Vegetarian Eggplant Lasagna

By Rena |

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!

top view of lasagna dish

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.
close up of bakes eggplant lasagna

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

lasagna ingredients

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.
lasagna in white dish

FAQs

Do you have too peel the eggplant before baking it?

No. You do not have to peel the skin of an eggplant especially if it will be baked and cooked through completely. The skin of an eggplant is edible but you can peel it if you prefer.

Can you make this baked eggplant lasagna ahead of time?

Yes! You can roast the eggplant and make the red sauce ahead of time and store it in airtight containers in your fridge. Then when ready to make, make your white sauce and assemble your lasagna, and bake!

Can eggplant lasagna be frozen?

Yes! You can store leftover lasagna and freeze it in an airtight container. When ready to eat, thaw in the fridge the night before and bake it when ready until it is heated through. Lasagna can be frozen for up to 3 months.

How should leftover lasagna be stored and for how long?

Leftover eggplant lasagna can be stored in an airtight container in your fridge for up to 5 days! Reheat in the microwave or the oven when ready to eat.

close up eggplant lasagna

More Lasagna Recipes You Might Like

Some Sides to serve with lasagna

vegetarian lasagna with basil garnishes

If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.

Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.

eggplant lasagna in a white casserole dish

Vegetarian Eggplant Lasagna

Healthier Vegetarian Lasagna recipe made with added roasted eggplant, tomato sauce, cheesy white sauce, and then baked to golden perfection.
0 from 0 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 420kcal
Author: Rena

Ingredients

For the white sauce:

  • 1 cup ricotta
  • 1 cup whole milk
  • 1/3 cup grated parmesan

For the red sauce:

  • 3 tbsp. olive oil
  • 1 onion diced
  • 3 garlic cloves chopped
  • 29 oz tomato sauce 2 (14.05 oz can)
  • 2 tbsp. capers chopped

For layering:

  • 3 small eggplants
  • 9 lasagna sheets
  • 10 oz ball mozzarella
  • A large bunch of basil

Instructions

  • Heat the oven to 400°F. Grease a deep lasagna dish with a bit of oil and set aside.
  • Line 2 large baking trays with parchment paper. Cut the ends of eggplants and slice into 0.5-inch discs.
  • Lay the eggplant slices onto the prepared baking trays and sprinkle with salt and pepper. Spray with cooking oil, then bake in the preheated oven for 10 minutes.
  • In a bowl, whisk ricotta and milk. Add in the parmesan, stir well, and set aside.

For the red sauce

  • Heat oil in a skillet over medium-high heat. Add onion and garlic; sauté for few minutes.
  • Stir in the tomato sauce and simmer on low for 20 minutes, until thickened. Add capers, mix well, and set aside.

To assemble the lasagna

  • Add about a large spoon of red sauce, and spread it evenly over the base of the baking dish. Layer some roasted eggplant slices, then spread over 1/3 of the white sauce.
  • Add a few basil leaves and top with 3 lasagne sheets, making sure there’s no overlapping.
  • Repeat the layers until all the ingredients are used. Finish with a layer of tomato sauce. Top with mozzarella cheese.
  • Loosely cover the dish and place into the preheated oven. Bake for 30 minutes or until the top is bubbling and golden brown.

Notes

Tips:
  • 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.
Substitutes:
  • Lasagna sheets: Use healthier options like whole-wheat. For a gluten-free option use gluten-free.
  • Ricotta and milk. For a lighter option get light fat ricotta and 2% milk.
  • Low carb option: instead of lasagna sheets use sliced zucchini instead.
Storage:
Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 420kcal | Carbohydrates: 44g | Protein: 20g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 775mg | Potassium: 906mg | Fiber: 8g | Sugar: 14g | Vitamin A: 707IU | Vitamin C: 13mg | Calcium: 313mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Reader Interactions

Leave A Reply

Recipe Rating