eggplant lasagna

All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!

Eggplant Lasagna Recipe

eggplants

Extra virgin olive oil

Kosher salt

15-oz tub part-skim ricotta cheese

mozzarella cheese (divided)

Parmesan cheese (divided)

garlic

oregano

oz frozen spinach, (thawed

parsley

basil (⅔ ounce)

Black pepper

pasta sauce

Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes  (if you don&#039;t have the time, this step can be optional).

Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.

Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).

While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.

Remove the eggplant from the oven. Lower the heat to 375 degrees F.

Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it’s fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.

Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.

Let the lasagna rest for 10 minutes before cutting and serving.

https://content.jwplatform.com/videos/CYxOBSnW.mp4

Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herbs. This vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!

Easy Eggplant Lasagna - Vegetarian and Low-Carb

Even though this is an easy eggplant parmesan recipe, it is full of flavor and always met with rave reviews. This eggplant parm is made with baked eggplant slices, which makes it a healthier version. With only 10 ingredients (including salt and oil) you'll find that this eggplant parmesan recipe comes together very quickly!

Easy Eggplant Parmesan

olive oil, divided

sea salt, divided

onion, miced

garlic cloves, minced

tomato paste

tomatoes

honey

cheese

mozzarella cheese (about 3 cups)

basil,

Preheat your oven to 420 degrees. Line 2 baking sheets with parchment paper.

Cut the tops off the eggplants then cut them into 1/2&#8243; thick slices. Lay them on the baking sheets, drizzle them with 2 tablespoons of the olive oil and sprinkle them 1 teaspoon of salt. Roast in the oven for 25 minutes.

While the eggplants are cooking, heat the remaining 2 tablespoons of oil in a medium-sized pot. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic and tomato paste and cook for 3-4 minutes, or until the tomato paste begins to smell fragrant. Add the crushed tomatoes and honey and bring to a boil. Reduce the heat, cover the pot, and simmer until the eggplants are cooked.

Spread 1 cup of the sauce in a 9&#8243;x9&#8243; pan. Add a layer of eggplants, top with 1 cup of sauce and 1/3 of both the cheeses. Repeat 2 more times so that you have 3 layers.

Put the pan into the oven and bake until the eggplant parmesan is bubbly and the cheese starts to brown, about 20 minutes. Remove the pan from the oven and let it rest for at least 15 minutes (or up to 30 minutes) before cutting into it.

Surprisingly this recipe was amazing.  We actually halfed the recipe for our family of three.  The pic of the lasagna (for me) was a visual turn-off...it looked too oily and mushy but to my surprise it was a mouthwatering dish that I actually went in for a second helping. We will definitely be making this dish again. Thanks for posting this recipe.

Me and my friend we loved it!! Thank you for all your recipes! Everyone is genius

A tasty, classic Eggplant Lasagna recipe made with roasted eggplant slices and without noodles. Comforting, cheesy, and low carb. You won&#x27;t miss the pasta!

Eggplant Lasagna

eggplants (sliced lengthwise 3/4-inch thick (about 8 slices))

extra virgin olive oil (divided)

kosher salt (divided)

black pepper (divided)

sliced cremini (baby bella) mushrooms

garlic (minced)

(15-ounce) ricotta cheese

spinach

Parmesan (divided)

mozzarella cheese

basil

Position racks in the upper and lower thirds of your oven. Preheat the oven to 400 degrees F. Lightly coat 2 rimmed baking sheets with nonstick spray. Coat a 9x13-inch baking dish with nonstick spray and set aside.

Arrange sliced eggplant in a single layer on the 2 sheet pans—if some of your end-most eggplant slices are very curved, trim off the eggplant outermost curvy portion so that the slices lay mostly flat. Brush 2 1/2 tablespoons of the oil over both sides of all of the slices. Sprinkle 1/2 teaspoon kosher salt and ¼ teaspoon pepper over the top.

Roast the eggplant until it is soft and golden, about 25 minutes, flipping the slices over and swapping the pans’ positions once halfway through. Remove the slices from the oven and reduce the oven temperature to 350 degrees F.

Meanwhile, in a large skillet heat the remaining 1/2 tablespoon oil over medium heat. Add the sliced mushrooms. Saute until the mushrooms are soft, about 7 minutes. Add the minced garlic, next ½ teaspoon kosher salt, and oregano. Cook for another 2 minutes. Remove the pan from the heat. Add the marinara pasta sauce and stir to combine.

In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Mix well, until the mixture is evenly combined. Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.

Spoon half of the mushroom marinara sauce on the bottom of the prepared baking dish and spread it into an even layer. Lay 4 eggplant slices on top followed by all of the ricotta mixture. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. Top with the mozzarella and remaining  ¼ cup Parmesan. Bake for 25 to 30 minutes, until the cheese is melted and the lasagna is hot and bubbly. Remove from the oven and sprinkle with fresh herbs. Let rest 5 to 10 minutes, then serve.

Try using zucchini and Japanese eggplant to replace the noodles in this healthy and gluten-free recipe for vegetarian zucchini and eggplant lasagna.

Vegetarian Zucchini and Eggplant Lasagna

olive oil

medium zucchinis (sliced lengthwise in 1/4" slices)

Japanese eggplants (sliced lengthwise in 1/4" slices)

tsp salt

marinara sauce

ricotta cheese

tbsp thinly sliced fresh basil

Preheat oven to 425F. Toss zucchini and eggplant with olive oil, and salt. Arrange on two baking sheets, roast in the top and bottom thirds of the oven for 10 minutes switching sheets halfway through. Let cool until safe to handle.

Spread 1/4 cup marinara sauce on the bottom of an 8x8" baking dish. Top with 4 slices of eggplant, followed by 1/4 cup of marinara sauce, dot with ricotta cheese, layer 4 zucchini slices crosswise on top of eggplant, top with 1/4 cup marinara sauce and dot with ricotta cheese. Repeat with remaining layers, finishing with zucchini, 1/4 cup marinara sauce and 1/3 cup grated mozzarella cheese.

Roast in the oven for 20 minutes or until cheese is melted and bubbly.

Allow to cool for 10 minutes, sprinkle with fresh basil and cut into 6 slices.

Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable.

eggplants (sliced lengthwise (1/4 inch thick))

salt

black pepper

sausage beef

onion

garlic (crushed)

tomato sauce

white wine

+ 2 tablespoons chopped fresh parsley (divided)

nutmeg

Parmesan cheese

Preheat oven to 400 degrees F. Lightly grease 2 baking sheets.

Lay eggplant slices out onto prepared baking sheets into a single layer. Drizzle lightly with olive oil and season with salt and pepper. Roast in the preheated oven until tender, about 25 minutes, turning halfway through.

Meanwhile, in a large pot over medium heat, add in ground sausage or ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in fresh basil, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine. Stir well and bring to a simmer. Reduce heat to low and simmer 30 minutes (or up to 4 hours).

In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, ½ teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.

Lightly grease a deep 9x13 pan. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 6 eggplant slices on top to cover the bottom of the pan. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with ¼ cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of eggplant, topped with another 1 cup of meat sauce to cover the eggplant. Top with remaining mozzarella and Parmesan cheese.

Bake in preheated oven for 30 to 35 minutes. Serve hot.

Roasted Eggplant Lasagna made with no-boil lasagna noodles and topped with Arugula Pesto. A delicious, healthy vegetarian dinner recipe that is comforting and nourishing. Vegan and GF adaptable.

Eggplant Lasagna Recipe 

eggplants (about 3 lbs)

olive oil, spray olive oil

———-

onion, diced

4-8 garlic cloves, rough chopped

baby spinach,

Salt and pepper

——-

tub of whole milk ricotta (or sub tofu ricotta)

pepper

——

24-ounce jar marinara sauce,

no-boil lasagna noodles (or sub- gluten-free lasagna noodles)

mozzarella (or meltable vegan cheese)

chili flakes (optional)

garlic clove

toasted almonds, pinenuts or smoked almonds

basil leaves

arugula

lemon zest

lemon juice

oil oil

1/4 teaspoon salt (if your almonds

cracked pepper

Sweat and ROAST EGGPLANT

Slice eggplant into 1/2-inch thick slices and place on two parchment-lined sheet pans. Sprinkle half the salt over the top as evenly as possible. Turn each piece over and sprinkle the remaining salt. Let the eggplant sit (and sweat) 15-20 minutes while the oven gets hot. When the eggplants look damp, pat the top side down with paper towels. Brush or spray with olive oil. Flip them. Blot with paper towels, spray with olive oil. Roast in the middle of the oven for 30-40 minutes, checking at 25 minutes. Roast until golden and tender. Thinner slices will cook faster, thicker slower. Watch your eggplant!

SPINACH FILLING

While the eggplant roasts, make the filling. In a large skillet, saute the onion, over medium heat until. tender about 5-7 minutes. Add the garlic and saute until fragrant. Add the fresh spinach, lowering heat, gently wilting. Season with salt and pepper, turn heat off.

RICOTTA MIXTURE

In a medium bowl, whisk with a fork, the ricotta, egg, nutmeg, basil and salt. Set aside.

ASSEMBLE

Spray or brush a 9&#215;13 baking dish (or 12-inch round baking dish) with olive oil. Place 3/4 cup marina sauce on the bottom, or enough to cover the bottom. Place the no-boil lasagna noodles over top. Spread another thin layer of marinara over the pasta, or just enough to lightly coat. Add half the roasted eggplant, overlapping a little if need be. Dot with half of the ricotta mixture. Spoon all of the wilted spinach mixture over top evenly. Sprinkle with 1/2- 3/4 cup mozzarella and 1/8 cup pecorino. Add another layer of pasta sheets. Lightly cover with 3/4 cup marinara (you&#8217;ll need one more layer of marinara for the top, so if it looks like you could run out, water this down a bit here.) Next add the remaining eggplant, overlapping if need be. Smother with the remaining marinara sauce and spoon the remaining ricotta in fluffy dollops over the top. Sprinkle with a few chili flakes,  1/2 cup mozzarella cheese and 1/8 pecorino.

BAKE

Cover with foil (if your lasagna comes to the top edge of the baking dish, cover with parchment first and then with foil) and bake in a 375 F oven for 45-50 minutes, uncover and bake 10-20 more minutes, until golden and bubbling.

While it is baking make the Arugula Pesto &#8211; place everything in food processor and pulse until combined, but not too smooth. Add more oil, to make it looser if you like, or less to make it thicker.

The lasagna is done when it is golden, bubbling and slightly puffed in the center.

Let it rest 5 minutes before serving, dot it with  Arugula pesto or serve it on the side.

Delicious. This recipe is a keeper. Was wondering about nutritional information however.. 🤔

This was so easy and delicious! I can't wait to make it again. Beautiful presentation.  I used Rao Marinara.

The eggplant lasagna was delicious. Thank you for the recipe x

Have I seriously not commented under this gem yet?! I make this at least twice a month for me and my husband (per recipe is 4 meals for us). Everything is so perfect, even the vegan version - the cheese might not melt as well but the flavor is still outstanding. I’ve only made it with tofu ricotta, which until I mentioned to my husband that it was tofu he didn’t have the slightest idea (and we eat tofu a lot so we are very familiar with the flavor). I double the pesto every time because we absolutely adore it. As much as I cook I’m not the fastest in prepping &amp; this recipe consistently takes me about 4 hours from start to finish, but it’s very easy to divide and conquer. I make my own marinara every time from canned San marzano tomatoes too. It’s food like this that makes us not miss being omnivorous at all while navigating through a consciously-lived, plant-based life. Thanks Sylvia!

This was delicious - the best vegetarian lasagne recipe I've found! I added some zucchini in with the eggplant for variety.

I’m giving a 5-star rating for excellent instructions on to prep eggplant.
So, thank you for explaining how to do this.  In my opinion, I think the eggplant is not as bitter and more tender. Of course, the eggplant lasagna is so good; and yes, you must have the arugula pesto, great contrast.  
Your photos are always such an inspiration to get in the kitchen and make a fantastic recipe.

I've made this a few times and I am making it again tomorrow! It's so DELICIOUS! Thank you for this recipe, in fact thanks for all your recipes!!I I pretty much soley cook new recipes from your food blog, I've loved them all!

Made this reicpe with the Fast &amp; Easy Marinara Sauce and a store-bought pesto (for the garnish). It was delicious! My husband asked me to make it again before it was even gone. As suggested, I tackled this in stages. The instructions were very easy to follow.

It’s really amazing. So I made pasta from scratch and marinara from scratch. Might be the best lasagne I’ve ever had. And I’m not a vegetarian.

This is a beautiful, soul satisfying dish. I’ve made this both with meat sauce (ground turkey) and without, and everyone raves about it, no exceptions. 
And yes, the arugula pesto raises it to a whole other level, tho it’s dreamy alone. Even better the next day (if you’re lucky to have leftovers!)

This eggplant lasagna was absolutely delicious. So incredibly flavorful and tasty. The arugula pesto brought it to a completely other level. Half an hour after finishing this meal I still have the amazing flavors dancing in my mouth. I had purchased three big eggplants and next time I think I would only use two. The layers got so high that it did spill over a little in my oven. This is the fourth recipe we have tried of yours Sylvia and you have now become our favorite chef!! Thank you!

This is one of the best lasagne recipes I've ever eaten and definitely the best I've ever made,! Great directions and notes! Thank you!

https://content.jwplatform.com/videos/5HznVGqL.mp4

How to make Roasted Eggplant Lasagna- a cozy, hearty vegetarian dinner recipe made easy with no-boil noodles. Top it off with flavorful Arugula Pesto! Keto, GF and Vegan-adaptable! 60-second Video 

Roasted Eggplant Lasagna

Satisfying, healthy eggplant lasagna with lentil marinara. Made with just 10 ingredients, this is the perfect plant-based, gluten-free entrée!

Lentil &amp; Eggplant Lasagna

Sea salt (for sweating)

(28-oz.) jar favorite marinara sauce* ((I like Trader Joe’s Basil Marinara))

water

½ medium lemons, juiced ((1 ½ lemons yield ~1/4 cup or 60 ml))

yeast

vegan parmesan cheese

Preheat oven to 425 degrees F (218 C). Also set out two baking sheets and one large (9x13-inch or similar) baking dish (use more or less pans if altering the default number of servings).

Generously salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes. (If using lasagna noodles, boil, drain and set aside.)

Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture.

Arrange slices on 1-2 baking sheets in an even layer and drizzle with a little olive oil. Bake in a 425 degree F (218 C) oven for 13-15 minutes. Remove from oven and reduce oven heat to 375 degrees F (190 C).

While eggplant is baking, add marinara sauce and water to a large saucepan and bring to a low boil over medium heat. Then add rinsed lentils and lower heat to a simmer (low) and cook loosely covered (to prevent splattering), stirring occasionally, for about 15-20 minutes or until lentils are tender.

In the meantime, make tofu ricotta. Add all ricotta ingredients to a food processor or blender and pulse to combine, scraping down sides as needed. You want a semi-puréed mixture with bits of basil still intact.

Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, or lemon juice for brightness. I usually add a bit more of all three.

Spread a thin layer of lentil marinara sauce into your baking dish. Then layer on a few pieces of eggplant (see photo).

Spoon half of the ricotta filling over the eggplant slices and spread into an even layer. Then top with another layer of marinara sauce. Repeat until you have used up all the ricotta. NOTE: The top layers should be: marinara, eggplant noodles, marinara.

Sprinkle the top with vegan parmesan cheese (optional) and cover with foil. Bake at 375 F (190 C) for 30 minutes, then remove foil and bake for 10-15 minutes more, or until the sauce is bubbly and warm and the top layer is very slightly browned (see photo).

Let rest for 10-15 minutes. Then slice with a serrated or very sharp knife, and serve with additional vegan parmesan cheese and fresh basil (optional).

Leftovers keep covered in the refrigerator for 3-4 days. Reheat in the oven or the microwave until warm. You can freeze the dish up to 1 month: Prepare up until baking and then thaw slightly before baking at 375 F (190 C) until warmed through.

https://www.youtube.com/watch?v=IvrK0Zpsd9I

Satisfying, healthy eggplant lasagna with lentil marinara. Made with just 10 ingredients, this is the perfect plant-based, gluten-free entrée!

Full Recipe: https://minimalistbaker.com/lentil-eggplant-lasagna/
 
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Lentil & Eggplant Lasagna | Minimalist Baker Recipes

This Keto Eggplant Lasagna is a favorite dish of so many and it can be made with meat or as a vegetarian version. It’s full of creamy, cheesy goodness and you will fall in love. It’s a one-dish meal that is easy to put together and is delicious to eat. This low carb casserole that will be a winner on your dinner table with your family.

Keto Eggplant Lasagna Recipe

eggplants, sliced ¼-⅓ inch thick vertically

salt eggplant

Italian seasoning

garlic powder

parmesan cheese

shredded mozzarella (divided 1 cup + 2 cups)

Cut the ends off the eggplant and throw them away. Stand the eggplant up tall, and cut the eggplant into about ¼-⅓” thick slices. You want them to resemble lasagna noodles. 

Place the eggplant slices onto a baking sheet and sprinkle salt on both sides. Let sit for 30-60 minutes. This step is crucial. The salt will pull out the water from the eggplant so you don’t end up with a watery lasagna. Once time is up, wipe the eggplant slices very well with a paper towel to remove any moisture. 

Lightly oil a baking sheet with olive oil. Place the eggplant slices onto the oiled baking sheet. Brush the top of the eggplant with olive oil. Roast them in the oven for 10-12 minutes until the eggplant softens and becomes pliable. 

While the eggplant is roasting in the oven, prepare the ricotta filling. In a small bowl combine the ricotta, Italian seasoning, pepper, garlic powder, egg, chopped parsley, parmesan cheese, and 1 cup of the shredded mozzarella. Mix until well combined. 

Remove the eggplant from the oven and let cool for about 10 minutes. 

In a 9&#215;13 baking dish, spread a thin layer of tomato sauce. Lay about 4-6 slices of eggplant on the bottom of the pan. Spread ⅓ of the ricotta filling, then spread a thin layer of sauce. Repeat the process in the same pattern. You should get 2-3 layers depending on your size of the eggplants you used. 

Spread the final layer of sauce on top, then sprinkle the remaining 2 cups of shredded mozzarella cheese on top. 

Let the eggplant lasagna rest for 10 minutes before cutting. 

Made this yesterday,it was Delish an my hubby loved it too an ate it today for lunch an Dinner also😋

Love eggplant &amp; this is a wonderful recipe

Eggplant Zucchini Lasagna with tomatoes, creamy pesto ricotta, and fresh basil. This zucchini lasagna recipe is vegetarian, low carb, and perfect for summer entertaining. 

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