This Easy Eggplant Lasagna is a hearty, vegetarian twist on the classic Italian favorite. Layers of tender eggplant slices replace traditional pasta, making it a lighter yet equally satisfying dish. Packed with creamy ricotta, gooey mozzarella, and savory marinara sauce, this lasagna is simple to prepare and bursting with flavor. Perfect for a cozy dinner or entertaining guests, it’s sure to become a staple in your recipe collection.

Ingredients

(Serves 6–8)

• 2 large eggplants , sliced into 1/4-inch thick rounds
• 2 cups ricotta cheese
• 1 ½ cups shredded mozzarella cheese , divided
• ½ cup grated Parmesan cheese
• 2 cups marinara sauce (store-bought or homemade)
• 1 tsp dried basil
• 1 tsp dried oregano

Optional:

• Fresh basil leaves (for garnish)
• Red pepper flakes (for a spicy kick)

Instructions

1. Preheat the Oven

• Preheat your oven to 375°F (190°C) . Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.

2. Prepare the Eggplant

• Arrange the eggplant slices in a single layer on paper towels or a clean kitchen towel. Sprinkle both sides lightly with salt to draw out excess moisture and reduce bitterness. Let them sit for 20–30 minutes, then pat dry with paper towels.
• Optional: For a richer texture, brush the eggplant slices lightly with olive oil and roast them in the oven for 10–12 minutes per side at 400°F (200°C) until softened and slightly golden. Set aside.

3. Mix the Cheese Filling

• In a medium bowl, combine the ricotta cheese , ½ cup of shredded mozzarella cheese , and ½ cup of grated Parmesan cheese . Stir in the dried basil and dried oregano until evenly mixed.

4. Assemble the Lasagna

• Spread ½ cup of marinara sauce evenly over the bottom of the prepared baking dish.
• Layer half of the eggplant slices over the sauce, slightly overlapping them to cover the surface.
• Spread half of the ricotta mixture evenly over the eggplant layer, followed by ½ cup of marinara sauce and ⅓ cup of shredded mozzarella cheese .
• Repeat the layers: eggplant slices, remaining ricotta mixture, marinara sauce, and another ⅓ cup of shredded mozzarella cheese .

Top with the remaining eggplant slices, the rest of the marinara sauce , and the remaining ½ cup of shredded mozzarella cheese . Sprinkle the remaining ¼ cup of grated Parmesan cheese over the top for a golden, cheesy crust.