The Best Eggplant Lasagna

Eggplant Lasagna is a hearty, low-carb vegetarian dinner that swaps pasta for tender roasted eggplant slices! With layers of creamy ricotta, spinach, savory mushroom marinara, and melted mozzarella, this is comfort food that feels indulgent but keeps things light. It’s absolutely delicious, easy to make, and perfect for weeknight dinners or meal prep!

Why You’ll Love This Recipe

Tender layers of roasted eggplant, rich marinara sauce, and melted cheese come together for a hearty yet lighter twist on classic lasagna. It’s comforting, flavorful, and perfect for a wholesome family dinner.

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Ingredient List

For the Roasted Eggplant:

• 2 large eggplants, sliced lengthwise ¾-inch thick (about 8 slices)
• 3½ tablespoons extra virgin olive oil, divided
• 1½ teaspoons kosher salt, divided
• ½ teaspoon ground black pepper, divided

For the Mushroom Marinara Sauce:

• 16 ounces sliced cremini (baby bella) mushrooms
• 3 cloves garlic, minced
• ½ teaspoon dried oregano
• 1 (24-ounce) can prepared marinara-style pasta sauce (roasted garlic flavor recommended)

For the Ricotta Cheese Layer:

• 1 (15-ounce) container part-skim ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed with excess water squeezed out
• ½ cup grated Parmesan, divided
• 1 large egg

For Topping:

• 1 cup shredded part-skim mozzarella cheese (or a blend of mozzarella and provolone)
• 2 tablespoons chopped fresh basil, thyme, or parsley

Substitution Notes:

• Eggplant: Globe eggplants work best, but Italian eggplants are fine too—just cut them a bit differently
• Ricotta: Cottage cheese works in a pinch! Just drain it well and maybe blend it for a smoother texture
• Spinach: Fresh spinach is wonderful—use about 5 cups, sauté it first, then chop
• Mushrooms: Any mushroom variety works! Shiitake, portobello, or even button mushrooms
• Marinara: Use your favorite brand or homemade sauce

Why These Ingredients Work

The eggplant is the star here—when roasted, it becomes silky and tender with a mild, slightly sweet flavor that absorbs all the delicious sauce. Slicing it lengthwise gives you wide planks that act just like lasagna noodles.

Cremini mushrooms add that wonderful savory, umami depth that makes this feel hearty and substantial. They give the sauce a “meaty” texture that even carnivores appreciate!

The ricotta-spinach mixture creates that classic lasagna creaminess we all crave. The egg binds everything together so the layers hold beautifully when you cut into it. And that spinach? It adds nutrition, color, and a subtle earthiness that complements the eggplant perfectly.

Part-skim mozzarella gives you that stretchy, melty cheese pull without being overly heavy. I love mixing in a little provolone for extra flavor!

The combination of oregano and garlic in the sauce is pure Italian comfort, it makes your whole kitchen smell AMAZING.

Essential Tools and Equipment

• 2 rimmed baking sheets (for roasting eggplant)
• 9×13-inch baking dish
• Large skillet (for the mushroom sauce)
• Large mixing bowl
• Pastry brush (for oiling the eggplant)
• Nonstick cooking spray
• Sharp knife for slicing
• Kitchen towel or paper towels (for squeezing spinach)

How To Make Eggplant Lasagna

Step 1: Preheat and Prep Your Workspace

Position racks in the upper and lower thirds of your oven and preheat to 400°F. Lightly coat 2 rimmed baking sheets with nonstick spray. Also coat a 9×13-inch baking dish with nonstick spray and set it aside for later. Getting everything ready now makes the assembly SO much smoother!

Step 2: Prepare the Eggplant Slices

Arrange your sliced eggplant in a single layer on the 2 sheet pans. Here’s a little trick: if some of those end slices are really curved, trim off the outermost curvy portion so they lay mostly flat. This helps them roast evenly and makes layering easier later.

Step 3: Oil and Season the Eggplant

Brush 2½ tablespoons of the olive oil over BOTH sides of all the eggplant slices. Don’t skip this step—the oil helps them get golden and delicious! Sprinkle ½ teaspoon kosher salt and ¼ teaspoon pepper over the top.

Step 4: Roast the Eggplant

Roast the eggplant until it’s soft and golden, about 25 minutes. Halfway through (around 12-13 minutes), flip all the slices over and swap the pans’ positions (top to bottom, bottom to top) so everything cooks evenly. When they’re done, remove from the oven and reduce the temperature to 350°F.

Step 5: Sauté the Mushrooms

While the eggplant is roasting, heat the remaining ½ tablespoon oil in a large skillet over medium heat. Add those beautiful sliced mushrooms and sauté until they’re soft and have released their moisture, about 7 minutes. They’ll shrink down quite a bit—that’s perfect!

Step 6: Add Garlic and Seasonings

Add the minced garlic, ½ teaspoon kosher salt, and oregano to the mushrooms. Cook for another 2 minutes until your kitchen smells absolutely divine. The garlic should be fragrant but not browned.

Step 7: Combine with Marinara

Remove the skillet from heat, add the marinara pasta sauce, and stir everything together until well combined. Set this aside while you make the ricotta mixture.

Step 8: Make the Ricotta Filling

In a large bowl, combine the ricotta, ¼ cup Parmesan, egg, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Mix well until smooth and evenly combined—no lumps!

Step 9: Add the Spinach

Stir in that well-squeezed spinach, using a fork to break it up and distribute it as evenly as possible. Really make sure you’ve squeezed out all the excess water from the spinach, or your lasagna might get watery. I usually squeeze it in a clean kitchen towel—works like a charm!

Step 10: Start Layering

Now for the fun part! Spoon HALF of the mushroom marinara sauce onto the bottom of your prepared 9×13-inch baking dish. Spread it into an even layer—this prevents sticking and gives you sauce in every bite.

Step 11: First Eggplant Layer

Lay 4 eggplant slices on top of the sauce. It’s okay if they overlap slightly or if you need to cut one to fit—lasagna is forgiving!

Step 12: Add the Ricotta Layer

Spread ALL of the ricotta mixture over the eggplant layer. Use a spatula or the back of a spoon to spread it evenly from edge to edge. This thick, creamy layer is what makes this lasagna so satisfying!

Step 13: Second Eggplant Layer

Layer on the remaining 4 slices of eggplant, then spread the rest of the mushroom marinara sauce over the top.

Step 14: Top with Cheese

Sprinkle the mozzarella and remaining ¼ cup Parmesan evenly over everything. Don’t be shy—that golden, bubbly cheese top is one of the best parts!

Step 15: Bake Until Bubbly

Bake for 25 to 30 minutes at 350°F, until the cheese is melted and the lasagna is hot and bubbly around the edges. You’ll see those gorgeous bubbles coming up around the sides—that’s when you know it’s ready!

Step 16: Rest and Garnish

Remove from the oven and sprinkle with fresh herbs. Now here’s the hardest part—let it rest for 5 to 10 minutes before serving. I know it’s tempting to dig in immediately, but this resting time lets the layers set so you get beautiful, clean slices instead of a saucy mess!

You Must Know

The eggplant MUST be roasted properly! Don’t skip the roasting step or try to use raw eggplant. Roasting cooks out excess moisture, prevents a watery lasagna, and gives the eggplant that tender, melt-in-your-mouth texture. Raw eggplant will be gummy and bitter—trust me, I learned this the hard way!

Personal Secret: I always salt my eggplant slices first and let them sit for 10-15 minutes before brushing with oil. This draws out even more moisture and any bitterness.

Pro Tips & Cooking Hacks

• Don’t peel the eggplant! The skin softens beautifully when roasted and adds nice color. Plus, it saves you time and effort.
• Use roasted garlic marinara if you can find it—it adds amazing depth of flavor without any extra work.
• Squeeze that spinach HARD. Seriously, you’d be amazed how much water is in there. I wrap it in a clean kitchen towel and twist it over the sink like I’m wringing out a wet cloth.
• Let your eggplant cool slightly before layering. This makes handling easier and prevents the ricotta from getting too warm and runny.
• For cleaner slices, use a sharp serrated knife and wipe it clean between cuts.
• Common mistake to avoid: Don’t slice your eggplant too thin (under ½ inch) or it’ll fall apart. ¾-inch is the sweet spot!

Flavor Variations / Suggestions

Mediterranean Style: Add sun-dried tomatoes, kalamata olives, and crumbled feta to the ricotta mixture. Use oregano and fresh basil for garnish.

Spicy Kick: Mix red pepper flakes into the marinara sauce and use pepper jack cheese instead of mozzarella.

Extra Veggie: Add layers of roasted red peppers, zucchini slices, or sautéed kale between the eggplant layers.

Vegan Version: Use cashew cream or vegan ricotta, skip the egg, and use dairy-free mozzarella. It’s still delicious!

Protein Boost: Brown some Italian sausage or ground turkey with the mushrooms for a heartier version.

White Sauce Option: Swap half the marinara for a simple béchamel sauce for a creamier, more decadent lasagna.

Make-Ahead Options

This lasagna is PERFECT for meal prep! Here’s how to plan ahead:

Roast eggplant in advance: You can roast the eggplant up to 2 days ahead. Store the cooled slices in an airtight container in the fridge, separated by parchment paper so they don’t stick.

Prep the filling: Make the ricotta-spinach mixture and mushroom sauce up to 1 day ahead. Store separately in the fridge.

Assemble but don’t bake: You can assemble the entire lasagna, cover it tightly with plastic wrap and foil, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time since it’s starting cold.

Freezer-friendly: Assemble the lasagna in a freezer-safe dish, wrap it really well (I do plastic wrap, then foil, then put it in a freezer bag), and freeze for up to 3 months. Thaw overnight in the fridge before baking, or bake from frozen at 350°F for about 60-75 minutes, covered with foil for the first 45 minutes.

Recipe Notes & Baker’s Tips

• Eggplant sizing matters: Look for large, firm eggplants that are heavy for their size. They should have smooth, shiny skin without soft spots.
• Layering logic: This recipe uses just two layers of eggplant, which makes assembly easier and ensures every bite has plenty of that luscious ricotta filling.
• Don’t have fresh herbs for garnish? No problem! A little extra dried oregano or basil mixed into the sauce works great.
• The lasagna will seem a bit loose when you first take it out of the oven. That resting time is crucial for it to set up properly!
• Leftovers are amazing! The flavors actually develop and deepen overnight, so day-two lasagna is sometimes even better than day one.

Serving Suggestions

This eggplant lasagna is hearty enough to be the star of the meal, but I love serving it with:

• A crisp Caesar salad or simple arugula salad with lemon vinaigrette
• Warm, crusty garlic bread or focaccia for soaking up the sauce
• Roasted vegetables like Brussels sprouts or broccolini
• A glass of Chianti or Sangiovese for the adults
• Garlic knots or breadsticks for extra carb-y goodness (because sometimes we need it!)

For presentation, I like to sprinkle extra fresh basil on top and maybe a tiny drizzle of good olive oil. Serve it family-style right from the baking dish, or plate individual portions with a garnish of fresh herbs.

This is perfect for Sunday dinners, potlucks, meal prep, or any time you want cozy comfort food that happens to be packed with vegetables!

How to Store Your Eggplant Lasagna

Refrigerator: Store leftovers in an airtight container or cover the baking dish tightly with plastic wrap or foil. It will keep beautifully for 4-5 days in the fridge.

Freezing: This lasagna freezes wonderfully! Cut into individual portions, wrap each tightly in plastic wrap then foil, and freeze for up to 3 months. Or freeze the whole thing in a freezer-safe baking dish.

Reheating:

• From fridge: Cover with foil and reheat at 350°F for 20-25 minutes, or microwave individual portions for 2-3 minutes.
• From frozen: Thaw overnight in the fridge, then reheat as above. Or bake from frozen (covered) at 350°F for 45-60 minutes.
• Pro tip: Add a splash of marinara or water before reheating to keep it moist!

Allergy Information

Contains:

• Dairy (ricotta, Parmesan, mozzarella)
• Eggs
• Nightshades (eggplant, tomatoes)

Allergy-Friendly Substitutions:

• Dairy-free: Use cashew cream or store-bought vegan ricotta, dairy-free mozzarella shreds, and nutritional yeast instead of Parmesan
• Egg-free: Skip the egg in the ricotta mixture and add 1 tablespoon of cornstarch or use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
• Gluten-free: This recipe is naturally gluten-free! Just make sure your marinara sauce is certified GF
• Nut-free: This recipe contains no nuts
• Nightshade-free: Unfortunately, eggplant and tomatoes are nightshades—try zucchini lasagna with an Alfredo sauce instead

Questions I Get Asked A Lot

Do I really need to roast the eggplant first? Can’t I just layer it raw?

I strongly recommend roasting! Raw eggplant releases too much water during baking, making your lasagna watery and giving the eggplant a gummy, unpleasant texture. Roasting cooks out the moisture, concentrates the flavor, and gives you that tender, melt-in-your-mouth texture. It’s worth the extra step, I promise!

My lasagna turned out watery. What went wrong?

This usually happens when the eggplant wasn’t roasted long enough or the spinach wasn’t squeezed dry enough. Make sure your eggplant is golden and soft before assembling, and really wring out that spinach—you’d be surprised how much water is trapped in there! Also, letting the lasagna rest after baking helps it set up properly.

How do I know when the eggplant is roasted enough?

The eggplant should be soft when you press it with a fork, golden brown on both sides, and slightly caramelized around the edges. It should be tender but not mushy or falling apart. If it’s still firm or pale, give it a few more minutes!

💬 Tried this recipe? Leave a comment and rating below! Did you try any of the variations? What did you serve it with?