Name: Best Eggplant Lasagna Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 2 large eggplants, sliced lengthwise into 3/4-inch slices (about 8 pieces); 3 1/2 tablespoons olive oil, extra virgin (split); 1 1/2 teaspoons course salt (split); 1/2 teaspoon ground black pepper (split); 16 ounces cremini mushrooms, sliced; 3 cloves garlic, minced; 1/2 teaspoon dried oregano; 1 can marinara pasta sauce, 24 ounces (choose any flavor; roasted garlic was used); 1 container ricotta cheese, 15 ounces, part-skim; 1 package frozen chopped spinach, 10 ounces (thawed and drained); 1/2 cup grated parmesan cheese (used separately); 1 large egg; 1 cup shredded mozzarella cheese, part-skim (or a mozzarella and provolone mix); 2 tablespoons fresh herbs, such as chopped basil, thyme, or parsley

Hey there, friends!

Craving some comfort food? I’ve got a delicious twist for you!

Today, I’m sharing my favorite recipe for eggplant lasagna.

It’s rich, cheesy, and packed with flavor, plus it’s a great way to sneak in some veggies.

Trust me, even the pickiest eaters will love this one!

Let’s dive into this tasty dish!

Image: mollyshomeguide.com / Photographer Molly

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Suggestions for Ingredient Substitution

For eggplant, zucchini or portobello mushrooms can be used as alternatives. These vegetables have similar textures and absorb flavors well. Slice zucchini lengthwise or use whole portobello caps, adjusting cooking times as needed. Ricotta cheese can be replaced with cottage cheese or a dairy-free alternative like cashew cream for a vegan option. Blend cottage cheese for a smoother texture, or soak and blend raw cashews with water and lemon juice for cashew cream. Cremini mushrooms can be substituted with white button mushrooms or a mix of other mushroom varieties like shiitake or oyster. These alternatives provide similar earthy flavors and textures. Adjust cooking times slightly, as some mushrooms may release more moisture during cooking.

Preparation Time	30-45 minutes
Cooking Time	30-40 minutes
Total Time	60-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1800-2000
Protein: 80-90 g
Fat: 100-110 g
Carbohydrates: 140-160 g

Ingredients

For the roasted eggplant:

0.5 tsp coarse salt
0.25 tsp ground black pepper
2 large eggplants (about 1.5 lbs each)
2.5 tbsp olive oil

For the mushroom marinara sauce:

16 oz cremini mushrooms (sliced)
0.5 tbsp olive oil
0.5 tsp coarse salt
1 can marinara pasta sauce (I use Muir Glen organic)
0.5 tsp dried oregano
3 garlic cloves (minced)

For the ricotta mixture:

0.25 cup grated Parmesan cheese
15 oz part-skim ricotta cheese
1 large egg
0.25 tsp ground black pepper
10 oz frozen chopped spinach (thawed and squeezed dry)
0.5 tsp coarse salt

For assembly and topping:

0.25 cup grated Parmesan cheese (freshly grated for best flavor)
1 cup shredded part-skim mozzarella cheese
2 tbsp fresh herbs (such as parsley or basil, chopped)

Step 1: Prepare the Oven and Baking Dishes

Position racks in the upper and lower thirds of your oven.

Preheat the oven to 400 degrees F.

Lightly coat two rimmed baking sheets with nonstick spray.

Additionally, coat a 9×13-inch baking dish with nonstick spray and set it aside for later use.

Step 2: Roast the Eggplant Slices

Arrange the sliced eggplant in a single layer on the prepared baking sheets.

If any slices are exceptionally curved, consider trimming the outermost portion to help them lay flat.

Brush both sides of the eggplant slices with 2 1/2 tablespoons of oil.

Sprinkle them with 1/2 teaspoon of kosher salt and 1/4 teaspoon of pepper.

Roast the eggplant in the oven until they are soft and golden, about 25 minutes.

Remember to flip the slices halfway through and swap the pans’ positions for even roasting.

Once done, remove the slices from the oven and lower the oven temperature to 350 degrees F.

Step 3: Sauté the Mushrooms

While the eggplant is roasting, heat the remaining 1/2 tablespoon of oil in a large skillet over medium heat.

Add the sliced mushrooms and sauté until they become soft, approximately 7 minutes.

Incorporate the minced garlic, another 1/2 teaspoon of kosher salt, and oregano, cooking for an additional 2 minutes.

Remove the skillet from the heat and stir in the marinara pasta sauce to combine.

Step 4: Prepare the Ricotta Mixture

In a large bowl, combine ricotta, 1/4 cup of Parmesan cheese, an egg, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Mix thoroughly until evenly combined.

Add the spinach and use a fork to break it up, ensuring it is distributed evenly within the ricotta mixture.

Step 5: Assemble the Lasagna

Spoon half of the mushroom marinara sauce into the bottom of the prepared 9×13-inch baking dish, spreading it into an even layer.

Place 4 slices of roasted eggplant on top, followed by the entire ricotta mixture.

Add another layer of 4 eggplant slices and finish with the remaining mushroom marinara sauce.

Sprinkle the mozzarella cheese and the remaining 1/4 cup of Parmesan cheese over the top.

Step 6: Bake the Lasagna and Serve

Bake the lasagna in the oven for 25 to 30 minutes, until the cheese is melted and the dish is hot and bubbly.

Once baked, remove from the oven and sprinkle with fresh herbs.

Allow the lasagna to rest for 5 to 10 minutes before serving.

Enjoy your delicious eggplant lasagna!