I loaded this eggplant lasagna with velvety roasted eggplant, creamy spinach herb cheese, and rich sauce for a meatless main that always steals the spotlight. One slice and it is easy to see why it is an all-star.

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I’m obsessed with this eggplant lasagna because it gives me all the saucy, cheesy drama I want without the heavy pasta crash. The roasted eggplant turns silky and rich, soaking up every bit of flavor, while ricotta keeps the layers creamy and just messy enough in the best way.

I love that it slices like a real dinner, not a sad low-carb compromise. And the leftovers?

Honestly, I might like them even more. But straight from the pan, with those browned edges and soft, melty layers, this is the vegetarian lasagna I keep coming back to.

Big flavor. No apology.

Ingredients

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Eggplant stands in for noodles, so it’s cozy but still low carb.
Olive oil helps the eggplant roast up tender, not sad and dry.
Kosher salt pulls everything together and keeps the veggies from tasting flat.
Black pepper adds a little bite without making the dish spicy.
Garlic brings that warm, savory smell you’ll want in every lasagna.
Onion adds gentle sweetness and makes the sauce taste more homemade.
Spinach sneaks in greens, and honestly, you barely notice it’s healthy.
Ricotta makes the middle creamy, soft, and totally lasagna-like.
The egg helps the ricotta layer hold together when you slice it.
Mozzarella gives you the stretchy, melty top everyone fights over.
Parmesan adds salty, nutty flavor that makes each bite pop.
Marinara keeps it saucy, bright, and super comforting.
Plus, basil and parsley make the whole dish taste fresh.
Basically, oregano and red pepper flakes add Italian flavor with a tiny kick.

Ingredient Quantities

3 medium eggplants (about 2 to 2 1/2 pounds), sliced 1/4 inch thick

3 tablespoons extra virgin olive oil

1 1/2 teaspoons kosher salt, plus more for salting eggplant if desired

1 teaspoon freshly ground black pepper

3 cloves garlic, minced

1 small yellow onion, finely chopped

10 ounces fresh baby spinach

15 ounces whole milk ricotta cheese

1 large egg

8 ounces fresh mozzarella, shredded or thinly sliced

3/4 cup grated Parmesan cheese

3 cups marinara sauce or crushed tomatoes

1/2 cup fresh basil, chopped

2 tablespoons fresh parsley, chopped

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes, optional

Nonstick cooking spray or extra olive oil for the baking dish, as needed

How to Make this

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1. Preheat oven to 425°F. Line two baking sheets with parchment or lightly oil them. Arrange eggplant slices in a single layer, brush both sides with 2 tablespoons olive oil, season with 1 teaspoon kosher salt and 1 teaspoon black pepper, and roast 12 to 15 minutes until tender and lightly browned, flipping once; set aside to cool.

2. Reduce oven to 375°F. Coat a 9×13 inch baking dish with nonstick cooking spray or a little olive oil.

3. In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.

4. Add baby spinach to the skillet in batches, cooking until wilted. Season with a pinch of salt, the red pepper flakes if using, and remove from heat. Squeeze out excess liquid from the spinach and roughly chop if needed.

5. In a mixing bowl combine ricotta, large egg, 1/2 cup Parmesan, chopped basil, chopped parsley, dried oregano, and the cooked spinach mixture. Stir until well combined and season to taste with salt and pepper.

6. Spread 1 cup of marinara sauce or crushed tomatoes on the bottom of the prepared baking dish.

7. Arrange a single layer of roasted eggplant over the sauce, spread one third of the ricotta mixture over the eggplant, then sprinkle with a third of the shredded or sliced mozzarella and a few tablespoons of marinara. Repeat two more times to make three layers, finishing with mozzarella and the remaining 1/4 cup Parmesan on top.

8. Cover the dish loosely with foil and bake at 375°F for 25 minutes. Remove the foil and bake an additional 15 to 20 minutes until cheese is bubbly and golden.

9. Let lasagna rest 10 to 15 minutes before slicing so layers set. Garnish with extra chopped basil and a sprinkle of Parmesan before serving.

10. Store leftovers covered in the refrigerator for up to 4 days or freeze portions for longer storage.

Equipment Needed

1. Oven
2. Two rimmed baking sheets
3. Parchment paper or nonstick spray and a pastry brush
4. 9×13 inch baking dish
5. Large skillet or sauté pan
6. Mixing bowls (one large)
7. Chef knife and cutting board
8. Measuring spoons and measuring cup
9. Spatula or wooden spoon
10. Cheese grater

FAQ

Q: Can I make this ahead of time?

Yes. Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking. For longer storage, freeze fully assembled for up to 2 months and bake from frozen, adding extra time and covering with foil for the first portion of baking.

Q: Do I need to salt the eggplant first?

Salting is optional. It draws out bitterness and excess moisture but is not required for most modern eggplant varieties. If you salt, rinse and pat dry before using.

Q: Can I substitute dairy or make this vegan?

To make it dairy free, use plant based ricotta and mozzarella alternatives and omit or replace the egg with a flax egg or a commercial binder. Texture and flavor will differ slightly.

Q: How do I prevent the lasagna from being watery?

Slice eggplant thin, roast or salt and squeeze out moisture, use a thicker marinara, and avoid overloading with wet ingredients. Bake uncovered at the end to help excess liquid evaporate.

Q: What is the best way to reheat leftovers?

Reheat individual portions in a 350 F oven for 15 to 20 minutes until warmed through, or microwave covered for 1 to 3 minutes depending on portion size. For frozen portions, thaw overnight for best results before reheating.

Q: Can I add other vegetables or proteins?

Yes. Sautéed mushrooms, zucchini, roasted peppers, or cooked lentils work well. If adding meat or poultry, cook thoroughly and reduce the marinara slightly to keep balance.

Easy Eggplant Lasagna Recipe (Vegetarian & Low Carb) Substitutions and Variations

Eggplants: replace with zucchini or yellow squash sliced 1/4 inch thick, or use large portobello mushroom caps for a meatier texture
Ricotta cheese: swap with cottage cheese (blend briefly for smoother texture), soft tofu for a dairy free option, or mascarpone for extra creaminess
Fresh mozzarella: substitute shredded provolone, fontina, or a low moisture mozzarella for less liquid
Marinara or crushed tomatoes: use passata, canned tomato sauce seasoned with Italian herbs, or a roasted tomato puree

Pro Tips

– Salt the eggplant only if yours are very bitter or watery. A light sprinkle and a 20 minute rest will draw out moisture, but rinse and pat dry thoroughly so the slices do not become soggy when roasted.

– Roast rather than pan fry for cleaner flavor and texture. Make sure slices are in a single layer with just a brush of oil so they brown instead of steaming. Flip once so both sides get an even caramelization.

– Squeeze the cooked spinach very well. Even a little extra moisture will turn the ricotta filling runny. Wrap the spinach in a clean kitchen towel or use a fine mesh sieve and press firmly.

– Layer confidently but not tightly. Give each layer a thin film of sauce to prevent sticking, and avoid overpacking the dish so heat can circulate and the cheeses melt evenly. Let the finished lasagna rest at least 10 minutes so it sets and slices cleanly.

– For make ahead or freezer meals, assemble and refrigerate for up to 24 hours before baking to let flavors meld, or parbake for 20 minutes, cool, wrap tightly, and freeze. Thaw overnight in the fridge before finishing the bake so textures stay close to freshly made.

Easy Eggplant Lasagna Recipe (Vegetarian & Low Carb)

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

493

kcal

Equipment: 1. Oven
2. Two rimmed baking sheets
3. Parchment paper or nonstick spray and a pastry brush
4. 9×13 inch baking dish
5. Large skillet or sauté pan
6. Mixing bowls (one large)
7. Chef knife and cutting board
8. Measuring spoons and measuring cup
9. Spatula or wooden spoon
10. Cheese grater

Ingredients

3 medium eggplants (about 2 to 2 1/2 pounds), sliced 1/4 inch thick
3 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt, plus more for salting eggplant if desired
1 teaspoon freshly ground black pepper
3 cloves garlic, minced
1 small yellow onion, finely chopped
10 ounces fresh baby spinach
15 ounces whole milk ricotta cheese
1 large egg
8 ounces fresh mozzarella, shredded or thinly sliced
3/4 cup grated Parmesan cheese
3 cups marinara sauce or crushed tomatoes
1/2 cup fresh basil, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes, optional
Nonstick cooking spray or extra olive oil for the baking dish, as needed

Directions

Preheat oven to 425°F. Line two baking sheets with parchment or lightly oil them. Arrange eggplant slices in a single layer, brush both sides with 2 tablespoons olive oil, season with 1 teaspoon kosher salt and 1 teaspoon black pepper, and roast 12 to 15 minutes until tender and lightly browned, flipping once; set aside to cool.
Reduce oven to 375°F. Coat a 9×13 inch baking dish with nonstick cooking spray or a little olive oil.
In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.
Add baby spinach to the skillet in batches, cooking until wilted. Season with a pinch of salt, the red pepper flakes if using, and remove from heat. Squeeze out excess liquid from the spinach and roughly chop if needed.
In a mixing bowl combine ricotta, large egg, 1/2 cup Parmesan, chopped basil, chopped parsley, dried oregano, and the cooked spinach mixture. Stir until well combined and season to taste with salt and pepper.
Spread 1 cup of marinara sauce or crushed tomatoes on the bottom of the prepared baking dish.
Arrange a single layer of roasted eggplant over the sauce, spread one third of the ricotta mixture over the eggplant, then sprinkle with a third of the shredded or sliced mozzarella and a few tablespoons of marinara. Repeat two more times to make three layers, finishing with mozzarella and the remaining 1/4 cup Parmesan on top.
Cover the dish loosely with foil and bake at 375°F for 25 minutes. Remove the foil and bake an additional 15 to 20 minutes until cheese is bubbly and golden.
Let lasagna rest 10 to 15 minutes before slicing so layers set. Garnish with extra chopped basil and a sprinkle of Parmesan before serving.
Store leftovers covered in the refrigerator for up to 4 days or freeze portions for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.