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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.
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


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


  • 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.


  • 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 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.
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.


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