Easy Eggplant Lasagna Recipe (2024)

Eggplant Lasagna makes an easy and delicious lasagna recipe the whole family will love!

Love lasagna? I think you’ll also love my classic lasagna recipe, skillet lasagna, and spaghetti squash lasagna.

My family loves a good lasagna recipe, from the traditional to quick and easy skillet to those made without pasta. They are all delicious. This version is another lasagna recipe using vegetables in place of the pasta noodles used in a traditional recipe.

How to Make Easy Eggplant Lasagna Recipe

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

For the eggplant:

• Eggplant – I use two medium eggplants that are sliced to about 1/4-inch thick. You can peel your eggplant or leave it unpeeled. It is a matter of personal preference.
• Olive oil
• Salt and pepper

For the sauce:

• Marinara sauce – I use my homemade marinara sauce in this recipe, but you can also use your favorite store-bought jarred sauce.
• Meat – I use ground beef, but you can also use ground turkey, ground chicken, or omit the meat if you prefer a meatless eggplant lasagna.

For the cheese mixture:

• Ricotta cheese – I use Ricotta cheese in this recipe. You can also substitute with Greek yogurt, cottage cheese, or cream cheese.
• Eggs
• Parmesan cheese
• Mozzarella cheese

Step-by-Step Instructions

Prep. Preheat the oven to 350º F.

Slice the eggplant. You can peel them or leave their skins on them. It is up to you and your tastes. I prefer to leave the skins on for mine. Slice them to about 1/4 of an inch thick or smaller. Or bigger. Again, it’s up to you. I like mine just a bit meaty, so my photo shows them thicker than in this recipe. You’ll adjust your roasting time based on the thickness of your slices.

Roast the eggplant. Brush your slices with olive oil and sprinkle with salt and pepper. Place them into your preheated oven and roast them until they are fork tender, about 15 minutes depending on thickness.

Make the sauce. While your eggplant slices are roasting, you’ll want to prepare your marinara sauce. I like to use this recipe for marinara sauce that is ready really quickly. If you’d like a meaty sauce, go ahead and cook your ground beef or turkey, drain it, and mix it into the marinara sauce.

Make the cheese mixture. Stir together the cheesy mixture of Ricotta cheese, eggs, and Parmesan cheese.

Assemble the lasagna. Coat a baking dish with olive oil. Add a layer of the sauce, then cheese, and then eggplant into your baking dish. Top it with shredded cheese and bake it until nice and bubbly and the cheese has melted, about 30 minutes.

Storage Tips

To store leftovers. Wrap well with plastic wrap or store in an airtight container in the refrigerator for 3 to 4 days.

To make ahead. Prepare as directed without baking the lasagna. Wrap well with plastic wrap and store in the refrigerator for up to 2 days. Remove from the refrigerator as the oven preheats. Then bake it according to the instructions.

Here’s my Eggplant Lasagna recipe. I hope you love it!

Enjoy!
Robyn xo