Save to Pinterest This Cheesy Ricotta Eggplant Lasagna is my answer whenever a craving for something extra cozy and luscious hits, but I want a lighter twist than classic lasagna. Roasted eggplant takes the starring role, layered with a creamy ricotta filling and ribbons of cheese and sauce. It brings together all those much-loved Italian flavors in a crowd-pleasing main dish, and I promise even meat lovers have asked for seconds.
The first time I made this was for a dinner with friends who had mixed feelings about eggplant. By the end of the meal, there was nothing left but a few stray basil leaves and everyone wanted the recipe.
Ingredients
- Eggplant: Slicing two large eggplants nice and thin creates the perfect texture for layering and adds a gentle smoky flavor when roasted. Pick firm eggplants that feel heavy for their size.
- Olive oil: Brushing just enough on the eggplant before roasting helps it caramelize and prevents sticking. Look for a green-tinted extra virgin for the richest flavor.
- Onion: Chopping finely means it melts into the filling and brings out sweetness. Choose a firm, dry onion for best results.
- Garlic: Adding fresh garlic gives a subtle bite. Use cloves without green shoots for the mildest flavor.
- Spinach: Brightens the filling and sneaks in extra nutrients. Select leaves that are dark green with no signs of wilting.
- Ricotta cheese: Delivers dreamy creaminess to the filling. Whole milk ricotta gives the silkiest texture.
- Mozzarella cheese: Melts for that irresistible cheesy stretch. Shred your own for the freshest melt.
- Parmesan cheese: Brings nutty sharpness to every bite. For maximum flavor pick up a chunk and grate it yourself.
- Egg: Binds the ricotta so the filling stays thick and sliceable.
- Marinara sauce: Creates a saucy foundation and layers of flavor. Use homemade or your favorite jarred kind with a short, simple ingredient list.
- Dried oregano and basil: These herbs give a distinct Italian aroma. Pick ones with bright color and a strong fragrance.
- Lasagna noodles: Make the dish hearty and help everything hold together. No-boil varieties save time but any kind works if cooked before layering.
- Fresh basil: For garnish and freshness on top. Choose fragrant, deep green leaves.
Instructions
- Prepare and Roast Eggplant:
- Slice eggplant lengthwise into thin pieces. Lay them out on parchment-lined baking sheets and brush them with olive oil. Sprinkle a touch of salt to help draw out moisture. Roast at 400 degrees Fahrenheit for 20 minutes flipping halfway until they turn tender and lightly golden. This prevents a soggy lasagna and intensifies flavor. Lower oven to 375 degrees.
- Cook the Spinach Mixture:
- In a skillet, heat a drizzle of olive oil over medium. Sauté onions until soft and translucent which should take about 4 minutes without rushing. Add garlic and stir until its aroma fills the kitchen about one minute. Toss in the chopped spinach and let it wilt gently then take off the heat so it cools slightly before mixing.
- Mix the Ricotta Filling:
- In a medium bowl gently stir together ricotta cheese, the egg, the sautéed spinach mixture, a scoop of Parmesan, and the dried herbs. Give the mixture a little salt and black pepper and make sure it is well blended with a spoon or spatula for a creamy uniform filling.
- Layer the Lasagna:
- Spread a small amount of marinara sauce on the bottom of a baking dish just enough to coat. Lay down the first pieces of roasted eggplant followed by a layer of noodles. Spread a third of the ricotta mixture over the noodles smoothing to the edges. Top with shredded mozzarella and more tomato sauce.
- Repeat Layers:
- Build two more sets of the same layers roasted eggplant noodles ricotta mixture mozzarella and sauce. Use up all the ingredients finishing with a generous last layer of mozzarella and a dusting of the remaining Parmesan on top.
- Bake:
- Cover the dish loosely with foil to keep moisture in. Bake for 30 minutes at 375 degrees. Then remove foil and bake uncovered for 15 minutes more until the cheese is fully melted bubbly and golden brown on the edges.
- Rest and Serve:
- Let the lasagna cool for 10 minutes before slicing which helps it hold together. Scatter fresh basil leaves just before serving for color and a burst of flavor.
Save to Pinterest My favorite addition is always a little extra Parmesan after baking for a salty finish. As a kid I dreaded eggplant but now my family devours this every time I serve it with garlic bread and salad.
Storage Tips
Let the lasagna cool before covering and refrigerating. It keeps well for up to four days tucked in an airtight container. You can reheat portions in the oven or microwave for quick lunches or dinners. For longer storage, slice and freeze pieces on a sheet pan then transfer them to a freezer bag—the flavors only deepen after some time in the freezer.
Ingredient Substitutions
If eggplant is out of season zucchini planks roast up just as well. Gluten free noodles or extra eggplant make a great swap if you need to avoid wheat. Kale or Swiss chard can easily stand in for spinach with just a little extra cook time to wilt. For more robust flavor try adding thin roasted bell peppers between layers.
Serving Suggestions
I love to pair this lasagna with a crisp green salad that has a tangy vinaigrette—the acidity balances the richness. For special dinners a glass of Chianti or sparkling water with lemon is perfect. Leftovers slice up easily for lunch boxes or as a creative filling for a sandwich the next day.
Cultural and Historical Context
Eggplant has long been used in southern Italian cooking especially as a hearty alternative during Lent or in vegetarian kitchens. The combination of cheese and tomato sauce is a classic that dates back centuries and was originally enjoyed by families looking for comfort in the colder months. This recipe takes its inspiration from those rustic roots and adapts beautifully to everyday kitchens.
Seasonal Adaptations
Use zucchini instead of eggplant in the summer Add roasted butternut squash in the fall for a sweet touch Swap in baby kale or chard for spinach during cooler months
Success Stories
A neighbor made this for her book club and it turned three self-proclaimed eggplant haters into loyal fans. Another friend froze a batch before her busy season at work and said it was the ultimate reward after a long day. In my house this lasagna is often requested for birthdays and casual Sunday meals alike.
Freezer Meal Conversion
To freeze this dish assemble all layers up until baking. Cover tightly with foil and freeze up to two months. You can bake straight from the freezer by adding extra time with foil on. Individual portions also work well—wrap and freeze slices for those times you want a homemade meal fast.
Save to Pinterest This dish is a hit for family gatherings and impresses every time. The cheesy layers and savory eggplant make everyone ask for seconds.
Common Recipe Questions
- → Can I substitute other vegetables for eggplant?
Yes, roasted zucchini or bell peppers can be used instead of eggplant, adding unique flavor variations.
- → Is it possible to use gluten-free noodles?
Absolutely. Gluten-free lasagna noodles work well, or extra eggplant layers can replace noodles entirely.
- → How do I prevent eggplant from becoming soggy?
Brush slices lightly with oil, roast until golden, and avoid overcooking to maintain a firm texture.
- → Can ricotta be swapped with another cheese?
Cottage cheese or a mixture of goat cheese and mozzarella may be used for a different texture and taste.
- → What herbs pair well with this dish?
Dried oregano, basil, and fresh basil leaves add aromatic depth perfect for Italian-inspired layers.
- → How to make this dish ahead?
Assemble and refrigerate, covered, then bake as directed. You may need to add a few minutes to the baking time.