Name: Eggplant Lasagna with Ricotta – No Pasta Needed Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 large eggplants, sliced lengthwise into ¼-inch thick slices; 2 tablespoons olive oil; Salt and black pepper, to taste; 2 cups ricotta cheese; 1 large egg; 1 teaspoon dried oregano; ½ teaspoon garlic powder; 3 cups marinara sauce (homemade or store-bought, low-sugar if desired); 2 cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; Fresh basil or parsley for garnish (optional)

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Introduction

This Eggplant Lasagna with Ricotta is a delicious twist on the classic Italian favorite, replacing pasta with tender roasted eggplant slices. It’s creamy, cheesy, and perfect for those looking for a low-carb or gluten-free option without sacrificing flavor.

A square piece of lasagna sits on a white plate over a white marbled texture surface. The lasagna has four visible layers: a bottom layer of thick, rich red meat sauce mixed with melted cheese, a second layer of dark purple eggplant slices, a third layer of creamy white cheese, and a top layer with golden-brown melted cheese that has browned spots and a slightly crispy texture. Fresh green basil leaves are placed on top and around the lasagna for garnish. The overall look is hearty and cheesy with vibrant colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggplants, sliced lengthwise into ¼-inch thick slices
2 tablespoons olive oil
Salt and black pepper, to taste
2 cups ricotta cheese
1 large egg
1 teaspoon dried oregano
½ teaspoon garlic powder
3 cups marinara sauce (homemade or store-bought, low-sugar if desired)
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil or parsley for garnish (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Step 2: Arrange the eggplant slices on a baking sheet. Brush them with olive oil and season with salt and black pepper. Bake for 15–20 minutes until tender, or alternatively, grill until lightly browned.
Step 3: In a bowl, combine the ricotta cheese, egg, dried oregano, and garlic powder. Mix until smooth and set aside.
Step 4: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
Step 5: Layer eggplant slices to cover the bottom of the dish. Spread a layer of the ricotta mixture over the eggplant, then add a layer of marinara sauce and sprinkle some shredded mozzarella cheese.
Step 6: Repeat the layering process until all ingredients are used, ending with a top layer of marinara sauce and finishing by sprinkling mozzarella and Parmesan cheese.
Step 7: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 15 minutes until the cheese is golden and bubbly.
Step 8: Allow the lasagna to rest for 10 minutes before slicing. Garnish with fresh basil or parsley if desired, and serve warm.

Tips & Variations

For extra flavor, sprinkle the eggplant slices with a little salt and let them sit for 20 minutes before cooking to draw out bitterness.
Use fresh herbs like basil or oregano in the ricotta mixture for a brighter taste.
Swap ricotta for cottage cheese or a vegan cheese substitute to accommodate dietary preferences.
Try adding cooked ground meat or sautéed mushrooms to the layers for a heartier lasagna.

Storage

Store leftover eggplant lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in the oven at 350°F (175°C) until heated through. For longer storage, freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a thick square slice of lasagna on a white plate, showing four visible layers: a rich reddish-brown meat sauce layer at the bottom, followed by a thin dark layer of eggplant, then a creamy white cheese layer, and topped with a golden-browned melted cheese crust with browned spots. Fresh bright green basil leaves are placed on top and scattered around the plate. The plate is set on a white marbled surface, with a blurred green and brown background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of ricotta?

Yes, cottage cheese can be a good substitute for ricotta, offering a similar texture and mild flavor. For a dairy-free option, try vegan ricotta or mashed tofu seasoned with herbs.

Do I need to peel the eggplant before slicing?

Peeling the eggplant is optional. Keeping the skin adds nutrients and texture, but if you prefer a softer texture or are using larger eggplants with tougher skin, peeling can be helpful.