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 mount of fresh spinach.
Wilt it and season with salt and pepper.
Step 3: Mix up the ricotta with basil, nutmeg, egg and 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 teaspoon 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 lasagna noodles, add 3/4 cups more sauce, then overlap half of the eggplant.
Top with 1/2 of the ricotta mixture.
Add all the 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 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, 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.
Because I can read your mind, let me answer some of your questions. 😉
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 lasagan be made ahead?
- Yes, feel free to make and assemble the Eggplant Lasagna ahead, place in the refrigerator for up to 3 days, and bake it before serving (bring it to room temp first).
- 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.
- It does reheat well also.
Can this be frozen?
Yes, freeze it in the unbaked in a casserole dish, or baked, in individual pieces. Thaw overnight, and reheat at 350F until internal temp reaches 145F.
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 recipes you will love!
- Spinach Lasagna
- Butternut Lasagna with Mushrooms and Sage
- Polenta Lasagna with Smoky Red Pepper Sauce
- Zucchini Lasagna (without noodles)
- Rosemary Chicken Lasagna
- Vegan Lasagna Bolognese
- Baked Ziti with Mushrooms & Spinach (No Boil!)
- Zucchini Lasagna Roll Ups with Spinach & Basil
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
Eggplant Lasagna Recipe
- Prep Time: 30 mins
- Cook Time: 75 mins
- Total Time: 1 hour 45 minutes
- Yield: 8 1x
- 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: 1/8th without pesto
- 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 made this last night with the pesto and I thought it was absolutely delicious. My family was not as enthused, but did concede that it was a reasonable way to serve eggplant. I think they prefer a regular lasagna. Thanks for a great recipe that was clear and easy to follow and not tricky to make. Yum yum!
I just made this recipe (it came to my inbox in one of Sylvia’s weekly newsletter a few weeks ago) and IT WAS DELICIOUS! Wow, I can’t wait for lunch tomorrow so I can eat the leftovers. It was a big hit with my husband as well. Thank you Sylvia!!!
So delicious! I used gluten free no cook noodles and made my own macadamia nut ricotta, and it was fabulous. I made a double batch of the pesto and froze the excess for later use. What a lovely recipe!
Love your Macadamia Ricotto idea! Brilliant.
My partner and I agree that this is THE best lasagna we have ever had! Thank you – again and again – for so many beautiful meals. We love every recipe we’ve tried. We cannot wait to make this again!
Thanks so much Laura!
Absolutely amazing! Comfort food that you can feel good about eating, perfect pairing with the pesto. Keep them coming!
Very lovely dish. I am a a big fan of Aubergine/eggplant. Made this a few days ago, I omitted the pasta and replaced it with grilled courgette/zuchini. Added mushroom as well with the spinach. I use mascarpone instead of ricotta. I used cashew nuts for the pesto. DELICIOUS!!! Thank you so much.
Those sound like very tasty additions! I will try that next time.
Excellent! So much flavor – used uncooked gluten free lasagna noodles and two jars of sauce cause we like it moist – cooked another 25 -30 minutes covered because the noodles weren’t done – this is a fabulous recipe. The pesto puts it over the top. I have loved all your recipes – thanks for sharing.
I absolutely love your recipes! I have not created a bad meal yet from you! With that said, I had to comment about this lasagna. Oh my goodness! This was delectable!! It is a little labor intensive but I seek out recipes that require time and some love. It’s a meditative thing for me I think. Eggplant is one of my favorite things so I had to try this. I used low fat cottage cheese and strained it before mixing together with basil and egg. It turned out lovely! Really delicious and not heavy as some lasagna can be. Thank you again for this recipe and your amazing website!
Delicious. I added two crumbled Italian sausage for extra flavor. Cut back on the cheese and used cooked lasagna noodles.
I also made the vegan version and could not BELIEVE how good it was!! Thank you so much, Sylvia!!!!!
Looks amazing! For a vegan version, can we skip the egg?
yes, skip the egg if using tofu ricotta. 🙂
You should write an article, or make a YouTube video, on how to take great food photos. Recently, I had a photography project that involved shooting food in interesting and appetizing ways. I just mimicked the way you composed and lit your images.
Thanks Jim. One thing I do is always use natural light from a window. I never use lighting. 🙂
oh sylvia! this was AMAZING! so ding dang scrumptious. just the perfect yummy antidote to this grey, drizzling montreal day. so grateful to you.
Yay! Glad you enjoyed it Beverly!
Divine! This makes me happy. It is so delicious, especially with that arugula-smoked almond pesto. Used yellow lentil lasagna no-bake noodles and couldn’t tell a difference. I was whupping up a bunch of bolognese lasagnas for family and friends and decided to make this for my non-meat-eating self, and this eggplant version was actually more popular than the meaty lasagnas. Brava!
Awesome! Lentil lasagna- I’ll have to try that!
I made this for dinner last night and it was soooo delicious! I love how the eggplant replaces some of the noodles so the dish is lighter. And the arugula pesto is an absolute must, I made extra and I’m glad I did so that I can eat it all week long.
Absolutely amazing lasagna! It is a few extra steps but not a problem if you set everything up before assembling. This dish is 5 Star restaurant quality and very gourmet! Nine will go to waste at our house! Thanks, Sylvia!
Thanks Marci- glad you liked it!
I haven’t tried this recipe yet, but I want to say, while I’m not familiar with no-boil noodles as a consumer product, you can presoak regular lasagna noodles for 15 min and not have to boil them that way. See https://www.seriouseats.com/recipes/2012/10/ultra-creamy-spinach-and-mushroom-lasagna-recipe.html
also
https://www.seriouseats.com/2013/05/ask-the-food-lab-can-i-start-pasta-in-cold-water.html
This was really delicious, a great dish for a rainy dull evening! It did take a while to make and being quite a messy cook, the fallout now needs clearing up! However it was worth it. Next time I will add a bit more chilli , basil and pepper and maybe a bit less olive oil – I did find the overall lasagne quite greasy. I think it is going to be one of those dishes that tastes better the next day so I am looking forward to having it for lunch at work.
Overall all – will definitely be trying this again.
I made it yesterday for my son as I don’t like lasagna myself and it was truly wonderful, flavors , texture all came together perfectly!!!!thank you!!!!
Great to hear!
If making this vegan and subbing in the tofu ricotta for the ricotta, would you need to use an egg substitute for the egg in the ricotta mixture?
Thanks!
Nope- just leave the egg out!
This was so delicious!! Added 1/4 cup of Parmesan to the pesto. Also used Italian mixed cheese(Parmesan, Asiago, provolone) instead of mozzarella.
Can’t wait to try, looks so delicious!
Can I prepare this ahead of time and bake it the following day?
Thanks
Yes! Just let it come to room temp before baking.
Made the vegan version and it was superb! My (non-vegan) husband and son raved it was absolutely delicious! … I didnt tell him it was vegan/tofu ricotta and they didn’t even notice… just went back for seconds:) I made the tofu ricotta listed in the site, but didn’t have basil so used fresh sage and thyme that I had. Also used Daiya Vegan Shredded Mozzarella and Follow your Heart vegan Parmesan. I grew up with real Italian made from scratch lasagna and this surpassed all expectations… definitely recommend! Thank you, Sylvia for another fantastic recipe!
Steph, love that you tried the vegan version and so happy it turned out! Thanks for letting us know – helpful!
Looks lovely, lots of stages though for me!
If you roast the eggplant ahead, it goes quick!
Sounds delish! Gonna try soon!