If you have ever thought about enjoying all the comfort of traditional lasagna without the heavy pasta layers, you are going to absolutely love this Easy Eggplant Lasagna Recipe. It swaps out noodles for tender, roasted eggplant slices, creating a wonderfully light but satisfying dish that’s packed with rich marinara, creamy ricotta, and plenty of gooey cheese. Perfect for those evenings when you want something cozy and delicious but a little healthier, this lasagna is a real crowd-pleaser that combines fresh herbs and simple ingredients to make each bite a delight.
Ingredients You’ll Need
Getting started with this Easy Eggplant Lasagna Recipe is a breeze because the ingredients are straightforward yet essential for balancing flavor, texture, and color. From the creamy cheeses to the fragrant herbs and luscious roasted eggplant, each component pulls its weight beautifully.
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices: Thinner slices roast evenly and mimic lasagna noodles perfectly.
- 1 tbsp olive oil: Brushing the eggplant with olive oil helps it caramelize and enhances its natural sweetness.
- 1 jar (24 oz) marinara sauce: Choose a rich, flavorful sauce to infuse the layers with savory tomato goodness.
- 1 1/2 cups ricotta cheese: Adds creamy texture and mild sweetness to the filling.
- 2 cups shredded mozzarella cheese (divided): Mozzarella melts beautifully to give that classic melty lasagna experience.
- 1/2 cup grated Parmesan cheese: Provides a sharp, nutty depth for a well-rounded cheese profile.
- 1 egg: Binds the ricotta mixture for perfect layering.
- 2 tbsp fresh basil, chopped (or 1 tbsp dried basil): Offers a fragrant herbal brightness.
- 1 tbsp fresh oregano, chopped (or 1 tbsp dried oregano): Adds a warm, slightly peppery undertone.
- 1/4 tsp garlic powder: Just enough to bring a subtle savory kick without overwhelming the dish.
- Salt and pepper, to taste: Essential for seasoning every layer perfectly.
How to Make Easy Eggplant Lasagna Recipe
Step 1: Prepare the Eggplant
Start by preheating your oven to 400°F (200°C). Slice the eggplants lengthwise into thin, 1/4-inch slices. Arrange them on a baking sheet, then lightly brush both sides with olive oil. Season with salt and pepper for depth. Roast in the oven for 15 to 20 minutes, flipping halfway to ensure an even, golden finish. This step turns the eggplant tender and flavorful, creating the perfect stand-in for traditional pasta sheets.
Step 2: Make the Ricotta Mixture
While the eggplant roasts, mix up the ricotta filling by combining ricotta cheese, one cup of shredded mozzarella, grated Parmesan, the egg, fresh or dried basil, oregano, garlic powder, plus salt and pepper to taste. Stir everything together until smooth and creamy. This mixture is the indulgent heart of your Easy Eggplant Lasagna Recipe, adding richness and a glorious texture contrast to the roasted veggies.
Step 3: Assemble the Lasagna
Grab a 9×13-inch baking dish and spread a thin layer of marinara sauce on the bottom—this keeps your dish moist and packed with tomato flavor. Layer roasted eggplant slices on top, then smear an even layer of the ricotta mixture over them. Repeat these layers, finishing with a final layer of eggplant slices and marinara sauce on top. Sprinkle the remaining mozzarella across the surface for that irresistible cheesy crust.
Step 4: Bake the Lasagna
Cover the dish with aluminum foil and bake for 25 minutes to let all the flavors meld together. Afterward, remove the foil and bake for another 10 to 15 minutes until the top is bubbling and golden brown. Watching that cheese brown and bubble is one of the most satisfying parts of making this Easy Eggplant Lasagna Recipe — it means you’re just moments away from a comforting meal.
Step 5: Serve
Give your lasagna a few minutes to cool down before slicing. This resting step helps the layers set nicely, making serving easier and cleaner. For an extra touch, garnish with fresh basil or oregano to add a pop of color and fresh herbal aroma. Now you’re ready to dig in and enjoy every comforting bite!
How to Serve Easy Eggplant Lasagna Recipe
Garnishes
Fresh herbs like basil and oregano work wonders garnishing this dish, adding a vibrant green color and fresh, aromatic notes that brighten every forkful. A dusting of extra Parmesan or a drizzle of good olive oil can also elevate the presentation and flavor to make your meal feel truly special.
Side Dishes
Because this Easy Eggplant Lasagna Recipe is wonderfully hearty on its own, simple side dishes pair best. Think crisp green salads with a tangy vinaigrette, roasted garlic bread for soaking up extra sauce, or a light steamed vegetable to keep the meal balanced without weighing it down.
Creative Ways to Present
If you want to impress guests, try serving individual portions using small ramekins or cast iron skillets, then broil briefly for a mini cheese crust. For a casual meal, cut into rustic squares and serve family-style straight from the baking dish — either way, the layers of roasted eggplant and creamy cheese never fail to wow.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Eggplant Lasagna Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Layer the portions carefully to keep the cheese from drying out. When you’re ready to enjoy it, simply reheat and savor the flavors as if freshly baked.
Freezing
This lasagna freezes beautifully, making it a perfect make-ahead meal. Wrap it tightly with plastic wrap and aluminum foil or place portions in freezer-safe containers. It will keep well for up to 2 months; just thaw overnight in the fridge before reheating.
Reheating
For the best texture, reheat leftovers covered in the oven at 350°F (175°C) until warmed through and the cheese is melty again. If you’re in a hurry, microwave on medium power in short intervals, but baking is the way to restore that fresh-from-the-oven magic.
FAQs
Can I use fresh tomatoes instead of marinara sauce?
Absolutely! If you prefer a fresher, less saucy option, blending fresh tomatoes with garlic, herbs, and olive oil can make a lovely homemade sauce. Just make sure to simmer it first to develop the flavors before layering.
Is it necessary to roast the eggplant before assembling?
Roasting the eggplant is highly recommended because it softens the vegetable and reduces moisture, preventing a soggy lasagna. You could grill slices instead for a smoky twist but skipping this step may change the texture significantly.
Can I substitute other cheeses for ricotta?
While ricotta is traditional and provides a creamy, mild flavor, you can substitute cottage cheese for a lighter option or mascarpone for an even richer texture. Just make sure to adjust seasoning as needed.
How vegetarian-friendly is this recipe?
This Easy Eggplant Lasagna Recipe is naturally vegetarian, provided you use a marinara sauce without meat. It’s a great way to enjoy a hearty, cheesy meal without any animal proteins.
What if I don’t have fresh herbs on hand?
Dried herbs work perfectly in this recipe—just reduce the amount to about a third of what fresh herbs require since dried herbs have a more concentrated flavor. They still give that wonderful herbal lift to the dish.
Final Thoughts
There’s something truly comforting about layering roasted vegetables with rich cheeses and savory sauce, and this Easy Eggplant Lasagna Recipe captures that essence beautifully. Whether you’re looking to impress guests or just whip up a cozy dinner for yourself, this dish promises plenty of flavor, satisfying textures, and loads of warmth. Give it a try and see how this fresh take on a classic quickly becomes one of your favorite go-to meals!
Print
Easy Eggplant Lasagna Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Easy Eggplant Lasagna is a delicious low-carb alternative to traditional lasagna, featuring roasted eggplant slices layered with a creamy ricotta and mozzarella cheese mixture, marinara sauce, and aromatic herbs. Perfect for a comforting vegetarian dinner, it’s baked until bubbly and golden for a satisfying and flavorful meal.
Ingredients
Eggplant and Marinara
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 tbsp olive oil (for brushing)
- Salt and pepper, to taste
- 1 jar (24 oz) marinara sauce
Cheese Mixture
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 egg
Herbs and Seasoning
- 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
Instructions
- Prepare the Eggplant: Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into 1/4-inch thick slices. Lay them on a baking sheet, brush both sides lightly with olive oil, and season with salt and pepper. Roast for 15-20 minutes, flipping halfway through, until tender and slightly golden. Remove and set aside.
- Prepare the Ricotta Mixture: In a medium bowl, combine ricotta cheese, 1 cup shredded mozzarella, Parmesan cheese, egg, basil, oregano, garlic powder, salt, and pepper. Stir until the mixture is smooth and well blended.
- Assemble the Lasagna: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer roasted eggplant slices over the sauce, then spread a layer of the ricotta mixture. Repeat layering with eggplant and ricotta mixture, finishing with a final layer of eggplant and marinara sauce on top. Sprinkle the remaining 1 cup of shredded mozzarella evenly over the top.
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 10-15 minutes until cheese is bubbly and golden brown.
- Serve: Let the lasagna rest for a few minutes to set before slicing and serving. Garnish with additional fresh basil or oregano if desired.
Notes
- For a lower-sodium version, use low-sodium marinara sauce and reduce added salt in the recipe.
- You can substitute fresh herbs with dried herbs, adjusting quantities accordingly as indicated.
- Roasting the eggplant beforehand helps reduce moisture, preventing a watery lasagna.
- This dish can be made ahead and refrigerated before baking; allow extra baking time if baking from cold.
- For a vegan version, substitute ricotta and mozzarella with plant-based cheeses, and omit the egg.
