Eggplant Lasagna Recipe {Vegetarian Meals} - Savory Simple (2024)

If you love lasagna but find it too filling (or are trying to cut back on pasta), you need to try this vegetarian eggplant lasagna recipe! Mushrooms add an extra savoriness to the cheesy filling. It’s a great weeknight meal, as well as a good make-ahead option for dinner parties.

I’ll be the first to admit I love a good pasta recipe. This baked butternut squash macaroni and cheese is a personal favorite when fall and winter roll around. But it can be a bit heavy, you know?

Sometimes I want the cozy comfort of a cheesy pasta casserole without feeling like I immediately need a nap after I finish eating. That’s where this vegetarian eggplant lasagna recipe fits in beautifully!

Recipe Ingredients

• Eggplants
• Extra virgin olive oil
• Mushrooms
• Garlic
• Thyme
• Ricotta cheese
• Eggs
• Parmesan cheese
• Mozzarella cheese
• Oregano
• Marinara sauce

How to Make Eggplant Lasagna

• You can certainly make marinara from scratch if you prefer (myall-purpose tomato sauce would also work). However, I prefer to save time since the eggplant needs to be roasted and the mushrooms need to be sautéed. I’m a fan of Rao’s Homemade, which actually tastes homemade. I wasn’t paid to say that; they have no idea who I am.
• I used a 9×13 casserole dish, which is deeper than most 9×13 baking dishes (the type you would use for brownies). You want to use a casserole or lasagna pan that’s 2 1/2 – 3 inches deep.
• You’re aiming for approximately 12-15 slices of eggplant total. The eggplant will shrink as it roasts, and thicker slices mean a more textured lasagna. If you slice thinner than 3/4 inches, the roasting time will decrease, so keep an eye on them. You don’t have to salt the eggplant prior to roasting. More on this below.

Does eggplant need to be salted?

I know I might get a few questions about this, so here’s the quick rundown. You do not need to salt the eggplant before roasting it. It will not impact the flavor or texture. I promise there is no bitterness in this lasagna.

You certainly can take this extra step if you want to; it won’t hurt anything. However, it will add about 30-60 minutes onto the prep time.

Salting eggplant does have one benefit: it will extract some of the water, which can seep out of individual slices a bit on subsequent reheats. It’s a minor annoyance that to me isn’t worth the additional time. It’s not a ton of liquid.

How to Salt

If you want to salt the eggplant before roasting it, here’s how to do so:

1. Spread out a couple wire cooling racks set over rimmed baking sheets, or place 1-2 large colanders in the sink.
2. After slicing the eggplant, sprinkle each slice generously with salt (I like to salt the slices on both sides). Leave untouched for 30-60 minutes, until there are beads of water.
3. Thoroughly wash the salt from the eggplant, and pat dry using paper towels (you want the slices as dry as possible before roasting). Proceed with the recipe!

More Eggplant Recipes

If you like this eggplant lasagna recipe, you should definitely check out my baba ganoush, grilled fairytale eggplant, and Chinese eggplant with spicy garlic sauce!