Vegetarian Eggplant Lasagna (2024)

Made with roasted eggplant, this Vegetarian Eggplant Lasagna is a delicious low carb way to enjoy a classic Lasagna. This healthy lasagna recipe will satisfy a crowd and will be a family favorite without skipping on flavor!

Lasagna is always a hit around our household and this eggplant lasagna (also known as aubergine lasagna) is a delicious spin-off! Layered with roasted eggplants and a very small amount of lasagna noodles, a homemade red sauce and topped with melty cheese, then baked to golden perfection. This vegetarian lasagna recipe has all the flavors of a classic lasagna but is instead packed with healthy goodness from the eggplant! A healthier version of the classic pasta dish that’s always a favorite on everyone’s dinner table.

Why You’ll Love This Eggplant Recipe

• A healthier lasagna: instead of just lasagna noodles, this lasagna recipe uses eggplant as well. Eggplant is high in fiber, low in calories, and helps lighten up the lasagna!
• It’s freezer-friendly: you can double the eggplant lasagna and make two, then freeze the second one for later!
• It’s vegetarian friendly: this is a great recipe if you want to eat less meat or have a vegetarian friend stopping by for dinner.

Ingredients You’ll Need

Ricotta
Whole milk
Grated parmesan
Olive oil
Onion, diced
Garlic cloves, chopped
Tinned tomato sauce
Capers, chopped
Eggplants
Lasagna noodle sheets
Mozzarella
Basil

How to Make This Easy Baked Eggplant Lasagna Recipe

Preheat the oven: First, heat the oven to 400°F and grease a deep lasagna dish with a bit of oil and set aside.
Prepare the eggplant: Cut the ends of the eggplants and slice into 0.5-inch discs. Lay the eggplant slices onto parchment-lined baking trays and sprinkle with salt and pepper. Spray with cooking oil, then bake in the preheated oven for 10 minutes.

Make the white sauce: In a bowl, whisk ricotta and milk. Add in the parmesan, stir well, and set aside.

Get the red sauce ready: In a skillet, heat oil over medium-high heat before adding in the onions and garlic; sauté for few minutes. Next, stir in the tomato sauce and simmer for 20 minutes on low until it has thickened before adding in the capers.

Assemble the lasagna: Add about a large spoon of red sauce, and spread it evenly over the base of the baking dish before layering in the roasted eggplant slices. Spread 1/3 of the white sauce on top. Add in some basil leaves and cover with 3 lasagne sheets without any overlap. Repeat the layering process until everything has been used. Finish with a layer of tomato sauce and mozzarella cheese.

Bake the lasagna: Loosely cover the dish with some tinfoil and place it into the preheated oven to bake for 30 minutes or until the top is bubbling and golden brown.

Tips and Notes

• Pick eggplants with smooth, shiny skin that are heavy for their size. Smaller eggplants tend to be sweeter and less bitter as well.
• Lasagna sheets can be substituted with gluten-free sheets to make this eggplant lasagna gluten-free! For a complete low carb and keto-friendly option use only eggplants or add in some thin zucchini slices.
• If after 30 minutes, the top isn’t as golden brown as you’d prefer, you can turn on the broiler and broil for 1-3 minutes. Make sure to keep an eye on it though as it can burn.

FAQs

More Lasagna Recipes You Might Like

• Zucchini Lasagna
• Zucchini Lasagna Boats
• Skinny Lasagna Skillet

Some Sides to serve with lasagna

• Corn Tomato Salad
• Cucumber and Tomato Salad
• Black Bean Quinoa Tabbouleh Salad

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