Eggplant Lasagna Recipe – Low-Carb Italian Comfort Food with Roasted Eggplant & Cheese
This Delicious Eggplant Lasagna is a wholesome twist on the classic Italian favorite. Instead of pasta, thin slices of roasted eggplant create rich, tender layers that soak up savory marinara sauce, creamy ricotta, and gooey mozzarella. It’s a satisfying, low-carb alternative that’s perfect for vegetarians, gluten-free eaters, or anyone craving comfort food with a healthy edge. Serve it with a side salad or garlic bread for a complete, crowd-pleasing meal.
Equipment
- Baking sheet
- Large skillet or sauté pan
- Mixing bowl
- 9x13-inch baking dish
- Serrated knife
- Oven
Ingredients
- 2 large eggplants, sliced into ¼-inch rounds
- 2 tbsp olive oil
- Salt and pepper, to taste
- 3 cups marinara sauce (homemade or store-bought)
- 1½ cups ricotta cheese
- 1 egg
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella (or fresh slices)
- Optional: 1 lb ground beef or turkey, 2 cups spinach, 1 cup sliced mushrooms, fresh basil
Instructions
- Prep the Eggplant Slice eggplant into ¼-inch rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
- Roast the Eggplant Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil, season with pepper, and roast on a baking sheet for 20–25 minutes until tender and lightly browned.
- Prepare Ricotta Mixture In a bowl, mix ricotta cheese, egg, and Parmesan until smooth. Set aside.
- Cook Optional Meat or Veggies If using ground meat, brown and season in a skillet. Sauté spinach or mushrooms if adding.
- Assemble the Lasagna In a 9x13-inch baking dish, spread a layer of marinara sauce. Add a layer of roasted eggplant, then ricotta mixture, mozzarella, and optional fillings. Repeat layers, finishing with sauce and mozzarella on top.
- Bake Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbly and golden.
- Rest and Serve Let lasagna rest for 10–15 minutes before slicing with a serrated knife. Garnish with fresh basil or parsley.
Notes
- Salting the eggplant is essential to reduce bitterness and moisture.
- Roasting the slices prevents sogginess and adds flavor.
- Use thick marinara sauce to avoid a watery lasagna.
- For a vegan version, substitute ricotta with cashew cream and use dairy-free cheese.
- Assemble ahead and refrigerate for up to 24 hours before baking.
- Freeze leftovers in portions for up to 2 months. Reheat with a splash of water to retain moisture.