Eggplant Lasagna with Ricotta (No Pasta Needed) Recipe
This Eggplant Lasagna with Ricotta is a delicious low-carb alternative to traditional pasta lasagna. Using thin slices of baked eggplant in place of noodles, it layers creamy ricotta cheese mixed with herbs, marinara sauce, and plenty of melty mozzarella and Parmesan. Baked until bubbly and golden, it’s a comforting vegetarian dish perfect for a satisfying meal without the carbs.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free, Vegetarian
Ingredients
Scale
Eggplant Base
- 2 large eggplants, sliced lengthwise into ¼-inch thick slices
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Ricotta Mixture
- 2 cups ricotta cheese
- 1 large egg
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
Other Ingredients
- 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
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Bake eggplant slices: 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 alternatively grill until lightly browned.
- Prepare ricotta mixture: In a bowl, combine ricotta cheese, egg, dried oregano, and garlic powder. Mix until smooth and well incorporated. Set aside.
- Assemble the lasagna: Spread a thin layer of marinara sauce evenly on the bottom of the prepared baking dish. Layer eggplant slices to cover the base, then spread a layer of the ricotta mixture, spoon over some marinara sauce, and sprinkle with shredded mozzarella cheese. Repeat the layering process with remaining ingredients, finishing with a final layer of marinara sauce, mozzarella, and grated Parmesan cheese on top.
- Bake covered: Cover the assembled dish with foil and bake for 25 minutes, allowing the flavors to meld and cheeses to melt thoroughly.
- Bake uncovered: Remove the foil and continue baking for an additional 15 minutes until the top is golden brown and bubbly.
- Rest and garnish: Let the lasagna rest for 10 minutes after baking to set before slicing. Garnish with chopped fresh basil or parsley if desired, then serve warm.
Notes
- Using thin slices of eggplant helps mimic the texture of pasta sheets in traditional lasagna.
- For a smokier flavor, grill the eggplant slices instead of baking them.
- Choose a low-sugar marinara sauce to keep the dish healthier.
- Allowing the lasagna to rest after baking improves sliceability and flavor melding.
- This recipe is naturally gluten-free and vegetarian.
Keywords: eggplant lasagna, low carb lasagna, vegetarian lasagna, gluten free lasagna, ricotta cheese lasagna, baked eggplant recipe
