Eggplant Lasagna Better Than Pasta

Eggplant lasagna delivers all the cheesy, saucy joy you crave—without the heaviness of pasta. This version highlights roasted eggplant as the “noodle,” giving you luscious layers packed with flavor. Whether you are looking to cut carbs or simply enjoy more veggies, this satisfying bake will quickly become your go-to.

I first whipped this up when my garden was overflowing with eggplant. My family was skeptical but after one bite they were won over and now request it every summer.

Ingredients

• Eggplant: Fresh eggplants act as the “noodle” and give a tender base Slice them evenly to prevent uneven cooking Select firm eggplants with shiny skin
• Kosher salt: Draws out moisture and bitterness during the salting step Choose a fine or flaky kosher variety for coverage
• Olive oil: Helps eggplant roast to a golden brown and deepens the flavor Use extra virgin for best taste
• Ricotta cheese: Makes the filling creamy and tangy Opt for whole milk ricotta for richer texture
• Egg: Helps bind the ricotta mixture together Large eggs give the best proportion
• Mozzarella cheese: Melts beautifully for the gooey factor Shred it yourself for the best melt and stretch
• Parmesan cheese: Adds savory sharpness and saltiness Use freshly grated for the most flavor
• Marinara sauce: Binds everything together and brings brightness Buy the highest quality sauce you can or use a homemade version
• Basil: Fresh or dried herbs bring that classic Italian aroma and freshness Look for vibrant green leaves if using fresh
• Salt and pepper: Essential for seasoning every part of the dish Taste your cheeses and marinara first before adding extra

Step-by-Step Instructions

Slice and Salt the Eggplant:

Lay out the sliced eggplants on paper towel lined baking sheets and sprinkle both sides generously with kosher salt Let them sit for at least 30 minutes This draws out the bitter juices and helps prevent watery lasagna

Mix the Cheese Filling:

While the eggplant is draining mix together the ricotta cheese beaten egg half the mozzarella half the Parmesan and chopped basil in a medium bowl Season with salt and pepper to your taste This creamy filling gives each bite an indulgent texture

Dry and Roast the Eggplant:

Once the eggplants have sat blot them thoroughly with paper towels to remove moisture Brush each slice lightly with olive oil Place on a baking sheet and roast in a 400 degree oven for about 20 minutes until golden and tender This step ensures the eggplant will hold its shape and not become mushy

Assemble the Lasagna:

In a large casserole or 9x13 baking dish spread a thin layer of marinara sauce Begin layering with roasted eggplant slices then dollops of ricotta mixture followed by more marinara and a layer of mozzarella Repeat the layers until you use up ingredients ending with plenty of cheese on top

Bake Until Bubbly:

Cover the lasagna tightly with foil and bake at 375 degrees for 45 minutes Remove the foil and bake another 15 minutes to let the cheese get golden and bubbly

Let it Rest:

After baking let the lasagna rest for at least 15 minutes before cutting This allows the layers to set and makes serving neat squares possible

Pin it

The mozzarella in this recipe always wins over kids and adults alike I love how roasting the eggplant brings out a sweetness that pairs perfectly with the tangy sauce. My son begged to take leftovers for lunch and now it is a back to school tradition in our house.

Storage Tips

Eggplant lasagna is one of my favorite make ahead meals. Refrigerate leftovers in a sealed container for up to four days. For longer storage cut into portions and freeze individually—they reheat well in the oven or microwave. Reheat covered with a splash of marinara for best texture.

Ingredient Substitutions

If you cannot find good fresh eggplant zucchini works as an alternative though you may have slightly different moisture levels. Lactose free ricotta and mozzarella are easy swaps to accommodate sensitivities. For extra flavor try adding thinly sliced mushrooms or sauteed spinach between the layers.

Serving Suggestions

Serve hot with a crisp green salad and garlicky bread for a complete meal. This dish works beautifully as a vegetarian main or as a side to grilled chicken or seafood. A sprinkle of fresh basil or a spoonful of extra marinara on top adds flavor and color.

Cultural and Historical Notes

Eggplant based lasagna variations are beloved in many Mediterranean homes where local vegetables shine alongside cheese and tomato sauce. This dish is inspired by Italian nonnas who make the most of summer produce. Going pasta free became popular in recent years but the roots of this tradition go back much further.

Pin it

Enjoy layers of flavor and texture with every bite—and feel great serving a dish where vegetables truly shine.

Frequently Asked Questions

→ Why do you need to salt the eggplant before cooking?

Salting the eggplant serves two important purposes. First, it draws out bitter juices that can affect the flavor. Second, it removes excess moisture that would otherwise make your lasagna soggy. This 30-minute step is crucial for achieving the perfect texture and taste.

→ Can I make this eggplant lasagna ahead of time?

Yes! This dish is excellent for make-ahead meals. You can assemble it completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. You can also bake it completely, cool, and refrigerate for up to 3 days. Reheat covered at 350°F until warmed through.

→ Why pre-roast the eggplant instead of using it raw?

Pre-roasting the eggplant is crucial for proper texture and flavor. Raw eggplant would remain too firm and potentially bitter, while also releasing too much moisture during baking. Roasting creates tender, flavorful planks that mimic pasta's texture while adding depth of flavor.

→ What's the best way to slice eggplant for lasagna?

For best results, slice eggplants lengthwise into ¼-inch planks. This thickness allows them to hold their shape while cooking through properly. Using a mandoline can help achieve consistent thickness, but a sharp knife works well too. Lengthwise slices mimic lasagna noodles better than rounds.

→ Why does the lasagna need to rest before serving?

Resting for at least 15 minutes after baking is essential. This waiting period allows the layers to set properly and the excess moisture to be reabsorbed. Without this rest, the lasagna will be sloppy and fall apart when served. The patience results in cleaner slices and better texture.

→ What can I serve with eggplant lasagna?

Eggplant lasagna pairs beautifully with a simple green salad dressed with vinaigrette, garlic bread, sautéed vegetables, or a light soup as a starter. Since the dish is hearty and rich, lighter sides balance the meal perfectly. A medium-bodied red wine like Chianti or Sangiovese complements the flavors wonderfully.