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Vegetarian eggplant lasagna in a dish with a slice taken off.
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4.67 from 3 votes

Vegetarian Eggplant Lasagna

Healthier Vegetarian Lasagna recipe with roasted eggplant, tomato sauce, and cheesy white sauce, baked to golden perfection.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Skill Level: Intermediate
Servings: 8
Author: Rena Awada

Ingredients

  • 3 small eggplants
  • Salt and pepper

For the white sauce:

  • 1 cup ricotta
  • 1 cup whole milk
  • 1/3 cup grated Parmesan cheese

For the red sauce:

  • 3 tablespoons olive oil
  • 1 onion diced
  • 3 garlic cloves chopped
  • 28 ounces tomato sauce 2 cans
  • 2 tablespoons capers chopped

For layering:

  • 9 lasagna noodles
  • 10 ounces ball of fresh mozzarella
  • large bunch of basil

Instructions

  • Heat the oven to 400°F. Grease a 9 x 13-inch baking dish with a bit of oil and set aside.
  • Line 2 large sheet pans with parchment paper. Trim the ends off the 3 small eggplants and slice them into 0.5-inch slices.
  • Lay the eggplant slices onto the prepared sheet pan and sprinkle with Salt and pepper. Spray with cooking oil, then bake in the preheated oven for 10 minutes.
    Sliced eggplant baked on a sheet pan.
  • In a bowl, whisk 1 cup ricotta and 1 cup whole milk. Add the 1/3 cup grated Parmesan cheese, stir well, and set aside.

For the red sauce

  • Heat 3 tablespoons olive oil in a skillet over medium-high heat. Add 1 onion (diced) and 3 garlic cloves (minced); sauté for a few minutes.
  • Stir in the 28 ounces tomato sauce and simmer on low for 20 minutes, until thickened. Add 2 tablespoons 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.
    Layering the eggplant lasagna in a dish.
  • Add a few of the large bunch of basil and top with 3 lasagna sheets (from the 9 lasagna noodles), ensuring there’s no overlap.
  • Repeat the layers until all the ingredients are used. Finish with a layer of tomato sauce. Top with slices of the 10 ounces ball of fresh mozzarella.
  • Loosely cover the dish and place it in the preheated oven. Bake for 30 minutes or until the top is bubbling and golden brown.
    Baked lasagna in a dish.

Notes

  • Serving size: 1/8 of the lasagna
  • Slice the eggplant into about ½-inch rounds, so they don't become too thin while roasting.
  • There's no need to peel the eggplant.
  • Roast the eggplant before assembling the lasagna to soften it and remove some excess moisture.
  • Let the tomato sauce simmer until slightly thickened before assembling.
  • If the cheese isn't golden enough after baking, broil for 1 to 2 minutes. Keep a close eye on it.
  • Let the lasagna rest for 10 to 15 minutes before slicing.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Gluten-free lasagna noodles can be used if needed.

Nutrition

Calories: 434kcal | Carbohydrates: 44g | Protein: 21g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 51mg | Sodium: 865mg | Potassium: 897mg | Fiber: 8g | Sugar: 13g | Vitamin A: 935IU | Vitamin C: 12mg | Calcium: 359mg | Iron: 2mg