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Vegetarian Eggplant Lasagna

Vegetarian Eggplant Lasagna: Comfort Food Made Guilt-Free

Enjoy this guilt-free Vegetarian Eggplant Lasagna that combines roasted eggplant, hearty mushrooms, and creamy ricotta for a delightful low-carb meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant Layers
  • 2 medium Eggplant Substitute with zucchini if preferred.
  • 2 tablespoons Olive Oil Or avocado oil for higher smoke point.
For the Mushroom Filling
  • 8 ounces Mushrooms A blend of cremini, portobello, and shiitake.
  • 1 medium Onion Diced.
  • 3 cloves Garlic Minced.
For the Cheese Mixture
  • 15 ounces Ricotta Cheese Cottage cheese is a lighter substitute.
  • 1/2 cup Parmesan Cheese Nutritional yeast serves as a vegan alternative.
  • 1 large Egg Opt for a flax egg if vegan.
For Assembly
  • 2 cups Marinara Sauce Store-bought or homemade.
  • 1 cup Mozzarella Cheese Swap for dairy-free cheese to make it vegan.
For Garnish
  • 1/4 cup Fresh Basil/Parsley Chopped.

Equipment

  • Baking Sheets
  • Large skillet
  • Mixing Bowl
  • Baking dish

Method
 

Step-by-Step Instructions for Vegetarian Eggplant Lasagna
  1. Preheat your oven to 400°F (200°C). Prepare two baking sheets lined with parchment paper.
  2. Slice the eggplant into ¼-inch thick rounds, sprinkle with salt, and let sit for 15 minutes to draw out moisture.
  3. Rinse and pat dry the eggplant slices. Arrange on baking sheets, drizzle with olive oil, and roast for 20–25 minutes.
  4. In a skillet, heat olive oil and sauté diced onion for 3-4 minutes. Add garlic and mushrooms, cooking until browned.
  5. Mix ricotta, egg, and Parmesan in a bowl until smooth, then stir in fresh parsley.
  6. Lower oven temperature to 375°F (190°C). Spread marinara on the bottom of a baking dish, layer eggplant, ricotta, and mushroom filling, and repeat.
  7. Top with remaining marinara and mozzarella cheese. Cover with foil and bake for 30 minutes.
  8. Remove foil and bake for an additional 10–15 minutes until cheese is melted and bubbly. Let rest for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 18gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

You can customize this lasagna with your favorite vegetables or spices according to your taste. Resting the lasagna after baking helps set the layers for easier slicing.

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