Are you looking for a twist on the classic Italian dish, lasagna? Do you want to impress your friends and family with a unique and delicious meal? Look no further! In this article, we will be sharing 18 mouth-watering eggplant lasagna recipes that put a creative spin on the traditional dish. From vegan options to spicy versions, gluten-free alternatives to indulgent treats, there’s something for everyone.
Whether you’re a long-time fan of eggplant or just looking for a new way to use this versatile vegetable, these eggplant lasagna recipes are sure to inspire your next meal.
Classic Eggplant Lasagna with Ricotta and Mozzarella
This hearty Italian-inspired dish combines tender eggplant slices with creamy ricotta cheese, melted mozzarella, and rich tomato sauce. A perfect comfort food for any occasion!
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1 cup tomato sauce (homemade or store-bought)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Cook eggplant slices until tender, about 3-4 minutes per side.
3. In a separate bowl, combine ricotta cheese and a pinch of salt and pepper.
4. Assemble lasagna by layering cooked eggplant, tomato sauce, and ricotta-mozzarella mixture in a 9×13-inch baking dish.
5. Top with mozzarella cheese and cover with aluminum foil for the first 30 minutes of cooking time.
6. Remove foil and bake for an additional 15-20 minutes, or until cheese is melted and bubbly.
7. Garnish with fresh basil leaves and serve hot.
Cooking Time: 45-50 minutes
Vegan Eggplant Lasagna with Cashew Cheese
Transform classic lasagna into a plant-based masterpiece with this creamy and flavorful vegan eggplant lasagna, featuring a rich cashew cheese sauce. Perfect for a cozy dinner or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup cashews
– 1/2 cup nutritional yeast
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8 lasagna noodles
– 1 cup marinara sauce (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Soak cashews in water for at least 4 hours.
3. In a blender, combine soaked cashews, nutritional yeast, lemon juice, garlic, basil, oregano, salt, and pepper. Blend until smooth and creamy.
4. Cook lasagna noodles according to package instructions. Drain and set aside.
5. Assemble the lasagna by layering eggplant slices, marinara sauce, and cashew cheese mixture in a 9×13-inch baking dish. Top with chopped parsley (if using).
6. Bake for 35-40 minutes or until golden brown and bubbly.
Cook Time: 35-40 minutes
Spicy Eggplant Lasagna with Arrabbiata Sauce
Elevate your pasta game with this creative twist on traditional lasagna, featuring roasted eggplant and a spicy kick from arrabbiata sauce.
Ingredients:
– 2 large eggplants
– 1 jar of arrabbiata sauce (homemade or store-bought)
– 8-10 lasagna noodles
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh basil leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice eggplants into 1/4-inch thick rounds. Brush with olive oil and season with salt and pepper. Roast in the oven for 30 minutes or until tender.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. In a large bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese. Season with salt and pepper.
5. Assemble the lasagna by spreading arrabbiata sauce on the bottom of a 9×13-inch baking dish. Layer with roasted eggplant, lasagna noodles, and cheese mixture. Repeat for 2-3 layers.
6. Top with mozzarella cheese and bake at 375°F (190°C) for 25-30 minutes or until golden brown.
Cooking Time: Approximately 45-50 minutes
Eggplant and Zucchini Lasagna Roll-Ups
Eggplant and Zucchini Lasagna Roll-Ups: A creative twist on traditional lasagna, this recipe combines the flavors of eggplant, zucchini, and ricotta cheese for a delicious and healthy meal.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Cook the eggplant and zucchini slices until tender, about 3-4 minutes per side.
3. In a large bowl, combine the cooked eggplant and zucchini, ricotta cheese, mozzarella cheese, and Parmesan cheese. Season with salt and pepper to taste.
4. Lay a lasagna noodle flat and spoon some of the eggplant-zucchini mixture onto the center of the noodle. Roll up the noodle tightly and place seam-side down on a baking dish. Repeat with remaining noodles and filling.
5. Bake for 25-30 minutes or until the cheese is melted and bubbly. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 25-30 minutes
Low-Carb Eggplant Lasagna with Ground Turkey
Low-Carb Eggplant Lasagna with Ground Turkey Recipe
Summary: This innovative lasagna recipe replaces traditional noodles with sliced eggplant, reducing carbs while maintaining rich flavor. Perfect for a low-carb diet or special occasion.
Ingredients:
– 2 large eggplants
– 1 lb ground turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants into 1/4-inch thick rounds.
3. Cook ground turkey in a skillet, breaking it up with a spoon as it cooks. Drain excess fat. Add chopped onion and minced garlic; cook until the onion is translucent.
4. In a large bowl, combine cooked turkey mixture, marinara sauce, mozzarella cheese, and Parmesan cheese. Season with salt and pepper to taste.
5. Arrange eggplant slices in a 9×13-inch baking dish. Spread half of the turkey mixture over the eggplant, followed by half of the remaining mozzarella cheese.
6. Repeat layers: eggplant, turkey mixture, and mozzarella cheese. Top with Parmesan cheese.
7. Bake for 30-40 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Eggplant Lasagna with Pesto and Sun-Dried Tomatoes
This Italian-inspired lasagna combines the smoky flavor of roasted eggplant, the creaminess of pesto, and the burst of sun-dried tomatoes for a unique twist on a classic dish.
Ingredients:
– 2 large eggplants
– 1 cup pesto
– 8-10 lasagna noodles
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup chopped fresh parsley
– 1/2 cup sun-dried tomatoes, packed in oil and drained
– Salt and pepper to taste
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants into 1/4-inch thick rounds, brush with olive oil, and season with salt.
3. Roast eggplant slices in the oven for 20-25 minutes or until tender.
4. Cook lasagna noodles according to package instructions.
5. In a mixing bowl, combine ricotta cheese, parsley, and pesto.
6. Assemble the lasagna by layering roasted eggplant, lasagna noodles, sun-dried tomatoes, and the ricotta-parsley mixture.
7. Top with mozzarella cheese and bake for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Gluten-Free Eggplant Lasagna with Almond Flour Noodles
Elevate your lasagna game with this creative twist on the classic dish, featuring tender eggplant slices and delicate almond flour noodles. This gluten-free masterpiece is perfect for a special occasion or a weeknight dinner.
Ingredients:
– 2 large eggplants
– 1 cup almond flour
– 1/4 cup coconut oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants into 1/4-inch thick rounds.
3. In a large skillet, sauté onion and garlic until softened. Add marinara sauce and simmer for 10 minutes.
4. Cook almond flour noodles according to package instructions.
5. Assemble lasagna by layering eggplant slices, ricotta cheese, and mozzarella cheese in a baking dish. Top with remaining sauce and mozzarella cheese.
6. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Eggplant and Mushroom Lasagna with Béchamel Sauce
This Italian-inspired dish combines the flavors of tender eggplant, earthy mushrooms, and creamy béchamel sauce, all wrapped up in a rich lasagna.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup fresh mushrooms (such as cremini or shiitake), sliced
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1 cup Béchamel sauce (see below for recipe)
– 8 lasagna noodles
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté the mushrooms, onion, and garlic until tender. Season with salt and pepper.
4. Arrange a layer of cooked lasagna noodles in the bottom of a 9×13-inch baking dish. Top with a layer of mushroom mixture, followed by a layer of eggplant slices. Repeat for two more layers.
5. Spread the Béchamel sauce over the top layer of eggplant.
6. Sprinkle Parmesan cheese over the Béchamel sauce.
7. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until golden brown.
Cooking Time: 40-45 minutes
Greek-Style Eggplant Lasagna with Feta and Olives
Greek-Style Eggplant Lasagna with Feta and Olives: A twist on traditional lasagna, this Mediterranean-inspired dish combines the richness of eggplant with the tanginess of feta and olives.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 cup grated feta cheese
– 1/2 cup pitted green olives, sliced
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried oregano
– Salt and pepper to taste
– 8 lasagna noodles
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook eggplant slices until tender, about 5 minutes per side. Drain on paper towels.
3. In a separate pan, sauté onion and garlic until softened.
4. In a large bowl, combine cooked eggplant, sautéed onion mixture, crushed tomatoes, feta cheese, olives, oregano, salt, and pepper.
5. Cook lasagna noodles according to package instructions. Drain and set aside.
6. Assemble the lasagna by spreading half of the eggplant mixture in a 9×13-inch baking dish, followed by half of the lasagna noodles and half of the remaining eggplant mixture. Top with the feta cheese and olives.
7. Bake for 30-35 minutes or until the casserole is hot and bubbly.
Cooking Time: 35-40 minutes
Eggplant Lasagna with Spinach and Artichokes
Experience the rich flavors of Italy with this creative twist on traditional lasagna, featuring tender eggplant slices, wilted spinach, and artichoke hearts.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 12 lasagna noodles
Instructions:
1. Preheat oven to 375°F.
2. Cook eggplant slices in a large skillet with olive oil until tender, about 3-4 minutes per side. Drain on paper towels.
3. In the same skillet, wilt spinach with a pinch of salt and pepper.
4. In a separate bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese.
5. Assemble lasagna by layering eggplant slices, artichoke hearts, spinach mixture, and cheese mixture in a 9×13-inch baking dish.
6. Top with remaining cheese and bake for 35-40 minutes or until golden brown.
Cook Time: 35-40 minutes
Mexican-Inspired Eggplant Lasagna with Black Beans
This vibrant twist on traditional lasagna combines the rich flavors of Mexico with the comfort of a classic Italian dish. The smoky sweetness of roasted eggplant, the creaminess of black beans, and the spices of cumin and chili powder come together in a delightful fusion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8 lasagna noodles
Instructions:
1. Preheat oven to 375°F.
2. Roast eggplant slices in the oven for 20-25 minutes, or until tender and lightly browned.
3. In a large skillet, cook onion and garlic over medium-high heat until softened. Add black beans, cumin, chili powder, salt, and pepper. Cook for 5 minutes.
4. Assemble lasagna by spreading a layer of the bean mixture on the bottom, followed by roasted eggplant, cheese, and noodles. Repeat layers two more times, finishing with cheese on top.
5. Bake for 25-30 minutes, or until golden brown.
Cooking Time: Approximately 1 hour
Eggplant Lasagna with Roasted Red Pepper Sauce
Transform the classic Italian dish into a vibrant and flavorful vegetarian delight with this eggplant lasagna, smothered in a rich roasted red pepper sauce.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup grated mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, sauté onion and garlic until softened.
3. Arrange eggplant slices in the skillet, overlapping slightly. Cook for 3-4 minutes per side or until tender.
4. In a blender, combine roasted red peppers, diced tomatoes, and olive oil to make the sauce.
5. Assemble lasagna by layering cooked eggplant, sauce, and cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Eggplant and Sausage Lasagna with Fresh Herbs
Eggplant and Sausage Lasagna with Fresh Herbs: A hearty and flavorful twist on classic lasagna, featuring roasted eggplant and Italian sausage paired with fresh herbs for a deliciously savory dish.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 lb sweet Italian sausage, casings removed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup marinara sauce
– 8 lasagna noodles
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– Fresh basil leaves, chopped (about 1 tablespoon)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. Roast the eggplant slices on a baking sheet lined with parchment paper for 30 minutes or until tender.
3. Cook the Italian sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through.
4. In a separate pan, sauté the onion and garlic until softened. Add the marinara sauce and stir to combine.
5. Assemble the lasagna by layering roasted eggplant, sausage mixture, and lasagna noodles. Top with mozzarella and Parmesan cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
7. Sprinkle with chopped basil leaves before serving.
Cooking Time: 50-60 minutes
Eggplant Lasagna with Butternut Squash and Sage
This recipe combines the richness of eggplant lasagna with the comforting flavors of butternut squash and sage, creating a unique and delicious vegetarian dish.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 large butternut squash, cooked and pureed
– 12 lasagna noodles
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup grated ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup chopped fresh sage leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté onion and garlic until softened. Add eggplant slices and cook until tender.
4. In a separate bowl, combine squash puree, ricotta cheese, and mozzarella cheese. Season with salt and pepper.
5. Assemble the lasagna by spreading a layer of squash mixture, followed by a layer of eggplant, and finishing with a layer of noodles. Repeat twice.
6. Top with chopped sage leaves and bake for 30-40 minutes or until golden brown.
Cooking Time: 45-50 minutes
Eggplant Lasagna with Caramelized Onions and Goat Cheese
This twist on traditional lasagna combines the rich flavors of caramelized onions, creamy goat cheese, and tender eggplant. A perfect vegetarian dish for any occasion.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup goat cheese, crumbled
– 1 cup grated mozzarella cheese
– 1 cup marinara sauce
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Caramelize onions by cooking them in olive oil over medium-low heat for 20-25 minutes, stirring occasionally. Add garlic and cook for an additional minute.
3. In a separate pan, sauté eggplant slices with a pinch of salt until tender.
4. Assemble lasagna by layering cooked eggplant, caramelized onions, goat cheese, and marinara sauce in a 9×13-inch baking dish.
5. Top with mozzarella cheese and chopped basil leaves (if using).
6. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Eggplant Lasagna with Lentils and Marinara
This vegetarian twist on traditional lasagna combines the rich flavors of eggplant, lentils, and marinara sauce for a satisfying and healthy meal. The addition of lentils adds protein and texture to this plant-based delight.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup cooked lentils
– 1 jar marinara sauce (homemade or store-bought)
– 8 lasagna noodles
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the eggplant slices in a little oil until tender and lightly browned.
3. Cook the lasagna noodles according to package instructions.
4. In a separate saucepan, combine marinara sauce and cooked lentils. Simmer for 5-7 minutes or until heated through.
5. Assemble the lasagna by layering eggplant, marinara-lentil mixture, and mozzarella cheese in a 9×13-inch baking dish.
6. Top with Parmesan cheese and chopped basil (if using).
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Eggplant Lasagna with Pesto and Roasted Vegetables
This vegetarian take on traditional lasagna combines the rich flavors of roasted vegetables and pesto with the tender texture of eggplant. A perfect dish for a cozy night in or a special occasion.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup pesto
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 1 red bell pepper, seeded and chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with 1/4 cup olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 20-25 minutes or until tender.
4. In a separate bowl, combine chopped onion, garlic, and red bell pepper. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes or until tender.
5. Assemble lasagna by layering roasted eggplant, pesto, mozzarella cheese, and Parmesan cheese.
6. Bake at 375°F (190°C) for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 45-55 minutes
Eggplant Lasagna with Creamy Alfredo Sauce
Eggplant Lasagna with Creamy Alfredo Sauce: A creative twist on traditional lasagna, this recipe replaces pasta sheets with tender eggplant slices and pairs them with a rich and creamy Alfredo sauce.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup grated Parmesan cheese
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, melted
– 3 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix together flour, Parmesan cheese, and a pinch of salt. Dip each eggplant slice into the mixture, coating both sides evenly.
3. Heat olive oil in a large skillet over medium-high heat. Cook eggplant slices until golden brown, about 3-4 minutes per side.
4. In a separate saucepan, combine melted butter, chicken broth, and heavy cream. Bring to a simmer and cook for 2-3 minutes or until slightly thickened.
5. Assemble lasagna by layering cooked eggplant slices with the creamy Alfredo sauce in a 9×13-inch baking dish. Top with additional Parmesan cheese and chopped parsley (if using).
6. Bake for 25-30 minutes, or until the top is golden brown.
Cooking Time: 35-40 minutes
Summary
Get creative with these 18 delicious eggplant lasagna recipes that put a twist on the classic dish. From vegan options like Cashew Cheese and Arrabbiata Sauce to meat-based variations featuring ground turkey and sausage, there’s something for everyone. You’ll also find gluten-free and low-carb options, as well as unique combinations like pesto and sun-dried tomatoes or caramelized onions and goat cheese. Whether you’re a traditionalist or looking to mix things up, this collection of eggplant lasagna recipes is sure to inspire your next meal.
Leave a Reply