Eggplant Lasagna

If you love eggplant parmesan, you will love this eggplant lasagna. It’s the best lasagna I have ever had. This lasagna is a great and easy meatless meal! Once you have all your ingredients and prep work completed, it’s super easy to throw together! It is filled with three different types if cheese and loaded with veggies! It can also be made ahead of time and then popped in the oven later.


Yields 4-6 servings

Lasagna Noodles (9 noodles per tray)
2 jars of pasta sauce
8 oz. of shredded mozzarella cheese
8 oz. of shredded Colby Jack cheese
1 can of sliced olives
1 tsp of dried basil
1 tsp of dried oregano

Vegetable Mixture:
1 red onion, chopped
1 green bell pepper, chopped
1/2 yellow, orange, red bell pepper each, chopped
* Combine in a bowl and reserve to the side

Eggplant Mixture:
1 large eggplant thinly sliced
4 tbsp of oil
1 tsp of dried basil
1 tsp of dried oregano 
1 tsp of cayenne pepper
* Mix oil, basil, oregano, and cayenne in a bowl and reserve to the side.

Ricotta Mixture
15 oz. Ricotta Cheese
3 cups of roughly chopped spinach
2 large cloves of grated garlic 
2 tbsp ground green chilies (sub with serrano or jalapeno if desired)
 1 tsp of salt (add more if desired)
* Mix all the ingredients in a large bowl an reserve in the fridge


1. Preheat oven to 375F. In a large greased baking sheet, lay out the eggplant slices and generously salt one side. Let them rest for 5 minutes and then pat the water released from the salt with a napkin. Flip eggplant and repeat.

2. Spoon the oil mixture on the eggplant on both sides. Bake for 10 minutes on each side.

3. While the eggplant is cooking, boil a pot of water for the lasagna noodles. Add salt and a drizzle of olive oil to the pot. Cook for 8 minutes and drain water immediately. Run cold water under the noodles to stop the cooking process. Pat noodles dry and reserve to the side. 

4. Layer sauce, noodles, sauce, ricotta mixture, veggies, eggplants, shredded cheeses, and olives. Repeat two more times. On the top layer, add the dried basil and dried oregano. 

5. Bake at 400F for 15-20 minutes or until the sauce is starting to bubble. Broil on high heat for about a minute or until the cheese is bubbling. 

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