Try to tell me that August signals summer’s wind down. I’ll stick my fingers into my ears, squeeze my eyes shut tight, and cry “LA LA LA!!” at a volume loud enough to rival the most determined toddler. Here to remind us (in a more mature, healthy way I might add) that summer ain’t over yet: a recipe for Eggplant Lasagna!

A pan of no noodle Classic Eggplant Lasagna made with roasted eggplant, mushrooms, ricotta, and topped with Mozzarella cheese and fresh herbs.

This low carb lasagna recipe swaps the usual noodles for planks of thinly sliced, roasted eggplant. Eggplant is at its peak right now, so this is the ideal time to make this Eggplant Lasagna recipe!

In between the eggplant slices is a luscious, creamy mix of ricotta, spinach, Parmesan, and mushrooms. It’s a vegetarian lasagna that is hearty, filling, and comforting, just as any good lasagna recipe should be.

The comfort-factor will also be a plus for those of you who may not share my summer fervor and are eagerly awaiting the arrival of the f-word (ahem, FALL).

This Eggplant Lasagna makes excellent use of summer’s bounty, while carrying notes of the tuck-in type of cozy dinners that are soon (enough) to come.

My first experience using vegetables in place of noodles was in the creation of this Crock Pot Low Carb Lasagna. (If you’d like to make a crockpot eggplant lasagna, you can use that exact recipe, omitting the zucchini and using extra eggplant instead.)

Today’s delish Eggplant Lasagna recipe has similar healthy-veggie-meets-comforting-Italian-vibes but is quicker to make and roasts in your oven.

Eggplant Lasagna topped with gooey melted cheese in a white baking dish.

How to Make Baked Eggplant Lasagna (That’s as Tasty as Classic Lasagna)

The key to making Eggplant Lasagna as tasty (and satisfying as!) a lasagna you’d order in an Italian restaurant is to properly prepare the eggplant itself.

Since the eggplant slices stand in for the lasagna noodles (a serious job in the business of lasagna), it’s important that the eggplant both tastes great and has a fantastic texture.

In fact, if you’ve tried eggplant in the past and haven’t enjoyed it, my hunch is that the problem was with preparation.

Cooking eggplant well comes down to two main principles:

  • SALT. Eggplant needs to be seasoned well. I like to sprinkle the eggplant with kosher salt, let it sit for several minutes, then use a paper towel to pat away any excess moisture. The salt softens the eggplant’s bitterness and draws out any excess moisture.
  • High Temperature Cooking (like roasting and/or grilling). Friends I know who don’t like eggplant complain that the eggplant is spongy or slimy. I agree with them, and I firmly believe eggplant should be neither. To give your eggplant fabulous texture for the lasagna, roast it in the oven first, prior to layering it into the lasagna.

Eggplant slices roasting on a baking try for Eggplant Lasagna.

Roasting the Eggplant for Lasagna Accomplishes Three Important Things:

  1. It gives the eggplant a tender (not gummy!) texture.
  2. It cooks out excess moisture so that the lasagna doesn’t turn out watery, and
  3. It concentrates and caramelizes the eggplant’s flavors.

Roasted eggplant is DELICIOUS. Like my favorite Oven Roasted Brussels Sprouts, the heat of the oven truly transforms an otherwise ho-hum veggie into something marvelous.

Note: You do not need to peel eggplant prior to cooking it! We cook eggplant at least once a week in the summer, and I have yet to peel it once. Save yourself a step and leave the peel on.

The eggplant roasts at 400 degrees F for 20 to 25 minutes. While it cooks, prepare the sauce layer and delicious ricotta cheese layer.

  • Sauce Layer. I used a mix of sautéed mushrooms and store bought pasta sauce. I wanted to keep this Eggplant Lasagna vegetarian (and I adore mushrooms, whose satisfying flavor can more than stand in for meat) but if the ‘shrooms are not your thing or you’d like to add even more protein, you can swap the mushrooms for sautéed ground chicken, turkey, lean ground beef, or even Italian turkey sausage.
  • Ricotta Cheese Layer. Since we’re already pushing lasagna boundaries by making this Eggplant Lasagna without noodles, for the cheese layer I stuck with a classic eggplant lasagna recipe formula. This recipe uses ricotta cheese mixed with an egg and Parmesan. Those of you who grew up in the Midwest and thus appreciate lasagna made with cottage cheese can certainly use it in place of the ricotta.
  • Spinach Sneak. For an additional serving of vegetables, I mixed frozen chopped spinach in with the ricotta layer. Its mild taste is imperceptible, and it makes the Eggplant Lasagna an even more complete vegetarian meal.

Layers of roasted eggplant and sauce in the Eggplant Lasagna recipe.

How to Layer Eggplant Lasagna

Once you have your ricotta layer, roasted eggplant, and mushroom sauce, it’s time to assemble the layers of the lasagna!

The cheesy ricotta layer of Eggplant Lasagna in a baking dish.

  • There is no set rule for how many layers a lasagna should have. The important thing is that you use a pan that is deep enough to hold all of the layers you have planned.
  • For a traditional lasagna, the number of lasagna layers that fit into a standard 9×13-inch casserole dish is five to six (which usually accounts for two or three layers of noodles).
  • In the case of this eggplant lasagna, since eggplant is thicker than traditional noodles, I stuck with two layers of eggplant, one dreamy, extra thick layer ricotta cheese, and two layers of sauce, all topped with mozzarella.

Eggplant Lasagna topped with mozzarella cheese in a baking dish.

I like using fewer layers in this recipe. It’s easy to keep track of where you are with the layers, the Eggplant Lasagna bakes very evenly this way, and the layers fit nicely inside a standard baking dish you have on hand, no special lasagna pan required.

Cheesy and delicious Eggplant Lasagna in a baking dish.

What to Serve with Eggplant Lasagna

  • Grilled Chicken or Grilled Shrimp. Offering a side of grilled chicken or grilled shrimp (try my impossibly easy four-ingredient Grilled Shrimp Seasoning!) will please the meat-eaters at your table.
  • Green Salad. Eggplant Lasagna pairs beautifully with a big, creamy, green salad. Try this Caesar Shaved Brussels Sprouts Salad or toss some Romaine lettuce with my Homemade Caesar Dressing. For summer, the Strawberry Spinach Salad is perfection.
  • Roasted Brussels Sprouts. For an extra-healthy side option, serve your Eggplant Lasagna with a side of Roasted Brussels Sprouts with Garlic.
  • Garlic Bread. While some appreciate that Eggplant Lasagna is a low-carb alternative, others in your household may crave some carbs. Including a side of homemade bread is a foolproof way to satisfy everyone at your dinner table. Spread slices of  this healthy Crock Pot Bread with butter, sprinkle it with Parmesan and the tiniest pinch of garlic salt, then pop it into a 400 degree F oven to toast for about 10 minutes. Your household with rave!

How to Store and Reheat Eggplant Lasagna

  • I do not recommend freezing cooked eggplant lasagna. Like my Zucchini Pizza Boats, the eggplant becomes watery when thawed and doesn’t hold up well in the freezer.
  • You can, however prep this recipe ahead and store it in the refrigerator!
  • To Prepare Ahead: Roast the eggplant and prepare the ricotta layer and mushroom marinara layers up to 1 day in advance. Store each layer separately in the refrigerator. Assemble the Eggplant Lasagna just before baking or up to four hours in advance and refrigerate. When ready to bake, let the lasagna stand at room temperature while you preheat the oven.
  • Cooked Eggplant Lasagna can be stored in the refrigerator for up to four days.
  • To Reheat: Warm the Eggplant Lasagna gently in the microwave or covered in a 350 degree F oven, until heated through.

Baked, gooey Eggplant Lasagna in a baking dish.

Eggplant Lasagna – Dietary Notes, Related Recipes, and Recipe Swaps

  • Those looking for other veggie-forward lasagna recipes but who want their lasagna WITH noodles can check out my Skillet Lasagna with butternut squash.
  • Looking for a low-carb ravioli recipe instead? Try this scrumptious Zucchini Ravioli recipe.
  • I also adore this low carb boat-style Spaghetti Squash Lasagna.
  • To add protein to this recipe, swap the mushrooms for ground turkey, ground chicken, lean ground beef, or ground Italian turkey sausage. You could also do a blend of half mushrooms/half meat.
  • As written, this recipe is gluten free.
  • Eggplant lasagna is keto friendly.

A cheesy, delicious slice of Eggplant Lasagna on a white plate.

This Eggplant Lasagna was inspired by a desire to make the most of summer’s produce before the season ends. We loved it so much, however, I intend to make it year-round! I can’t wait for you to try it and see how tasty and comforting a no-noodle vegetarian Eggplant Lasagna can be.

A pan of no noodle Classic Eggplant Lasagna made with roasted eggplant, mushrooms, ricotta, and topped with Mozzarella cheese and fresh herbs.

Eggplant Lasagna

4.92 from 45 votes
A tasty, classic Eggplant Lasagna recipe made with roasted eggplant slices and without noodles. Comforting, cheesy, and low carb. You won't miss the pasta!

Prep: 20 mins
Cook: 50 mins
Total: 1 hr 30 mins

Servings: 6 Servings


  • 2 large eggplants sliced lengthwise 3/4-inch thick (about 8 slices)
  • 3 1/2 tablespoons extra virgin olive oil divided
  • 1 ½ teaspoons kosher salt divided
  • ½ teaspoon black pepper divided
  • 16 ounces sliced cremini (baby bella) mushrooms
  • 3 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1 (24-ounce) can prepared marinara-style pasta sauce of choice I used a roasted garlic flavor
  • 1 (15-ounce) container part-skim ricotta cheese
  • 1 (10 ounce) package frozen chopped spinach thawed with excess water squeezed out
  • 1/2 cup grated Parmesan divided
  • 1 large egg
  • 1 cup shredded part-skim mozzarella cheese or a blend of mozzarella and provolone
  • 2 tablespoons chopped fresh basil thyme, or parsley


  • Position racks in the upper and lower thirds of your oven. Preheat the oven to 400 degrees F. Lightly coat 2 rimmed baking sheets with nonstick spray. Coat a 9x13-inch baking dish with nonstick spray and set aside.
  • Arrange sliced eggplant in a single layer on the 2 sheet pans—if some of your end-most eggplant slices are very curved, trim off the eggplant outermost curvy portion so that the slices lay mostly flat. Brush 2 1/2 tablespoons of the oil over both sides of all of the slices. Sprinkle 1/2 teaspoon kosher salt and ¼ teaspoon pepper over the top.
  • Roast the eggplant until it is soft and golden, about 25 minutes, flipping the slices over and swapping the pans’ positions once halfway through. Remove the slices from the oven and reduce the oven temperature to 350 degrees F.
  • Meanwhile, in a large skillet heat the remaining 1/2 tablespoon oil over medium heat. Add the sliced mushrooms. Saute until the mushrooms are soft, about 7 minutes. Add the minced garlic, next ½ teaspoon kosher salt, and oregano. Cook for another 2 minutes. Remove the pan from the heat. Add the marinara pasta sauce and stir to combine.
  • In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Mix well, until the mixture is evenly combined. Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.
  • Spoon half of the mushroom marinara sauce on the bottom of the prepared baking dish and spread it into an even layer. Lay 4 eggplant slices on top followed by all of the ricotta mixture. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. Top with the mozzarella and remaining ¼ cup Parmesan. Bake for 25 to 30 minutes, until the cheese is melted and the lasagna is hot and bubbly. Remove from the oven and sprinkle with fresh herbs. Let rest 5 to 10 minutes, then serve.


  • Refrigerate leftovers for up to 4 days. Rewarm gently in the microwave or covered in a 350 degree F oven, until heated through.
  • I do not recommend freezing this recipe, as eggplant can become watery when frozen and thawed.
  • For meal prep: roast eggplant and prepare the ricotta layer and mushroom marinara layers up to 1 day in advance. Store each layer separately in the refrigerator. Assemble just before baking or up to 4 hours in advance and refrigerate. When ready to bake, let the lasagna stand at room temperature while you preheat the oven.


Serving: 1servingCalories: 224kcalCarbohydrates: 14gProtein: 12gFat: 15gSaturated Fat: 5gCholesterol: 47mgPotassium: 731mgFiber: 5gSugar: 7gVitamin A: 256IUVitamin C: 4mgCalcium: 275mgIron: 1mg

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Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. ahh – its winter here in Australia and the weather forecasters are warning us that the Southern parts of the country are about to be hit with arctic blasts and storms for the next few days. This means that lasagna will totally hit the spot, and the fact that i can throw so many vegetables into it makes it a double winner. Tomorrow night’s dinner sorted!

    1. Made this as written except I cleaned out the fridge and added 1/2 red pepper, few stalks dying asparagus, and leftover corn to the sauce. It was soooo good. I loved that I could “mix it up” and it still tastes wonderful. Next time I’ll add black beans for some protein.5 stars

  2. Love the eggplant lasagna what can we use besides all that cheese not too fond of all the cheese but it was delicious I try to stay away from a lot of meat and cheese dairy products trying to be healthy what can I use to substitute the cheese

    1. Hi Jean! Cheese is an integral part of lasagna, so that will be tricky. You could try finding a recipe for a cashew-based “ricotta” online and then swap a dairy-free mozzarella type of cheese for the mozzarella. For the Parmesan, you can use a few tablespoons of nutritional yeast. I haven’t tried any of these myself, so I can’t guarantee the results, but I think that will be a good place for you to start. If you decide to experiment, I’d love to hear how it goes!

    1. Hi Alice, thanks for your question! Step 5 is referring to the mushrooms that you cooked in Step 4, so no additional mushrooms are needed. I hope this helps!

        1. Grace, sorry for the confusion! The mushrooms are added to the sauce only (not the ricotta filling). I hope that helps!

          1. So easy and delicious!!  I made with a little less of the chopped spinach then called for in the directions and it was perfect for my family! I definitely will be making this again! Thank you for another amazing recipe Erin! 5 stars

          2. I’m so happy to hear that this was a hit, Susan! Thank you for taking the time to share this kind review!

      1. Just one word – SUCCESS! My picky eaters loved it and so did I. After slicing the 3 eggplants, they were not even thickness, so I rough chopped them instead after sweating with salt and patting dry. Roasted and split in half, layered as instructed but added some shredded chicken over both eggplant layers. Finished with cheeses, covered with foil, which by the way is not mentioned in recipe, but did so jic. Results were beautiful. Thank you from new follower!5 stars

        1. Thank you for taking the time to share this kind review, Laura! I’m so happy to hear that you enjoyed the recipe!

  3. I made the eggplant lasagne exactly as Erin suggested in the recipe and it was fantastic! Next time I am going to add sausage to the marinara. Yummy. Thanks for a terrific summer recipe.5 stars

  4. Hello, I was wondering if there is additional oregano added.. Its in step 4 and 5 and how much… Thank!

    1. Hi Stephanie! You should add the oregano as it is written in Step 4, and I apologize for the confusion. I hope you love the recipe!

  5. Are you kidding me with this recipe. Unbelievable. I added Italian turkey sausage to sauce. This recipe was out of this world. My guests could not even talk as they were so busy stuffing this in their mouth. 5 stars

    1. This makes my day! I’m so happy to hear that this was a hit, Penny! Thank you for taking the time to share this kind review!

  6. I don’t know what kind of black magic you’ve used here to create this recipe, but you are a genius, wizard and shaman all rolled into one. This recipe is INCREDIBLE. I don’t miss the pasta at all – in fact, I like it MORE than normal lasagna. My kids will even eat it (WHAT??!?!) – this is an absolute crowd pleaser. The mushrooms in the sauce are incredible!!! Also, ALL of your recipes work and taste great! I can’t say that about many food blogs! Thank you SO MUCH!!!5 stars

  7. Just a clarification on the eggplant thickness. Are the slices really 3/4″ thick? That seems quite a bit more substantial than I expected, so I wanted to double check.

  8. So, I was looking for a pasta-less lasagna for my 100 year old mother-in-law who is flying to NY from FL (by herself) and I found this recipe. Looked easy enough and pretty straightforward so I gave it a go…It was a huge hit!!  I did not change one thing!! Amazing!!!  Thank you for helping me keep the centenarian healthy!!  ☺️5 stars

    1. I’m so happy to hear that this recipe was a hit, Terry! Thank you for taking the time to share this kind review!

  9. I totally missed the 3/4” recommended eggplant slice width, and went with closer to 1/4”.  My error resulted in having extra layers.  I chopped up fresh spinach instead of frozen.  The dish ended up a touch on the watery side, but really tasty.  I will definitely follow the directions next time, but I might peel the eggplant because it made it difficult to serve… the peel was difficult to cut through with a spatula/serving spoon. 5 stars

  10. Liked what I’ve read so far, so I’m trying it tonight. My only “tweak” would be to peel and sweat the eggplant before roasting. Will share results after its done but have a good feeling about it. Thx.

        1. Hi Lindsey! Yes, you can use fresh. You can saute it first, then add it as directed. I hope you enjoy the lasagna!

  11. Thank you for this great recipe ! Actually first I doubted how it gonna taste as I don’t like eggplant as a base for lasange. Made exactly to your instructions.
    But it came out really tasty.5 stars

  12. I plan to try your recipe this weekend. In the blog portion, you mention sprinkling the eggplant with salt and patting dry (sweating?) but you don’t mention this step in the recipe. Does this step still apply? When I have tried sweating eggplant in the past it came out a bit salty. So I am wondering if I salt the eggplant, pat dry with paper towels, and then brush with olive oil? Thanks

    1. Hi Sharon! This is a step I like to do when I make the recipe, but it is certainly not required. You can sweat the eggplant before you roast it or skip this step if you’re afraid it will be too salty. It will be delicious either way!

  13. The absolute BEST eggplant dish I’ve prepared (they’re been numerous previous attempts).  Husband raved after the first bite and gave two more compliments before finishing his second helping.  Did not change a thing…..eggplant perfection!5 stars

  14. Tried this recipe tonight and it was a HIT! Did recipe exactly as it says and WOW! It was amazing. Definitely going to be a repeat in my house and I will have something to serve to my Vegetarian and Gluten Free friends.5 stars

        1. Leanne, I worry that without the egg, the filling won’t hold together as well. If you don’t mind it being more liquidy, you could try leaving it out. If you decide to play around, I’d love to hear how it goes!

  15. eggplant lasagne..lm abit confused with the order of igrediants. What is first layer, eggplant ,ricotta mix, or mushroom sauce. Its not clear is mushroom s mixed with ricotta spinach. I wish you had a videodorothy

    1. Hi Dorothy! You’ll start with a layer of the mushroom marinara on bottom, then add the eggplant slices and ricotta mixture. I hope this helps!

  16. I made this because I HATE eggplant (if it’s not deep fried) and I really want to love (a healthier version of) it. You’re amazing. I made the cheese layer out of tofu to veganize it and it’s a win. There is NONE leftover. And I only served 2 people…next time I will make more eggplant layers now that I know I CAN love it! THANK YOU! :)5 stars

  17. I made this tonight for my family. I dont eat meat, but I unfortunately havent let go of cheese. This was really good. My daughters enjoyed it as well. I will make it again.5 stars

  18. This is absolutely delicious, and thanks for the tip about precooking the eggplant. It was instrumental in how great it turned out!5 stars

  19. This was wonderful. My family loved it and we didn’t miss the meat at all! Great vegetarian dish! Thank you!5 stars

  20. SUPER! We loved this and will add it to your KETO file! I used mushrooms and pre-cooked chicken in the red sauce and lots of mozzarella +.the added spinach with homemade ricotta – really liked it, however , onlyy made a 1/2recipe (should have fed 3 – we ate it all between the 2 of us…. so a bit more carbs that should have had, it was reallly good! 5 stars

    1. Hi Kari! There are two layers of eggplant. I’ve only tested the recipe with two, so adding more would be an experiment. If you decide to try it, I’d love to hear how it goes!

    1. Hi Gail! I’ve never tried other types of mushrooms in this recipe, but you could experiment with them. If you decide to try it, I’d love to hear how it goes!

  21. I’m going to make this on Tuesday. I am not a big fan of eggplant but i am watching my weight and this looks really good.

  22. Tried this today. Very liquidy. And I burnt the eggplant when roasting it. Maybe another time I’ll omit the egg, use fresh rather than frozen spinach. I’m not sure what else I can cut to make it less liquid.

    1. Hi Val, I’m so sorry you had trouble with this dish. Did you make any adjustments to the recipe? I would not recommend omitting the egg, as it helps bind the ricotta mixture. I (and other readers) have really enjoyed the recipe, so I hope it goes better next time if you try it again!

    2. Tried this today but with my own spin,soo delicious.
      Sweated,rinsed and dried the eggplant ,dipped in egg , then a parmesan bread crumbs and baked for 20 mins,then layered with my filling.I found that breading it first eliminated any chance of it burning and I sliced really thin for additional layers.5 stars

  23. I typically make a vegetarian lasagna with noodles, but just as you do with the chopped spinach, I mix well drained chopped spinach and chopped broccoli into the ricotta mixture. It adds texture and flavor and lightens the cheese heavy dish a bit.

  24. Hi! Question before I try this recipe, which looks amazing: in the blog portion of the instructions, you mention that the middle layer has the ricotta mixture AND mozzarella; in the actual recipe, you don’t mention adding mozzarella to the middle ricotta layer. Which is correct? Thanks!

    1. Hi Gerry! I’m sorry for any confusion. The mozzarella goes on top of the lasagna. I hope you enjoy the recipe if you try it!

  25. Be sure to rinse the eggplant, very well, after the salting step. I tried wiping it well, but the dish still turned out extremely salty. But, I intend to try it, again. 

    1. Hi Eddy, I’m sorry to hear that the dish turned out too salty for you. I (and many other readers) have really enjoyed the flavor, so I hope it goes better next time!

  26. Great recipe. Loved it. Only we had to continue cooking the eggplant on 350 for additional 45 minutes because it was probably too thick. But it worked out great.5 stars

  27. Looking for some Lasagna Recipes and look what I found? An Eggplant Lasagna. Seeing the pictures above makes me more hungry. I wanna try this at home it really looks delicious and healthy. Thank you for sharing your recipes. Thumbs up!

  28. I tried this recipe because my son was recently diagnosed with Diabetes. I wanted to do something special for him for his 18th birthday, especially since we couldn’t do a big party due to C. So I made this recipe and it was a hit! He had two servings and was able to have two pieces of garlic bread and it was only 50 grams of carbs total! It was simply amazing! Thank you so much and I look forward to other recipes to help him and all of us with this new way of life.❤️5 stars

  29. I followed exactly all your directions in making an eggplant lasagna, using all the ingredients stated.  However, the eggplant lasagna turned out to be very mushy and watery.  It would have been good, except for its texture and consistency.  What happened there?  

    1. I’m sorry to hear that the recipe didn’t turn out as expected, and it’s so hard to say what might’ve happened without being in the kitchen with you. I’m happy to hear that you enjoyed the flavors though!

  30. Made this tonight.  Delish.  We loved it.  I used fresh spinach instead of frozen torn up since that’s what I had on hand.  Still yum!5 stars

  31. This was an excellent dish. The eggplant was very soft and you could cut it with a fork. I’ve tried making this dish before but I guess I didn’t cook the eggplant long enough nor did I have the temperature high enough because the eggplant was still hard. But it was perfect in this recipe. I even forgot the egg and it still turned out deliciously. I will definitely make this again.5 stars

  32. Loved every bite! I added in some onions and ground pork and combined ricotta and cottage cheese. Didn’t have an egg so skipped that part but otherwise stuck with the recipe and it was definitely a make again home run! Thank you.5 stars

  33. So easy and delicious! I made this with homemade pasta sauce and homegrown basil instead of spinach.My family loved it❤️
    I will definitely make it again. Thank you. 5 stars

  34. First time making eggplant lasagne, copied the recipe exactly. It was a HIT, even my 9yr old loved it. It’s delicious, most loved the very simple and easy recipe to follow. Will definitely be making this again. Doesn’t taste too eggplantish at all, surprisingly.
    Only change I made was covered with foil, broiled the cheese at the end.5 stars

  35. Made the recipe as written… delish! I’m a vegetarian and my hubby is a big meat eater. He had a huge second helping. Nuff said. 😊
    Will definitely make again. ❤️5 stars

  36. I’ve made this a few time and it’s wonderful! We eat meat so I layered ground turkey and ground pork which I browned with onion and garlic. We don’t miss the noodles at all! Thank you for the inspiring recipe!5 stars

  37. I made this recipe last night for my family and it was an ABSOLUTE hit. I find that the measurements, if followed precisely will work out beautifully. This does not results in a soggy mess, and the 2 layers only is a very nice and organized way of keeping the eggplant in a lasagna-like format. You can still cut squares and serve. I actually added a layer on top before the mozzarella of roasted garlic zucchini slices (about 1/2 in thick) and it worked beautifully. Thank you!5 stars

  38. I’m allergic to mushrooms, but try to be vegetarian as much as possible. Have you ever made this with tofu? If so, do you bake the tofu first? How small would you recommend making the pieces of cut tofu?

    1. Hi Kathy! I’ve only tested the recipe as written, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  39. Súper delicious!!! I am not a vegetarían though – so I updated it a little. I added diced onions and beef – browning them immediately before the mushrooms. I also sliced the eggplant just a bit thinner -gives it a little less rubber texture5 stars

  40. I followed your recipe completely but unfortunately I did not have frozen spinach only fresh. I decided to use it. The dish tasted great but was very watery? Could that have been caused from the fresh spinach?

    1. Deb, that was certainly the fresh spinach. If you’d like to swap it next time, you’ll need to fully saute it first to cook out the moisture (frozen spinach, you squeeze out before using, which solves the problem). Glad you enjoyed the flavors and I hope that helps!

  41. This recipe for eggplant lasagna was so good! My sister and brother-in-law do not eat meat so I wanted to make something special for them to eat. We made this today for the first time and they loved it, so did we :) Thank you so much!!!5 stars

  42. This was excellent! I omitted the mushrooms since I didn’t have them and it was still delicious! But I do believe the mushrooms would have made the dish even better. My husband even went for a second helping and he isn’t a big ‘ricotta’ fan so that says something in itself! I will definitely make this again! Thank you for sharing!5 stars

  43. I made this a few days ago. Mu husband and I loved it It was absolutely delicious. The only change I made was to use only one clove of garlic because I don’t like a lot of garlic. My husband at it 3 nights in a row. He never eats ANYTHING 3 nights in a row. It was a huge success. Will definitely make it again5 stars

  44. Loved your informational notes. Great recipe!! I salted and roasted the eggplant and I substituted ricotta with cottage cheese . So tasty!Leftovers so flavorful.5 stars

  45. So good, thank you!!! Followed the recipe as described minus the spinach (I didn’t have) and WOW! I also made a salt-free version for my dad – he loved his too! Thanks for sharing!! My family has very happy tummies tonight :)5 stars

  46. I make this recipe delicous. But I made a bechamel sauce. Had no ricotta cheese.
    Wasn’t watery. My husband & Grandson both had seconds.
    Thank you for the recipe.5 stars

  47. Just awful, my eggplant and zucchini are soft and not browned some are burnt to a crisp after baking before assembling all of it. It shrank so much that there is not enough to make the lasagne.

    So many good reviews.1 star

    1. I’m sorry that this didn’t turn out as you hoped, Lynnita. Did you make any adjustments to the recipe? I (and many other readers) have really enjoyed the recipe, so I wish it would’ve been a hit for you too!