Why You Will Love This Recipe
Eggplant Lasagna is perfect if you’re craving a hearty, comforting meal that’s secretly healthier than traditional lasagna. It’s low-carb, packed with rich flavors from roasted eggplant and bubbly cheese, and naturally gluten-free. Even better—this dish uses simple ingredients you might already have in your kitchen. Plus, leftovers taste *even better* the next day, making it ideal for meal prep!
Ingredients:
- 2 large eggplants (about 2 lbs total)
- 1 tbsp salt (for prepping eggplant)
- 1 lb ground Italian sausage (or plant-based crumbles for a vegetarian option)
- 1 jar (24 oz) marinara sauce
- 15 oz ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1⁄2 cup grated Parmesan cheese
- 1 tsp dried oregano
- Fresh basil for garnish (optional)
Ingredient Prep Guide
Let’s prep those ingredients for success! Start by slicing the eggplants lengthwise into 1⁄4-inch-thick planks. Lay them on paper towels, sprinkle both sides with salt, and let them sit for 20 minutes. This draws out excess moisture and prevents bitterness. After 20 minutes, pat them dry with a towel—don’t skip this step, or your lasagna might turn watery.
For the ricotta mixture: Mix the ricotta, egg, 1 cup mozzarella, Parmesan, and oregano in a bowl. Want extra flavor? Add a pinch of garlic powder or red pepper flakes here!
Brown the sausage in a skillet over medium heat, breaking it into crumbles. Drain any excess grease, then stir in the marinara sauce. Use a high-quality sauce here—it’s the backbone of the flavor!
Equipment & Tools
- 9×13-inch baking dish
- Large skillet
- Sharp knife and cutting board
- Mixing bowls (medium and large)
- Paper towels
- Aluminum foil
Step-by-Step Instructions
1. **Roast the eggplant:** Preheat your oven to 400°F. Arrange the salt-patted eggplant slices in a single layer on two greased baking sheets. Roast for 15–20 minutes until tender and lightly golden. Let them cool slightly—this makes layering easier!
2. **Assemble the lasagna:** Spread 1⁄2 cup meat sauce in the bottom of your baking dish. Layer roasted eggplant slices over the sauce, slightly overlapping. Top with half the ricotta mixture, followed by 1 cup meat sauce. Repeat the layers: eggplant, ricotta, sauce, then finish with a final layer of eggplant. Sprinkle the remaining mozzarella on top.
3. **Bake:** Cover the dish with foil and bake at 375°F for 25 minutes. Remove the foil and bake another 15–20 minutes until the cheese is golden and bubbly. Let it rest for 10 minutes before slicing—this keeps the layers from sliding apart!
Key Details
Total Time: 1 hour 30 mins (Prep: 45 mins | Cook: 45 mins)
🍽️ Servings: 6–8 people
⚙️ Equipment: 9×13-inch baking dish, skillet, mixing bowls
Serving Suggestions
Pair this lasagna with a crisp green salad and garlic bread for a classic Italian-inspired meal. For a lighter option, serve it with steamed broccoli or sautéed zucchini. Garnish with fresh basil or parsley for a pop of color. This dish works beautifully for family dinners, potlucks, or even as a freezer-friendly casserole for busy nights!
Pro Tips
**Avoid watery lasagna:** Over-salting the eggplant isn’t just for bitterness—it removes moisture. Press the slices firmly with paper towels after salting to get as much liquid out as possible. If your sauce is watery, simmer it for an extra 5 minutes to thicken before layering.
**Boost the flavor:** Add a layer of sautéed spinach or mushrooms for extra veggies, or mix fresh herbs like basil into the ricotta. If you’re using a vegetarian meat substitute, toast it in the skillet for 1–2 extra minutes to enhance its texture.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave for 2–3 minutes, or cover the baking dish with foil and warm it in a 350°F oven for 20 minutes. To freeze, wrap cooled lasagna tightly in plastic wrap and foil. It’ll keep for up to 3 months—thaw overnight in the fridge before reheating.
Troubleshooting
**Problem:** The lasagna falls apart when sliced.
**Solution:** Let it rest for at least 10 minutes after baking. Use a sharp knife dipped in hot water to cut clean slices.
**Problem:** Too salty.
**Solution:** Rinse the eggplant thoroughly after salting, or reduce the salt in the ricotta mixture. Taste the sauce before assembling—store-bought sauces can vary in saltiness.
Frequently Asked Questions
Can I make this recipe vegan?
Absolutely! Swap the ricotta for cashew-based cheese, use dairy-free mozzarella, and opt for plant-based sausage crumbles.
Do I have to peel the eggplant?
Nope! The skin adds texture and nutrients. Just trim the ends before slicing.
Can I use zucchini instead of eggplant?
Yes—slice zucchini thinly (1⁄4-inch) and follow the same prep steps. Note that zucchini releases more water, so press the slices extra well!
Eggplant Lasagna
Ingredients
- 2 large eggplants about 2 lbs total
- 1 tbsp salt for prepping eggplant
- 1 lb ground Italian sausage or plant-based crumbles for a vegetarian option
- 1 jar 24 oz marinara sauce
- 15 oz ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- Fresh basil for garnish optional
Instructions
- Roast the eggplant: Preheat your oven to 400°F. Arrange the salt-patted eggplant slices in a single layer on two greased baking sheets. Roast for 15–20 minutes until tender and lightly golden. Let them cool slightly.
- Assemble the lasagna: Spread 1⁄2 cup meat sauce in the bottom of your baking dish. Layer roasted eggplant slices over the sauce, slightly overlapping. Top with half the ricotta mixture, followed by 1 cup meat sauce. Repeat the layers: eggplant, ricotta, sauce, then finish with a final layer of eggplant. Sprinkle the remaining mozzarella on top.
- Bake: Cover the dish with foil and bake at 375°F for 25 minutes. Remove the foil and bake another 15–20 minutes until the cheese is golden and bubbly. Let it rest for 10 minutes before slicing.
