Eggplant Lasagna with Ricotta – No Pasta Needed Recipe
This Eggplant Lasagna with Ricotta offers a delicious, low-carb alternative to traditional pasta lasagna by using thinly sliced roasted eggplant instead of noodles. Layered with creamy ricotta, rich marinara sauce, mozzarella, and Parmesan cheese, this hearty Italian-inspired dish is baked to golden perfection and garnished with fresh herbs for a comforting and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Eggplant and Seasoning
- 2 large eggplants, sliced lengthwise into ¼-inch thick slices
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Cheese Mixture
- 2 cups ricotta cheese
- 1 large egg
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
Sauces and Toppings
- 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
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Roast Eggplant Slices: Arrange the eggplant slices on a baking sheet, brush both sides with olive oil, and season with salt and black pepper. Bake for 15–20 minutes until the slices become tender and slightly golden. Alternatively, you can grill the slices until lightly browned for a smoky flavor.
- Prepare Ricotta Mixture: In a bowl, combine ricotta cheese, egg, dried oregano, and garlic powder. Mix thoroughly until the mixture is smooth and well blended. Set aside.
- Layer the Lasagna: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Layer eggplant slices over the sauce to cover the base. Spread a layer of the ricotta mixture over the eggplant, add another layer of marinara sauce, and sprinkle mozzarella cheese. Repeat layering with the remaining eggplant, ricotta mixture, sauce, and mozzarella, finishing with an ample topping of marinara sauce, mozzarella, and grated Parmesan cheese.
- Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 25 minutes. This allows the flavors to meld and the cheese to melt thoroughly.
- Finish Baking Uncovered: Remove the foil and bake an additional 15 minutes until the top is golden brown and bubbly, indicating the cheese is perfectly melted and slightly crisped on top.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set and cool slightly, making it easier to slice. Garnish with fresh basil or parsley before serving warm for an aromatic and visually appealing presentation.
Notes
- For a lighter version, use part-skim ricotta and reduced-fat mozzarella.
- Grilling the eggplant adds a smoky depth of flavor if preferred over baking.
- Use low-sugar or homemade marinara sauce to control sugar content.
- The resting time after baking improves slicing and flavor melding.
- Can be made ahead and refrigerated; reheat covered until warmed through.
Keywords: Eggplant Lasagna, No Pasta Lasagna, Low Carb Lasagna, Ricotta Lasagna, Italian Vegetables, Gluten Free Lasagna
