Easy Eggplant Lasagna (Vegetarian & Delicious!)
A comforting, cheesy dish with a veggie-forward twist — no noodles needed!
If you’re craving something hearty, cheesy, and satisfying without the heaviness of pasta, this Easy Eggplant Lasagna is your answer. Layers of roasted eggplant, herbed ricotta, and bubbling marinara make for a feel-good vegetarian meal that’s perfect for weeknights or meal prep.
Ingredients:
- 2 large eggplants, sliced into ¼-inch thick rounds
- 2 cups ricotta cheese
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce (homemade or store-bought)
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt & pepper, to taste
- Olive oil, for brushing
Instructions:
1. Roast the Eggplant
Preheat your oven to 375°F (190°C).
Place eggplant slices on a baking sheet and lightly brush with olive oil.
Roast for 15–20 minutes, flipping once, until soft and lightly golden.
2. Mix the Cheese Filling
In a mixing bowl, combine:
- Ricotta
- Half of the mozzarella
- Parmesan
- Basil, oregano, salt & pepper
Stir until well combined and creamy.
3. Assemble the Lasagna
In a medium baking dish:
- Spread a thin layer of marinara on the bottom.
- Add a layer of roasted eggplant slices.
- Spoon and spread some of the cheese mixture.
- Add more marinara.
Repeat the layers, ending with marinara and a final sprinkle of the remaining mozzarella on top.
4. Bake
Bake uncovered for 25–30 minutes, until bubbly and golden on top.
Let cool for 5–10 minutes before slicing.
Serve & Savor
This dish is perfect on its own or served with a green salad or crusty bread. It also reheats beautifully, making it a great option for leftovers or meal prep.
Why You’ll Love It
- Low-carb & gluten-free
- Packed with flavor and gooey cheese
- A fun twist on a classic Italian comfort dish
Craving more vegetarian goodness? Let me know if you’d like a Mediterranean-style zucchini lasagna next!
