If you’re hunting for a melt-in-your-mouth, satisfying dinner that’s both hearty and nourishing, look no further than this Eggplant Lasagna Recipe. Layers of tender roasted eggplant, savory meat sauce, and oozy cheese come together in a dish that tastes deeply comforting and just a little bit special. Whether you’re craving a lower-carb twist on traditional lasagna or simply want to wow your dinner guests, you’ll find yourself reaching for this recipe again and again. It’s one of those family favorites that never fails to please!
Ingredients You’ll Need
What I absolutely love about this Eggplant Lasagna Recipe is that every ingredient pulls its weight—bringing not just flavor, but texture, color, and richness. You don’t need anything fancy to create magic. Here’s what you’ll need, plus a tidbit for each to help you really nail this dish:
- Eggplants: Pick large, firm ones for wide, luscious layers that hold up well after roasting.
- Salt: Essential for drawing out moisture and bitterness from the eggplant—don’t skip this step!
- Olive Oil: Gives those eggplant slices a golden, flavorful roast and a wonderfully silky texture.
- Ground Beef or Italian Sausage: Adds robust, savory depth—choose Italian sausage for extra herbiness.
- Garlic: Brings aromatic punch to your sauce, making every bite sing.
- Onion: Adds sweetness and helps build a savory foundation for the meat sauce.
- Marinara Sauce: Use a good-quality jarred sauce or homemade for that essential tomatoey tang.
- Dried Basil: Brings a gentle, earthy lift to the sauce—classic Italian flair.
- Black Pepper: For subtle heat and balance.
- Red Pepper Flakes (optional): Sprinkle in for a welcome fiery kick, if you like things spicy.
- Ricotta Cheese: Creamy and mild, it creates the irresistible “lasagna” layers.
- Egg: Adds richness and helps bind the ricotta mixture.
- Shredded Mozzarella Cheese: For ultimate gooey, stretchy, bubbling cheese goodness.
- Grated Parmesan Cheese: The finishing touch for saltiness and a golden, crispy top.
- Fresh Basil (optional): A bright, fresh garnish that really elevates the finished dish.
How to Make Eggplant Lasagna Recipe
Step 1: Prep and Sweat the Eggplant
The secret to this Eggplant Lasagna Recipe is all in prepping the eggplant. Lay your slices out, salt them generously on both sides, and let them rest on paper towels for 30 minutes. This crucial step draws out the extra moisture and any bitterness, ensuring your lasagna isn’t watery—but instead is perfectly sliceable and rich.
Step 2: Roast the Eggplant
Preheat your oven to 375°F. Brush each eggplant slice with olive oil and arrange on a baking sheet. Roast for 15 to 20 minutes until the slices are tender and slightly golden. Roasting concentrates flavor and gives them the resiliency they need to stack up in your lasagna, so don’t rush it!
Step 3: Simmer the Meat Sauce
While the eggplant roasts, grab a skillet and brown your ground beef or Italian sausage over medium heat. Once it’s deeply caramelized, stir in the garlic and onion for a few minutes until fragrant and soft. Pour in the marinara, basil, black pepper, and (if you’re in the mood) a tiny pinch of red pepper flakes. Let this sauce gently simmer for 10 minutes so all those flavors can cozy up together.
Step 4: Mix the Ricotta Layer
In a bowl, combine your ricotta cheese with the egg—this mixture bakes up wonderfully creamy and adds a velvety texture to each forkful of the Eggplant Lasagna Recipe. Stir until smooth and set aside for layering magic.
Step 5: Assemble the Lasagna
Time to grab your trusty 9×13-inch baking dish and start layering! Spread a thin layer of meat sauce at the bottom (this keeps things from sticking), followed by roasted eggplant slices, dollops of ricotta mixture, a generous sprinkle of mozzarella, and more sauce. Repeat those glorious layers, finishing with a blanket of mozzarella and grated Parmesan on top for that golden, cheesy crust we all crave.
Step 6: Bake and Rest
Bake your assembled Eggplant Lasagna Recipe uncovered for 30 to 35 minutes, until the cheese is bubbling and beautifully golden. Let it rest for at least 10 minutes before slicing—this lets everything settle and makes your pieces hold together perfectly. Garnish with fresh basil if you’d like a pop of green and fragrance.
How to Serve Eggplant Lasagna Recipe
Garnishes
Nothing says love like a handful of fresh basil showered over the top of your lasagna just before serving! If you want, add a little extra grated Parmesan and a swirl of olive oil for restaurant-style flair. The bright flavors and vibrant green make the Eggplant Lasagna Recipe an instant showstopper at the table.
Side Dishes
This lasagna pairs beautifully with a simple green salad dressed in lemony vinaigrette, or a side of garlicky sautéed spinach for extra greens. If you’re in the mood, a slice of rustic bread is perfect for mopping up any leftover sauce—honestly, the best part.
Creative Ways to Present
If you’re making this Eggplant Lasagna Recipe for a crowd, cut it into squares and arrange on a large platter, topped with basil ribbons and cracked black pepper. For an elegant touch, serve individual portions in shallow bowls with a spoonful of extra marinara and a dollop of herbed ricotta on the side. Or, go rustic and serve it straight from the baking dish with big family-style spoons—everyone will dive right in!
Make Ahead and Storage
Storing Leftovers
Leftover slices of your Eggplant Lasagna Recipe will keep deliciously in the refrigerator for up to 4 days. Be sure to place them in an airtight container once fully cooled. The flavors deepen overnight, so you might just love it even more the next day!
Freezing
For longer storage, wrap individual pieces tightly in foil and store in a freezer-safe bag or container. Eggplant lasagna freezes beautifully for up to 3 months, making it a fabulous meal prep option. Just write the date on your package for an easy grab-and-reheat dinner.
Reheating
To reheat, simply place thawed (or chilled) slices in a baking dish, cover with foil, and heat at 350°F until warmed through—about 20 minutes. For a crispy cheesy top, uncover during the last 5 minutes. The flavors hold up so well, and you’ll have a dinner that tastes freshly made.
FAQs
Can I make Eggplant Lasagna Recipe vegetarian?
Absolutely! Just skip the meat and sauté extra veggies like mushrooms, zucchini, or spinach with your onions and garlic. You’ll get plenty of heartiness, color, and nutrients, and the lasagna will still be wonderfully satisfying.
Do I need to peel the eggplant before layering?
No need to peel at all—the skin becomes wonderfully tender after roasting and helps the slices hold their shape. Plus, it’s packed with nutrients and lovely color, making your Eggplant Lasagna Recipe extra special.
Can I use store-bought marinara sauce?
Yes! Choose a good-quality jarred marinara sauce to save time without sacrificing flavor. Of course, if you have homemade on hand, go for it—it’ll add a homemade touch to your Eggplant Lasagna Recipe.
How do I keep the lasagna from becoming watery?
The key is salting and roasting the eggplant first. This draws out extra moisture and prevents your layers from getting soggy, so your finished dish is sliceable and rich. Don’t rush this step!
Is this dish gluten-free?
Yes, the Eggplant Lasagna Recipe is naturally gluten-free since it skips lasagna noodles in favor of roasted eggplant. It’s a great option for gluten-sensitive friends and a delicious low-carb twist on the classic.
Final Thoughts
This Eggplant Lasagna Recipe is the kind of meal that brings everyone running to the kitchen, drawn in by wafting aromas and bubbling cheese. Whether you’re making it for a weeknight dinner or a special gathering, it promises loads of flavor and plenty of love in every bite. Give it a try and watch it become a new favorite at your table!
Print
Eggplant Lasagna Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
A delicious Eggplant Lasagna recipe that layers roasted eggplant with a savory meat sauce, creamy ricotta cheese, and gooey mozzarella, baked to perfection.
Ingredients
Eggplant:
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 tablespoon salt
- 2 tablespoons olive oil
Meat Sauce:
- 1 pound ground beef or Italian sausage
- 3 cloves garlic, minced
- 1 small onion, diced
- 3 cups marinara sauce
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Cheese Mixture:
- 1 1/2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish:
- Fresh basil for garnish (optional)
Instructions
- Prepare Eggplant: Salt eggplant slices, let sit, pat dry, and roast.
- Make Meat Sauce: Brown meat, cook with garlic, onion, marinara, and seasonings.
- Prepare Cheese Mixture: Mix ricotta with egg.
- Assemble: Layer sauce, eggplant, cheese mixture, and repeat.
- Bake: Top with cheeses and bake until golden and bubbly.
- Serve: Let rest before garnishing with basil and serving.
Notes
- For a vegetarian version, omit the meat and add extra veggies.
- Eggplant can be grilled for added flavor.
- Use a mandoline for evenly sliced eggplant.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 7g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 75mg
