If I prep this and it sits for about 8 hrs, will that be ok or is it better to not do more than 4? I’m preparing for a trip and we will have it on the night we arrive.
I’ve made this before and it’s delicious!
Thanks for the wonderful dish, Erin. My daughter loved it 😍. I substituted ricotta with cottage and cream cheese. The taste was out of this world!!! This recipe is definitely a keeper 😉
Hi Sara, normally to replace ricotta cheese you can use cottage cheese (especially small curd variety), cream cheese, Greek yogurt, fresh goat cheese, or silken tofu. How any of thes will work in the lasagna, I’m not sure but you can give it a try! If you decide to experiment, let me know how it goes!
I’m sorry to hear the recipe wasn’t to your taste Liz. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
This was very good we do low carb for dinner and this was perfect with a meat sauce. I just did a single layer meat sauce and shredded cheese super good.
3 ½ tablespoons divided
1 ½ teaspoons divided
½ teaspoon divided
This is the way the ingredients read on my screen for your eggplant lasagna, giving an amount but not identifying the ingredient. Is this problem mine alone? HELP!
I’m sorry to hear you are having trouble viewing it, Martha. We are not seeing that on our end. Could you please screenshot it and email us at hello@wellplated.com so we can take a further look at it!
I’m excited to make this dish! However, I wanted to caution those who are making for gluten-free option to choose frozen spinach cautiously. Some packages note in small print it may contain gluten from cross contamination. This is unfortunately true of some riced cauliflower.
My sister who is a really good cook said this was the best lasagna she has ever had; and, I have to agree! She said she wanted me to give her this for her birthday next month!
We cooked it exactly as written. I thank you for this amazing lasagna. I will be serving it to family and company for years.
This worked exactly as written, thanks! We used Carbona Tomato Basil Marinara, 16oz of mushroom, 10oz frz chopped spinach and 6 “ghost” eggplant (small white eggplants that aren’t bitter). The eggplant and the sautéed mushroom had the same texture in the lasagna. My meat eating husband did NOT miss eating meat. He was completely satisfied with this meatless meal!
My dinner partner and I agree, this is the best eggplant dinner we’ve ever had! The only changes we made were adding minced garlic, basil and oregano . At 8100 ft. elevation we baked for an additional 15 minutes
I would use this recipe for other variations-add proteins, other veggies – they’d also be great.
thanx Erin, well plated never disappoints!
Best eggplant lasagna we’ve ever had! added minced garlic,basil,oregano, and required 15 min. longer bake at 8100ft elevation. Tried some other well plated recipes, never disappointed! Thanx again.
Is the eggplant skin supposed to be tough after you pre bake it ? I’m nervous it will be impossible to chew through!
Hi Suzanne, it can be, I think it depends on how ripe it is.
If I prep this and it sits for about 8 hrs, will that be ok or is it better to not do more than 4? I’m preparing for a trip and we will have it on the night we arrive.
I’ve made this before and it’s delicious!
Hi Shelly, I really wouldn’t recommend more than 4 hours. Glad you enjoy the recipe!
I would make this recipe again. Great recipe
Thank you Martin!
Thanks for the wonderful dish, Erin. My daughter loved it 😍. I substituted ricotta with cottage and cream cheese. The taste was out of this world!!! This recipe is definitely a keeper 😉
So glad to hear, thank you Shilpa!
This worked exactly as written, thanks!
Great to hear! Thank you Diane!
Sounds great! What can I use as a replacement for ricotta? Can I use greek yogurt?
Hi Sara, normally to replace ricotta cheese you can use cottage cheese (especially small curd variety), cream cheese, Greek yogurt, fresh goat cheese, or silken tofu. How any of thes will work in the lasagna, I’m not sure but you can give it a try! If you decide to experiment, let me know how it goes!
I want to read the reviews before I make it.
Enjoy!
This recipe is very bland. I followed the recipe exactly and it just isn’t very tasty.
I’m sorry to hear the recipe wasn’t to your taste Liz. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
This was very good we do low carb for dinner and this was perfect with a meat sauce. I just did a single layer meat sauce and shredded cheese super good.
Great to hear! Thank you Paula!
3 ½ tablespoons divided
1 ½ teaspoons divided
½ teaspoon divided
This is the way the ingredients read on my screen for your eggplant lasagna, giving an amount but not identifying the ingredient. Is this problem mine alone? HELP!
I’m sorry to hear you are having trouble viewing it, Martha. We are not seeing that on our end. Could you please screenshot it and email us at hello@wellplated.com so we can take a further look at it!
I’m excited to make this dish! However, I wanted to caution those who are making for gluten-free option to choose frozen spinach cautiously. Some packages note in small print it may contain gluten from cross contamination. This is unfortunately true of some riced cauliflower.
Thanks for the tip, Jennifer! Hope you enjoy it!
My sister who is a really good cook said this was the best lasagna she has ever had; and, I have to agree! She said she wanted me to give her this for her birthday next month!
We cooked it exactly as written. I thank you for this amazing lasagna. I will be serving it to family and company for years.
Yay! Thank you Elizabeth!
This worked exactly as written, thanks! We used Carbona Tomato Basil Marinara, 16oz of mushroom, 10oz frz chopped spinach and 6 “ghost” eggplant (small white eggplants that aren’t bitter). The eggplant and the sautéed mushroom had the same texture in the lasagna. My meat eating husband did NOT miss eating meat. He was completely satisfied with this meatless meal!
Glad it worked out for you, Kelly! Thank you!
No meat?
Hi Nancy! This is a vegetarian lasagna but feel free to add any kind of ground meat the you’d prefer!
Yes I made the recipe, and it was really good
Great to hear! Thank you juanita_jessie!
This worked exactly as written, thanks! I even forgot the oregano and egg, and it was still delicious.
So glad to hear, Louise! Thank you!
This was really tasty and my family enjoyed the vegetarian lasagne; I was “invited” to include this on our Thanksgiving menu!
Yay! So happy to hear!
This was the second worst meal I’ve ever had in my life. How can this even be called lasagna when it doesn’t have lasagna?
My advice: keep scrolling.
I’m sorry to hear you didn’t enjoy the recipe, Luke, As far as the name, it’s not something I invented and definitely not something new. It dates back to the 19th century, so you might have to find the originator and take it up with them. https://www.lacucinaitaliana.com/italian-food/italian-dishes/eggplant-parmesan-history-and-italian-origins Hope you find the article informative!
My dinner partner and I agree, this is the best eggplant dinner we’ve ever had! The only changes we made were adding minced garlic, basil and oregano . At 8100 ft. elevation we baked for an additional 15 minutes
I would use this recipe for other variations-add proteins, other veggies – they’d also be great.
thanx Erin, well plated never disappoints!
Best eggplant lasagna we’ve ever had! added minced garlic,basil,oregano, and required 15 min. longer bake at 8100ft elevation. Tried some other well plated recipes, never disappointed! Thanx again.
So glad to hear, Sandy! Thank you!