Eggplant Lasagna

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Servings: 6 Difficulty: Intermediate
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Layers of roasted eggplant, rich tomato sauce, and melted cheese create a comforting, dairy-free friendly classic
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This hearty Eggplant Lasagna swaps heavy pasta sheets for tender slices of roasted eggplant, creating a lighter yet deeply satisfying dish. The layers are built with a savory homemade tomato marinara, creamy ricotta or cashew cheese, and fresh basil. It offers a beautiful balance of textures, from the soft, yielding eggplant to the gooey, melted cheese top. Perfect for potlucks, family dinners, or meal prep, this vegan-friendly option delivers all the nostalgia of traditional lasagna without the gluten. It’s a crowd-pleaser that tastes even better the next day.

Eggplant Lasagna recipe image
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Eggplant Lasagna

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 198.9

Description

This hearty Eggplant Lasagna swaps heavy pasta sheets for tender slices of roasted eggplant, creating a lighter yet deeply satisfying dish. The layers are built with a savory homemade tomato marinara, creamy ricotta or cashew cheese, and fresh basil. It offers a beautiful balance of textures, from the soft, yielding eggplant to the gooey, melted cheese top. Perfect for potlucks, family dinners, or meal prep, this vegan-friendly option delivers all the nostalgia of traditional lasagna without the gluten. It&# 226;ÂÂs a crowd-pleaser that tastes even better the next day.

Ingredients

Directions

  1. Preheat oven to 400ðF (200ðC).
  2. Slice eggplants lengthwise into thin planks, about 1/4-inch thick.
  3. Brush both sides of eggplant slices with olive oil and lay them on baking sheets.
  4. Roast eggplant for 15-20 minutes until soft and golden, flipping halfway.
  5. In a bowl, mix ricotta (or vegan alternative), egg, garlic, and half the cheese.
  6. Spread a thin layer of marinara sauce in the bottom of a 9x13 baking dish.
  7. Layer eggplant slices over the sauce, then spread half the ricotta mixture and sprinkle with cheese.
  8. Repeat layers, ending with eggplant, remaining sauce, and topped with remaining cheese.
  9. Cover with foil and bake for 30 minutes.
  10. Remove foil and broil for 2-3 minutes until cheese is bubbly and browned.
  11. Let rest for 10 minutes before slicing and serving with fresh basil.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 198.9kcal
% Daily Value *
Total Fat 22.5g35%
Saturated Fat 3.1g16%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, lasagna, italian, vegan, vegetarian, gluten-free, layered, tomato sauce, cheese, baking, comfort food, dinner, meal prep, basil, ricotta, roasted, plant-based, healthy
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