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–+ servings
Vegetarian Eggplant Lasagna

Delicious Vegetarian Eggplant Lasagna That Wows Every Bite

This Vegetarian Eggplant Lasagna offers a guilt-free indulgence, combining roasted eggplant, hearty mushrooms, and creamy ricotta for a flavorful and healthy meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 2 medium Eggplant Firm and shiny
  • 2 tablespoons Olive Oil For roasting and sautéing
  • 8 ounces Mushrooms Cremini, shiitake, or portobello
  • 1 medium Onion Chopped
  • 2 cloves Garlic Minced
  • 15 ounces Ricotta Cheese Can be substituted with dairy-free options
  • 2 cups Mozzarella Cheese Shredded, can use dairy-free
  • 2 cups Marinara Sauce Homemade or store-bought
  • 1 large Egg Omit for vegan version
  • ½ cup Parmesan Cheese Optional
  • 2 tablespoons Parsley Fresh, for flavor

Equipment

  • Oven
  • Baking Sheets
  • skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare baking sheets.
  2. Slice eggplants into ¼-inch rounds and salt them, letting sit for 15 minutes.
  3. Roast salted eggplant for 20–25 minutes until golden brown, flipping halfway.
  4. Sauté chopped onion in olive oil until translucent, add garlic and mushrooms.
  5. Season mushroom filling with oregano, basil, salt, and pepper, then remove from heat.
  6. In a bowl, mix ricotta with egg, Parmesan, and parsley until smooth.
  7. Layer the ingredients in a baking dish starting with marinara, eggplant, ricotta, and mushrooms.
  8. Cover with foil and bake for 30 minutes, then uncover and bake an additional 10–15 minutes.
  9. Let the lasagna rest for 10 minutes before serving, garnishing with fresh basil.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 600mgPotassium: 550mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 8mgCalcium: 200mgIron: 2mg

Notes

This lasagna can be made ahead and stored in the fridge, reheating easily for a quick meal.

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