Cheesy Ricotta Eggplant Lasagna (Print View)

Layers of roasted eggplant, ricotta and mozzarella baked with savory tomato sauce for a hearty vegetarian meal.

# Components:

→ Vegetables

01 - 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
02 - 1 tablespoon olive oil
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 cups fresh spinach, roughly chopped

→ Dairy

06 - 2 cups ricotta cheese
07 - 2 cups shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 1 large egg

→ Sauce

10 - 3 cups marinara sauce
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried basil
13 - Salt and freshly ground black pepper, to taste

→ Other

14 - 9 no-boil lasagna noodles (or regular, cooked according to package directions)
15 - Fresh basil leaves, for garnish (optional)

# Method:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on baking sheets. Brush with olive oil and sprinkle lightly with salt. Roast for 20 minutes, flipping halfway through, until slices are tender and lightly golden. Lower oven temperature to 375°F.
03 - Heat olive oil in a large skillet over medium. Sauté onion until translucent, about 4 minutes. Add garlic and cook 1 minute. Stir in spinach and cook until wilted. Remove from heat and let cool slightly.
04 - In a mixing bowl, combine ricotta cheese, egg, sautéed spinach mixture, 1/4 cup Parmesan, oregano, basil, salt, and pepper. Mix until well blended.
05 - Spread 1/2 cup marinara sauce over bottom of a 9x13-inch baking dish. Add a layer of roasted eggplant, followed by lasagna noodles.
06 - Spread one-third of ricotta mixture over noodles. Sprinkle with 2/3 cup mozzarella and spoon 3/4 cup marinara sauce on top.
07 - Repeat layering with remaining eggplant, noodles, ricotta filling, mozzarella, and marinara sauce two more times. Finish with sauce and top with remaining mozzarella and Parmesan.
08 - Cover dish tightly with aluminum foil. Bake for 30 minutes. Remove foil and bake for additional 15 minutes, until cheese is bubbly and golden.
09 - Allow dish to rest for 10 minutes before slicing. Garnish with fresh basil, if desired.

# Expert Advice:

01 -
  • Uses everyday grocery store staples
  • Perfect for meal prep or freezing
  • Lighter and gluten-sensitive friendly than traditional lasagna
  • Packed with vegetables and flavor in every bite
  • Looks and tastes like a party centerpiece
02 -
  • Naturally high in protein and packed with fiber
  • Vegetarian friendly and loved by carnivores
  • Leftovers taste even better the next day
03 -
  • Always roast the eggplant first to avoid mushy layers
  • Use whole-milk ricotta for creamier results
  • Let the baked lasagna cool and settle before cutting for perfect squares each time
  • Taste your marinara before layering (a too-sweet sauce can throw off the balance)
  • If using store-bought, try to find one with minimal sugar and strong tomato flavor for authenticity

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