Easy Eggplant Lasagna

If you’re craving a hearty, comforting dish but want something a little lighter than traditional lasagna, then you have to try this Easy Eggplant Lasagna! It’s the ultimate comfort food without the heavy carbs, and let me tell you—this is a game-changer. The tender eggplant slices take the place of pasta layers, and it’s loaded with savory marinara sauce, creamy ricotta, and plenty of melty mozzarella. Every bite is a delicious combination of flavors and textures that’s so satisfying, you’ll forget it’s a healthier version of your favorite lasagna. Whether you’re a veggie lover or just trying to eat a bit lighter, this dish is going to steal your heart.

Why You’ll Love Easy Eggplant Lasagna

Here’s why this eggplant lasagna is destined to become your new go-to:

Healthier, Yet Just As Delicious

It’s low-carb and packed with veggies, but the taste? Oh, it’s still that warm, cheesy, savory goodness you love from a classic lasagna. You won’t miss the pasta for one second!

Quick and Simple

You don’t need to be a master chef to pull this off. With just a few ingredients and a handful of easy steps, you’ll have a fresh, homemade lasagna ready to go.

Make-Ahead Meal

This is one of those dishes that gets better after a day or two in the fridge, which makes it perfect for meal prep or making ahead for busy nights.

Vegetarian Comfort Food

It’s all about those rich, savory flavors, and this dish delivers without any meat. Perfect for vegetarians or anyone looking to cut down on meat for a meal without sacrificing flavor!

Ingredients

Here’s what you’ll need to make this easy, cheesy eggplant lasagna:

For the Lasagna:

• Eggplant: 2 medium-sized (sliced thin, the star of the dish—these replace traditional pasta noodles and are hearty yet tender)
• Marinara Sauce: 2 cups (store-bought or homemade, depending on your preference)
• Ricotta Cheese: 1 1/2 cups (adds creaminess and richness)
• Mozzarella Cheese: 2 cups, shredded (for that melty, gooey goodness)
• Parmesan Cheese: 1/2 cup, grated (adds a savory depth of flavor)
• Egg: 1 large (binds the ricotta mixture and adds a bit of structure to the layers)
• Fresh Basil: 1/4 cup, chopped (for a fresh, fragrant touch)
• Olive Oil: 2 tablespoons (for sautéing the eggplant and adding flavor)
• Garlic: 2 cloves, minced (optional, but recommended for extra savory flavor)
• Salt and Pepper: To taste (for seasoning)

Optional:

• Fresh Mozzarella: 1/2 cup, sliced (for extra creaminess and richness)
• Crushed Red Pepper Flakes: For a little kick, if you like some heat.

Instructions

Step 1: Prepare the Eggplant

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplant into thin rounds (about 1/4-inch thick). Lay them out on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Roast the eggplant in the oven for 15-20 minutes, flipping halfway through, until the slices are tender and slightly golden. Set aside.

Step 2: Make the Ricotta Mixture

1. In a large bowl, combine the ricotta cheese, egg, 1 cup of mozzarella, Parmesan, and fresh basil. Stir until everything is well mixed. Season with a pinch of salt and pepper.

Step 3: Assemble the Lasagna

1. In a baking dish, spread a thin layer of marinara sauce on the bottom.
2. Layer the roasted eggplant slices on top of the sauce, slightly overlapping each slice.
3. Spread a layer of the ricotta mixture over the eggplant, then top with a little more marinara sauce.
4. Repeat the layers—eggplant, ricotta, marinara—until you run out of ingredients, finishing with a layer of marinara sauce on top.
5. Sprinkle the remaining mozzarella cheese over the top.

Step 4: Bake and Serve

1. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and slightly golden.
2. Let the lasagna cool for 5 minutes before slicing. Garnish with additional fresh basil, if desired.

Step 5: Enjoy!

Serve this delicious lasagna warm, and watch it disappear from the table in no time. It’s perfect on its own or paired with a fresh green salad for a complete meal.

Nutrition Facts

Here’s an approximate breakdown for one serving (based on 6 servings):

• Calories: 280
• Total Fat: 18g
  • Saturated Fat: 7g
  • Trans Fat: 0g
• Cholesterol: 60mg
• Sodium: 500mg
• Total Carbohydrates: 15g
  • Dietary Fiber: 5g
  • Sugars: 8g
• Protein: 16g
• Vitamin A: 15% of daily value
• Vitamin C: 10% of daily value
• Calcium: 25% of daily value
• Iron: 8% of daily value

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour, 5 minutes

How to Serve Easy Eggplant Lasagna

• With a Side Salad: Pair with a simple side salad of mixed greens and a light vinaigrette for a well-rounded meal.
• With Garlic Bread: Serve with some crunchy garlic bread for dipping into the marinara sauce. The perfect carb side to complement the low-carb lasagna!
• As a Meal Prep Option: This lasagna stores beautifully in the fridge for up to 4 days and can be reheated for a quick and easy meal throughout the week.

Additional Tips

• Slice the Eggplant Thin: Thin slices of eggplant cook better and create more layers in your lasagna, which results in a tender, perfectly layered dish.
• Make it Ahead: Feel free to assemble the lasagna the night before and store it in the fridge. It’ll allow the flavors to meld together even more before baking.
• Try It with Zucchini: For a slight variation, try adding thin slices of zucchini along with the eggplant for even more veggie goodness.

FAQ Section

Q1: Can I make this lasagna gluten-free?
A1: Yes! This recipe is naturally gluten-free, as it doesn’t contain pasta. Just be sure to use gluten-free marinara sauce if you’re sensitive to gluten.

Q2: Can I use frozen eggplant?
A2: While fresh eggplant works best for this recipe, you can use frozen eggplant if that’s all you have. Just make sure to thaw and drain any excess moisture before using.

Q3: Can I add meat to this lasagna?
A3: Absolutely! If you want to make it a meat lasagna, you can add ground beef, turkey, or sausage to the marinara sauce for extra flavor.

Q4: How do I store leftovers?
A4: Leftover lasagna can be stored in an airtight container in the fridge for up to 4 days. Reheat it in the oven or microwave until hot and bubbly.

Q5: Can I freeze this lasagna?
A5: Yes, this lasagna freezes beautifully. Just wrap it tightly in plastic wrap and aluminum foil, and it’ll last in the freezer for up to 3 months. Thaw it overnight in the fridge before reheating.

Q6: Can I make the ricotta mixture ahead of time?
A6: Yes, you can prepare the ricotta mixture up to a day in advance. Just store it in the fridge until you’re ready to assemble the lasagna.

Q7: How can I make this dish spicier?
A7: To add a little heat, try mixing some red pepper flakes into the marinara sauce or adding a sliced jalapeño in between the layers.

Q8: Is there a dairy-free option for the ricotta?
A8: Yes! You can use a dairy-free ricotta or even blended tofu as a substitute for the ricotta cheese to make it dairy-free.

Q9: Can I use a different cheese for the top?
A9: Definitely! If you’re not a fan of mozzarella, you can use provolone or a blend of Italian cheeses like fontina or asiago for a different flavor.

Q10: How can I make this dish even more flavorful?
A10: Try adding some fresh garlic or sautéed onions to the marinara sauce. A sprinkle of fresh herbs like oregano or thyme can also enhance the flavor.

Conclusion

This Easy Eggplant Lasagna is the perfect way to enjoy a classic comfort food in a healthier, veggie-packed form. It’s just as cheesy, hearty, and satisfying as traditional lasagna but without the heavy carbs. Whether you’re serving it for a weeknight dinner, prepping it ahead of time, or sharing it at a gathering, this dish is sure to impress. It’s simple, flavorful, and so, so satisfying. Enjoy every bite!

Print