Why You’ll Love This Recipe
This Eggplant Lasagna is the perfect balance of health and comfort. It’s naturally gluten-free, rich in flavor, and packed with layers of melted cheese, herbed tomato sauce, and tender eggplant slices. The dish reheats well, making it ideal for meal prep, and it’s easy to customize depending on your taste. Best of all, it satisfies that classic lasagna craving while keeping carbs to a minimum.
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Delicious Eggplant Lasagna – A Comforting Low-Carb Italian Classic
- Total Time: 1 hr 5 mins
- Yield: 6 servings
- Diet: Gluten Free
Description
Delicious Eggplant Lasagna is a hearty, low-carb twist on the classic Italian dish. Layers of roasted eggplant, rich tomato sauce, creamy ricotta, and melted mozzarella create a comforting and flavorful lasagna that’s both satisfying and healthy.
Ingredients
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups marinara sauce (homemade or store-bought)
- 1 lb (450 g) ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Arrange the eggplant slices on the sheets, brush both sides with olive oil, and season with salt and pepper.
- Roast the eggplant for 15–20 minutes, flipping halfway, until tender and lightly browned. Set aside to cool slightly.
- In a bowl, combine ricotta cheese, egg, Parmesan, dried basil, and oregano. Mix until smooth.
- Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish.
- Layer half of the eggplant slices over the sauce, then spread half of the ricotta mixture, half of the marinara, and sprinkle with mozzarella.
- Repeat with the remaining eggplant, ricotta mixture, marinara, and top with the remaining mozzarella.
- Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 10–15 minutes until bubbly and golden brown on top.
- Let rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Notes
- For a vegan version, use dairy-free ricotta and mozzarella alternatives.
- Salt the eggplant slices before roasting to draw out moisture and reduce bitterness.
- Can be prepared a day ahead and baked when ready to serve.
- Pairs beautifully with a fresh green salad or garlic bread.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Eggplant – The star of the dish, eggplant replaces traditional pasta sheets, offering a rich, meaty texture when roasted. Be sure to slice it thinly and salt it to draw out excess moisture, which prevents sogginess.
Olive oil – Essential for roasting the eggplant and sautéing the sauce, olive oil adds depth and a hint of fruitiness to the dish.
Marinara sauce – A robust tomato sauce infused with garlic, basil, and oregano forms the flavorful backbone of this lasagna. Use a homemade sauce for a fresher taste, or your favorite store-bought option.
Ricotta cheese – Creamy and mild, ricotta adds a luscious layer that balances the acidity of the tomato sauce. I’ve tried using a mix of ricotta and almond milk for a lighter consistency—it worked great.
Mozzarella cheese – For that irresistible stretchy cheese layer, mozzarella is a must. It melts beautifully and gives the lasagna that classic Italian appeal.
Parmesan cheese – Adds a nutty, salty sharpness that complements the creamy cheeses and tomato sauce perfectly.
Garlic and onion – These aromatics build the foundation of flavor in the sauce, bringing warmth and depth to every bite.
Italian seasoning – A blend of basil, oregano, and thyme enhances the traditional lasagna flavors.
Salt and pepper – Simple but crucial for balancing and enhancing every layer of the dish.
Fresh basil – Adds a touch of freshness and a burst of color when sprinkled on top before serving.
Directions
Begin by preheating your oven to 400°F (200°C). Slice the eggplant lengthwise into thin, even slices, about ¼ inch thick. Lightly salt them and let them sit for 15–20 minutes to draw out excess moisture, then pat them dry with paper towels. Brush each slice with olive oil and roast on a parchment-lined baking sheet for about 15 minutes until tender and lightly golden.
Meanwhile, prepare the sauce. In a large skillet, sauté diced onion and minced garlic in olive oil until fragrant. Add the marinara sauce and Italian seasoning, simmering for 10 minutes to allow the flavors to meld.
To assemble, spread a thin layer of sauce at the bottom of a baking dish. Arrange a layer of roasted eggplant slices, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of sauce. Repeat these layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
Bake at 375°F (190°C) for about 30–35 minutes, or until the cheese is bubbly and golden. Let it rest for 10 minutes before slicing. Garnish with fresh basil and serve warm.
Equipment needed
- Large baking dish
- Sharp knife or mandoline slicer
- Baking sheets
- Skillet or saucepan
- Mixing bowls
- Spatula and ladle
Servings and timing
This recipe serves 6 people comfortably.
Preparation time: 25 minutes
Cooking time: 45 minutes
Resting time: 10 minutes
Storage/reheating
Store leftover Eggplant Lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F (175°C) for about 15 minutes, or until warmed through. It can also be frozen for up to 2 months; thaw overnight before reheating.
Variations and Customizations
Vegan Eggplant Lasagna – Swap the ricotta and mozzarella for plant-based alternatives and use nutritional yeast for added cheesiness.
Meat Lovers’ Version – Add cooked ground turkey, chicken, or beef between the layers for extra protein and a heartier flavor.
Spinach and Mushroom Layer – Sautéed spinach and mushrooms make a great addition, adding earthiness and nutrition.
White Sauce Twist – Replace the tomato sauce with a light béchamel or Alfredo sauce for a creamy, luxurious take.
Spicy Arrabbiata Style – Add red chili flakes or diced chili peppers to the marinara for a bold, fiery kick.
Mediterranean Touch – Incorporate roasted red peppers, olives, and feta cheese for a tangy, sun-drenched flavor profile.
FAQs
Can I make Eggplant Lasagna ahead of time?
Yes, you can assemble it up to a day in advance and refrigerate. Bake it just before serving.
How do I prevent the lasagna from becoming watery?
Salt the eggplant slices and roast them first to remove excess moisture before layering.
Can I freeze Eggplant Lasagna?
Absolutely. Cool it completely, wrap tightly, and freeze for up to two months.
What type of eggplant works best?
Use large, firm globe eggplants—they slice evenly and hold their shape well.
Is peeling the eggplant necessary?
No, the skin softens when baked and adds texture, but you can peel it for a smoother dish.
Can I use zucchini instead of eggplant?
Yes, zucchini makes a delicious substitute or addition to eggplant.
How can I make it lower in fat?
Use part-skim ricotta, low-fat mozzarella, and reduce olive oil slightly.
What can I serve with Eggplant Lasagna?
A fresh green salad or garlic bread pairs wonderfully with this dish.
Can I use store-bought sauce?
Yes, just choose a high-quality marinara with minimal added sugar.
How long should I let it rest before cutting?
Let it rest for about 10 minutes to set properly before slicing.
Conclusion
This Delicious Eggplant Lasagna proves that comfort food doesn’t have to be heavy. With tender roasted eggplant, creamy cheese layers, and a rich tomato sauce, every bite is as satisfying as the classic version. It’s a wholesome, flavorful, and elegant dish that fits any occasion—whether a cozy family dinner or a special celebration. Try it once, and it may just become your new go-to lasagna recipe.
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