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–+ servings
Vegetarian Eggplant Lasagna

Delicious Vegetarian Eggplant Lasagna That's Truly Satisfying

This Vegetarian Eggplant Lasagna is a healthier, low-carb alternative to the classic, packed with flavor and nutrients.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: Pasta
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna Layers
  • 2 medium Eggplant Choose firm varieties for best texture.
  • 15 oz Ricotta Cheese Opt for dairy-free cheese for a vegan version.
  • 8 oz Mushrooms Mix varieties like cremini, shiitake, or portobello.
  • 8 oz Mozzarella Cheese Substitute with vegan cheese if desired.
  • 24 oz Marinara Sauce Homemade or store-bought works well.
For the Vegetable Base
  • 1 tbsp Olive Oil Feel free to use any neutral oil.
  • 1 medium Onion Shallots or leeks are great alternatives.
  • 3 cloves Garlic Minced, or use garlic powder in a pinch.
For Seasoning
  • 2 tsp Oregano Dried blends can replace fresh herbs.
  • 1 tbsp Basil Consider adding extra for garnish.
For Binding
  • 1 large Egg Use a flax egg for a vegan-friendly option.

Equipment

  • baking sheets
  • Parchment paper
  • Large Skillet
  • Medium bowl
  • 9x13-inch baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 400°F (200°C). Line baking sheets with parchment paper.
  2. Slice the eggplants into ¼-inch thick rounds and sprinkle with salt. Let sit for 15 minutes.
  3. Blot the eggplant slices with paper towels to remove excess moisture.
  4. Place the eggplant slices in a single layer on baking sheets. Roast for 20-25 minutes, flipping halfway.
  5. Heat olive oil in a skillet. Sauté chopped onions until translucent, then add garlic and mushrooms.
  6. In a bowl, mix ricotta cheese, beaten egg, and season with salt and pepper.
  7. In a baking dish, layer marinara sauce, roasted eggplant, ricotta mixture, and sautéed mushrooms. Repeat layers.
  8. Cover with foil and bake at 375°F (190°C) for 30 minutes, then remove the foil and bake for another 10-15 minutes.
  9. Allow to cool for 10 minutes before slicing and serving. Garnish with fresh basil.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 20gProtein: 12gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 680mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 400IUVitamin C: 8mgCalcium: 250mgIron: 2mg

Notes

This dish is perfect for family gatherings and can be tailored to vegan and gluten-free diets. Serve with a fresh salad or garlic bread for an unforgettable experience.

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