This Eggplant Lasagna is so cozy and warming! It’s one of my favorite lasagna recipes made with layers of roasted eggplant, savory spinach filling, and no-boil noodles. Lower in carbs, gluten-free, and vegan-adaptable-with hundreds of five-star reviews! Video.
Delicious and comforting, this eggplant lasagna is one of my all-time favorite vegetarian recipes. And with over 150 five-star reviews, it is clearly a reader favorite. And for good reason-it’s approachable, nourishing, and full of flavor. Vegetarian comfort food at its best!
Readers rave about it: Cheri writes, “It was easily the best lasagna I’ve ever eaten in my entire life!” and Marta calls it “out of this world delicious!”
After making a big batch of this last Sunday, it has been nourishing us all week long. Brian and I always look forward to the leftovers. What I love about lasagna in general is that you can make it in stages, make it ahead, or freeze it for later. A one-pan wonder that guests love!
Why you’ll love this family favorite 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. Haha. There are just enough 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 probably 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 refrigerate. Or if you live somewhere warm, grilling the eggplant is even easier and adds great flavor!
What 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 Recipe 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
Preheat Oven to 400°F
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 two parchment-lined sheet pans.
Salt the eggplant to draw out water and reduce 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. You can also grill the eggplant.
Roast until translucent and golden. So check them and be intentional here. Undercooked eggplant is never good.
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.
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.
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 of 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.
How long to Bake 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.
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.
SErving Suggestions
Serve with the arugula pesto on the side, or drizzled over top, and a leafy green salad and garlic bread. For a crunchy topping, sprinkle Pangrattato over top.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or warm oven until the internal temperature reaches 145F. Or freeze for up to 3 months.
Because I can read your mind, let me answer some of your questions. 😉
Eggplant Lasagna Recipe 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 you freeze eggplant lasagna?
Yes, it freezes beautifully. Freeze it baked 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! I haven’t tried this- but what I would do is make our 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 in the comments below.
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
- Roasted Vegetable Pasta
- Beet Risotto
- Stuffed Shells with Mushrooms, Spinach & Ricotta
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. It is a delicious, healthy dinner recipe any time of year, but it’s especially lovely for the holidays -Thanksgiving dinner or even your Christmas main dish, or for potlucks! Such a beautiful, nourishing gift to yourself and your family.
Watch How to Make it!
After you try this recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
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:
- 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
This is absolutely delicious! And the arugula almond pesto was a nice fresh touch. Next time, I will use traditional boiled lasagna. I understand the convenience of the oven ready sheets but prefer the texture of the boiled ones. Thanks for another amazing eggplant recipe!!
Great Pam! Appreciate your review, as always, so helpful!