Easy Vegetable Lasagna with Eggplant

I’ve always loved how lasagna brings everyone together at the dinner table. As much as I enjoy the classic meat version, this vegetable lasagna with eggplant has become a regular in my weekly rotation. It’s the kind of dish that makes meatless Mondays something to look forward to, and even my kids have stopped asking “where’s the beef?”

What I really appreciate about this recipe is how it comes together without much fuss. I usually prep the vegetables while I’m already in the kitchen making lunch, so when dinner rolls around, it’s just assembly time. Plus, it’s perfect for those times when you want something filling but not heavy.

If you’re like me and enjoy sneaking extra vegetables into family meals, this lasagna is your new best friend. The layers of eggplant, cheese, and sauce create something so satisfying that nobody misses the meat. Trust me, I’ve served this to plenty of skeptics who ended up asking for seconds.

What Kind of Eggplant Should I Use?

For lasagna, you’ll want to look for Italian or Globe eggplants – those big, dark purple ones you commonly see at the grocery store. When selecting your eggplants, pick ones that feel heavy for their size and have smooth, shiny skin without any soft spots or blemishes. The best eggplants will feel firm when you give them a gentle squeeze, and smaller ones tend to be less bitter than larger ones. If you’re shopping ahead, it’s fine to buy your eggplants a few days before cooking, just store them in the fridge to keep them fresh. Before using them in your lasagna, you might want to salt the slices and let them sit for about 30 minutes – this helps draw out excess moisture and any bitter flavors.

Options for Substitutions

This lasagna recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Eggplant: If eggplant isn’t your thing, you can use zucchini slices instead. Just make sure to salt and drain them first, just like you would with eggplant. You could also use portobello mushroom caps for a meatier texture.
• Baby bella mushrooms: Any mushroom variety works here – white button, portobello, or even a mix. If you’re not a mushroom fan, you can replace them with sautéed bell peppers or zucchini.
• Ricotta cheese: Can’t find ricotta? Cottage cheese works great as a substitute – just drain it well and give it a quick blend in the food processor for a smoother texture. You can also use a mix of cream cheese and Greek yogurt (equal parts).
• Frozen spinach: Fresh spinach is fine too – just cook and drain about 1 pound of fresh spinach to replace the frozen. You can also swap in cooked kale or Swiss chard.
• Mozzarella cheese: Feel free to use any melting cheese you like – provolone, fontina, or even a mix. Just avoid hard aged cheeses as they won’t give you that nice melty top.
• Fresh herbs: No fresh herbs? Use 2 teaspoons of dried herbs instead. Mix and match between basil, thyme, or Italian seasoning.

Watch Out for These Mistakes While Cooking

The biggest challenge when making eggplant lasagna is dealing with excess moisture – skipping the crucial step of salting your eggplant slices and letting them sit for 30 minutes can lead to a watery, messy lasagna that won’t hold its shape. Another common mistake is not properly squeezing out the thawed spinach – wrap it in a clean kitchen towel and twist firmly until no more liquid comes out, as excess water will make your layers slide apart. When layering your ingredients, avoid the temptation to spread the ricotta mixture too thick or use too much sauce, as this can make the lasagna heavy and soggy – instead, aim for thin, even layers and make sure to pat your eggplant slices dry after cooking them. For the best texture, let your lasagna rest for 15-20 minutes after baking, which allows the layers to set and makes it much easier to cut clean, attractive portions.

What to Serve With Vegetable Lasagna?

This hearty vegetable lasagna pairs perfectly with a simple side of garlic bread or warm, crusty Italian bread to soak up any extra sauce. A light, crisp green salad dressed with lemon vinaigrette helps balance out the richness of the cheese and provides a fresh contrast to the warm, layered pasta dish. If you’re hosting dinner guests, you might want to start with some marinated olives or a small antipasto plate featuring roasted red peppers and artichoke hearts. For wine lovers, a medium-bodied Italian red like Chianti or Sangiovese makes this meal feel extra special.

Storage Instructions

Keep Fresh: This veggie lasagna is perfect for leftovers! Once it’s completely cool, cover it tightly with plastic wrap or transfer portions to airtight containers. It’ll stay good in the fridge for up to 4 days. The flavors actually get better after a day or two as everything melds together.

Freeze: You can freeze this lasagna either before or after baking. If freezing unbaked, wrap it well in plastic wrap and foil and freeze for up to 3 months. For baked portions, store them in freezer-safe containers for up to 2 months. Just remember to thaw it in the fridge overnight before reheating.

Reheat: To warm up your lasagna, cover it with foil and pop it in a 350°F oven for about 20-25 minutes until heated through. For single portions, the microwave works great too – just heat in 1-minute intervals until it’s hot all the way through. Add a sprinkle of water before reheating to keep it from drying out.

Preparation Time	30-45 minutes
Cooking Time	30-35 minutes
Total Time	60-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1500-1700
• Protein: 70-80 g
• Fat: 90-100 g
• Carbohydrates: 70-80 g

Ingredients

• 2 large eggplants, cut lengthwise into 3/4-inch thick slices (around 8 slices total)
• 3 1/2 tablespoons extra virgin olive oil (keep separate for steps)
• 1 ½ teaspoons kosher salt (keep separate for steps)
• 1/2 teaspoon ground black pepper (divided for use)
• 16 ounces baby bella mushrooms, sliced
• 3 cloves garlic, finely chopped
• 1/2 teaspoon dried oregano
• 1 (24-ounce) jar of marinara-style pasta sauce (choose your favorite, like roasted garlic flavor)
• 1 (15-ounce) tub of part-skim ricotta cheese
• 1 (10-ounce) bag of frozen spinach, thawed and drained
• 1/2 cup grated parmesan cheese (use in parts)
• 1 large egg
• 1 cup shredded part-skim mozzarella cheese (or a mix with provolone)
• 2 tablespoons freshly chopped basil (or thyme or parsley)

Step 1: Prepare the Oven and Baking Dishes

Begin by positioning the 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 sliced eggplant in a single layer on the two prepared sheet pans.

If some slices are overly curved at the ends, trim them slightly to ensure they lay mostly flat.

Brush 2 1/2 tablespoons of olive oil over both sides of all the slices.

Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon pepper over the top.

Roast the eggplant in the oven until it is soft and golden, about 25 minutes, flipping the slices over and swapping the pans’ positions once halfway through.

Remove the slices from the oven and reduce the oven temperature to 350 degrees F.

Step 3: Cook the Mushroom Marinara Sauce

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

Add the sliced mushrooms and sauté until they are soft, about 7 minutes.

Add the minced garlic, 1/2 teaspoon kosher salt, and a dash of oregano.

Cook for an additional 2 minutes.

Remove the pan from the heat and stir in the marinara pasta sauce until well combined.

Step 4: Prepare the Ricotta Mixture

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

Mix well until the ingredients are evenly combined.

Stir in the spinach, using a fork to break it up and ensure it is distributed evenly throughout the ricotta mixture.

Step 5: Assemble the Eggplant Lasagna

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

Lay 4 slices of the roasted eggplant on top of the sauce.

Spread all of the ricotta mixture over the eggplant slices.

Layer another 4 slices of eggplant over the ricotta mixture and top with the remaining mushroom marinara sauce.

Step 6: Add Cheese and Bake

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

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

Remove from the oven and sprinkle with fresh herbs for garnish.

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

Enjoy your delicious eggplant dish!