Cheesy Ricotta Eggplant Lasagna (Print Version)

Eggplant, ricotta, and cheese layered with marinara for a hearty Italian-style vegetarian main dish.

# What You'll Need:

→ Vegetables

01 - 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
02 - 1 tablespoon olive oil
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 cups fresh spinach, roughly chopped

→ Dairy

06 - 2 cups ricotta cheese
07 - 2 cups shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 1 large egg

→ Sauce

10 - 3 cups marinara sauce
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried basil
13 - Salt, to taste
14 - Freshly ground black pepper, to taste

→ Other

15 - 9 no-boil lasagna noodles or regular noodles, cooked according to package directions
16 - Fresh basil leaves, for garnish (optional)

# Steps to Follow:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on the prepared baking sheets, brush lightly with olive oil, sprinkle with salt, and roast for 20 minutes, flipping halfway through until tender and lightly golden. Lower oven to 375°F.
03 - In a large skillet over medium heat, add a splash of olive oil. Sauté onion until translucent, approximately 4 minutes. Add garlic and cook for 1 minute more. Stir in spinach; cook until wilted. Remove from heat and let cool slightly.
04 - In a mixing bowl, combine ricotta cheese, egg, sautéed spinach mixture, 1/4 cup Parmesan, oregano, basil, salt, and pepper. Mix thoroughly.
05 - Spread 1/2 cup marinara sauce in the bottom of a 9x13-inch baking dish. Layer roasted eggplant slices, followed by lasagna noodles.
06 - Spread one-third of the ricotta mixture over noodles, sprinkle with 2/3 cup mozzarella, then spoon over 3/4 cup marinara sauce.
07 - Repeat layering with eggplant, noodles, ricotta mixture, mozzarella, and sauce two more times, finishing with a final layer of sauce and remaining mozzarella and Parmesan on top.
08 - Cover baking dish with aluminum foil and bake for 30 minutes at 375°F.
09 - Remove foil and bake an additional 15 minutes until cheese is bubbling and golden.
10 - Allow to rest for 10 minutes before slicing. Garnish with fresh basil if desired.

# Additional Tips::

01 -
  • Uses eggplant as a hearty, flavor-packed base instead of meat
  • Layers of creamy ricotta and mozzarella make it ultra satisfying
  • Great for prepping ahead and tastes even better the next day
  • Impressive for guests but no special skills required
02 -
  • High in protein and calcium for a hearty vegetarian meal
  • Eggplant adds fiber and keeps things lighter than meat-based lasagna
  • This recipe freezes beautifully for a future meal or busy weeknight
03 -
  • Roast the eggplant until edges are golden for the richest flavor
  • Let your ricotta filling rest while prepping everything else—it thickens for easier spreading
  • If using regular noodles slightly undercook them so they absorb flavor while baking

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