Name: Eggplant Lasagna with Roasted Eggplant Slices, Ricotta, and Mozzarella Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 2 to 3 large eggplants (about 4 pounds), stemmed and sliced vertically into ¼-inch-thick planks; Sea salt, for drawing moisture and seasoning; Extra-virgin olive oil, for drizzling and brushing; 1½ cups marinara sauce; 2 cups grated mozzarella cheese; ¼ cup grated Parmesan cheese; Red pepper flakes, for sprinkling; Fresh basil leaves, for garnish; 2 cups (16 ounces) whole milk ricotta cheese; 1 large egg, beaten; ¼ cup grated Parmesan cheese; 2 garlic cloves, grated; 1 teaspoon dried oregano; 1 teaspoon lemon zest; ½ teaspoon sea salt; Freshly ground black pepper, to taste

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If you’re craving a comforting, cheesy dish that’s both low carb and gluten-free, this Eggplant Lasagna with Roasted Eggplant Slices, Ricotta, and Mozzarella Recipe is a true game-changer. By swapping out traditional lasagna noodles for tender, roasted eggplant planks, this recipe offers a delightful texture and deep, savory flavors that melt beautifully with creamy ricotta and gooey mozzarella. Perfect for family dinners or special occasions, it brings together simple ingredients into a masterclass of rustic Italian goodness that you’ll want to make again and again.

Ingredients You’ll Need

The image shows a wooden cutting board on a white marbled surface. On the board, there are two whole dark purple eggplants with green tops, and four thin slices of pale eggplant placed near a large knife with a wooden handle. Around the eggplants, there are small white bowls containing red pepper flakes and dried herbs, a whole garlic bulb, and some basil leaves scattered nearby. To the top left, a jar of red tomato sauce with a black spoon inside is visible, next to a block of hard pale cheese and a metal grater. On the top right, a white bowl holds thick white cream, and a white plate nearby contains shredded cheese and a brown egg. A whole lemon sits on the bottom left corner among green basil leaves. The whole setup has soft natural light and a clean, fresh look photo taken with an iphone --ar 4:5 --v 7

This Eggplant Lasagna with Roasted Eggplant Slices, Ricotta, and Mozzarella Recipe shines because of its straightforward but essential ingredients. Each one plays a pivotal role in building layers of flavor, from the silky eggplant to the fresh herbs and rich cheeses.

Eggplants (2 to 3 large, about 4 pounds): Choose firm, glossy eggplants to slice into perfect roasting planks that mimic lasagna noodles.
Sea salt: Essential for drawing out moisture from the eggplant and enhancing its natural sweetness.
Extra-virgin olive oil: Adds richness and helps achieve that beautiful golden brown on the roasted slices.
Marinara sauce (1½ cups): Offers a tangy, tomatoey base that perfectly complements the creamy cheeses and eggplant.
Mozzarella cheese (2 cups, grated): Melts to a bubbly, stretchy topping you and your loved ones will swoon over.
Parmesan cheese (¼ cup grated plus ¼ cup for filling): Adds a sharp, savory depth to both the filling and the topping.
Red pepper flakes: A sprinkle adds just the right kick to brighten the richness of the dish.
Fresh basil leaves: For garnish, bringing an herbal freshness that lifts every bite.
Ricotta cheese (2 cups): The creamy heart of the filling, balancing tangy, savory, and fresh notes.
Egg (1 large, beaten): Binds the ricotta filling together beautifully for perfect layering.
Garlic cloves (2, grated): Infuses the filling with irresistible aromatic depth.
Dried oregano (1 teaspoon): Adds a fragrant, savory herbiness that’s quintessentially Italian.
Lemon zest (1 teaspoon): Brings brightness and a hint of zest that lightens up the rich filling.
Freshly ground black pepper: Essential seasoning that balances the flavors with a gentle bite.

How to Make Eggplant Lasagna with Roasted Eggplant Slices, Ricotta, and Mozzarella Recipe

Step 1: Prepare and Roast the Eggplant Slices

Start by slicing your eggplants vertically into quarter-inch planks—think of each slice as your new “noodle.” Sprinkle them generously with sea salt on clean kitchen towels and let them sit for 20 minutes. This step draws out excess moisture so the eggplant roasts instead of steams, resulting in tender, flavorful slices. After patting them dry, lay them in a single layer on parchment-lined trays, drizzle liberally with olive oil, and roast at 425°F for 20 to 25 minutes until they are golden brown and soft, flipping halfway through to ensure even roasting.

Step 2: Make the Ricotta Filling

While the eggplant slices roast, make the luscious ricotta filling. In a large bowl, combine ricotta cheese, beaten egg, grated Parmesan, grated garlic cloves, oregano, lemon zest, sea salt, and freshly ground black pepper. Stir gently until everything is evenly mixed—the filling should be creamy and fragrant, a perfect counterpoint to the roasted eggplant and marinara.

Step 3: Assemble the Lasagna Layers

Brush a 9×13-inch baking dish with olive oil and spread half a cup of marinara sauce on the bottom to prevent sticking. Arrange one layer of roasted eggplant slices over the sauce. Dollop and spread half of the ricotta filling over the eggplant, followed by another half cup of marinara. Repeat with another eggplant layer, then the remaining ricotta mixture and marinara sauce. Finish with a final layer of eggplant slices. This layering sets the stage for that classic lasagna experience but keeps it light and fresh.

Step 4: Add Cheese and Bake

Sprinkle the top evenly with grated mozzarella and Parmesan cheeses for a golden, bubbling crust. Bake the assembled lasagna at 425°F for 30 minutes or until the cheese is beautifully browned and bubbling. Once out of the oven, let the dish rest for 30 minutes so the layers set perfectly for slicing and serving.

How to Serve Eggplant Lasagna with Roasted Eggplant Slices, Ricotta, and Mozzarella Recipe

A white rectangular baking dish holds a bottom layer of red tomato sauce, covered with a single layer of grilled eggplant slices that are light yellow with brown grill marks and dark purple edges. A woman's hand is spreading a white creamy ricotta layer unevenly on top of the eggplants with a spoon. Around the dish, fresh green basil leaves, a clear glass jar of vibrant red sauce with a spoon inside, a triangular block of hard pale yellow cheese, and small dishes of shredded cheese and dried herbs sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of red pepper flakes adds a tinge of heat that cuts through the richness, while bright, fresh basil leaves scattered on top provide an herbal pop that makes this dish look and taste stunning. Don’t skip these finishing touches—they elevate the whole experience.

Side Dishes

Keep it simple with a crisp green salad dressed lightly with lemon vinaigrette or perhaps some garlic roasted asparagus. Both offer a refreshing crunch that pairs perfectly with the creamy, warm layers of the lasagna without overwhelming your palate.

Creative Ways to Present

For a fun twist, try serving individual portions in ramekins or small baking dishes for a charming dinner party presentation. You can also layer the eggplant lasagna in glass dishes to showcase the beautiful colors and textures through the sides, making the dish as visually delightful as it is delicious.

Make Ahead and Storage

Storing Leftovers

This Eggplant Lasagna with Roasted Eggplant Slices, Ricotta, and Mozzarella Recipe keeps well in the fridge for up to 4 days. Simply cover it tightly with foil or plastic wrap to preserve moisture and flavor, making it perfect for quick re-heats or unexpected guests.

Freezing

If you want to enjoy this delightful dish later, feel free to freeze it. Wrap the lasagna tightly in foil and then plastic wrap to prevent freezer burn. It can be frozen for up to 2 months. For best texture, thaw overnight in the refrigerator before reheating.

Reheating

When it’s time to enjoy those leftovers, reheat in a preheated oven at 350°F for about 20-25 minutes, covered with foil to keep the moisture in. Remove the foil during the last 5 minutes to allow the cheese to regain its melty, golden appeal. Avoid microwaving if possible, to maintain the luscious texture and beautifully roasted eggplant slices.

FAQs

Can I use a different type of cheese in this recipe?

Absolutely! While mozzarella and ricotta create the classic creamy texture, you can experiment with fontina or provolone for a smoky twist. Just keep the balance so it doesn’t overpower the delicate eggplant.

Do I need to peel the eggplant before roasting?

Peeling is not necessary. The skin adds beautiful color, nutrients, and structure to the slices once roasted. Just make sure to slice evenly for consistent roasting.

Is there a way to make this recipe vegan?

You can swap ricotta with a plant-based alternative and skip the egg or use a vegan egg substitute. Use vegan mozzarella-style cheese on top to maintain the rich, cheesy layer.

Can this dish be made gluten-free?

Yes, this Eggplant Lasagna with Roasted Eggplant Slices, Ricotta, and Mozzarella Recipe is naturally gluten-free by replacing pasta with eggplant, making it a safe and delicious option for gluten-sensitive eaters.

How can I prevent the eggplant from becoming mushy?

Salting the eggplant slices and letting them sit to draw out moisture is the key step. Patting them dry before roasting ensures they roast properly rather than steam, keeping them firm yet tender.

Final Thoughts

If you’re looking to impress without fuss, give this Eggplant Lasagna with Roasted Eggplant Slices, Ricotta, and Mozzarella Recipe a try. It’s a soulful dish that feels indulgent but is rooted in simple, fresh ingredients. Whether for a cozy family dinner or a special gathering, this recipe promises soulful comfort and irresistible flavor that everyone will adore.

Eggplant Lasagna with Roasted Eggplant Slices, Ricotta, and Mozzarella Recipe

Ingredients You’ll Need

How to Make Eggplant Lasagna with Roasted Eggplant Slices, Ricotta, and Mozzarella Recipe