Vegetarian Eggplant Lasagna

Indulge in the hearty flavors of this Vegetarian Eggplant Lasagna, a lighter, low-carb twist on the classic Italian comfort dish. Perfectly roasted eggplant slices replace traditional pasta, creating tender, smoky layers that pair beautifully with creamy ricotta, melted mozzarella, and vibrant marinara sauce. Fresh basil and a blend of garlic and oregano add a fragrant, herbaceous touch to every bite. This baked casserole, topped with golden, bubbly Parmesan, is a satisfying, protein-packed dinner option for busy weeknights or weekend gatherings. Ready in just over an hour, it's as wholesome as it is delicious—sure to become a family favorite!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 large Eggplant
• 4 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 cups Ricotta cheese
• 1 large Egg
• 0.5 cups Fresh basil leaves
• 2 cups Shredded mozzarella cheese
• 0.5 cups Grated Parmesan cheese
• 4 cups Marinara sauce
• 1 teaspoon Garlic powder
• 1 teaspoon Dried oregano

Directions

Step 1

Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or lightly grease them.

Step 2

Slice the eggplants lengthwise into 1/4-inch-thick slices. Arrange the slices on the prepared baking sheets.

Step 3

Brush both sides of the eggplant slices with 2 tablespoons of olive oil and sprinkle evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 4

Bake the eggplant slices in the oven for 20 minutes, flipping them halfway through, until they are tender and lightly browned. Set aside to cool slightly.

Step 5

In a medium mixing bowl, combine the ricotta cheese, egg, chopped basil leaves, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and dried oregano. Stir until well mixed.

Step 6

Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.

Step 7

Layer 1/3 of the roasted eggplant slices over the marinara, covering the bottom of the dish.

Step 8

Spread 1/3 of the ricotta mixture on top of the eggplant slices, followed by 1/3 of the shredded mozzarella cheese.

Step 9

Repeat the layers (sauce, eggplant slices, ricotta mixture, mozzarella cheese) two more times, finishing with a layer of marinara sauce on top.

Step 10

Sprinkle the remaining 1/4 cup Parmesan cheese over the top layer of marinara sauce.

Step 11

Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the lasagna is bubbly and the top is golden brown.

Step 12

Allow the lasagna to cool for 10 minutes before slicing and serving. Garnish with additional fresh basil leaves if desired.

Nutrition Facts

Serving size	(3056.1g)

Amount per serving	% Daily Value*
Calories	2854.9

Total Fat 193.6g	0%
Saturated Fat 82.3g	0%
Polyunsaturated Fat 8.2g
Cholesterol 721.7mg	0%
Sodium 10257.3mg	0%
Total Carbohydrate 149.2g	0%
Dietary Fiber 47.5g	0%
Total Sugars 65.9g
Protein 156.1g	0%

Vitamin D 53.8IU	0%
Calcium 4336.2mg	0%
Iron 8.2mg	0%
Potassium 3614.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 21.1%

Carbs: 20.1%