Save This satisfying Cheesy Ricotta Eggplant Lasagna is my go-to comfort food whenever I need something cozy but a little fresher than classic lasagna. Thick slices of roasted eggplant replace some noodles for a lighter feel, plus there is loads of creamy ricotta tucked between layers of vibrant spinach, tangy marinara, and bubbling golden cheese. It is the vegetarian answer to classic Italian lasagna that even meat eaters rave about.
The first time I served this, I was sure my family would miss the meat, but every plate was scraped clean. Now, it is my secret weapon dish for dinner parties and family potlucks.
Ingredients
- Eggplants: provide a hearty texture and a subtle earthy flavor
- Olive oil: helps to roast the eggplant beautifully and adds a bit of richness
- Onion: brings a gentle sweetness as the aromatic base
- Garlic: gives depth and an irresistible Italian touch
- Fresh spinach: adds nutrients and a pop of green
- Ricotta cheese: is key for that signature creamy layer. Look for full-fat for the best texture
- Mozzarella cheese: melts into bubbly pools and ensures every forkful is cheesy
- Parmesan cheese: offers savory punch on top and throughout
- Large egg: binds the ricotta filling and keeps it luscious
- Marinara sauce: brings bright tomato flavor. Go for a sauce with little sugar and simple, clean ingredients or make your own
- Dried oregano and dried basil: infuse each layer with classic Italian herbiness
- Salt and freshly ground black pepper: bring out all the flavors
- No-boil lasagna noodles: cut down prep. If gluten-free is needed, swap in rice noodles or extra layers of eggplant
- Fresh basil leaves: finish the dish with color and aroma. Select fragrant, bright green basil
Instructions
- Prepare the Eggplant:
- Lay out the eggplant slices on lined baking sheets. Brush lightly on both sides with olive oil and season with a little salt. Roast at 400 degrees Fahrenheit for 20 minutes, turning the slices after 10 minutes. Cook until the eggplant is soft and just beginning to take on a golden edge. Lower the oven temperature to 375 degrees Fahrenheit.
- Sauté Vegetables:
- In a large skillet, heat a quick swirl of olive oil over medium heat. Add the chopped onion and cook slowly for about four minutes until it turns sweet and almost translucent. Add minced garlic and stir, cooking for another minute until fragrant but not browned. Toss in the spinach and stir just until wilted. Take the pan off the heat so the mixture can cool slightly.
- Mix the Ricotta Layer:
- In a mixing bowl, add the ricotta cheese, large egg, the just-cooked spinach mixture, a quarter cup of Parmesan, oregano, basil, and a little salt and pepper. Stir together until creamy and well mixed. This herby, cheesy mixture is the heart of your lasagna’s flavor.
- Layer the Lasagna:
- Spread half a cup of marinara sauce evenly over the bottom of a nine by thirteen inch baking dish. Layer eggplant slices over the sauce to cover the bottom. Add a layer of lasagna noodles, covering the eggplant.
- Build Up the Layers:
- Spread a third of the ricotta mixture gently over the noodles. Sprinkle generously with mozzarella. Spoon over about three-quarters cup of marinara sauce. Repeat the eggplant layer, another layer of noodles, more ricotta mix, mozzarella, and sauce. Do this process twice until all ingredients are used, finishing with sauce on top. Scatter any remaining mozzarella and sprinkle with the last of the Parmesan.
- Bake Until Golden:
- Cover the dish snugly with aluminum foil and bake for thirty minutes at 375 degrees Fahrenheit. Uncover and bake for an additional fifteen minutes. The lasagna should be bubbling and golden on top when ready.
- Rest Before Serving:
- Let the lasagna rest for at least ten minutes before slicing. This step helps the layers set and makes slicing easier. Top with fresh basil before serving if you like.
Save My favorite part is sneaking an extra layer of eggplant into the center for max veggie flavor. Every holiday, my sister calls to check if this lasagna is on the menu because it is the one dish our whole family agrees on.
Storage Tips
Let the lasagna cool completely before refrigerating in an airtight container and enjoy within three days for best flavor. For longer storage, slice and freeze portions wrapped tightly. Reheat gently in the oven to preserve that just-baked texture.
Ingredient Substitutions
Feel free to swap in kale or Swiss chard for spinach. Lactose-free ricotta works well if needed. If you like a kick, add a sprinkle of crushed red pepper to the sauce. For gluten-free needs, use gluten-free noodles or layer with extra eggplant slices in place of the pasta.
Serving Suggestions
A crisp green salad with lemon vinaigrette balances the richness. Garlic bread is perfect for sopping up extra sauce. This pairs beautifully with roasted vegetables or as a star entrée for a special vegetarian feast.
Cultural Context
Classic lasagna has roots in Italian Sunday gatherings, and this meatless version highlights the Mediterranean love of eggplant and cheese. Eggplant lasagna is especially popular in southern Italy when summer gardens overflow with eggplants.
Seasonal Adaptations
In summer, try grilled zucchini instead of eggplant for a lighter twist. When tomatoes are in season, use a homemade sauce made from juicy heirlooms. For winter, layer in sautéed mushrooms for extra umami. Helpful notes Always salt the eggplant lightly before roasting to prevent sogginess. Let the cooked lasagna sit before slicing so it holds together beautifully. You can make it up to two days ahead and bake before serving.
Success Stories
My neighbor once dropped off her picky eater for dinner (after one bite, he asked for seconds). This recipe has converted more than a few vegetable skeptics in my house. Each layer delivers cheesy satisfaction and deeper flavor after a night in the fridge.
Freezer Meal Conversion
Assemble the lasagna as directed, cover tightly, and freeze before baking. When ready to eat, bake straight from frozen at 350 degrees Fahrenheit covered for fifty minutes, then uncover and finish until bubbly and hot.
Save This lasagna impresses guests and stays delicious for days. Enjoy every slice as a nourishing centerpiece and crowd-pleaser.
Recipe FAQ
- → Can I use regular lasagna noodles instead of no-boil?
Yes, simply cook regular noodles according to package directions before layering.
- → What can I substitute for ricotta cheese?
Cottage cheese or mascarpone offer a similar creamy texture and mild flavor.
- → How can I make this gluten-free?
Use gluten-free noodles or replace them with extra layers of roasted eggplant.
- → Can I add other vegetables?
Kale, roasted bell peppers, or zucchini work well for more flavor and texture variety.
- → Is it possible to prepare ahead?
Assemble the dish in advance and refrigerate. Bake when ready to serve for freshest results.
- → How should leftovers be stored?
Cool completely, then refrigerate in an airtight container for up to three days.