Name: Eggplant Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 large eggplants, sliced lengthwise into 3/4-inch thick pieces (about 8 slices); 3 1/2 tablespoons extra virgin olive oil, divided; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon black pepper, divided; 16 oz cremini (baby bella) mushrooms, sliced; 3 cloves garlic, minced; 1/2 teaspoon dried oregano; 1 (24 oz) jar marinara pasta sauce (roasted garlic flavor recommended); 1 (15 oz) container part-skim ricotta cheese; 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry; 1/2 cup grated Parmesan cheese, divided; 1 large egg; 1 cup shredded part-skim mozzarella (or a blend with provolone); 2 tablespoons fresh basil, thyme, or parsley, chopped

Every summer, I hit a point where eggplant is so beautiful and abundant at the market that I can’t resist building a whole meal around it. This roasted eggplant lasagna is my favorite way to do just that. Instead of pasta sheets, the “noodles” are thin planks of roasted eggplant — soft, flavorful, and sturdy enough to hold generous layers of ricotta, spinach, mushrooms, and sauce.

It’s hearty, cheesy, and completely satisfying, but lighter than the traditional version. Perfect for those nights when you want the comfort of lasagna without feeling weighed down. And bonus — it’s naturally gluten-free and lower in carbs, but still full of that familiar Italian-inspired coziness.

Why You’ll Love This Recipe

All the Comfort, Less Heaviness – The roasted eggplant makes it feel rich and filling, but without the heaviness of pasta.
Vegetarian-Friendly – Mushrooms give it a savory depth that even meat lovers enjoy.
A Summer-to-Fall Bridge – Makes the most of summer eggplant but feels cozy enough for cooler evenings.
Make-Ahead Friendly – You can prep the layers in advance, then just assemble and bake when you’re ready.

How I Prepare the Eggplant for Lasagna

Getting the eggplant right is the key to making this lasagna truly satisfying. Here’s what works for me:

Salt First – Sprinkle the slices with kosher salt and let them sit for about 10 minutes. This draws out some of the moisture and mellows any bitterness. Pat dry with paper towels.
Roast at High Heat – I roast the slices at 400°F for about 20–25 minutes until tender and lightly caramelized. This not only improves the flavor but also prevents the lasagna from turning watery.
No Peeling Needed – The skin softens beautifully during roasting, so there’s no need to peel — one less step to worry about.

The Layers That Make It Work

Sauce Layer – A mix of sautéed mushrooms and your favorite marinara sauce. Mushrooms add meaty texture, but you can swap in ground turkey, chicken, or beef if you prefer.
Ricotta Layer – Ricotta mixed with egg, Parmesan, and thawed chopped spinach for an extra veggie boost. If you grew up with cottage cheese in lasagna, you can use that instead.
Eggplant “Noodles” – Thin, roasted planks that hold everything together while bringing their own rich flavor.
Topping – Plenty of shredded mozzarella for that irresistible gooey finish.

How I Layer It

In a 9×13-inch baking dish:

Spread a layer of mushroom sauce.
Add a layer of roasted eggplant slices.
Spread the ricotta-spinach mixture over the eggplant.
Repeat with another layer of sauce and eggplant.
Top generously with mozzarella.

I stick with two layers of eggplant here — they bake evenly, hold their shape well, and fit perfectly in a standard dish.

Serving Ideas

Simple Green Salad – A crisp salad with homemade Caesar dressing or balsamic vinaigrette keeps the meal balanced.
Garlic Bread – For those who miss the carbs, warm slices of garlic bread are a welcome side.
Grilled Protein – A small portion of grilled chicken or shrimp on the side keeps meat-lovers happy.
Roasted Vegetables – Brussels sprouts, zucchini, or carrots work beautifully alongside.

Make-Ahead & Storage

Prep Ahead – Roast the eggplant and prepare both the ricotta layer and sauce up to 1 day ahead. Store separately in the fridge. Assemble up to 4 hours before baking.
Storage – Keep cooked lasagna in the fridge for up to 4 days.
Reheating – Warm gently in a 350°F oven or microwave until heated through.
Freezing – I don’t recommend freezing this one; eggplant tends to release too much liquid after thawing.

Recipe Swaps & Variations

Add Meat – Swap mushrooms for cooked ground turkey, chicken, beef, or Italian sausage.
Cheese Twist – Mix some shredded provolone into the mozzarella topping for extra melty goodness.
Extra Veggies – Layer in thin slices of zucchini or roasted red peppers for more color and flavor.

Yield: 6