Description
This easy eggplant lasagna is a lighter, vegetarian version of the classic lasagna, using roasted eggplant slices in place of traditional pasta. The layers of creamy ricotta cheese, melted mozzarella, and savory marinara sauce create a comforting and flavorful dish that is perfect for dinner.
Ingredients
2 large eggplants, sliced into 1/4-inch thick rounds
2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups marinara sauce
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
Olive oil for brushing
Instructions
Preheat the oven to 375°F (190°C). Lightly brush the eggplant slices with olive oil and place them on a baking sheet. Roast the eggplant slices for 15–20 minutes, or until they are soft and tender.
In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, Parmesan cheese, dried basil, dried oregano, salt, and pepper. Stir until the mixture is well blended.
In a baking dish, spread a thin layer of marinara sauce on the bottom. Then, layer the roasted eggplant slices over the sauce. Spread a portion of the cheese mixture over the eggplant, followed by another layer of marinara sauce.
Repeat the layering process, finishing with a final layer of marinara sauce on top and sprinkling the remaining mozzarella cheese over the top.
Bake for 25–30 minutes, or until the lasagna is bubbly and the top is golden. Let the lasagna cool slightly before serving.
Enjoy this easy and delicious vegetarian eggplant lasagna!
Notes
The eggplant adds a tender, slightly smoky texture that complements the cheese and sauce beautifully. This lasagna can be made ahead of time and stored in the refrigerator for a few days. For extra flavor, you can add fresh herbs like basil or thyme between the layers.