Eggplant Lasagna Recipe Vegetarian: Easy & Delicious Meal

Eggplant lasagna is a delicious, hearty, and wholesome vegetarian twist on the classic Italian favorite. Instead of traditional pasta sheets, tender slices of eggplant take center stage, layered with rich tomato sauce, creamy ricotta, and a melty blend of cheeses.

This recipe is perfect for those looking to enjoy a comforting meal without meat or simply wanting to add more vegetables to their dinner plate. The smoky flavor of roasted eggplant combined with fresh herbs and a luscious béchamel sauce creates a dish that is both satisfying and nourishing.

Whether you’re cooking for family, entertaining friends, or meal prepping for the week, this eggplant lasagna recipe vegetarian is sure to impress. It’s a fantastic way to sneak extra veggies into your diet while indulging in a classic comfort food.

Plus, it’s naturally gluten-free if you skip the pasta altogether! Let’s dive into why this recipe deserves a spot on your weekly menu.

Why You’ll Love This Recipe

This eggplant lasagna is a fantastic option for vegetarians and anyone looking to add more plant-based meals to their routine. It’s:

• Rich in flavor thanks to layers of roasted eggplant, tangy tomato sauce, and creamy cheese.
• Lower in carbs compared to traditional lasagna, making it a healthier alternative.
• Versatile and customizable, allowing you to add your favorite veggies or swap cheeses.
• Comforting and hearty – perfect for chilly evenings or special occasions.
• Easy to prepare ahead and reheat, making it ideal for meal prep.

If you enjoy this recipe, check out our Vegetable Lasagna Stouffer’s Recipe Made Easy and Delicious for another delicious veggie-packed alternative.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
• 3 cups marinara sauce, homemade or store-bought
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Fresh basil leaves for garnish
• Salt and black pepper to taste
• Optional: 1/2 cup chopped spinach or mushrooms for extra veggies
• 1/4 cup chopped fresh parsley

Equipment

• Baking sheet
• Large skillet
• 9×13 inch baking dish
• Mixing bowls
• Sharp knife
• Cutting board
• Aluminum foil
• Spoon or spatula

Instructions

1. Prepare the eggplant: Preheat your oven to 400°F (200°C). Lay the sliced eggplant on a baking sheet, brush both sides with olive oil, and sprinkle lightly with salt. Roast for 20-25 minutes, flipping halfway through until tender and slightly golden. This step helps to remove moisture and bitterness.
2. Prepare the sauce: While the eggplant roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic, dried oregano, and basil; cook for another minute until fragrant.
3. Add vegetables (optional): If using spinach or mushrooms, add them now and cook until softened, about 5 minutes. Pour in the marinara sauce, stir well, and simmer for 10 minutes. Season with salt and pepper to taste.
4. Mix the ricotta filling: In a medium bowl, combine ricotta cheese, chopped parsley, a pinch of salt, and pepper. Mix until smooth and creamy.
5. Assemble the lasagna: In a 9×13 inch baking dish, spread a thin layer of marinara sauce. Layer 1/3 of the roasted eggplant slices over the sauce. Spread half of the ricotta mixture over the eggplant, then sprinkle with 1/3 of the mozzarella cheese. Repeat the layers: sauce, eggplant, ricotta, mozzarella. Finish with a final layer of eggplant, remaining sauce, and top with Parmesan cheese.
6. Bake the lasagna: Cover the dish with aluminum foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
7. Rest and serve: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves and serve warm.

For a creamy twist, you might want to try pairing this recipe with a Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to substitute or accompany the ricotta layer.

Tips & Variations

Tip: To reduce moisture in the eggplant further, sprinkle the slices with salt and let them sit for 30 minutes before roasting. Then rinse and pat dry.

Variation: Swap out ricotta for crumbled tofu or cashew cheese for a vegan option. You can also add layers of zucchini or bell peppers for more veggie goodness.

Tip: Use a mandoline slicer for uniform eggplant slices to ensure even cooking.

If you love hearty vegetarian dishes, explore more with our Best Italian Vegetarian Recipes for Delicious Meatless collection.

Nutrition Facts

Serving Suggestions

This eggplant lasagna pairs beautifully with a fresh green salad dressed in lemon vinaigrette to balance the richness of the cheese. Roasted garlic bread or a crusty baguette also make excellent sides to soak up any extra sauce.

For a lighter option, serve with steamed or sautéed green vegetables such as green beans or zucchini ribbons. To keep the meal entirely plant-based, consider adding a side of Vegan Bread Machine Recipe for Soft, Delicious Loaves for that homemade touch.

Conclusion

Eggplant lasagna is a delightful, meatless spin on a beloved classic, offering layers of flavor and texture that satisfy both vegetarians and meat-eaters alike. This recipe brings together the smokiness of roasted eggplant, the tang of tomato sauce, and the creaminess of cheeses to create a comforting and nourishing dish perfect for any occasion.

Easy to make and customizable, it’s a fantastic way to enjoy more vegetables in a delicious format that feels indulgent without the guilt. Whether you’re cooking for a family dinner or meal prepping for the week, this eggplant lasagna will quickly become a favorite.

Don’t forget to explore other vegetarian delights like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet finish to your meal!

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