This Eggplant Lasagna recipe is so cozy and warming! Made with layers of roasted eggplant, savory spinach filling and no-boil noodles. Keto, GF and Vegan-adaptable! Video.
This delicious Eggplant Lasagna is so warm and comforting -it is one of those dishes you actually get kind of excited about the leftovers. I am actually eating the last piece as I type, and feeling a bit sad about it.
After making a big batch last Sunday- it has been nourishing me all week long. Vegetarian comfort food at its best! We have several lasagnas on the blog- our Spinach Basil Lasagna, our Vegan Lasagna and our ever-popular Butternut Squash Lasagna – all are super tasty. What I love about lasagna is you can make them in stages, or make them ahead, or freeze them for later!
What you’ll love about this Recipe!
- It’s light! It’s hearty, don’t get me wrong- eggplant is filling and “meaty,” but it doesn’t feel overly cheesy or heavy- meaning, it does not put me in a food coma. ( And for more fun ways to cook with eggplant, please take a peek at our 20+ Best Eggplant Recipes.) There are just enough no-boil lasagna noodles to give it structure without completely taking over, making the eggplant the real star of the dish.
- It’s easy to make! Roasting the eggplant is probably the thing that takes the most time, but I’ve made it as easy as possible for you. I really don’t think you’ll mind the process. And once that part is done, just assemble and bake.
- It can be made in stages! Roast the eggplant a day ahead and frigate. Or if you live somewhere warm, grilling the eggplant is even easier and adds great flavor!
The thing that elevates this Eggplant Lasagna is the Arugula Pesto. Yes, of course, you can always use store-bought pesto or your own version of pesto would work fine too. But if you have an extra 5 minutes, make the Arugula Pesto, trust me, you need this in your life. 😉
Eggplant Lasagna Ingredients
- Eggplant: The star of the recipe! Slices of eggplant get roasted in the oven until succulent and tender. Roasting eggplant will prevent excess moisture- never use raw eggplant in lasagna or it will be watery.
- Marinara Sauce: The flavorful tomato sauce that forms the base of the lasagna. Make our Quick and Easy Marinara Sauce or use store-bought.
- Mozzarella Cheese: Add a layer of creaminess and gooeyness. It melts beautifully and complements the other flavors in the dish.
- Pecorino (or Parmesan Cheese): This hard, aged cheese is grated and sprinkled over the layers of the lasagna. It adds a nutty, salty taste, and a nice golden crust when baked.
- Ricotta Cheese: Another cheese often used in lasagna, ricotta provides a creamy and slightly tangy flavor.
- Herbs: Fresh basil or fresh parsley.
- Black pepper and Nutmeg: a hint of nutmeg adds beautiful flavor
- Optional – Arugula Pesto, for the top! Both for color and flavor .
How to Make Eggplant Lasagna
Step one: Prep the Eggplant & preheat the oven to 400F
How to cut Eggplant for Lasagna:
Slice globe eggplant, lengthwise, into 1/2-inch thick slices. You can cut them into rounds, but then there are more to manage that way. Place onto 2 parchment-lined sheet pans.
Salt the eggplant to release water and remove bitterness.
Sprinkle one side with 1/2 teaspoon salt, turn them over and sprinkle with another 1/2 teaspoon salt – sprinkling as evenly as possible.
Let this sit 15-20 minutes, allowing them to sweat, which removes bitterness, while the oven heats up.
Blot the moisture that is released from the top side.
Brush or spray with olive oil. Spray olive oil is very handy here- or if you like butter or ghee, feel to free to melt and brush it on lightly.
Then flip them over. Repeat: Blot and spray. Easy, right?? 🙂
Roast the Eggplant to prevent watery Lasagna!
Roasting the eggplant ahead prevents the lasagna from becoming watery. Place the eggplant in the middle of the 400 F oven until deeply golden 30-40 minutes.
Roast until translucent and golden. So check them and be intentional here. Undercooked eggplant is never good.
Step 2: Make the Filling. While the eggplant is roasting, make the filling. Saute one onion and 4-8 garlic cloves.
Add a heaping mound of fresh spinach.
Wilt it and season with salt and pepper.
Step 3: Mix up the ricotta with basil, nutmeg, egg, salt and pepper.
Even though I used whole milk ricotta here, it did not feel even remotely heavy – so I recommend using whole milk ricotta.
Step 4: Assemble the eggplant Lasagna. Here, I’m using a 25-ounce jar of store-bought marinara sauce. Trader Joe’s Organic Marinara is flavorful as well and this brand or Organic “no-sugar-added” Marinara Sauce made with 100% olive oil and no weird seed oils.
NOTE: If using a no-sugar-added marinara sauce, it will need a little sweetness- I usually stir in 1-2 teaspoons of maple syrup to the jar, otherwise, the sauce can be too acidic.
Spread 3/4 cup of marinara sauce on the bottom of a greased baking dish. Use either a 13 x 9-inch baking dish or a 11 to 12-inch round baking dish.
Add the first layer of lasagna noodles.
Add 3/4 cups more sauce.
Then, overlap half of the eggplant.
Top with half of the ricotta mixture.
Add all of the spinach filling. It doesn’t look like I added it all here, but I went back and added the rest and forgot to take a picture. Please add all the spinach filling. 🙂
Sprinkle with 1/2 cup or 3/4 cup mozzarella and a few tablespoons of pecorino (or parmesan).
Add the second, final layer of no-boil lasagna noodles.
Cover with 3/4 cup marinara sauce.
Add the remaining eggplant overlapping.
Top with the remaining marinara sauce.
Add the remaining ricotta- yep it will be on the top this time! Sprinkle with Mozzarella and Pecorino.
This is what I’m using:
FYI: I do prefer saltier pecorino here versus tangier parmesan. Up to you.
Step 5: Bake the Eggplant Lasagna. Cover with parchment paper and foil (basically, don’t let the foil touch the lasagna) and bake covered until bubbling ( 40-50 minutes), then uncover for the last 10-15 minutes until golden and bubbling.
Step 6: Make the Arugula Pesto.
While the Eggplant Lasagna is baking, make the Arugula Almond Pesto. It only takes 5 minutes and it totally elevates.
When it is done, it will be slightly puffed, golden and delicious smelling – and you’ll feel especially proud of yourself.
Bask in it!
It brings me joy just thinking about it. Garnish with the arugula pesto or serve it on the side. For a crunchy topping, sprinkle Pangrattato over top.
Because I can read your mind, let me answer some of your questions. 😉
Eggplant Lasagna FAQS
Can I make the Eggplant Lasagna recipe without lasagna noodles to make it keto or low-carb?
Yes. I would increase the eggplant by roasting off one more. You can also brown some ground meat ( ground turkey, ground beef) with the onions before adding the spinach to “beef it up”. Or add mushrooms! (I will say, I do like the structure the lasagna noodles add, especially when using these thin no-boil lasagna noodles, they are very very light. Even cutting back to one layer is an option.)
Can I make Lasagna Gluten-Free?
Yes of course, here are no-boil gluten-free lasagna noodles -they do exist!
Can Eggplant lasagna be made ahead?
Yes, feel free to make and assemble the Eggplant Lasagna ahead, place it in the refrigerator for up to 3 days, and bake it before serving (bring it to room temp first). It can also baked and frozen for up to 3 months, thawing before reheating.
Or make it in stages: Roast the eggplant ahead, make the ricotta mix ahead, and the arugula pesto ahead, refrigerating all. Assemble and bake the day of.
Can this be frozen?
Yes, freeze it baked or unbaked in a casserole dish. Thaw overnight, and bake or reheat at 350F until the internal temp reaches 145F and is bubbly and golden.
Can this be made vegan?
Yes, again, probably! I haven’t tried this- but what I would do is make the tofu ricotta recipe, leave out the egg but add the basil and nutmeg. Use meltable vegan cheese as a substitute. Again, if you try this, please let us all know how it turns out…very curious. 🙂
More Lasagna recipes you will love!
- 25 Delicious & Healthy Eggplant Recipes
- Zucchini Lasagna (without noodles)
- Rosemary Chicken Lasagna
- Vegan Lasagna Bolognese
- Baked Ziti with Mushrooms & Spinach (No Boil!)
- Zucchini Lasagna Roll Ups with Spinach & Basil
- Lemon Pasta
- Caramelized Leek Pasta
- Easy Pesto Pasta
I truly am excited for you to try this Eggplant Lasagna. It’s a beautifully rewarding meal to make on a slower Sunday, and then you’ll get to enjoy the leftovers during the workweek.
A beautiful, nourishing gift to yourself and your family.
xoxoxo
P.S. I used something similar to this 12- inch Clay Baking Dish if you are interested!
Eggplant Lasagna | 60-sec video
More From Feasting At Home
Eggplant Lasagna Recipe
- Prep Time: 30 mins
- Cook Time: 75 mins
- Total Time: 1 hour 45 minutes
- Yield: 8
- Category: main, vegetarian main
- Method: baked
- Cuisine: Italian
- Diet: Vegetarian
Description
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.
Ingredients
- 3 large eggplants (about 3 lbs)
- 1 teaspoon salt
- 2 tablespoons olive oil, spray olive oil or ghee
- ———-
- 1 tablespoon olive oil
- one onion, diced
- 4-8 garlic cloves, rough chopped
- 6 ounces baby spinach, about 2 extra-large handfuls
- Salt and pepper to taste ( 1/4 teaspoon each)
- 1/4 teaspoon red pepper flakes (optional)
- ——
- 16-ounce tub of whole milk ricotta (or sub tofu ricotta)
- 1 large egg
- 1/4 cup chopped basil
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pepper
- ——
- 24-ounce jar marinara sauce, about 3 cups
- 8 no-boil lasagna noodles (or sub- gluten-free lasagna noodles) Feel free to use regular lasagna noodles that have been cooked to al dente.
- 1– 1 1/2 cups grated mozzarella (or meltable vegan cheese)
- 1/4– 1/3 cup pecorino (or parm, but I like pecorino better here)
- 1/4-1/2 teaspoon chili flakes (optional)
One batch Arugula Almond Pesto
- 1 large garlic clove
- 1/4 cup toasted almonds, pinenuts or smoked almonds
- 1/2 cup packed basil leaves
- 1 cup packed arugula
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/3-1/2 cup light flavored olive oil (make sure oil is not bitter)
- 1/4 teaspoon salt (if your almonds are heavily salted, use salt to taste.)
- 1/4 teaspoon cracked pepper
Instructions
- Preheat oven to 400 F
- 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, chili flakes, 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 9×13 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 1/2 of 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 the top evenly. Sprinkle with 1/2- 3/4 cup mozzarella and 1/8 cup pecorino. Add 2nd layer of pasta sheets. Lightly cover with 3/4 cup marinara (you’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 – 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.
Notes
Additions: Feel free to add ground meat or mushrooms to the onion mixture to “beef” it up. I find the eggplant is quite filling on its own, but up to you. Just make sure your filling is seasoned and flavorful if adding to it. 🙂
LOW CARB: YES you could leave out the lasagna sheets altogether and use the eggplant as the “pasta” here for a keto version. I would add one more eggplant. I like the structure the lasagna noodles bring, but it’s good without too.
VEGAN: Sub Tofu Ricotta adding basil and nutmeg. Sub meltable vegan cheese.
If using a sugar-free marinara sauce– add 1-2 teaspoons maple syrup to the sauce- otherwise too acidic.
To reheat, let it come to room temp, cover, bake at 350F or 375F oven for 25-30 minutes. Or microwave.
Nutrition
- Serving Size:
- Calories: 371
- Sugar: 9.5 g
- Sodium: 722.7 mg
- Fat: 19.9 g
- Saturated Fat: 9 g
- Carbohydrates: 33 g
- Fiber: 8.4 g
- Protein: 16.8 g
- Cholesterol: 70.7 mg
I have made this multiple times and always to rave reviews. I also add roasted zucchini planks to up the vegetable ante and mix the spinach mixture right into the ricotta mixture to save a layering step. The arugula pesto makes the dish.
That’s smart Annette! Appreciate hearing from you!
I made the lasagna tonight and omg it is so good and the arugula pesto completes it marvellously!!!!
This will be in my favourite recipes
Thank you so much for the recipe
Great to hear Louise! Appreciate you taking the time to review.
Best recipe ever! The pesto really elevates it. Love your recipes. Thank you for sharing.
Great to hear Nan! Thanks for your review!
This was absolutely delicious. I didn´t have the noodles so did as you suggested and used an extra eggplant. I will be making this next Sunday for my guests. Thank you so much.
Perfect, so happy you enjoyed this!
Wonderful dish for the two of us and hopefully leftovers freeze well. My wife is a breast cancer patient who has stopped eating meat. I try to create dishes that give her more variety and flavor. This kitchen has such quality flavorful meals. Not wanting to make a trip to the store for pesto ingredients I did some rummaging and online searching for a spinach cashew one. I can almost hear screams here at my humble home. I added some of lemon zest and juice and some other of her ingredients making an amazingly quite pleasant pesto dressing! My servings also received a small dose of chili crisp and dish was perfect. Thank you, managed to make a budget no trip restaurant quality meal.
I love everything about this Mike. I am so happy she enjoyed it and that you were able to make it work with what you had on hand. All the best to you both.
Delicious! My vegetarian grandkids liked it so much they took the leftovers home with them!
Wonderful! Thanks for taking the time to let us know. 🙂
Love this recipe and I always made this when I’m craving lasagna! But this time around the eggplant turned out chewy.. any idea why that might be? Thank you!
Hey Des, did the eggplant get over roasted in the oven?
Very delicious. Thank you for this recipe. I made it for my mom’s birthday dinner and everyone loved it. I also added some roasted zucchinis and it was perfect.
Glad you enjoyed Tammy! Thanks for taking time to let us know and rate the recipe. 🙂
Made it directly as written, almost cried when the last piece was finished! Hard to choose between the butternut squash lasagna and this one for a favorite! So delicious
Thank you for your never ending supply of healthy, tasty recipes! Your site is my first stop when I’m doing my meal planning!
Really appreciate hearing this Lindsay!
Such a fantastic recipe! The eggplant lasagna looks absolutely delicious and is a great alternative to traditional lasagna. The flavors must be incredible. Can’t wait to try this!
Delicious! Made it for a low-key Christmas Day Dinner. Didn’t change anything except added fennel because I did not have nutmeg. Thanks for the recipe and very clear instructions! Will be enjoying again soon.
Awesome to hear Diane!
can I use already boiled noodles instead of no bake
Yes, Lee, you can use them. 🙂
Maybe this is a dumb question but could I prep this to the end of the recipe without final bake, refrigerate overnight, then bake the next day with same results?
Hi Seren! Yes, feel free to make it and refrigerate up to 3 days ahead. Bring to room temp before baking.
Great, I doubled the sauce and added more cheese but was one of my favorite lasagnas ever! Definitely will make again.
So glad to hear this Chiara!
Have made this so many times for dinner parties — even when I mess up a step, it comes out great. Highly recommend.
Thanks Claire, that is great to hear!
This was amazing. It is fun to make with two people as there are a lot of tasks, but so worth it. I added about 1/2 cup of pecorino to the pesto (I like a cheesy pesto). Definitely on the rotation. So so good.
I like that, doing it together! Glad you enjoyed this. 🙂
I ventured into the preparation of this recipe and I must say that the result amazed me! I have particular tastes, but I really liked this one a lot. I want to thank the author!
Thanks! Happy you enjoyed!
It was most delicious
Great to hear Maritza!