Roasted Eggplant Lasagna Recipe

Roasted Eggplant Lasagna is my absolute go-to when I want a dish that’s deeply comforting, loaded with veggies, and bursting with layers of flavors. You get melt-in-your-mouth roasted eggplant, creamy ricotta, gooey cheese, and a zesty punch of homemade pesto—all in one bite. Whether you’re a lifelong eggplant fan or just dipping your toe into veggie-forward comfort food, this recipe will win your heart (and guarantee leftovers you’ll actually look forward to).

Ingredients You’ll Need

Don’t be intimidated by the ingredient list—every element plays a crucial role! These simple, pantry-friendly staples and a few fresh veggies create the magical flavor and glorious texture that make Roasted Eggplant Lasagna downright unforgettable.

• Eggplants (about 3 large): The star of the show—choose ones with glossy, unblemished skin for best roasting results.
• Salt: Helps sweat and tenderize the eggplant, keeping the lasagna luscious instead of watery.
• Olive oil (plus spray or ghee): For caramelizing flavor and perfect roasted texture—great for brushing or spritzing the eggplant slices.
• Onion: Adds a naturally sweet backbone to the savory spinach filling.
• Garlic: Use as many cloves as your heart desires for a boost of deep, aromatic flavor (I go heavy!).
• Baby spinach: Gives the lasagna a burst of color and leafy freshness—fresh spinach wilts into the cheese perfectly.
• Red pepper flakes (optional): A pinch brings gentle, warming heat that wakes up the entire dish.
• Ricotta cheese (whole milk): Ultra creamy and decadent—swap in tofu ricotta for a vegan twist.
• Egg: Binds your ricotta mixture for that pillowy lasagna texture.
• Fresh basil: Infuses brightness and herby depth in every layer.
• Nutmeg: Just a pinch transforms the ricotta with cozy, nutty undertones.
• Marinara sauce: Buy your favorite jar or use homemade for extra bragging rights—the sauce brings it all together.
• No-boil lasagna noodles: The speedy option, though gluten-free or classic boiled noodles work too.
• Mozzarella cheese and pecorino (or parmesan): Because lasagna isn’t lasagna without gooey, stretchy, and a touch of nutty, salty cheese.
• Arugula Almond Pesto: A luscious, peppery finish (see recipe below—make it, you won’t regret it!).
• Pine nuts, toasted almonds, or smoked almonds: Add richness and body to your homemade pesto.
• Fresh lemon zest & juice: Brighten up the pesto and make the whole dish sing.

Variations

One of my favorite things about Roasted Eggplant Lasagna is just how easy it is to make your own. Feel free to mix and match based on what you’ve got on hand—or tinker for your dietary needs and cravings. Here are a few of my favorite ways to shake things up:

• Mushroom or Meat-Boosted: Sauté mushrooms or ground meat with the onions for extra umami and heartiness (perfect if you’re feeding carnivores).
• Gluten-Free: Use your favorite gluten-free lasagna noodles, or skip noodles entirely and use all roasted eggplant slices for a low-carb, keto-friendly version.
• Vegan Twist: Sub in tofu ricotta and meltable vegan cheese—the flavors honestly shine just as bright.
• Different Greens: Swap spinach for kale, chard, or even finely chopped zucchini for a seasonal spin.
• Change Up the Pesto: Try walnut-parsley pesto, classic basil, or even sun-dried tomato for a punchy finish.

How to Make Roasted Eggplant Lasagna

Step 1: Sweat and Roast the Eggplant

Start by slicing your eggplants into hearty half-inch rounds and arrange them on parchment-lined baking trays. Sprinkle both sides generously with salt—this draws out excess moisture, ensuring your Roasted Eggplant Lasagna isn’t soggy. After 15–20 minutes, blot away the moisture with paper towels, then brush or spray both sides with olive oil. Roast them at 400°F until beautifully golden and tender—you want those slices gorgeously soft, lightly golden, and overflowing with flavor.

Step 2: Make the Spinach Filling

While your eggplant is roasting, sauté diced onion in a splash of olive oil until softened and fragrant. Toss in the chopped garlic for an irresistible aroma, then add a generous heap of baby spinach. Wilt it down until just tender, seasoning with a pinch of salt, pepper, and—if you want that gentle kick—a sprinkle of chili flakes. This mixture brings vibrant color and depth to every bite.

Step 3: Whip Up the Ricotta Mixture

In a medium bowl, vigorously whisk together ricotta cheese, a single fresh egg, chopped basil, salt, nutmeg, and cracked black pepper. This little blend will become creamy magic when it bakes, gently binding your layers and adding decadent richness to each forkful.

Step 4: Assemble the Lasagna

Brush or spray your baking dish with olive oil. Ladle a thin layer of marinara sauce onto the bottom. Top with half the lasagna noodles (or roasted eggplant if skipping pasta), followed by another spread of sauce. Layer in half the roasted eggplant slices, dot with half the ricotta mixture, spread all the spinach over, then shower generously with mozzarella and pecorino. Repeat with another round of noodles, sauce, the remaining eggplant, more sauce, and finish with ricotta dollops, more cheese, and chili flakes if desired. Don’t worry if it looks a bit full—the lasagna cooks down beautifully.

Step 5: Bake Until Golden and Bubbling

Cover your Roasted Eggplant Lasagna snugly with foil (use a parchment sheet underneath if it’s filled to the brim), then bake at 375°F for 45 to 50 minutes. Remove the foil and let the top turn irresistibly golden and bubbling over another 10–20 minutes. The aroma will let you know magic is happening. Let it rest five minutes so layers set before serving.

Step 6: Make the Arugula Almond Pesto

While the lasagna bakes, blitz basil, arugula, almonds, garlic, lemon zest and juice, olive oil, salt, and pepper together in a food processor just until combined. You want little bits—not a creamy paste. This pesto adds vibrant green color and peppery brightness to the finished dish.

Step 7: Serve and Enjoy!

Once your Roasted Eggplant Lasagna is baked, bubbling, and golden, let it settle briefly. Dollop that gorgeous pesto over the top or serve it on the side. Get ready for rave reviews and empty plates!

How to Serve Roasted Eggplant Lasagna

Garnishes

This Roasted Eggplant Lasagna begs for a whoosh of fresh arugula almond pesto, a shower of chopped basil, and perhaps an extra flourish of pecorino or red pepper flakes. The pesto not only adds dazzling color but also brightens the flavors—don’t skip it!

Side Dishes

I love serving this with a simple green salad tossed in lemony vinaigrette or with garlicky roasted broccoli. Some warm, crusty bread is ideal to soak up any extra sauce—and, if we’re being honest, it’s practically required for the full Italian comfort experience.

Creative Ways to Present

Try cutting your Roasted Eggplant Lasagna into individual squares and arranging them with little swirls of pesto and a basil sprig for the prettiest dinner-party main. Or bake it in smaller ramekins for adorable, personal-sized servings. Layer leftovers in a wrap for a cheesy, veggie-packed lunch—it’s an unexpected twist that’s always a hit!

Make Ahead and Storage

Storing Leftovers

Cool any leftover Roasted Eggplant Lasagna to room temperature, then transfer it to an airtight container. It’ll happily chill in the fridge for up to five days—just long enough for those flavors to get even cozier together.

Freezing

To freeze, cut portions and wrap well in plastic and foil or use a freezer-safe container. It keeps its texture and flavor for up to three months—making make-ahead meals a total breeze (just skip the pesto until serving, as it’s best made fresh).

Reheating

For the best results, let your lasagna come to room temperature, then bake, covered, at 350ºF until it’s piping hot (25–30 minutes usually does the trick). You can also zap leftovers in the microwave for quick, delicious lunches.

FAQs

Final Thoughts

If you’re craving comfort food with a fresh, wholesome twist, this Roasted Eggplant Lasagna is the meal you’ll want to invite everyone over to share. Gather your loved ones, pour a glass of something delicious, and get ready to savor every bite. I can’t wait for you to try it!

Print