This vegetarian Eggplant Lasagna is an absolute game-changer for anyone seeking a delicious and satisfying meatless dinner. Far from a simple pasta substitute, this lasagna masterpiece is thoughtfully crafted with tender eggplant slices acting as ‘noodles’, layered with a deeply flavorful vegetable sauce, a rich and cheesy ricotta filling, and crowned with bubbly, golden mozzarella. It’s an unforgettable dish that promises a symphony of tastes and textures in every forkful.

Eggplant, often underestimated, is a true culinary gem. Its versatility shines in countless dishes, transforming from a humble vegetable into a star ingredient. If you’ve enjoyed my Baked Eggplant or the savory One Pot Chicken Ratatouille, you already know the magic eggplant can bring to your table. This Eggplant Lasagna takes that appreciation to a whole new level, showcasing its ability to create a truly comforting and healthy meal.

Ultimate Vegetarian Eggplant Lasagna: A Low-Carb, Flavor-Packed Delight

Embrace the bounty of late summer and early fall produce by creating this truly delicious vegetable lasagna, where delicate eggplant slices replace traditional pasta sheets. This innovative approach not only makes the dish a fantastic low-carb option but also infuses it with incredible flavor and a delightful textural contrast that will make you forget about pasta entirely! Beyond being a superb low-carb choice, you can easily customize it by using zucchini instead of eggplant, or even a combination of both for added nutritional value and variety. The heart of this lasagna is its quick-to-make, bursting-with-flavor mushroom and bell pepper sauce, providing an umami-rich base that ties all the layers together beautifully.

Why You’ll Love This Eggplant Lasagna: More Than Just a Meal

This isn’t just another lasagna recipe; it’s a celebration of wholesome ingredients and inventive cooking that delivers immense satisfaction. Here’s why this Eggplant Lasagna will become a staple in your kitchen:

• Naturally Low-Carb: By substituting pasta with thinly sliced eggplant, this lasagna dramatically reduces carbohydrate content, making it an excellent choice for those following a low-carb or keto-friendly diet without sacrificing flavor or heartiness.
• Vegetarian Powerhouse: Packed with nutrient-rich vegetables like eggplant, mushrooms, bell peppers, and tomatoes, it’s a fantastic way to boost your daily veggie intake. It’s a complete, well-rounded meal that even meat-eaters will adore.
• Incredible Flavor & Texture: The combination of the savory mushroom-pepper sauce, the tender, slightly chewy eggplant, and the creamy, rich ricotta-Parmesan mixture creates a harmonious blend of flavors and textures that is deeply comforting and satisfying.
• Family-Friendly: Even picky eaters are often surprised by how much they enjoy this veggie-loaded dish. The familiar lasagna format makes it approachable, and the delicious flavors ensure it’s a hit.
• Perfect for Meal Prep: This lasagna tastes even better the next day, making it an ideal candidate for meal prepping. Prepare a large dish on the weekend and enjoy wholesome, homemade meals throughout the week.
• Seasonal & Fresh: It’s a wonderful recipe to take advantage of fresh eggplant, bell peppers, and tomatoes when they are at their peak during late summer and early fall, guaranteeing the freshest flavors.

Essential Ingredients for Your Delicious Eggplant Lasagna

Creating this eggplant lasagna requires a selection of fresh vegetables, aromatic seasonings, and creamy cheeses that come together to form an irresistible dish. Here’s a detailed list of what you’ll need, ensuring you have everything on hand for a smooth cooking experience:

• 2 large eggplants: Choose firm, glossy eggplants that feel heavy for their size. These will be your low-carb “noodles.”
• 2 teaspoons kosher salt (for eggplant): Essential for drawing out moisture from the eggplant, preventing a watery lasagna.
• 1 tablespoon olive oil: For sautéing the vegetables, adding a rich base flavor.
• 1 tablespoon butter: Enhances the flavor of the vegetable sauce and aids in sautéing.
• 3 teaspoons minced garlic: Freshly minced garlic provides a robust aromatic foundation for the sauce.
• 1 medium yellow onion, chopped: Adds sweetness and depth to the vegetable sauce.
• ½ green bell pepper, chopped: Contributes a fresh, slightly sweet, and peppery note to the sauce.
• 4 oz. baby Bella mushrooms, sliced: Mushrooms add a wonderful umami flavor and meaty texture, making the sauce incredibly satisfying.
• 20 oz. crushed tomatoes: The core of your rich red sauce. Look for good quality crushed tomatoes for the best flavor.
• 1.5 teaspoons Italian seasoning: A blend of classic Italian herbs that brings warmth and authentic flavor.
• ½ teaspoon dried oregano: Reinforces the Italian essence of the sauce.
• ½ teaspoon black pepper: To taste, for a subtle kick and flavor balance in the sauce.
• ½ teaspoon salt (for sauce): Adjust to your preference to season the vegetable sauce.
• 16 oz. ricotta cheese: The star of the creamy filling. Opt for whole milk ricotta for a richer, more luxurious texture.
• 1 large egg: Binds the ricotta filling together, ensuring it sets nicely during baking.
• ½ cup Parmesan cheese: Adds a sharp, salty, and nutty flavor to the ricotta mixture, complementing the other cheeses.
• 2 cups mozzarella cheese, shredded: For the ultimate cheesy topping and melty layers. Freshly shredded mozzarella melts better than pre-shredded.
• Fresh parsley for garnish (optional): A sprinkle of fresh herbs adds brightness and a pop of color before serving.

Step-by-Step Guide to Crafting Your Eggplant Lasagna

Bringing this incredible lasagna to life involves three key components: preparing the eggplant “noodles,” simmering a robust vegetable sauce, and mixing a creamy ricotta filling. Follow these detailed steps for a perfectly layered and baked dish:

Step 1: Make the Rich Vegetable Sauce

Begin by preparing your aromatic vegetable sauce, the heart and soul of this lasagna’s flavor. In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic, chopped yellow onion, and green bell pepper. Sauté these ingredients for 3 to 4 minutes until the onion becomes translucent and the vegetables start to soften. Next, introduce the sliced baby Bella mushrooms and your Italian seasoning blend along with the dried oregano, black pepper, and half a teaspoon of salt. Continue to sauté for another few minutes, allowing the mushrooms to release their moisture and soften, and for the spices to become fragrant. Finally, pour in the crushed tomatoes and stir everything together thoroughly. Bring the sauce to a gentle simmer, then reduce the heat and let it cook for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld beautifully. Once done, set the sauce aside.

Step 2: Perfectly Prepare Your Eggplant “Noodles”

Properly preparing the eggplant is crucial for a non-watery lasagna. You need to draw out the excess moisture. There are two effective methods:

1. Sweating Method: Trim both ends of each eggplant. If desired, you can peel the skin, though it’s perfectly fine to leave it on for added fiber and nutrients. Slice the eggplants lengthwise into uniform ¼-inch thick slices. Arrange these slices in a single layer on a cooling rack placed over a baking sheet (this allows the liquid to drip). Generously sprinkle kosher salt on both sides of each slice. Let them sit for at least 30 minutes. You will observe beads of water forming on the surface of each slice. Use paper towels to gently dab away this moisture. This process prevents the lasagna from becoming soggy.
2. Baking Method: Alternatively, after slicing and salting the eggplant (as described above), you can place the salted slices directly onto a baking sheet. Bake them in a preheated 375°F (190°C) oven for about 20 minutes, or until softened and slightly browned. This method also effectively removes moisture and adds a delicious roasted flavor.

Once your eggplant slices are prepared, you’re ready to start assembling your lasagna. Spread a thin layer of the prepared vegetable sauce on the bottom of a 13″ x 9″ baking dish. This prevents the first layer of eggplant from sticking and adds foundational flavor. Then, carefully arrange about six of your prepared eggplant slices over the sauce, creating an even layer that forms the base of your low-carb lasagna.

Step 3: Create the Creamy Ricotta Filling

The cheesy ricotta filling provides a luxurious creaminess that balances the savory sauce and tender eggplant. In a medium mixing bowl, combine the 16 oz. of ricotta cheese with one large egg and ½ cup of grated Parmesan cheese. Stir these ingredients thoroughly until they are well combined and smooth. The egg acts as a binder, ensuring the ricotta layer holds its shape beautifully during baking, while the Parmesan adds a depth of savory, salty flavor. Once mixed, your creamy ricotta filling is ready to be spread generously over each eggplant layer.

Step 4: Layer and Bake to Golden Perfection

With all components ready, it’s time for the exciting layering process! You’ve already placed the first layer of sauce and eggplant. Now, spread half of your ricotta cheese mixture evenly over the eggplant slices. Sprinkle one-third of the shredded mozzarella cheese over the ricotta. Repeat this entire layer: add more eggplant slices, followed by the remaining ricotta mixture, and another third of the mozzarella cheese. For the final, top layer, place the last of the eggplant slices, then generously cover them with the remaining vegetable sauce and the final third of the mozzarella cheese.

Preheat your oven to 375°F (190°C). Cover the baking dish tightly with aluminum foil. This helps to steam the lasagna, ensuring the eggplant and other vegetables cook through and the flavors meld. Bake for 25 minutes. After this initial baking period, carefully remove the aluminum foil. This allows the cheese on top to brown beautifully and become wonderfully bubbly and golden. Continue baking for an additional 10-15 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Once baked, remove the dish from the oven and let it cool for at least 10 minutes before slicing and serving. This resting period is essential as it allows the layers to set, preventing the lasagna from falling apart when cut.

Enjoying Your Leftovers: Storage and Reheating Tips

One of the best things about lasagna is that it often tastes even better the next day, once the flavors have had more time to deepen and meld. This Eggplant Lasagna is no exception! To store any leftovers, allow the lasagna to cool completely to room temperature first. Then, transfer it to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3 days. When you’re ready to enjoy it again, you can reheat individual slices in the microwave for a quick meal, or for a more even reheat, place a covered portion in the oven at 300°F (150°C) for about 15-20 minutes, or until heated through. If you prefer a crispy top, remove the cover for the last few minutes of reheating.

Delicious Variations to Customize Your Lasagna

This Eggplant Lasagna recipe is wonderfully adaptable, allowing for creative variations to suit different tastes and dietary needs. Feel free to experiment with these ideas:

• Make it Meaty: For those who aren’t strictly vegetarian, you can easily add ground beef, turkey, or Italian sausage to the vegetable sauce. Simply brown the meat with the onions and garlic before adding the other vegetables and tomatoes.
• Boost the Greens: Incorporate 4 cups of fresh spinach into your vegetable sauce. Wilt it down with the other vegetables before adding the crushed tomatoes. This adds extra nutrients and a lovely freshness.
• Zucchini Swap: If eggplant isn’t your favorite, or if you want to use up extra produce, use thinly sliced zucchini instead of eggplant, or combine both! Zucchini also benefits from a light salting to draw out moisture.
• White Lasagna Option: For a completely different flavor profile, swap the crushed red tomatoes for a creamy white sauce. My Homemade Alfredo Sauce would make an excellent base for a rich and indulgent white eggplant lasagna.
• Spicier Kick: Add a pinch of red pepper flakes to the vegetable sauce for a hint of heat.
• Herbacious Twist: Experiment with fresh herbs like basil or thyme, adding them to the sauce towards the end of cooking for a brighter flavor.

Expert Tips for the Best Eggplant Lasagna

Achieving a truly outstanding eggplant lasagna involves a few key techniques and considerations. Heed these expert tips for a dish that’s consistently perfect:

• Eggplant Preparation is Key: As highlighted in the instructions, properly preparing the eggplant is paramount. Whether you choose to sweat the slices with salt or pre-bake them, removing excess moisture prevents your lasagna from becoming watery and ensures the eggplant has a pleasant, firm texture, not mushy. Uniformly thin slices (about ¼ inch) are also important for even cooking and layering.
• Don’t Skimp on the Sauce Flavor: The vegetable sauce is your primary source of deep, savory flavor in this vegetarian lasagna. Do not skip the mushrooms and bell peppers; they contribute essential umami and sweetness that make the sauce incredibly rich and satisfying, ensuring you won’t miss any meat. Allow the sauce to simmer for at least 15-20 minutes for flavors to fully develop.
• Quality Cheeses Matter: Using good quality ricotta and Parmesan cheese will make a noticeable difference in the creamy filling. Whole milk ricotta offers a richer, smoother texture, and freshly grated Parmesan cheese always tastes superior to pre-grated varieties.
• Rest Before Serving: This is a common lasagna rule for a reason! After baking, allow the lasagna to rest for at least 10-15 minutes before slicing and serving. This resting period allows the layers to set and the cheese to firm up slightly, ensuring clean, beautiful slices that won’t fall apart.
• Proper Baking Dish Size: A standard 13″ x 9″ baking dish is ideal for this recipe, providing enough surface area for good layering and even cooking.
• Cover for Initial Bake: Covering the lasagna with aluminum foil for the first part of baking helps the eggplant to cook thoroughly without drying out, creating a steamy environment that tenderizes all the layers. Removing the foil allows the cheese to get beautifully golden and bubbly.

More Vegetarian Meal Ideas You’ll Love

If you’re looking for more delicious and inspiring meatless options, explore these other fantastic vegetarian recipes:

• Vegetarian Shepherd’s Pie
• Pesto Pasta Salad
• Sweet Potato Curry
• Instant Pot Mexican Quinoa
• Skillet Pasta with Tomatoes, Spinach and Beans

If you enjoyed this recipe and decide to make it, we’d love to see your creations! Snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can admire your delicious Eggplant Lasagna and leave a comment! Happy cooking!

Eggplant Lasagna

This vegetarian Eggplant Lasagna is perfect for a meatless dinner. It’s filled with flavorful vegetable sauce, cheesy ricotta filling and topped with mozzarella.

Author:
Anna

Rating:
4.86 from 7 votes

Print Recipe
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Prep Time
25 mins

Cook Time
30 mins

Total Time
55 mins

Course
Main Course

Cuisine
Italian

Servings
5 people

Calories
492 kcal

Ingredients

• 2 eggplants
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 teaspoons minced garlic
• 1 medium yellow onion, chopped
• ½ green bell pepper, chopped
• 4 oz. baby Bella mushrooms, sliced
• 20 oz. crushed tomatoes
• 1.5 teaspoons Italian seasoning
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon salt
• 16 oz. ricotta cheese
• 1 large egg
• ½ cup Parmesan cheese
• 2 cups mozzarella cheese
• parsley for garnish

Instructions

1. Prepare eggplant: Trim both ends of each eggplant. Trim skin, if desired. Slice eggplant lengthwise into about ¼” slices. Layer them on a cooling rack set over a baking sheet, salt on both sides and let sit for 30 minutes. You will notice moisture on the surface of each slice. Dab it away with a paper towel. You can also place the salted slices on a baking sheet and bake in 375 degrees F oven for 20 minutes.
2. In a skillet, heat up oil and butter. Add garlic, onion and pepper. Sauté for 3 to 4 minutes.
3. Add mushrooms and seasoning. Sauté until mushrooms are soft.
4. Add crushed tomatoes and stir well. Heat through. Set sauce aside.
5. In a medium mixing bowl, stir together ricotta cheese, egg and Parmesan cheese. Set aside.
6. Preheat oven to 375 degrees F.
7. Spread a thin layer of sauce on the bottom of a 13″ x 9″ dish. Place 6 eggplant slices on top. Spread ½ of ricotta mixture on top of eggplant. Sprinkle ⅓ of mozzarella cheese on top.
8. Repeat the layer.
9. On the third layer of eggplant, top it with sauce and mozzarella.
10. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for a few more minutes until golden and bubbly.
11. Cool dish for 10 minutes, then serve.

Notes

This lasagna is equally delicious the next day. Store any leftovers in a covered container in the fridge for up to 3 days.

Nutrition

Calories: 492 kcal
Carbohydrates: 28g
Protein: 30g
Fat: 31g
Saturated Fat: 17g
Cholesterol: 127mg
Sodium: 1869mg
Potassium: 1072mg
Fiber: 9g
Sugar: 14g
Vitamin A: 1240IU
Vitamin C: 26.2mg
Calcium: 618mg
Iron: 3.2mg

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