Present
For a charming dinner party, try serving smaller portions in individual ramekins topped with a sprig of basil. Alternatively, you can present it family-style on a wooden board garnished with fragrant herbs, inviting guests to help themselves and enjoy the cozy, comforting vibe that this Eggplant Lasagna Recipe naturally inspires.
Make Ahead and Storage
Storing Leftovers
Keep any leftover eggplant lasagna covered tightly with foil or plastic wrap in the refrigerator for up to 4 days. The flavors actually improve as they meld, making this a perfect make-ahead meal for busy nights.
Freezing
This dish freezes beautifully. Once fully cooled, wrap it securely with freezer-safe foil or place in an airtight container. Frozen lasagna can last for up to 3 months. When you want to enjoy it again, thaw overnight in the fridge for the best texture and flavor retention.
Reheating
To reheat, cover the lasagna with foil and warm in the oven at 350°F (175°C) for about 20-25 minutes until heated through. You can also microwave individual portions, but the oven method helps preserve that lovely texture and ensures the cheese stays perfect.
FAQs
Can I use fresh spinach instead of frozen in this Eggplant Lasagna Recipe?
Yes, fresh spinach can be used. Just sauté it briefly until wilted and then squeeze out excess moisture before mixing with the ricotta to avoid the filling becoming watery.
Is it necessary to bake the eggplant slices before assembling?
Baking the eggplant slices softens them and reduces moisture, which helps prevent the lasagna from becoming soggy. It also adds a subtle roasted flavor that enhances the dish.
Can I substitute the ricotta cheese with another cheese?
You can swap ricotta with cottage cheese for a similar texture, although it’ll be slightly less creamy. For a richer twist, adding mascarpone or cream cheese to the mix is also delicious.
What if I prefer a spicier version of this Eggplant Lasagna Recipe?
Feel free to add red pepper flakes to the ricotta mixture or stir some into the marinara sauce to give the dish a gentle heat that warms the palate.
How do I make this recipe vegan?
You can use vegan ricotta and mozzarella alternatives, omit the egg or use a flax egg substitute, and ensure the marinara sauce contains no animal products. The flavor will still be fantastic!
Final Thoughts
This Eggplant Lasagna Recipe is truly one of those dishes that feels like a warm hug from the inside out. It’s hearty yet fresh, rich but balanced, and the perfect way to enjoy classic Italian comfort with a wholesome twist. I cannot wait for you to try it and put your own spin on this beloved recipe. Trust me, once you do, it’s going to be a family favorite in your home too!
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Eggplant Lasagna Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This delicious Eggplant Lasagna is a lighter, vegetable-packed twist on traditional lasagna. Layers of tender baked eggplant replace pasta sheets, combined with flavorful sautéed mushrooms in marinara sauce, creamy ricotta mixed with spinach, and topped with melted mozzarella and parmesan cheese. Perfect for a wholesome vegetarian meal that’s comforting and satisfying.
Ingredients
Vegetables
- 2 pounds eggplants (about 3 medium), sliced lengthwise into ½ inch slices
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 10-ounce package frozen chopped spinach, thawed and excess moisture squeezed out
- Fresh basil, for garnish
Dairy
- 1 15-ounce container ricotta cheese
- 1 egg
- 1 ½ cups shredded mozzarella cheese, divided
- ¾ cup shredded parmesan cheese, divided
Pantry
- 3 tablespoons olive oil, divided
- 2 cups marinara sauce
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
Instructions
- Preheat and Prepare Equipment: Preheat your oven to 400°F (200°C) or 180°C for a fan oven. Line 2 large rimmed baking sheets with parchment paper and prepare a 9×13-inch (approx 23x33cm) casserole dish for assembly.
- Prepare and Bake Eggplant: Arrange the eggplant slices on the baking sheets in a single layer. Brush both sides with 2 tablespoons of olive oil and sprinkle with 1 tablespoon of kosher salt. Bake for 15 minutes, flipping halfway through, until tender. Remove from the oven and reduce the heat to 375°F (190°C) or 170°C for a fan oven.
- Make Ricotta-Spinach Mixture: In a large bowl, combine ricotta cheese, chopped spinach, egg, ½ cup of mozzarella cheese, ¼ cup of parmesan cheese, dried oregano, and black pepper. Mix thoroughly and set aside.
- Sauté Mushrooms and Prepare Marinara: Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add sliced mushrooms and sauté until tender, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Stir in the marinara sauce, combine well, and remove from heat.
- Assemble Lasagna: Spread a small amount of the marinara mushroom mixture on the bottom of the casserole dish. Layer with half of the baked eggplant slices, followed by half of the ricotta-spinach mixture, then half of the remaining marinara mixture. Repeat the layers with the rest of the eggplant, ricotta mixture, and marinara sauce.
- Top with Cheese and Bake: Sprinkle the remaining mozzarella and parmesan cheese evenly over the top layer. Bake in the oven for 30 minutes, or until the lasagna is hot, bubbly, and the cheese is fully melted and golden.
- Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing to help it set. Garnish with fresh basil, slice, and serve warm.
Notes
- Baking the eggplant slices before assembling ensures they become tender and reduces moisture in the lasagna.
- Be sure to squeeze out excess moisture from the spinach to avoid a watery filling.
- Letting the lasagna rest after baking helps the layers set and makes serving easier.
- You can substitute fresh spinach if preferred; just sauté and drain it beforehand.
- Use a fan oven setting if available, adjusting temperature accordingly for even baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
