A lighter, vegetable-forward alternative to traditional lasagna, using eggplant slices instead of pasta. It’s hearty, flavorful, and naturally lower in carbohydrates.
Servings
6 servings
Time
- Prep: 20 minutes
- Cook: 45 minutes
- Total: About 1 hour 5 minutes
Ingredients
For the Eggplant Layers
- 2 large eggplants (about 2 lbs / 900 g)
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Sauce
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
For the Cheese Filling
- 1 cup ricotta cheese
- 1 large egg
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Optional Add-Ins
- 1 cup sautéed spinach
- ½ cup mushrooms, diced
- ½ lb (225 g) cooked ground turkey or beef
Instructions
Step 1: Prepare the Eggplant
- Preheat oven to 400°F (200°C).
- Slice eggplants lengthwise into ¼-inch (6 mm) thick slices.
- Sprinkle with salt and let sit for 15–20 minutes.
- Pat dry with paper towels.
- Brush lightly with olive oil.
- Arrange on baking sheets and roast for 15 minutes until slightly tender.
Step 2: Make the Cheese Mixture
In a bowl, combine:
- Ricotta cheese
- Egg
- ½ cup mozzarella
- Parmesan
- Parsley
Mix until smooth.
Step 3: Prepare the Sauce
Mix marinara sauce with:
- Garlic
- Oregano
- Basil
- Black pepper
Assemble the Lasagna
In a 9 × 13-inch baking dish:
- Spread a thin layer of sauce.
- Add a layer of roasted eggplant slices.
- Spread one-third of the ricotta mixture.
- Add sauce.
- Repeat layers two more times.
- Finish with remaining sauce and mozzarella cheese.
Bake
- Cover with foil.
- Bake at 375°F (190°C) for 30 minutes.
- Remove foil and bake 10–15 minutes more until bubbly and lightly golden.
- Let rest for 10 minutes before slicing.
Nutrition (Approximate Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220–280 |
| Protein | 13–16 g |
| Carbohydrates | 12–16 g |
| Fiber | 5–7 g |
| Fat | 12–16 g |
Nut Information
Does this recipe contain nuts?
No. The standard recipe is nut-free.
Potential Nut Additions
If desired, you can add:
- Chopped walnuts between layers
- Toasted pine nuts on top
- Almond-based vegan ricotta
Allergy Considerations
- Naturally free of tree nuts and peanuts.
- Check packaged marinara sauce and cheese labels if cooking for someone with severe allergies.
Q&A
Q1: Do I have to salt the eggplant?
Salting helps remove excess moisture and can reduce bitterness, but modern eggplants are usually mild. You may skip this step if short on time.
Q2: Can I make it ahead?
Yes. Assemble up to 24 hours in advance and refrigerate until ready to bake.
Q3: Can I freeze it?
Yes. Freeze before or after baking for up to 3 months in an airtight container.
Q4: Can I make it vegan?
Yes. Use plant-based ricotta, vegan mozzarella, and replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Q5: Why is my lasagna watery?
Eggplant naturally contains a lot of water. Roasting it before layering helps prevent excess liquid.
Q6: Can I add meat?
Absolutely. Cooked ground beef, turkey, chicken, or Italian sausage works well.
Q7: What can I serve with it?
- Green salad
- Garlic bread
- Roasted vegetables
- Mediterranean chickpea salad
Q8: Can I use zucchini too?
Yes. Alternate layers of roasted zucchini and eggplant for extra vegetables.
Chef’s Tip
For the best flavor, let the baked lasagna rest for at least 10 minutes before cutting. This helps the layers set and makes serving much easier. 🍆🧀🍅