This Easy Eggplant Lasagna is a hearty, vegetarian twist on the classic Italian favorite. Layers of tender eggplant slices replace traditional pasta, making it a lighter yet equally satisfying dish. Packed with creamy ricotta, gooey mozzarella, and savory marinara sauce, this lasagna is simple to prepare and bursting with flavor. Perfect for a cozy dinner or entertaining guests, it’s sure to become a staple in your recipe collection.
Ingredients
(Serves 6–8)
- 2 large eggplants , sliced into 1/4-inch thick rounds
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese , divided
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce (store-bought or homemade)
- 1 tsp dried basil
- 1 tsp dried oregano
Optional:
- Fresh basil leaves (for garnish)
- Red pepper flakes (for a spicy kick)
Instructions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C) . Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
2. Prepare the Eggplant
- Arrange the eggplant slices in a single layer on paper towels or a clean kitchen towel. Sprinkle both sides lightly with salt to draw out excess moisture and reduce bitterness. Let them sit for 20–30 minutes, then pat dry with paper towels.
- Optional: For a richer texture, brush the eggplant slices lightly with olive oil and roast them in the oven for 10–12 minutes per side at 400°F (200°C) until softened and slightly golden. Set aside.
3. Mix the Cheese Filling
- In a medium bowl, combine the ricotta cheese , ½ cup of shredded mozzarella cheese , and ½ cup of grated Parmesan cheese . Stir in the dried basil and dried oregano until evenly mixed.
4. Assemble the Lasagna
- Spread ½ cup of marinara sauce evenly over the bottom of the prepared baking dish.
- Layer half of the eggplant slices over the sauce, slightly overlapping them to cover the surface.
- Spread half of the ricotta mixture evenly over the eggplant layer, followed by ½ cup of marinara sauce and ⅓ cup of shredded mozzarella cheese .
- Repeat the layers: eggplant slices, remaining ricotta mixture, marinara sauce, and another ⅓ cup of shredded mozzarella cheese .
- Top with the remaining eggplant slices, the rest of the marinara sauce , and the remaining ½ cup of shredded mozzarella cheese . Sprinkle the remaining ¼ cup of grated Parmesan cheese over the top for a golden, cheesy crust.
5. Bake the Lasagna
- Cover the baking dish loosely with aluminum foil and bake for 30 minutes . Remove the foil and bake for an additional 15–20 minutes , or until the top is bubbly and golden brown.
6. Rest and Serve
- Let the lasagna rest for 10 minutes before slicing. This allows the layers to set and makes serving easier. Garnish with fresh basil leaves or red pepper flakes if desired.
Tips for Success
- Sweating the Eggplant: Salting and drying the eggplant slices helps remove excess moisture, preventing a soggy lasagna.
- Customize Your Sauce: Add sautéed onions, garlic, or mushrooms to your marinara sauce for extra depth of flavor.
- Make Ahead: Assemble the lasagna up to a day in advance, cover tightly, and refrigerate. Bake just before serving, adding a few extra minutes to the cooking time if needed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
Why You’ll Love This Recipe
This Easy Eggplant Lasagna is a comforting, flavorful dish that proves vegetarian meals can be just as satisfying as their meat-based counterparts. The tender eggplant slices create a pasta-like texture, while the creamy ricotta and melted cheeses provide richness and depth. With its vibrant herbs and savory marinara sauce, this lasagna is a crowd-pleaser that’s perfect for Meatless Mondays or any occasion.
Enjoy this delicious vegetarian dish—it’s comfort food at its finest!
