Name: Eggplant Lasagna
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2 eggplants; 2 teaspoons kosher salt; 1 tablespoon olive oil; 1 tablespoon butter; 3 teaspoons minced garlic; 1 medium yellow onion (chopped); 1/2 green bell pepper (chopped); 4 oz. baby Bella mushrooms (sliced); 20 oz. crushed tomatoes; 1.5 teaspoons Italian seasoning; 1/2 teaspoon dried oregano; 1/2 teaspoon black pepper; 1/2 teaspoon salt; 16 oz. ricotta cheese; 1 large egg; 1/2 cup Parmesan cheese; 2 cups mozzarella cheese; parsley (for garnish)

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This vegetarian Eggplant Lasagna is perfect for a meatless dinner. It’s filled with flavorful vegetable sauce, cheesy ricotta filling and topped with mozzarella.

Eggplant is an underrated vegetable. If you try my Baked Eggplant recipe or the One Pot Chicken Ratatouille, you will love it!

Take advantage of the late summer/early fall vegetables and make this delicious vegetable lasagna with eggplant noodles. This dish is full of flavor and textures, you will not miss the pasta one bit! Removing the noodles and replacing them with eggplant slices, turns this dish into a great low-carb option. You can use zucchini instead of eggplant, or use both. The mushroom pepper sauce is quick and easy to make and bursts with flavors.

Ingredients:

2 eggplants
salt
olive oil
butter
garlic
onion
green bell pepper
mushrooms
Italian seasoning
dried oregano
black pepper
ricotta cheese
1 egg
Parmesan cheese
crushed tomatoes
mozzarella cheese

Step by step instructions:

To make this lasagna, you need to prepare 3 things: the eggplant noodles, the veggie sauce and the cheesy filling.

Step 1: Make the sauce

Saute garlic, onion, pepper and mushrooms in skillet. Add seasoning and cook for a few minutes. Add crushed tomatoes, salt and pepper.

Step 2: prepare the eggplant

You need to draw the moisture out of the eggplant. You can do it in two ways: bake it or let it sit and sweat. To bake, place eggplant of a baking sheet and bake for 20 minutes in 375 degrees F oven. To sweat, place eggplant slices on a cooling rack placed over a baking sheet. Salt and let sit for 30 minutes. You should see water on the surface of each slice. Dab it with a paper towel and use slices in the recipe.

Spread a thin layer of sauce on the bottom of the dish, then place 6 slices of eggplant.

Step 3: make ricotta filling

Mix ricotta, egg and Parmesan and spread over each eggplant layer.

Step 4: layer and bake

Repeat layers and finish with the sauce and mozzarella cheese on top. Bake until bubbly.

Leftovers:

This lasagna is equally delicious the next day. Store any leftovers in a covered container in the fridge for up to 3 days.

Variations:

meaty: add ground beef, turkey or sausage to the sauce
add 4 cups of spinach to the sauce
use zucchini instead of eggplant
white lasagna: use my Alfredo sauce instead of crushed red tomatoes

Expert tips:

eggplant: it is important to sweat the eggplant. You can do it two ways: let the slices sit on a cooling rack over a baking sheet (to catch the water), salt them and wait 30 minutes OR you can bake them in 375 degrees F oven for 20 minutes.
the sauce: this is your main source of flavor; don’t skip the mushrooms and peppers. They add the umami flavor and make this vegetarian lasagna very flavorful.

More vegetarian meals:

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

Eggplant Lasagna

Author: Anna

This vegetarian Eggplant Lasagna is perfect for a meatless dinner. It's filled with flavorful vegetable sauce, cheesy ricotta filling and topped with mozzarella.

5 from 4 votes

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Prep Time 25 mins

Cook Time 30 mins

Total Time 55 mins

Course Main Course

Cuisine Italian

Servings people

Calories 492 kcal

Ingredients

2 eggplants
2 teaspoons kosher salt
1 tablespoon olive oil
1 tablespoon butter
3 teaspoons minced garlic
1 medium yellow onion chopped
1/2 green bell pepper chopped
4 oz. baby Bella mushrooms sliced
20 oz. crushed tomatoes
1.5 teaspoons Italian seasoning
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
16 oz. ricotta cheese
1 large egg
1/2 cup Parmesan cheese
2 cups mozzarella cheese
parsley for garnish

Instructions

Prepare eggplant: trim both ends of each eggplant. Trim skin, if desired. Slice eggplant lengthwise into about 1/4" slices. Layer them on cooling rack set over baking sheet, salt on both sides and let sit for 30 minutes. You will notice moisture on the surface of each slice. Dab it away with a paper towel. You can also place the salted slices on a baking sheet and bake in 375 degrees F oven for 20 minutes.
In a skillet, heat up oil and butter. Add garlic, onion and pepper. Saute for 3 to 4 minutes.
Add mushrooms and seasoning. Saute until mushrooms are soft.
Add crushed tomatoes and stir well. Heat through. Set sauce aside.
In a medium mixing bowl, stir together ricotta cheese, egg and Parmesan cheese. Set aside.
Preheat oven to 375 degrees F.
Spread a thin layer of sauce on the bottom of a 13" x 9" dish. Place 6 eggplant slices on top. Spread 1/2 of ricotta mixture on top of eggplant. Sprinkle 1/3 of mozzarella cheese on top.
Repeat the layer.
On the third layer of eggplant, top it with sauce and mozzarella.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for a few more minutes.
Cool dish for 10 minutes, then serve.

Notes