How do I stop eggplant lasagna from being watery?

Roast the eggplant first and use a thick tomato sauce to reduce excess moisture.

Can I add meat to this recipe?

Yes, cooked ground beef, turkey, or sausage can be added to the tomato sauce for a heartier version.

Can I make it ahead of time?

Yes, you can assemble it a day in advance, refrigerate it, and bake it when ready to serve.

Mains

Eggplant Lasagna

Name: Eggplant Lasagna
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Modern Healthy
Ingredients: 3 large eggplants; 2 tablespoons olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 700 ml tomato passata; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/4 teaspoon red pepper flakes; 350 g ricotta cheese; 1 large egg; 60 g grated Parmesan cheese; 250 g shredded mozzarella cheese; 2 tablespoons fresh parsley, chopped; Salt; Black pepper

A hearty eggplant lasagna layered with rich tomato sauce, creamy ricotta, and golden melted cheese.

Prep

20 mins

Cook

50 mins

Total

70 mins

Servings

6 servings

A thick slice of eggplant lasagna on a white plate with layers of roasted eggplant, tomato sauce, creamy cheese, and golden melted mozzarella.

Recipe details

Calories: 390 kcal

Category: Mains

Tags: eggplant lasagna, vegetarian lasagna, low carb lasagna, baked eggplant, easy dinner

Ingredients

3 large eggplants
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
700 ml tomato passata
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon red pepper flakes
350 g ricotta cheese
1 large egg
60 g grated Parmesan cheese
250 g shredded mozzarella cheese
2 tablespoons fresh parsley, chopped
Salt
Black pepper

Ingredient notes

Choose firm eggplants with smooth skin for the best texture
Roasting the eggplant first removes excess moisture and adds flavor
Tomato passata creates a smooth, rich sauce that layers easily
Mixing egg into the ricotta helps the cheese layer set neatly when sliced
Let the lasagna rest before serving so the layers hold together well

How to make Eggplant Lasagna

This eggplant lasagna is a cozy, flavorful dinner with all the comfort of classic lasagna in a vegetable-forward version. Tender roasted eggplant slices are layered with rich tomato sauce, creamy ricotta, herbs, and melted cheese. The result is hearty, saucy, and beautifully golden on top, perfect for serving warm from the oven.

1Preheat the oven to 200°C (400°F) and line two baking trays with parchment paper.
2Slice the eggplants lengthwise into thin slices about 1 cm thick.
3Brush the eggplant slices lightly with olive oil and season with salt and black pepper.
4Arrange the slices on the baking trays and roast for 20 minutes, flipping halfway through, until tender and lightly golden.
5Heat a little olive oil in a saucepan over medium heat.
6Add the chopped onion and cook for 4 to 5 minutes until softened.
7Add the minced garlic and cook for 30 seconds until fragrant.
8Stir in the tomato paste, tomato passata, oregano, basil, red pepper flakes, salt, and black pepper.
9Simmer the sauce for 12 to 15 minutes until slightly thickened.
10In a bowl, mix the ricotta, egg, Parmesan, parsley, salt, and black pepper until smooth.
11Spread a thin layer of tomato sauce on the bottom of a baking dish.
12Add a layer of roasted eggplant slices.
13Spread over part of the ricotta mixture, then spoon over more tomato sauce and sprinkle with mozzarella.
14Repeat the layers until all ingredients are used, finishing with tomato sauce and mozzarella on top.
15Reduce the oven temperature to 190°C (375°F).
16Bake for 25 to 30 minutes, until the cheese is melted, bubbling, and golden brown.
17Let the lasagna rest for 10 to 15 minutes before slicing and serving.

Tips for the best result

Roast the eggplant before layering to avoid a watery lasagna
Do not slice the eggplant too thin or it may fall apart
Use a thick tomato sauce so the layers stay rich and structured
Let the lasagna rest after baking for cleaner slices
Broil the top for 1 to 2 minutes at the end if you want extra golden cheese

Nutrition note

A satisfying vegetable-based dinner with protein from ricotta, Parmesan, and mozzarella, plus rich flavor from roasted eggplant and tomato sauce.

Storage and make-ahead tips

Store leftovers in an airtight container in the fridge for up to 4 days
Reheat slices in the oven at 180°C (350°F) until warmed through
Assemble the lasagna up to 24 hours ahead and refrigerate before baking
Freeze baked portions for up to 2 months and thaw overnight in the fridge before reheating

Recipe FAQ

Yes, this recipe uses roasted eggplant slices instead of pasta sheets for a lighter vegetable-based version.

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