Discover the Best Vegetarian Food Recipes: Cozy Up with Eggplant Lasagna

Looking for the Best Vegetarian Food Recipes that are both satisfying and wholesome? This Eggplant Lasagna is a fantastic place to start! Imagine layers of tender roasted eggplant, a flavorful spinach filling, and convenient no-boil noodles, all baked to bubbly perfection. This isn’t just a meal; it’s an experience that you’ll be excited to have leftovers of – trust us! As we write this, we’re savoring the last piece and already anticipating making another batch soon.

This Eggplant Lasagna has been our go-to vegetarian comfort food all week, and it’s a testament to how delicious and nourishing meatless meals can be. If you’re a lasagna lover, you’re in good company! We have a collection of lasagna recipes on our site, from classic Spinach Basil Lasagna to hearty Vegan Lasagna Bolognese, and the ever-popular Butternut Squash Lasagna. What makes lasagna so great is its versatility. You can prepare it in stages, make it ahead of time, or even freeze it for future enjoyment, making it a perfect centerpiece for busy weeknights or relaxed weekend gatherings.

Why This Eggplant Lasagna Recipe is Among the Best Vegetarian Options

Light yet Hearty: Eggplant is wonderfully filling and provides a satisfying “meaty” texture, but this lasagna avoids feeling heavy or overly rich. You won’t be left in a food coma! (And if you’re eager to explore more eggplant dishes, be sure to check out our collection of eggplant recipes.) The use of no-boil lasagna noodles offers just the right structure without overpowering the star ingredient: eggplant.
Surprisingly Easy to Make: Roasting the eggplant is the most time-consuming step, but we’ve simplified the process as much as possible. We promise it’s a worthwhile effort! Once the eggplant is roasted, assembly is a breeze, followed by baking to golden perfection.
Perfect for Meal Prepping: This recipe is incredibly convenient for making in stages. Roast the eggplant a day in advance and store it in the refrigerator. For those in warmer climates, grilling the eggplant is an even quicker and flavor-enhancing alternative!

What truly elevates this Eggplant Lasagna and makes it a top contender in best vegetarian food recipes is the addition of Arugula Pesto. While store-bought pesto or your own homemade version will work, we highly recommend taking just five extra minutes to whip up our Arugula Pesto. Trust us, it’s a game-changer that adds a vibrant, peppery kick to every bite.

Ingredients for Exceptional Eggplant Lasagna

Here’s what you’ll need to create this standout vegetarian lasagna recipe:

Eggplant: The undisputed star! Eggplant slices are roasted until they become wonderfully tender and succulent. Roasting is crucial as it removes excess moisture, preventing a watery lasagna – a common pitfall when using raw eggplant.
Marinara Sauce: The foundation of flavor! A rich tomato sauce is essential. Use your favorite store-bought marinara or try our Quick and Easy Marinara Sauce for an extra homemade touch.
Mozzarella Cheese: For that classic creamy, melty goodness that lasagna is known for. It melts beautifully and complements all the other flavors.
Pecorino Cheese (or Parmesan): Aged and hard, this cheese is grated and sprinkled between the layers and on top. It adds a salty, nutty depth and creates a lovely golden crust when baked.
Ricotta Cheese: Another lasagna staple, ricotta provides a creamy, slightly tangy element to the filling.
Fresh Herbs: Fresh basil or parsley to brighten the flavors.
Black Pepper and Nutmeg: A hint of nutmeg adds a subtle warmth and complexity.
Optional Garnish: Arugula Pesto – for a burst of fresh flavor and vibrant color on top!

Step-by-Step Guide to Making Eggplant Lasagna

Follow these simple steps to create one of the best vegetarian food recipes you’ll ever try:

Step 1: Prepare the Eggplant & Preheat the Oven to 400°F (200°C)

How to Slice Eggplant for Lasagna:

Slice globe eggplants lengthwise into ½-inch thick slices. While you could cut them into rounds, lengthwise slices are easier to manage for layering. Place the eggplant slices on two baking sheets lined with parchment paper.

Salt the Eggplant:

Sprinkle one side of the eggplant slices with ½ teaspoon of salt, then flip and sprinkle the other side with another ½ teaspoon of salt, ensuring even distribution.

Let the salted eggplant sit for 15-20 minutes while the oven preheats. This process draws out moisture and reduces any bitterness.

Blot the moisture that has been drawn to the surface of the eggplant slices using paper towels.

Brush or spray the eggplant slices with olive oil. Spray olive oil is convenient here, but you can also use melted butter or ghee if you prefer.

Flip the slices over. Repeat the blotting and brushing/spraying process on the other side.

Roast the Eggplant:

Roasting the eggplant beforehand is key to preventing a watery lasagna. Place the baking sheets with eggplant in the preheated 400°F (200°C) oven and roast for 30-40 minutes, or until deeply golden and tender.

Ensure the eggplant is cooked until translucent and golden brown. Undercooked eggplant can be unpleasant, so check for tenderness.

Step 2: Prepare the Spinach Filling:

While the eggplant is roasting, prepare the spinach filling. Sauté one diced onion and 4-8 cloves of chopped garlic in a large skillet.

Add a generous amount of fresh spinach to the skillet.

Wilt the spinach down and season with salt and pepper to taste.

Step 3: Mix the Ricotta Cheese Mixture:

In a bowl, combine ricotta cheese with fresh basil, nutmeg, one egg, salt, and pepper.

We recommend using whole milk ricotta for the best creamy texture, without making the lasagna feel heavy.

Step 4: Assemble the Eggplant Lasagna:

For the marinara sauce, a 24-ounce jar of store-bought sauce works perfectly. Trader Joe’s Organic Marinara is a great option, or choose an organic, no-sugar-added marinara made with 100% olive oil.

Note: If using a no-sugar-added marinara, you may want to add a touch of sweetness, like 1-2 teaspoons of maple syrup, to balance the acidity.

Spread ¾ cup of marinara sauce on the bottom of a greased 9×13 inch baking dish or an 11-12 inch round baking dish.

Add the first layer of no-boil lasagna noodles.

Top with another ¾ cup of marinara sauce.

Arrange half of the roasted eggplant slices in an overlapping layer.

Dot with half of the ricotta mixture.

Spread all of the spinach filling evenly over the ricotta.

Sprinkle with ½ to ¾ cup of mozzarella cheese and a few tablespoons of pecorino (or Parmesan).

Add the second and final layer of no-boil lasagna noodles.

Cover the noodles with ¾ cup of marinara sauce.

Arrange the remaining eggplant slices in an overlapping layer on top.

Top with the remaining marinara sauce.

Dollop the remaining ricotta cheese on top. Sprinkle generously with mozzarella and pecorino cheese.

For the cheeses, we are using ricotta, mozzarella, and pecorino. Pecorino offers a saltier flavor compared to parmesan, which works particularly well in this dish.

Step 5: Bake the Eggplant Lasagna:

Cover the baking dish with parchment paper (to prevent foil from sticking) and then aluminum foil. Bake in a preheated oven at 375°F (190°C) for 40-50 minutes, or until bubbling. Uncover and bake for another 10-15 minutes, until golden brown and bubbly on top.

Step 6: Prepare the Arugula Pesto:

While the lasagna is baking, make the Arugula Pesto.

Simply combine all pesto ingredients in a food processor and pulse until you reach your desired consistency.

The lasagna is ready when it’s puffed up, golden, and smells irresistible. You’ll feel a great sense of accomplishment! Let it rest for 5 minutes before serving. Garnish with arugula pesto or serve it on the side.

Enjoy this delightful and nourishing meal!

Eggplant Lasagna FAQs

Let’s address some common questions about this recipe to ensure your success in creating one of the best vegetarian food recipes:

Can I make Eggplant Lasagna keto or low-carb?

Yes! To make this lasagna keto-friendly, simply omit the lasagna noodles. Increase the amount of eggplant by one, using the eggplant slices in place of the noodles for layering. You can also add browned ground meat (like turkey or beef) or mushrooms to the spinach filling for added heartiness. While the noodles provide structure, especially thin no-boil varieties, you can even use just one layer of noodles to reduce carbs.

Can I make this lasagna gluten-free?

Absolutely! Use no-boil gluten-free lasagna noodles, which are readily available.

Can Eggplant Lasagna be made ahead of time?

Yes! Assemble the lasagna ahead and refrigerate for up to 3 days. Bake it before serving, bringing it to room temperature first. You can also bake and freeze it for up to 3 months. Thaw completely before reheating.

Alternatively, prepare the components in advance: roast the eggplant, make the ricotta mixture, and prepare the arugula pesto ahead of time. Refrigerate each component separately, then assemble and bake on the day you plan to serve.

Can Eggplant Lasagna be frozen?

Yes, you can freeze it baked or unbaked in a casserole dish. Thaw overnight and bake or reheat at 350°F (175°C) until heated through and bubbly, reaching an internal temperature of 145°F (63°C).

Can this recipe be made vegan?

Yes, with adjustments! To make this lasagna vegan, use tofu ricotta in place of dairy ricotta, omitting the egg but still adding basil and nutmeg. Substitute with meltable vegan cheese for mozzarella and pecorino. If you try a vegan version, please let us know how it turns out!

Looking for more best vegetarian food recipes? Here are a few more lasagna variations you might enjoy:

Spinach Lasagna

Zucchini Lasagna (without noodles)

Traditional Lasagna Recipe

Butternut Squash Lasagna

Vegetable Lasagna

Polenta Lasagna

We are truly excited for you to try this Eggplant Lasagna! It’s a wonderfully rewarding dish to prepare on a relaxed Sunday, and then you can enjoy the delicious leftovers throughout the week. It’s a beautiful and nourishing gift to yourself and your family.

Enjoy!

Sylvia

P.S. For baking, we used a 12-inch Clay Baking Dish which worked perfectly!

Eggplant Lasagna | 60-Second Video

Print Recipe

Description

Roasted Eggplant Lasagna with no-boil lasagna noodles and Arugula Pesto. A delicious and healthy vegetarian dinner recipe that is comforting and nourishing. Vegan and Gluten-Free adaptable.

Ingredients

Units: US Customary | Metric

3 large eggplants (about 3 lbs)
1 teaspoon salt
2 tablespoons olive oil, spray olive oil, or ghee
1 tablespoon olive oil
1 onion, diced
4–8 garlic cloves, roughly chopped
6 ounces baby spinach, about 2 extra-large handfuls
Salt and pepper to taste (about ¼ teaspoon each)
¼ teaspoon red pepper flakes (optional)
16-ounce tub of whole milk ricotta (or substitute tofu ricotta for vegan option)
1 large egg
¼ cup chopped fresh basil
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon black pepper
24-ounce jar marinara sauce (about 3 cups)
8 no-boil lasagna noodles (or gluten-free lasagna noodles) – regular lasagna noodles, cooked al dente, can also be used.
1–1 ½ cups grated mozzarella cheese (or vegan meltable cheese)
¼–⅓ cup pecorino cheese (or parmesan)
¼–½ teaspoon chili flakes (optional)
One batch of Arugula Almond Pesto

Arugula Almond Pesto Ingredients:

1 large garlic clove
¼ cup toasted almonds, pinenuts, or smoked almonds
½ cup packed basil leaves
1 cup packed arugula
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
⅓–½ cup light flavored olive oil
¼ teaspoon salt (adjust to taste if almonds are salted)
¼ teaspoon cracked black pepper

Instructions

Preheat oven to 400°F (200°C).
Prepare Eggplant: Slice eggplant lengthwise into ½-inch thick slices. Place on parchment-lined baking sheets. Sprinkle with salt, let sit for 15-20 minutes to sweat, then blot moisture. Brush or spray with olive oil on both sides.
Roast Eggplant: Roast in the preheated oven for 30-40 minutes, until golden and tender.
Make Spinach Filling: While eggplant roasts, sauté diced onion in olive oil until tender. Add garlic and sauté until fragrant. Add spinach, wilt, and season with salt, pepper, and red pepper flakes (optional). Turn off heat.
Mix Ricotta Mixture: In a bowl, combine ricotta, egg, nutmeg, basil, and salt. Set aside.
Assemble Lasagna: Grease a 9×13 inch baking dish. Spread ¾ cup marinara sauce on the bottom. Layer half of the no-boil noodles, followed by ¾ cup sauce, half of the roasted eggplant, half of the ricotta mixture, all of the spinach filling, ½-¾ cup mozzarella, and ⅛ cup pecorino. Add the second layer of noodles, ¾ cup marinara, remaining eggplant, remaining marinara sauce, dollops of remaining ricotta, chili flakes (optional), ½ cup mozzarella, and ⅛ pecorino.
Bake Lasagna: Cover with parchment and foil. Bake at 375°F (190°C) for 45-50 minutes. Uncover and bake for 10-20 more minutes, until golden and bubbly.
Prepare Arugula Pesto: While lasagna bakes, combine all pesto ingredients in a food processor and pulse until desired consistency.
Serve: Let lasagna rest for 5 minutes before serving. Garnish with arugula pesto or serve on the side.

Recipe Notes

Additions: Add ground meat or mushrooms to the onion mixture for a heartier dish. Season fillings well when adding extra ingredients.

Low Carb: Omit lasagna noodles for a keto version, using extra eggplant slices instead.

Vegan: Substitute tofu ricotta (add basil and nutmeg) and vegan meltable cheese.

Sugar-Free Marinara: Add 1-2 teaspoons maple syrup to sugar-free marinara sauce to balance acidity.

Reheating: Reheat leftovers at 350°F (175°C) for 25-30 minutes or microwave until heated through.

Nutrition

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