Looking for a delicious, low-carb, and gluten-free alternative to traditional lasagna? This Eggplant Lasagna is a game-changer! Instead of pasta, we use roasted eggplant slices to create a hearty, cheesy, and comforting dish that’s packed with flavor. It’s the perfect meal for vegetarians or anyone wanting a lighter twist on a classic Italian favorite.
Why You’ll Love This Recipe
✅ Low-Carb & Gluten-Free – No pasta, just delicious roasted eggplant!
✅ Rich & Cheesy – Made with creamy ricotta, mozzarella, and Parmesan.
✅ Classic Italian Flavors – Basil, oregano, and marinara bring the perfect balance.
✅ Meal-Prep Friendly – Tastes even better the next day!
Ingredients
For the Eggplant:
- 2 large eggplants, sliced into ¼-inch thick rounds
- Salt, to remove excess moisture
- Olive oil, for brushing
For the Ricotta Mixture:
- 2 cups ricotta cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For Assembling the Lasagna:
- 2 cups marinara sauce (store-bought or homemade)
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Step-by-Step Instructions
???? Step 1: Prep & Roast the Eggplant
1️⃣ Preheat the oven to 400°F (200°C).
2️⃣ Arrange eggplant slices on a baking sheet lined with parchment paper. Sprinkle both sides lightly with salt and let them sit for 15 minutes to draw out excess moisture.
3️⃣ Pat dry with paper towels to remove moisture and excess salt.
4️⃣ Brush both sides with olive oil and roast for 20 minutes, flipping halfway, until tender and slightly golden.
???? Pro Tip: Roasting the eggplant helps prevent a soggy lasagna!
???? Step 2: Prepare the Ricotta Mixture
1️⃣ In a mixing bowl, combine ricotta cheese, dried basil, dried oregano, salt, and pepper.
2️⃣ Stir well until evenly mixed.
???? Variation Idea: Add one beaten egg to the ricotta mixture for extra creaminess and binding.
???? Step 3: Assemble the Lasagna
1️⃣ Reduce the oven temperature to 375°F (190°C).
2️⃣ Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
3️⃣ Layer the ingredients in the following order:
- Roasted eggplant slices (slightly overlapping)
- Half of the ricotta mixture
- A portion of shredded mozzarella & Parmesan
- A generous spoonful of marinara sauce
4️⃣ Repeat layers until all ingredients are used. Finish with a final layer of marinara sauce and top with the remaining cheese.
???? Pro Tip: For extra cheesiness, add an extra layer of mozzarella on top!
???? Step 4: Bake & Serve
1️⃣ Cover the dish with aluminum foil and bake for 25 minutes.
2️⃣ Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
3️⃣ Let the lasagna rest for 10 minutes before slicing.
4️⃣ Garnish with fresh basil or parsley and serve warm!
???? Make-Ahead Tip: This lasagna stores well in the fridge for up to 4 days and tastes even better the next day!
Serving Suggestions
???? Pair with a glass of red wine (Chianti or Sangiovese)
???? Serve with a fresh side salad with balsamic vinaigrette
???? Enjoy with crusty garlic bread for a complete meal
Frequently Asked Questions
Can I freeze eggplant lasagna?
Yes! Assemble the lasagna but don’t bake it. Cover tightly with foil and freeze for up to 3 months. When ready to eat, bake directly from frozen at 375°F (190°C) for 45-50 minutes.
How do I prevent eggplant from getting soggy?
Salting and roasting the eggplant beforehand removes excess moisture, keeping your lasagna firm and delicious.
Can I add meat?
Absolutely! You can add cooked ground beef, turkey, or Italian sausage to the marinara sauce for a heartier dish.