In fact, this recipe is perfect for those who may not be an eggplant fan. Two of my taste testers couldn’t even tell that they were eating eggplant! It really just tastes like lasagna.
Ingredients You’ll Need
What’s in eggplant lasagna?
Eggplant Ricotta cheese Egg (optional) Shredded mozzarella Mushrooms Marinara Sauce
This recipe is vegetarian as written, but if you would prefer to use ground meat instead of mushrooms, you can totally do that, too! You can also make this recipe vegan by following my Vegan Lasagna recipe, and swapping the noodles in that recipe for roasted eggplant slices. You can also simply cut-back on the cheese in this recipe by using tofu ricotta as a ricotta cheese alternative. Not a mushroom fan? Try swapping the mushrooms for 2 cans of drained & rinsed lentils, if you prefer a different texture. (See my Vegan Lasagna recipe for tips!) Leftovers can be stored in an airtight container in the fridge for up to 5 days. Just like normal lasagna, I think the leftovers taste even better then next day when you reheat it!
I’m using a large 2-pound eggplant to get roughly 12 slices, but you can use two smaller eggplants if you need to. Arrange the slices on two large baking sheets lined with parchment paper.
I don’t like to brush the eggplant with oil, as I think it makes them get soggy, but you can sprinkle them lightly with salt to help draw out the moisture. Cook at 400ºF for 20 minutes, or until the eggplant starts to look lightly golden and tender. 2. Cook the mushrooms. As soon as the eggplant is in the oven, start chopping the mushrooms. I like to chop them as finely as possible, so you don’t get a noticeable “mushroom texture” in the final lasagna.
Saute the mushrooms in olive oil over medium-high heat, along with the garlic, oregano, salt and pepper, until the mushrooms are tender and have released moisture, about 8 to 10 minutes. Set it aside until you’re ready to assemble. 3. Mix the ricotta. In a large bowl, mix the ricotta with one egg, and a 1/4 teaspoon each of salt and pepper.
The egg helps add structure to the lasagna and makes it more filling, but this is optional if you need an egg-free dish. 4. Arrange the layers. Remove the eggplant from the oven, and let it cool briefly. Pour 3/4 cup of marinara sauce into the bottom of a 9-by-13-inch baking dish (or similar) then add 1 layer of eggplant slices.
You’ll need about 4 large slices to get 3 layers for this lasagna, but if you have a few extra small slices of eggplant, you can use those to fill gaps, or rip a slice of eggplant in half, as needed. You don’t have to be perfect about covering every inch of the pan.
Top the eggplant layer with half of the ricotta mixture, followed by half of the mushroom mixture, and half of the shredded mozzarella cheese. Now repeat! Add another layer of eggplant slices (about 4 large pieces), top it with 3/4 cup of marinara sauce, and then add the remaining ricotta cheese and mushrooms.
Top with a final layer of eggplant slices. If you’ve run out of eggplant slices, that’s okay, too! This lasagna will be delicious either way. Add the rest of the marinara sauce on top, then finish it off with the remaining shredded cheese. 5. Bake. Let the lasagna cook uncovered for 40 to 45 minutes at 400ºF. When the top is bubbly and golden brown, the eggplant should be tender.
Let the eggplant lasagna cool for at least 15 minutes before slicing and serving. I like to top mine with fresh basil leaves, to make it pretty, but that’s optional!
How do you cut eggplant for lasagna? I find it easiest to cut off the ends of the eggplant, the top and bottom, so the eggplant can stand up straight. From there, you can slice down on the cutting board, using a very sharp knife to make slices that are about an 1/8-inch thick. If you have a mandoline slicer handy, you can also use that to make even more uniform slices. But, watch your hands and be sure to use a guard! Once you’ve sliced a finger on a mandoline once, you’ll never want to do it again. (Trust me on that.) Do you peel eggplant before roasting? The eggplant peel is totally edible, so there’s no need to peel it. I find that the peel makes the slices a little more sturdy, but the larger the eggplant is, the chewier the skin tends to be, at least in my experience. If you want to peel the skin, you can! The slices will just be slightly more fragile to work with in that case.
Why can eggplant lasagna be watery? Eggplant won’t absorb as much liquid as traditional lasagna noodles do (especially the no-boil noodles that I love), so sometimes eggplant lasagna will turn out a little more watery than a regular version. You can make the eggplant less soggy with these tips: How do I pick a good eggplant? Look for eggplants that are very firm– practically rock hard– for the best taste and texture. Over-mature eggplants may have a bitter flavor, so avoid the ones with soft spots or discoloration. Look for an eggplant with a smooth skin for best results.
More Eggplant Recipes
How else can you make eggplant taste good? Try these!
Ratatouille (the easiest method!) Eggplant Pizza
I can’t wait to hear what you try! If you try this Eggplant Lasagna, please leave a comment below letting me know how you like it! — Reader Feedback: What’s your favorite comfort food?
