Vegetarian Eggplant Lasagna Recipe
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This Vegetarian Eggplant Lasagna is a healthier, low-carb twist on the classic lasagna everyone loves! With layers of tender baked eggplant, creamy ricotta, rich tomato sauce, and bubbly melted mozzarella, this dish is the ultimate comfort food without the pasta. Perfect for a cozy family dinner or to impress at a potluck, this eggplant lasagna is hearty, flavorful, and easy to make!
Why You’ll Love This Vegetarian Eggplant Lasagna
- Healthy and Low-Carb: This recipe swaps out pasta for eggplant slices, making it a fantastic low-carb, gluten-free option that’s still incredibly satisfying.
- Rich and Flavorful: With creamy ricotta, savory tomato sauce, and melty mozzarella, each layer of this lasagna packs in flavor, creating a comforting and mouthwatering dish.
- Simple Ingredients: You only need a few basic ingredients, most of which you probably already have in your kitchen, making this recipe budget-friendly and convenient.
- Great for Meal Prep: This lasagna keeps well, so you can make it ahead of time or enjoy leftovers throughout the week, making busy nights easier.
- A Family Favorite: Even meat lovers will enjoy this hearty vegetarian option, as it delivers the classic lasagna taste and texture with a nutritious twist.
This vegetarian eggplant lasagna is an easy and yummy meatless main dish! First, eggplant slices are baked, then layered with the tomato sauce and ricotta cheese and topped with shredded mozzarella. The eggplant lasagna is then baked in the oven, so it’s piping hot and the top cheese is melted – yum!
Making vegetarian lasagna follows the same logic as making regular lasagna (see how to make lasagna), except the eggplant is used instead of pasta. The eggplant is much healthier than pasta, and vegetarian lasagna is so good for you. If you are on a low carb diet, you can still enjoy lasagna if you make it out of the eggplant!
Vegetarian Eggplant Lasagna Recipe
Eggplant Lasagna Ingredients
- 1 large eggplant (or 2 small eggplants) – The star ingredient, sliced thin to replace traditional lasagna noodles for a low-carb twist.
- 1 package (8 oz) ricotta cheese – Adds creaminess and a delicious, mild flavor that pairs perfectly with the tomato sauce.
- 1 cup shredded mozzarella cheese – Melts beautifully on top, giving that gooey, cheesy layer everyone loves.
- 1 jar (1 lb) pasta sauce – A rich and flavorful tomato sauce is essential for that classic lasagna taste; choose your favorite jarred sauce for convenience.
- 1 tbsp oil – Brushed onto the eggplant slices before baking, it helps them turn tender and flavorful.
- Salt and pepper – Enhances the flavors of each layer and brings everything together.
For a printable card of the ingredients, check out the recipe card at the end of this article.
Kitchen Tools You Need To Make Vegetarian Eggplant Lasagna
- Baking Sheet – Used to bake the eggplant slices until they’re tender.
- Parchment Paper – Prevents the eggplant from sticking to the baking sheet and makes cleanup easier.
- Brush – Helps apply a light coating of oil evenly on each eggplant slice.
- Mixing Bowl – For combining the ricotta cheese with salt for an even spreadable texture.
- 8×12 Baking Dish – Ideal size for layering and baking the lasagna to perfection.
- Measuring Spoons and Cups – Essential for accurately measuring ingredients like salt, oil, and cheese.
Instructions How To Make Eggplant Lasagna
- Preheat the oven to 400F.
- Peel the eggplant and slice lengthwise into slices that are 1/4 inch thick.
- Line a baking sheet with parchment paper. Put the eggplant slices on the baking sheet in a single layer (if they don’t fit, put the rest on another baking sheet).
- Brush the eggplant slices with oil. Put in the oven and bake for 40 minutes.
- Remove the eggplant slices from the oven and sprinkle with 3/4 tsp of salt and 1/8 tsp of pepper.
- Put half of the eggplant slices in a non-stick 8×12 baking dish in a single layer.
- Pour 1 cup of the pasta sauce over them and spread evenly.
- Mix ricotta cheese with 1/4 tsp salt. Spread ricotta on top of the eggplant slices.
- Pour half of the remaining tomato sauce over ricotta cheese.
- Put the remaining eggplant slices on top in a single layer.
- Pour the remaining tomato sauce on top of the eggplant.
- Sprinkle the top of the lasagna evenly with the shredded mozzarella cheese.
- Put in the oven and bake for 30 minutes.
Serving Suggestions
- Serve this Vegetarian Eggplant Lasagna with a simple green salad with cauliflower on the side for a balanced meal.
- Pair it with garlic bread or a breadstick to soak up the delicious tomato sauce.
- Sprinkle extra fresh basil or parsley on top before serving for added freshness and color.
- Add a sprinkle of red pepper flakes for a hint of heat, or a drizzle of balsamic glaze for a touch of sweetness.
- Enjoy with a glass of red wine or your favorite lemonade for an elegant dining experience.
Tips For Success
- Choose Fresh Eggplant: Look for firm, glossy eggplants without blemishes for the best texture. Fresh eggplant has a better flavor and is less likely to be bitter.
- Slice Evenly: When slicing the eggplant, aim for consistent 1/4-inch thickness. This helps the slices bake evenly and creates a uniform texture in the lasagna.
- Salt the Eggplant (Optional): Some people find eggplant slightly bitter. If desired, sprinkle the slices with salt, let them sit for about 15 minutes, then pat dry. This removes any bitterness and excess moisture.
- Use High-Quality Pasta Sauce: A flavorful sauce makes a big difference. Opt for a brand you enjoy or make your own to add richness to the dish.
- Avoid Overcrowding the Baking Sheet: When baking the eggplant, leave a little space between each slice for better caramelization. If needed, use two baking sheets to ensure even cooking.
- Let It Rest: After baking, let the lasagna sit for a few minutes before slicing. This helps it hold its shape when serving and enhances the flavors.
- Experiment with Herbs: Add layers of fresh or dried herbs, like basil or oregano, to bring an extra depth of flavor to the lasagna.
Variations and Substitutions
- Add More Vegetables: Try layering in other veggies like spinach, zucchini, or mushrooms for extra flavor and nutrients. Just sauté them lightly before adding to avoid extra moisture in the lasagna.
- Make It Vegan: Substitute ricotta and mozzarella with plant-based alternatives like almond ricotta and vegan mozzarella shreds. Opt for a dairy-free pasta sauce to make it fully vegan.
- Add a Protein Boost: For extra protein, layer in cooked lentils or chickpeas between the eggplant slices and cheese layers. This keeps it hearty and satisfying while still vegetarian.
- Use Different Cheese: If you enjoy bolder flavors, try a mix of cheeses like Parmesan or provolone along with mozzarella for a more complex taste.
- Go Spicy: Add a layer of spicy marinara or sprinkle crushed red pepper flakes into the tomato sauce for a kick of heat.
- Swap the Sauce: Use a homemade roasted red pepper sauce or pesto in place of traditional tomato sauce for a unique twist on flavor.
- Low-Sodium Option: Use a low-sodium pasta sauce and cheese, or reduce the added salt, for a heart-healthy version of this dish.
Storage and Reheating
- Refrigerating: Store leftover eggplant lasagna in an airtight container in the refrigerator for up to 3-4 days. Allow the lasagna to cool completely before sealing it to maintain its texture.
- Freezing: For longer storage, wrap individual portions or the entire dish tightly in plastic wrap and then foil, and freeze for up to 3 months. Defrost in the refrigerator overnight before reheating.
- Reheating in the Oven: To reheat, preheat the oven to 350°F, cover the lasagna with foil, and bake for about 20 minutes or until heated through. For a crispier top, remove the foil during the last few minutes.
- Microwave Reheating: For a quick reheat, microwave individual servings on medium heat for 1-2 minutes, checking halfway. Cover the dish to retain moisture while reheating.
- Avoid Reheating Multiple Times: Only reheat the portion you plan to eat to preserve freshness and flavor, as repeated reheating can affect the texture of the eggplant.
Frequently Asked Questions
Can I make this lasagna in advance?
Yes, this lasagna is a great make-ahead dish! You can prepare the layers and assemble the lasagna, then cover and refrigerate it for up to 24 hours before baking. When ready to bake, simply follow the instructions, adding a few extra minutes to ensure it’s heated through.
How do I prevent the lasagna from getting watery?
Eggplant naturally contains a lot of moisture, which can make dishes watery. To prevent this, bake the eggplant slices beforehand as instructed to reduce moisture. Additionally, avoid overloading the lasagna with sauce, as this can also add extra liquid.
What can I substitute for ricotta cheese?
If you don’t have ricotta or prefer a substitute, you can use cottage cheese for a similar creamy texture. For a smoother consistency, blend the cottage cheese in a food processor before using. Greek yogurt or soft tofu blended with a pinch of salt can also work as a dairy-free substitute.
Is this recipe gluten-free?
Yes! Since eggplant is used in place of pasta, this recipe is naturally gluten-free. Just be sure to check that your pasta sauce and cheese are gluten-free as well to ensure the entire dish is safe for gluten-sensitive diners.
How can I make this recipe keto-friendly?
This recipe is already quite low in carbs, but you can make it keto-friendly by using a tomato sauce with no added sugars and opting for full-fat cheese. Also, avoid any additional vegetables that are higher in carbs, like carrots or peas, if you’re strictly following a keto plan.
How do I know when the lasagna is done?
The lasagna is ready when the cheese on top is fully melted and bubbling. For a golden finish, you can broil it for a few minutes at the end, keeping an eye on it to avoid burning.
Enjoy this yummy vegetarian eggplant lasagna! If you are looking for more healthy lasagna recipes, check out healthy turkey lasagna recipe. If you are on a low carb diet, you must check out the portobello pizza recipe and stuffed portobello mushrooms.
Vegetarian Eggplant Lasagna Recipe
Ingredients
- 1 large eggplant or 2 small eggplants
- 1 package ricotta cheese 8 oz
- 1 cup shredded mozzarella cheese
- 1 jar pasta sauce 1 lb
- 1 tbsp oil
- 1/4 Salt and pepper to taste
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Brush
- Baking dish (8x12)
Instructions
- Preheat the oven to 400°F.
- Peel the eggplant and slice it lengthwise into 1/4-inch-thick slices.
- Line a baking sheet with parchment paper and place the eggplant slices in a single layer.
- Brush the eggplant slices with oil and bake for 40 minutes.
- Remove from the oven and season with 3/4 tsp salt and 1/8 tsp pepper.
- In an 8x12 baking dish, lay half of the eggplant slices in a single layer.
- Spread 1 cup of pasta sauce over the eggplant slices.
- In a bowl, mix the ricotta cheese with 1/4 tsp salt, then spread this mixture over the eggplant.
- Pour half of the remaining pasta sauce over the ricotta layer.
- Layer the remaining eggplant slices on top, then pour the remaining pasta sauce.
- Sprinkle shredded mozzarella cheese evenly over the top.
- Bake for 30 minutes, until the cheese is melted and bubbly.
- Remove from the oven and allow to cool slightly before serving. Enjoy!
Notes
- For best results, use fresh eggplant and a high-quality pasta sauce.
Nutrition
More Italian Recipes
- Simple Oven-Baked Italian Meatballs Recipe
- Quick Italian Chicken Parmigiana Recipe
- Fresh Italian Caprese Salad with Chopped Tomatoes and Mozzarella Recipe
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I just got a Foodie Air Fryer and am eager to begin using it. Thanks for all the great ideas.