Roasted eggplant slices take the place of noodles in this phenomenal eggplant lasagna. It’s every bit as cheesy and indulgent — trust me, you won’t be missing the noodles!
During our travels to Italy, my husband Tim and I ate more pasta than you can imagine. But what may come as a surprise is that we enjoyed the local vegetables just as much! Italians are crazy about loading each dish with veggies. One of the staples of Italian cooking (especially in Southern Italy) is eggplant. This versatile veggie soaks up all the flavor of whatever it’s cooked with, and it’s loaded with nutrients.
Now, let’s jump back to the States. In my household, we like to focus on high-protein meals with lots of vegetables. Of course, we love our carbs too (shout-out to you, sourdough bread!), but the majority of our diet is meat and veggies. When I set out to create this eggplant lasagna, I wanted to capture all the Italian flavors and that “comfort food” feeling, but with a low-carb and gluten-free twist. And let me tell you… it was a success. This eggplant lasagna is SO filling and flavorful — you’ll experience “amore” with the first bite!
Looking for more low-carb lasagna? You’ll be drooling over our zucchini lasagna roll ups and lasagna stuffed peppers!
Eggplant Lasagna Video
How To Make Eggplant Lasagna
Whether you’re a busy parent looking to sneak some veggies onto your kids’ plates or you’re meal prepping lunches for the week ahead, this eggplant lasagna is the perfect solution. Get ready to roast, mix, and layer!
- Roast the eggplants: Preheat the oven to 400°F. Cut off the ends of the eggplants, then slice each eggplant into 1/2 inch thick strips. Place the strips on an oiled baking sheet, season with oil and salt, and roast for 15-20 minutes.
- Cook the meat sauce: In a large oiled skillet over medium-high heat, sauté the onion until it’s soft. Add the garlic and cook for another minute, then add the ground beef, salt, and cook until it’s fully browned. Mix in the marinara sauce, reduce the heat, and simmer for 15-20 minutes.
- Make the cheese sauce: In a large bowl, mix together the ricotta cheese, egg, and mozzarella cheese until smooth.
- Assemble the lasagna: Spread one cup of the meat sauce in the bottom of a 9×13 inch casserole dish. Layer on eggplant slices, then add half of the ricotta mixture, 1.5 cups of the meat sauce, and 1.5 cups of shredded mozzarella. Repeat with the rest of the eggplant slices, ricotta mixture, meat sauce, and remaining shredded mozzarella.
- Bake the lasagna: Bake the lasagna uncovered at 350°F for 25-30 minutes, or until the cheese is browned.
Hot tip: After the lasagna comes out of the oven, let it rest for at least 15 minutes before serving. Otherwise, it’ll be a bubbly, saucy mess!
Tips From the Kitchen
Lasagna is super straightforward, but it definitely takes a bit of time. Follow these tips to make every minute of your eggplant lasagna experimentation worth it!
- Slice the eggplants evenly. To ensure consistent cooking, use a sharp knife or mandoline slicer to (carefully!) cut the eggplants into 1/2 inch thick strips.
- Use homemade marinara. There’s nothing like a batch of homemade marinara sauce to elevate the flavor of lasagna. Store-bought marinara can’t compare!
- Change up the cheese. Use a combo of your favorite cheeses like mozzarella, Parmesan, or provolone. If you want even more protein, swap half of the ricotta cheese in the filling for cottage cheese.
- Add some greens. Mix your favorite fresh herbs into the cheese sauce, like fresh parsley, basil, or oregano. Or, add spinach for extra nutrition.
- Make it vegetarian (optional). For a meatless version, use mushrooms in place of the ground beef.
- Overlap the eggplant slices. To prevent the lasagna from falling apart when you serve it, slightly overlap the eggplant strips to cover the bottom of the baking dish. If the strips are too long, cut them to evenly fit.
Storage & Reheating
If you don’t manage to finish the eggplant lasagna in one go, don’t worry! It makes great leftovers for days to come.
- Storage: Store leftover eggplant lasagna for up to four days in an airtight container in the refrigerator.
- Reheating: Reheat individual portions of eggplant lasagna in the microwave. To reheat larger servings, place the eggplant lasagna in a baking dish, cover it with foil, and bake at 325°F until it’s fully warmed through.
More Eggplant Recipes
- Eggplant Appetizer with Tomato — Garlicky, bite-sized, and delicious
- Eggplant Caprese — That’s right, summer’s favorite salad with a twist!
- Eggplant Roll-Ups — Stuffed with saucy sautéed veggies
- Eggplant Salad — Full of Greek flavors and perfect for dipping
- Eggplant Ikra Spread — A Slavic classic!
Recipe
Ingredients
Meat sauce
Cheese Sauce
- 3 cups Ricotta cheese
- 1 large egg
- 1 cup Mozzarella cheese
Instructions
- Preheat the oven to 400°F. Cut off the top and bottom of the eggplants. Slice the eggplants into vertical strips about 1/2 inch thick.
- Oil a large baking sheet and place the eggplant slices on it. Brush them with olive oil, and sprinkle with salt. Bake for about 15-20 minutes, or until the slices are tender and golden.
- Meanwhile, place a large skillet over medium-high heat. Add a tablespoon of olive oil, then add the chopped onion and sauté until it is softened. Add the garlic and cook for another minute.
- Add the ground beef and season with salt. Cook until the beef is no longer pink.
- Pour in the marinara sauce, reduce the heat to medium-low, and simmer for about 15-20 minutes.
- To make the cheese sauce, mix together the ricotta cheese, egg, and 1 cup of mozzarella cheese in a medium bowl until well combined. Set aside.
- Spread about 1 cup of the meat mixture in the bottom of a 9×13 inch baking dish. Top with a layer of eggplant slices.
- Spread half of the cheese sauce evenly over the eggplant slices. Layer on another 1.5 cups of the meat mixture, then sprinkle 1.5 cups of the shredded mozzarella cheese on top.
- Repeat the layers of eggplant, the remaining half of the cheese sauce, and the remaining meat mixture and mozzarella.
- Bake the eggplant lasagna uncovered at 350°F for 25-30 minutes, or until the cheese is slightly golden and bubbly. Serve warm and enjoy!
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