Description
This Easy Eggplant Lasagna is a delicious and lighter alternative to traditional lasagna, using roasted eggplant slices instead of pasta. Layered with creamy ricotta, mozzarella, Parmesan cheeses, fragrant herbs, and rich marinara sauce, this vegetarian dish is baked to bubbly golden perfection. Perfect for a comforting family meal that’s both satisfying and packed with flavor.
Ingredients
Scale
Eggplant
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 tbsp olive oil (for brushing)
- Salt and pepper, to taste
Cheese Mixture
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 egg
Herbs & Seasonings
- 2 tbsp fresh basil, chopped (or 1 tbsp dried basil)
- 1 tbsp fresh oregano, chopped (or 1 tbsp dried oregano)
- 1/4 tsp garlic powder
- Salt and pepper, to taste
Sauce
- 1 jar (24 oz) marinara sauce
Instructions
- Prepare the Eggplant: Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into 1/4-inch thick slices. Arrange the slices on a baking sheet and brush both sides lightly with olive oil. Season with salt and pepper. Roast in the oven for 15-20 minutes, flipping halfway through, until the slices are tender and slightly golden. Remove from the oven and set aside.
- Prepare the Ricotta Mixture: In a medium bowl, combine ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, chopped basil, oregano, garlic powder, salt, and pepper. Mix thoroughly until the mixture is smooth and well incorporated.
- Assemble the Lasagna: In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of roasted eggplant slices over the sauce, then spread a layer of the ricotta cheese mixture on top. Repeat layering with eggplant and ricotta mixture until ingredients are used up, finishing with a layer of eggplant and marinara sauce on top. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top layer.
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the 400°F oven for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese topping is bubbly and golden brown.
- Serve: Allow the lasagna to cool for a few minutes before slicing and serving. Optionally garnish with additional fresh basil or oregano for added flavor and presentation.
Notes
- To reduce bitterness in eggplant, you can sprinkle slices with salt and let them sit for 20 minutes before roasting, then pat dry.
- If fresh herbs aren’t available, dried herbs can be used, but reduce the amount by half to avoid overpowering the dish.
- This recipe can be made ahead and refrigerated before baking; just increase baking time slightly if baking from cold.
- For a vegan version, substitute ricotta and mozzarella with plant-based cheese alternatives and omit the egg or use an egg replacer.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
