Easy Eggplant Lasagna Recipe: A Delicious Vegetarian Dish

Dive into the rich flavors of this easy eggplant lasagna that combines hearty vegetables with creamy cheeses, all layered between vibrant tomato sauce. This top-rated recipe is perfect for those looking for a delicious and satisfying meal that’s sure to please everyone at the table. Whether you’re a vegetarian or just looking to incorporate more vegetables into your diet, this eggplant dish is a must-try.


  • Eggplants: 2, sliced into 1/4 inch thick rounds
  • Salt: 1 tablespoon, plus more to taste
  • Spinach: 140 grams (5 ounces)
  • Ricotta Cheese: 4 tablespoons
  • Onion: 1, chopped
  • Green Pepper: 1, chopped
  • Crushed Tomatoes: 1 (15 ounce) can
  • Diced Tomatoes: 2 (15 ounce) cans, one with Italian seasoning
  • Olive Oil: For cooking
  • Italian Herbs: To taste
  • Mozzarella Cheese: 200 grams, shredded
  • Parmesan Cheese: 30 grams, grated


1. Prepare the Eggplants

  • Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
  • Lay the eggplant slices on a baking sheet, sprinkle with 1 tablespoon of salt, and let them sit for 30 minutes to draw out moisture.

2. Cook the Vegetables

  • In a skillet over medium heat, sauté the onion and green pepper in olive oil until softened.
  • Add the crushed tomatoes, both cans of diced tomatoes, and Italian herbs. Simmer for 15 minutes.

3. Rinse and Dry Eggplants

  • Rinse the salt off the eggplant slices and pat them dry with paper towels.

4. Prepare the Ricotta Mixture

  • In a separate bowl, combine the ricotta cheese, spinach, a pinch of salt, and pepper. Mix well.

5. Assemble the Lasagna

  • Spread a thin layer of tomato sauce in the bottom of a 9×13 inch baking dish.
  • Layer eggplant slices over the sauce, followed by a layer of the ricotta mixture.
  • Repeat the layers of sauce, eggplant, and ricotta mixture until all ingredients are used.
  • Top with mozzarella and parmesan cheese.

6. Bake

  • Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly.

7. Serve

  • Allow the lasagna to cool for 10 minutes before serving.

Tips for Success

  • Sweating the Eggplant: Don’t skip salting the eggplant slices, as this helps to remove excess moisture and bitterness.
  • Layering: Ensure even layers for a well-structured lasagna that’s easy to serve.
  • Cheese Choices: Feel free to experiment with different types of cheese for varying flavors and textures.

Health Benefits

Eggplant is a high-fiber, low-calorie vegetable that’s rich in nutrients and antioxidants. Paired with spinach and tomatoes, this dish is a vitamin powerhouse, supporting heart health and providing plenty of dietary fiber for good digestion.


Q: Can I make this dish ahead of time? A: Yes, assemble the lasagna a day ahead and refrigerate. Bake when ready to serve for a fresh, hot meal.

Q: How can I make this recipe vegan? A: Substitute the cheeses with vegan alternatives and check that your bread crumbs are vegan-friendly.


This easy eggplant lasagna is not only delicious but also a healthier alternative to traditional lasagna. It’s packed with vegetables, layered with tasty sauces, and topped with melting cheese, making it a perfect dish for family dinners or special occasions. Give this recipe a try and discover why everyone loves this delightful twist on a classic lasagna.

Read Also: Quick and Easy Lasagna Recipe: A Crowd-Pleasing Classic

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