• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact
  • Subscribe

Kitchen Konfidence logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×

    Home / Recipes / Course / Dinner

    62 Jun 22, 2021 Dinner  |   Jump to Recipe

    Ricotta and Eggplant Lasagna Recipe

    This Eggplant Lasagna recipe features layers of creamy basil ricotta, roasted eggplant slices, lasagna noodles and tangy tomato sauce. It also has a crispy cheese layer on top that adds a little contrast to the tender fillings below. If you love eggplant, then you must give this recipe a try!

    This post may contain affiliate links.

    Slice of Eggplant Lasagna

    I love to make this lasagna during the summer months when eggplant is in season. Roasting the eggplant slices in advance ensures that the eggplant is well-seasoned and has a melting texture in the finished lasagna. No chewy eggplant here!

    The flavors here are similar to my Eggplant Parmesan; however, instead of a bread element, there are layers of al dente lasagna noodles. Jorge isn’t the biggest fan of eggplant, and I’m happy to report that he devoured this lasagna. Continue reading for the recipe.

    Eggplant Lasagna Ingredients

    How to make eggplant lasagna

    To make Eggplant Lasagna, you start by seasoning slices of eggplant with olive oil, salt, pepper and dried oregano. Then, you roast the eggplant in a 400°F oven until tender and golden (flipping halfway through).

    Meanwhile, you can prepare the cheese mixture, a creamy blend of ricotta cheese, shredded mozzarella, grated Parmesan cheese and chopped fresh basil. Also, you can prepare the lasagna sheets by boiling them for just 4 minutes. They’ll be very al dente, but this will ensure that the pasta doesn’t overcook in the oven.

    Once you’ve got all the layers prepared, then you simply need to assemble everything in a 9 x 13″ baking dish. Here’s how this lasagna stacks up:

    • Tomato sauce (homemade or store bought)
    • Roasted eggplant slices
    • Cheese mixture
    • Lasagna noodles

    You’ll repeat these layers 3 times, then finish with the remaining tomato sauce and lasagna noodles. There’s also a final layer of grated mozz and Parmesan.

    You cook the lasagna covered in a 400°F oven for 40 minutes, then for another 15 minutes with the cover off. Let the lasagna rest for 10 minutes before enjoying!

    • Seasoned Eggplant Slices
    • Roasted Eggplant Slices

    How to prepare eggplant for lasagna?

    When preparing eggplant for lasagna (or eggplant parm), I like to roast slices of eggplant in the oven to concentrate their flavor and improve their texture. You start by cutting eggplant widthwise into 1/2-inch slices. Then, you brush both sides of each slice with olive oil and season well with salt, pepper and dried oregano.

    Next, you roast the eggplant slices in a 450°F oven until tender and golden. I like to let them roast for 15 minutes on one side, flip and then roast the other side for 10 minutes. If you want to develop a little more golden color, you can pop the eggplant under the broiler for a few moments. At this point, the eggplant is ready for lasagna!

    Eggplant Lasagna Animation

    How to bake eggplant lasagna?

    You cook Eggplant Lasagna for 55 minutes in a 400°F oven. I recommend cooking the lasagna covered for 40 minutes, and then uncovered for 15 minutes. During that last 15 minutes, the cheeses on top will get all melty and golden. You can also pop the lasagna under the broiler for a few minutes at the end to get even more golden color on top.

    Can you freeze eggplant lasagna?

    You can definitely freeze Eggplant Lasagna! You’ll want to prepare the lasagna through step 5 below – fully assemble, but don’t bake it. Next, wrap the baking dish tightly with plastic wrap, then tightly wrap with foil. At this point, you can freeze your uncooked Eggplant Lasagna for up to 3 months.

    To cook the lasagna from frozen, first let the lasagna thaw in the fridge overnight. Then remove the plastic wrap and cover again with foil. At this point, you can continue with Step 6 below.

    Eggplant Lasagna
    Slice of Eggplant Lasagna

    Eggplant Lasagna

    by Brandon
    4.48 from 36 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 55 mins
    Resting Time 10 mins
    Total Time 1 hr 30 mins
    Course Dinner
    Servings 8 servings

    Ingredients
      

    • 3 1/2 pounds eggplant, cut crosswise into 1/2-inch slices (about 3 large ish eggplants)
    • 1/2 cup extra virgin olive oil
    • 1 tablespoon dried oregano
    • Kosher salt
    • Freshly ground black pepper
    • 1 pound lasagna sheets
    • 1 pound whole-milk ricotta cheese
    • 7 ounces grated low moisture mozzarella cheese, divided
    • 3 ounces freshly grated Parmesan cheese, divided
    • 10 large fresh basil leaves, finely chopped
    • 3 cups tomato sauce, homemade or store-bought

    Instructions
     

    • Preheat an oven to 450°F. Evenly space out 2 oven racks.
    • Lay the eggplant in an even layer on two or more rimmed baking sheets. Brush both sides of the eggplant slices with oil, then season each side with oregano, salt and pepper. Bake for 15 minutes, then flip and bake until other sides are lightly browned (about 10 minutes more). Set aside. Reduce oven temperature to 400°F.
    • Meanwhile, bring a large pot of salted water to a boil. Cook lasagna sheets for 4 minutes. They will still be fairly firm. Drain and rinse under cold water. Transfer cooked lasagna sheets to a parchment-lined baking sheet in even layers separated by parchment.
    • Add ricotta cheese, 3 ounces mozzarella cheese, 1 1/2 ounces grated Parmesan and chopped basil to a medium bowl, mixing to combine. Season to taste with salt and pepper.
    • Spread 3/4 cup of tomato sauce in an even layer in the bottom of a 9 x 13 baking dish. Top with 1/4 of the cooked lasagna sheets, arranged in an even layer. Top the noodles evenly with 1/3 of the eggplant, then 1/3 of the cheese mixture. Repeat even layers two more times with remaining sauce, lasagna sheets, eggplant and cheese mixture. Finish with remaining 3/4 cup of tomato sauce and lasagna sheets. Top evenly with remaining 4 ounces mozzarella and 1 1/2 ounces Parmesan cheese.
    • Cover with foil and bake for 40 minutes. Remove the foil, then bake until the cheese is melty and golden on top (about 15 minutes more). Let cool for 10 minutes before serving.
    Keyword eggplant lasagna, vegetarian eggplant lasagna
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!
    62
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

    More Dinner Recipes

    • Truffle Butter Chicken Thighs Recipe
    • Instant Pot Chicken Tacos
      Instant Pot Chicken Tacos Recipe
    • Roasted Chicken and Delicata Squash
      Roasted Chicken Thighs and Delicata Squash Recipe
    • Grilled Lemon Pepper Chicken Recipe
      Grilled Lemon Pepper Chicken Recipe
    • Facebook
    • Twitter
    • WhatsApp
    • Email

    Categories: Dinner Tags: basil, black pepper, eggplant, kosher salt, lasagna sheets, mozzarella cheese, olive oil, oregano, parmesan cheese, ricotta cheese, tomato sauce

    Reader Interactions

    Comments

    1. judy says

      September 7, 2021 at 7:48 pm

      This looks like a winner. This is the first recipe I was able to find that actually used lasagna noodles along with the eggplant. Looking forward to making this tomorrow1. Thank you

      Reply
      • Brandon Matzek says

        September 25, 2021 at 12:52 pm

        Thanks Judy! Please let me know how you enjoyed the recipe 🙂

        Reply
    2. Lori says

      November 17, 2021 at 8:16 am

      Our daughter is bringing home her very serious boyfriend who is a vegetarian, but not vegan. We will be enjoying this dish for dinner on Saturday night.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


    Popular Posts

    • Pork Ribs on the Grill
      Pork Ribs on the Grill
    • Sriracha Aioli Recipe
      Sriracha Aioli Recipe
    • Zucchini Pizza Recipe
      Zucchini Pizza Recipe
    • Jorge's Green Chilaquiles Recipe
      Jorge’s Green Chilaquiles Recipe

    GET THIS FREE 40-PAGE ECOOKBOOK! SIGN UP BELOW

    ebook cover 2021
    Subscribe Here

    Footer

    ↑ back to top

    Get Social!

    • Facebook
    • Instagram
    • Pinterest

    Quick Links

    • About
    • Contact
    • Privacy Policy
    • Copyright & Licensing
    • Download my E-Book!
    • See All Recipes

    Kitchen Konfidence is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    All Content & Images © 2024 Kitchen Konfidence

    Scroll Up