Name: Eggplant Lasagna with Ricotta (No Pasta Needed) Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 large eggplants, sliced lengthwise into ¼-inch thick slices; 2 tablespoons olive oil; Salt and black pepper, to taste; 2 cups ricotta cheese; 1 large egg; 1 teaspoon dried oregano; ½ teaspoon garlic powder; 3 cups marinara sauce (homemade or store-bought, low-sugar if desired); 2 cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; Fresh basil or parsley for garnish (optional)

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Introduction

This eggplant lasagna is a delicious, low-carb alternative to traditional pasta lasagna. Layers of tender roasted eggplant, creamy ricotta, and rich marinara sauce come together for a comforting and flavorful meal that’s perfect for any night of the week.

A white rectangular baking dish filled with six pieces of baked lasagna topped with melted cheese that is golden brown and slightly bubbly. The top layer has patches of green herbs sprinkled evenly, contrasting with the rich red tomato sauce underneath. The edges of the dish show the layered pasta and sauce combination, with visible texture from the cooked sauce and cheese. The dish is placed on a blue and white striped cloth with a white marbled surface below, and a basil leaf is visible at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggplants, sliced lengthwise into ¼-inch thick slices
2 tablespoons olive oil
Salt and black pepper, to taste
2 cups ricotta cheese
1 large egg
1 teaspoon dried oregano
½ teaspoon garlic powder
3 cups marinara sauce (homemade or store-bought, low-sugar if desired)
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil or parsley for garnish (optional)

Instructions

Step 1: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Step 2: Arrange the eggplant slices on a baking sheet. Brush both sides with olive oil and season with salt and black pepper. Bake for 15–20 minutes until tender, or grill until lightly browned.
Step 3: In a bowl, combine ricotta cheese, egg, dried oregano, and garlic powder. Mix until smooth and set aside.
Step 4: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
Step 5: Layer the baked eggplant slices to cover the bottom evenly. Spread a layer of the ricotta mixture over the eggplant, followed by some marinara sauce and a sprinkle of mozzarella cheese.
Step 6: Repeat the layering process with remaining eggplant, ricotta mixture, marinara sauce, and mozzarella. Finish with a layer of marinara sauce topped with mozzarella and Parmesan cheese.
Step 7: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese on top is golden and bubbly.
Step 8: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil or parsley if desired, and serve warm.

Tips & Variations

For extra flavor, sprinkle some crushed red pepper flakes in the ricotta mixture.
Use a grill pan for the eggplant slices to add a smoky taste.
Try swapping ricotta with cottage cheese for a lighter texture.
Include sautéed spinach or mushrooms between the layers for added nutrition.

Storage

Store leftover eggplant lasagna in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish covered with foil at 350°F (175°C) until heated through, about 20 minutes.

How to Serve

A close-up of a thick slice of lasagna on a white plate with a white marbled background. The lasagna shows four clear layers: a bottom layer of rich red meat sauce mixed with cheese, a second layer of dark, soft eggplant slices, a third creamy white cheese layer, and a top layer of golden-brown melted cheese with a slightly crispy texture. Fresh green basil leaves are placed on top and around the lasagna, adding a touch of color contrast. The sauce looks slightly runny around the edges, giving a juicy and flavorful impression. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare eggplant lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance. Keep it covered in the refrigerator and bake it when ready. You may need to add a few extra minutes to the baking time if baking from cold.

Is it necessary to peel the eggplant?

Peeling is not required. The skin adds texture and nutrients, but if the eggplants are large or have tough skin, you may prefer to peel them before slicing.