Easy Eggplant Lasagna (Vegetarian) 🍆🍝
A low-carb, veggie-packed twist on classic lasagna with layers of roasted eggplant, creamy ricotta, and gooey cheese—no noodles needed!
Ingredients
- 2 large eggplants, sliced into ¼-inch rounds (~2 lbs)
- 2 cups ricotta cheese
- 1½ cups shredded mozzarella
- ½ cup grated Parmesan
- 2 cups marinara sauce (store-bought or homemade)
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tbsp olive oil
- 1 tsp salt (for eggplant)
- ½ tsp black pepper
- 2 cloves garlic, minced (optional)
- 1 egg (optional, for binding ricotta)
Instructions
1. Prep the Eggplant:
- Salt & drain: Lay eggplant slices on a rack, sprinkle with salt, and let sit 20-30 mins (draws out bitterness). Pat dry with paper towels.
- Roast: Brush with olive oil and roast at 400°F (200°C) for 20 mins, flipping halfway, until tender.
2. Mix Cheese Filling:
- In a bowl, combine ricotta, ½ cup mozzarella, ¼ cup Parmesan, basil, oregano, garlic, pepper, and egg (if using).
3. Layer the Lasagna:
In a 9×13-inch baking dish, spread:
- ½ cup marinara (bottom layer).
- Eggplant slices (slightly overlapping).
- ½ ricotta mixture (dollop and spread).
- Repeat layers: sauce → eggplant → ricotta → sauce.
- Top with remaining mozzarella + Parmesan.
4. Bake:
- Cover with foil and bake at 375°F (190°C) for 25 mins.
- Uncover, bake 10-15 mins more until bubbly and golden.
- Let rest 10 mins before slicing.
Tips for Success 🌟
✔ No salt soak? If short on time, roast eggplant directly—just pat it very dry.
✔ Extra flavor? Add spinach or sautéed mushrooms to the ricotta layer.
✔ Make ahead: Assemble unbaked and refrigerate overnight (add 10 mins baking time).
✔ Freezer-friendly: Bake, cool, and freeze slices for quick meals.
Serve with a green salad and garlic bread. Enjoy your veggie-loaded comfort food! 😊
Variation: Swap eggplant for zucchini or use a mix of both!
