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GET IT NOWMy Eggplant Lasagna Recipe Has All The Cheesy, Meaty Comfort Factor
It’s that time again! Come July and August, this eggplant lasagna always comes calling my name. And I’ve got lots of reasons it’ll call yours:
- All the flavors of classic lasagna – Using eggplant in lasagna works amazingly well and tastes a lot like regular lasagna. Instead of pasta, I just use tender roasted eggplant between the layers of saucy ground beef, creamy parmesan ricotta blend, and melty mozzarella. (I don’t think you’ll miss the noodles one bit, but if you prefer a “pasta feel” without the carbs, try my classic keto lasagna instead.)
- Easy and meal prep friendly – The steps are super easy, and the ingredients are simple. Plus, meal prepping this dish ahead works beautifully.
- Healthier comfort food – My eggplant lasagna recipe is naturally low carb, keto-friendly (just 6 grams net carbs per serving), and gluten-free. It’s also just a wonderful combo of seasonal veggies and protein!
- Dip your toes into eggplant – The eggplant flavor is not strong in this dish, so this is a great way to experiment with this vegetable.
I think this eggplant lasagna is one of the best ways to enjoy this seasonal veggie. But to be honest, I love it anytime I spot good eggplant. Make it with me for a comforting, healthy dinner!
Ingredients & Substitutions
Here I explain the best ingredients for my eggplant lasagna, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Roasted Eggplant:
- Eggplant – You’ll need about 20 ounces of eggplant, which may be one or two depending on their size. Depending on where you’re from, your store might call it aubergine or brinjal.
- Olive Oil, Sea Salt, & Black Pepper – For roasting. Feel free to use avocado oil instead of olive oil.
Meat Sauce:
- Ground Beef – I prefer beef here, but you can easily use ground turkey, chicken, pork, or Italian sausage.
- Marinara Sauce – You can use my homemade marinara sauce, otherwise I love this brand. Tomato sauce would make a decent substitute, but I’d recommend adding extra garlic and spices (below).
- Garlic – Plus more olive oil to saute it. If you like onions, you can also saute some before the garlic.
- Spices – Italian seasoning mix, sea salt, & black pepper. Throw in a pinch of crushed red pepper flakes if you want extra heat.
Cheeses:
- Ricotta Cheese – The creamy base. You can substitute cottage cheese or even farmer’s cheese, but I’d run them through a food processor for a smoother texture.
- Grated Parmesan Cheese – I use the shelf-stable grated kind for convenience, but freshly grated is even better.
- Egg – To bind the filling. You can omit this if you need an egg-free version.
- Mozzarella Cheese – For the melty layer and topping. I used shredded, but you can also layer on slices. If you choose fresh mozzarella, dry it first using the method from my zucchini parmesan.
How To Make Eggplant Lasagna
have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below.
- Roast the eggplant. While the oven preheats, slice the eggplant lengthwise using a mandoline. Arrange the slices on a large baking sheet lined with parchment paper. Brush both sides with olive oil, season with salt and pepper, and roast until soft. If there’s any excess moisture remaining, pat dry with a paper towel.
- Make the meat sauce. Meanwhile, heat the olive oil in a large skillet over medium heat. Saute the garlic first, then cook the ground beef with salt and pepper. Stir in the marinara sauce and Italian seasoning. Reduce heat and let it simmer.
- Make the cheese filling. In a small bowl, mix together the ricotta, parmesan, and egg.
- Let’s layer! To assemble the eggplant lasagna, line the roasted eggplant slices on the bottom of a large baking dish (this one is my fave). Top with the ground beef marinara mixture, spread the ricotta mixture on top, and sprinkle with shredded mozzarella. Repeat the layers a second time.
- Bake in the oven. The dish is done when the cheese is melted and golden. I like to garnish with fresh basil, but fresh parsley works, too!
My Recipe Tips
- Choose small to medium eggplants if possible. Large ones tend to be more bitter and seedy. If you only have a large one, I recommend salting the slices to remove some of the bitterness before roasting. Let them drain over the sink for 30 minutes, then rinse, pat dry, then proceed with my eggplant lasagna recipe as written.
- Use a mandoline slicer for best results. Not only is it faster than a knife, it makes it easier to cut all the eggplant slices to the same thickness. That’s important for this recipe!
- For prettier eggplant lasagna, grab two eggplants instead of one and only use the center cut slices. This makes more distinct layers. I usually just saute any extra eggplant left over on the ends.
- Do you have to salt the eggplant? I usually don’t because I get smaller eggplants (see above), which don’t need it. If you have a very large eggplant, I do recommend salting it and letting it sit before rinsing and using in this recipe.
- You’ll need an extra large baking sheet to fit all the eggplant slices. I use and love this sheet pan, which never sticks even when I don’t line it. If you only have smaller pans, swap their positions in the oven halfway through.
- Make the layers in parallel to save time. I start cooking the meat sauce while the eggplant roasts, and make the cheese filling while the sauce simmers. Then, simply assemble the layers and bake.
- My meat chopper is helpful to cook the beef faster. I use it to break up the ground beef as soon as it hits the pan. Quicker and easier than a regular spatula!
- Do you need to drain the beef? I use 85/15 ground beef and don’t usually need to drain it, but you can drain yours after cooking (before adding the marinara) if you use 80/20. Alternatively, you can use 90/10 to lighten up this dish.
- For saucier lasagna, increase marinara to 2 cups. I used 1 1/2 cups to keep the carbs lower, but you can increase the amount if you want the meat layer to be more saucy.
- Add the ricotta mixture in dollops. This makes it easier to spread evenly than dumping it all in one spot.
- Want a meatless version? I like this eggplant lasagna with meat, but you can replace the ground beef with sauteed mushrooms and/or sauteed spinach. You can also try my vegetarian eggplant casserole or eggplant rollatini — they’ve got similar flavors.
Eggplant Lasagna
You'll love my eggplant lasagna recipe with layers of roasted eggplant, beef marinara, creamy ricotta, and melty cheese. Healthy & low carb!
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Roasted Eggplant:
Meat Sauce:
Cheese Filling:
Cheese Topping:
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
Roasted Eggplant
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Preheat the oven to 400 degrees F (204 degrees C). Line and grease a large baking sheet.
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Arrange the eggplant slices in a single layer on a large baking sheet (or two small ones). Brush both sides with olive oil. Season with sea salt and black pepper.
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Roast the eggplant in the oven for about 15-25 minutes, until soft. When done, remove from the oven and leave the oven on at 400 degrees F (204 degrees C).
Meat Sauce
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While the eggplant is roasting, heat oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute, until fragrant.
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Increase heat to medium-high and add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
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Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes.
Cheese Filling
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While the meat sauce simmers, make the cheese filling. In a small bowl, stir together the ricotta cheese, Parmesan cheese, and egg.
Assembly
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Line the bottom of a large glass or stoneware baking dish (this one is my favorite and the perfect size) with a single layer of roasted eggplant slices (typically 4-6 slices for a layer). Top with the ground beef marinara mixture. Spread the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. Repeat the layers again, with shredded mozzarella last.
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Bake for 10-15 minutes, until the cheese on top is melted and golden.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/8 of entire recipe
- Tips: Check out my recipe tips to help you get the best texture, assemble the eggplant lasagna more easily, a few variations, and meal prep options.
- Storage: I have several make ahead options here.
- Note on nutrition info: It’s based on 85/15 ground beef and will also vary depending on which marinara sauce you use.
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Eggplant Lasagna
Make Ahead Options
- Store leftovers: They’ll keep in an airtight container in the fridge for up to 3-4 days.
- Meal prep the layers: You can prepare the layers ahead of time and store them separately in the fridge for up to 2-3 days, then assemble and bake the day-of. To prevent the cut eggplant from browning, I store it submerged in water with a splash of lemon juice.
- Meal prep the entire casserole: Feel free to assemble the whole thing in advance, pop in the fridge, and just bake when ready. I do this option most often!
- Freeze: My eggplant lasagna freezes beautifully for up to 3 months. If you’re making it ahead, assemble the casserole but skip the last baking step and freeze. If you have leftovers, it’s fine to freeze those after baking, too. Thaw overnight in the refrigerator before heating if you can. Baking from frozen does work, but takes a long time to heat through.
- Reheat: I recommend reheating in the oven at 350 degrees F, as a higher temperature will darken the cheese too much. You can also warm individual portions in the microwave — great for lunch!
Serving Ideas
Eggplant lasagna is easily a complete meal in itself — that’s one of the things I love about it! But if you want to add something on the side, try my Caprese salad, zucchini noodle salad, or broccoli rabe to balance out the richness.
You can also add my cucumber soup for a refreshing starter in the summer, or some low carb dinner rolls for an extra comforting vibe.
More Vegetable Lasagna Recipes
I love combining veggies with lasagna flavors! If you like my eggplant lasagna, you’ll probably like these, too:
235 Comments
Micheline Dubuc
0My very favorite !❤️
Melissa
0Delicious! Thanks for sharing 🍆
Maya | Wholesome Yum
0Awww, thank you, Micheline!
Kiriakitsa
0Wow! Very tasty! Great way to use all my eggplant from my garden.
Do you think this will work without pre cooking the eggplant!?
Maya | Wholesome Yum
0I’m glad you enjoyed it, Kiriakitsa! You do need to pre-cook the eggplant, otherwise it will turn out very watery. But, you can roast it in advance to save time the day-of.
Tomi Beers
0Made this today. I’ve never purchased or cooked an eggplant in my life! Your recipe was easy to follow, spot on on ingredients and came out perfectly! My husband picked the recipe since he’s participating in a weight loss challenge at work. Delicious! Will make again!
Jane
0Can this be assembled a day in advance and then cooked?
Maya | Wholesome Yum
0Hi Jane, Yes, you definitely can! I have options for meal prep in the post above.
Vika
0Amazing and super tasty!
Polly Gelwan
0Can I freeze individual portions of the Eggplant Lasagna? It’s delicious and satisfying and also fun to make. Eight portions is a lot for 1 person so I’d like to save/freeze half of it. If not, I’ll cut recipe in half next time…cuz there will be a next time! Thx, Polly Gelwan
Maya | Wholesome Yum
0Hi Polly, Yes, you can freeze individual portions. Glad you liked it!
Patricia Inselman
0Absolutely fantastic!!! I shared this recipe with my 4 adult kids (2 are gluten free). Now I’m wondering if I should’ve waited to tell them or I won’t have leftovers! ♥️
Sherry Smith Cook
0Who starts an eggplant lasagna at 7:00PM? Well, that would be me!! Decided I needed to use up these eggplants so now dinner for tomorrow is in the oven. This will be the only time my husband will try the goodness of the veg. So far, I am impressed and yes, I used your marinara sauce. Thanks for keeping us healthier!
Ken
0This is very good, thanks for the recipe.
Lor
0This was awesome! Use 1 lb ground beef and make a quick sauce. Used 3 smallish eggplant peeled. It was perfect flavors and will definitely make again.
Arlene
0This was a wonderful recipe. I exchanged the ricotta cheese with cottage cheese, my husband and myself both enjoyed it.
Rosana
0Hello, I am a little confused about the slices needed.
On top where it states the ingredients needed, it says 8 slices, but when you have to assemble the lasagna it says 6.
Maya | Wholesome Yum
0Hi Rosana, It’s 4-6 slices per layer. It can vary depending on how large they are.
Kate
0I been double the recipe and we been making this at least once a month.
Karen and Lance
0The Hubs and I made this tonight. We found it kind of bland with too much ricotta cheese. We will try it again maybe with a mix of ricotta and cottage cheese, more Italian seasoning?? But thank you for it being an easy recipe to prepare.
Rich
0Cottage cheese???
Gag me with a spoon
No Italian would ever do this!
Sherry Smith Cook
0Right? I’m not Italian but I wouldn’t use cottage cheese, ever! I didn’t think there was enough ricotta. I’ll use more next time.
ELLEN CORDOVA
0Can I substitute marinara sauce with spaghetti sauce?
Maya | Wholesome Yum
0Hi Ellen, Yes, you can do that if you like.
Barbara
0I really loved this! Easy to make, tasted like regular lasagne.
CAROLYNN DAVIS
0I made this lasagna according to your recipe and I loved it! Thank you so much!
Marc Moreau
0Loved it! Made Few changes though. Added 2 small minced jalapeños peppers with the garlic. I replaced the ground beef with precooked ”hot” chicken sausage (Costco) I had in the freezer when I added the marinara sauce. So it had a little heat! I added more marinara sauce which was good but the portions didn’t hold its form. Maybe I’ll use less next time. Also next time I think I’ll add some spinach a minute or two before I add the marinara sauce. Thanks!
Dawn
0I have yet to try this, it just sounds like eggplant Parm. Looking for a different sauce, at least, that is still Keto friendly. Thanks.
Maya | Wholesome Yum
0Hi Dawn, What kind of sauce are you looking for? This sauce is keto friendly.
Pete Mac
0I am a practically lifelong veggie, but I liked the sound of this recipe. So Instead of meat mince, I used Quorn mince and the result seemed absolutely delicious to me. (and to my other half). I made my own marinara sauce as you suggested and that was fabulous too. Additionally, I added some grated cheddar cheese on top before popping it into the oven (it was too large for our air fryer). It was perhaps even nicer than my usual Quorn lasagne, thank you so much for all of these recipes. I will now try and convert lots of other ones to a vegetarian take on things.