Eggplant Lasagna Recipe

You’re about to fall madly in love with this Eggplant Lasagna Recipe, a bubbly, oven-baked wonder that delivers all the soul-warming comfort of classic lasagna—minus the heaviness. Perfectly roasted eggplant slices, savory spinach, creamy ricotta, bright marinara, and a rustic pesto drizzle make this vegetarian dish one you’ll crave again and again.

this Recipe

Ingredients You’ll Need

This Eggplant Lasagna Recipe relies on just a handful of colorful, honest ingredients—each one plays a key part in creating those irresistible layers of taste and texture. Here’s what you’ll need (plus a few smart tips along the way):

• Eggplants: Choose large, firm eggplants—these become luscious, roasty “noodle” layers that give this lasagna its signature twist.
• Olive oil (and spray olive oil or ghee): A touch of olive oil ensures the eggplant slices caramelize beautifully in the oven.
• Onion & Garlic: The foundation of flavor—sautéed with spinach for a savory, fragrant filling.
• Fresh Baby Spinach: Wilted into the onion-garlic mixture, spinach adds gorgeous color and extra nutrition.
• Ricotta Cheese (or tofu ricotta): For that classic, pillowy lasagna richness—don’t skip the fresh basil and nutmeg!
• Large Egg: Helps the ricotta layer set and hold its creamy shape.
• Marinara Sauce: Use your favorite jarred or homemade marinara for a sweet-tangy tomato hug around every layer.
• No-boil Lasagna Noodles: These make assembly effortless (and there are gluten-free options too), but regular boiled noodles work if that’s what you have on hand.
• Mozzarella & Pecorino: Melty mozzarella brings the stretch, while sharp pecorino (or parmesan) adds a pop of umami.
• Chili Flakes (optional): For a little kick—totally up to you.
• Arugula Almond Pesto: This vibrant, peppery pesto (blitzed from arugula, basil, nuts, and lemon) wakes everything up with a final drizzle.

Variations

The beauty of this Eggplant Lasagna Recipe is just how customizable it is, so you can truly make it your own! Here are a handful of fun variations and substitutions for every taste and dietary need.

• Mushroom Power: Sauté chopped mushrooms into the spinach mixture for a meaty umami boost—especially delicious for extra heartiness.
• Protein Lovers: Add ground beef, turkey, or crumbled plant-based sausage to the onion for a more traditional (but still veggie-forward) main course.
• Low Carb or Keto: Skip the pasta entirely and layer only eggplant—just add one more eggplant to ensure you have enough slices!
• 100% Vegan: Use tofu ricotta mixed with basil and nutmeg, and swap in meltable vegan cheeses for the topping—so good, even non-vegans will swoon.
• Spice It Up: Stir a teaspoon of chili flakes into the marinara for a gentle heat that builds with each bite.

How to Make Eggplant Lasagna Recipe

Step 1: Sweat and Roast the Eggplant

Slice the eggplants into 1/2-inch rounds and spread out on parchment-lined baking sheets. Sprinkle with salt on both sides, then let them “sweat” for 15–20 minutes to draw out extra moisture (this is key for texture!). Pat them dry, brush or spray with olive oil, and roast at 400°F until golden and irresistibly tender—anywhere from 30 to 40 minutes depending on thickness. This step is what gives the Eggplant Lasagna Recipe its silky “noodle” base!

Step 2: Make the Spinach Filling

While your eggplant roasts, warm olive oil in a skillet and sauté onion until soft and fragrant. Add garlic, let it bloom, then heap in the spinach and toss until it’s just wilted and bright green. A pinch of salt, pepper, and (if you love a little heat) chili flakes make this filling positively addictive layered between the creamy cheese and rich sauce.

Step 3: Whip Up the Ricotta Mixture

In a medium bowl, combine ricotta, a large egg, chopped basil, salt, nutmeg, and black pepper. Whisk together with a fork until creamy, herb-flecked, and dreamy. This mixture will add rich, fluffy layers to your Eggplant Lasagna Recipe.

Step 4: Assemble the Lasagna

Brush your baking dish with olive oil, then spoon a little marinara over the base. Layer in half the noodles (no-boil or cooked), more marinara, then half the roasted eggplant slices. Dollop with half the ricotta mixture, and spread all the wilted spinach over the top. Sprinkle with mozzarella and pecorino. Add the remaining noodles, more marinara, the rest of the eggplant, another generous pour of sauce, and fluffy dollops of ricotta. Finish with cheese and, if you love spice, a few chili flakes for good measure.

Step 5: Bake and Make the Pesto

Cover tightly with foil (or parchment and foil if it’s filled to the brim!) and bake at 375°F for 45–50 minutes. Uncover and bake another 10–20 minutes until the cheese is golden, bubbly, and oozy. While the lasagna bakes, blitz up your Arugula Almond Pesto: just pulse arugula, basil, almonds, garlic, lemon zest/juice, olive oil, salt and pepper in a food processor until you have a bright, spoonable sauce. The pesto is pure magic on top!

Step 6: Rest & Serve

Let your masterpiece rest at room temperature for about 5 minutes—this makes slicing oh-so-much easier and lets the flavors settle in. Serve thick slices with generous drizzles of pesto, and be prepared for lots of “Mmm!” around the table. Your Eggplant Lasagna Recipe is officially ready to impress!

How to Serve Eggplant Lasagna Recipe

Garnishes

I love showering this Eggplant Lasagna Recipe with fresh basil leaves, a handful of microgreens, or a dusting of extra grated pecorino right before serving. The arugula almond pesto might just be the real showstopper—a drizzle over each slice makes every bite pop with herby, lemony freshness.

Side Dishes

Serve it with a crisp green salad tossed in balsamic vinaigrette or a platter of seasoned roasted veggies for a balanced meal. Crusty bread or garlic knots are perfect for mopping up any leftover sauce, and a citrusy sparkling drink always feels just right alongside these rich, savory layers.

Creative Ways to Present

For a special touch, consider baking your Eggplant Lasagna Recipe in mini ramekins for gorgeous individual portions—perfect for dinner parties or meal prep. Or sprinkle with edible flowers and serve family-style for a rustic, Italian-inspired gathering. Don’t forget that spectacular swirl of pesto—your guests will feel utterly spoiled!

Make Ahead and Storage

Storing Leftovers

Leftover Eggplant Lasagna Recipe keeps glamorously in the fridge for up to four days! Let the dish cool completely before covering tightly with plastic wrap or an airtight lid, so the flavors stay vibrant and every cheesy bite is just as enticing the next day.

Freezing

To freeze, cut completely cooled lasagna into squares and layer them with parchment in a freezer-safe container, or wrap the whole pan well. When you’re ready for a cozy meal, just thaw overnight in the fridge—this Eggplant Lasagna Recipe is one of the best freezer-friendly comfort foods around!

Reheating

Bring leftovers to room temperature before reheating. Cover with foil and warm in a 350–375°F oven for 25–30 minutes, or microwave slices gently until heated through. If you have pesto, add that after reheating for the freshest punch of flavor.

FAQs

Final Thoughts

I hope you’re as smitten with this Eggplant Lasagna Recipe as I am! If you adore layers of creamy cheese, deeply roasted veggies, and punchy herby sauces, don’t wait—roll up your sleeves and give it a try. It’s cozy, crowd-pleasing, and I promise those first bites will instantly make you smile. Enjoy every forkful!

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