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Vegetarian Eggplant Lasagna

Vegetarian Eggplant Lasagna Recipe

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 large eggplants (about 2 lbs total), sliced lengthwise into ¼-inch planks
  • Salt, for sweating plus 1 tsp divided
  • 3 tbsp olive oil
  • 15 oz ricotta cheese
  • 1 large egg
  • 10 oz frozen chopped spinach, thawed and squeezed very dry
  • 2 cloves garlic, minced
  • ½ tsp black pepper, divided
  • ¼ tsp freshly grated nutmeg (optional)
  • 2 cups marinara sauce
  • 2 cups shredded low-moisture mozzarella, divided
  • ½ cup grated Parmesan cheese

Method
 

  1. Preheat oven to 400°F (200°C). Sprinkle eggplant slices generously with salt and let sit 15 minutes. Pat dry, brush with oil, and roast on baking sheets for 20–25 minutes until tender and golden.
  2. Meanwhile, mix ricotta, egg, spinach, garlic, ½ tsp salt, ¼ tsp pepper, and nutmeg until combined.
  3. Lower oven to 375°F (190°C). Spread ½ cup marinara in a 9x13-inch baking dish. Layer half the eggplant, all the ricotta mixture, 1 cup mozzarella, and ¼ cup Parmesan. Top with remaining eggplant, marinara, and the last 1 cup mozzarella and ¼ cup Parmesan.
  4. Bake uncovered 30–35 minutes until bubbly and golden. Cover loosely with foil if the top browns too quickly.
  5. Let rest 10 minutes, then slice and serve warm.

Notes

The 15-minute salting step draws out moisture from the eggplant and helps the slices hold their shape during roasting, so do not skip it. This resting time is not counted in the prep or cook clock.