All the cheesy, saucy layers of lasagna, built on roasted eggplant instead of noodles.
Prep35 min
Cook45 min
Total1 hr 20 min
Serves6
LevelAdvanced
What makes it special
Eggplants
Salt and pepper
Fresh parsley
Sugar
My summer garden always gives me more eggplant than I know what to do with, and this bake is my favorite way to use it. Roasted slices stand in for lasagna noodles, and a deeply savory mushroom filling means nobody misses the meat.
Why roast the eggplant?
Roasting dries the slices out a little and gives them a sweet, slightly smoky flavor. It's the key to a bake that holds together instead of turning soupy. Frying soaks up too much oil; roasting keeps it light.
The mushroom layer
Cook the mushrooms until they release their liquid and start to brown. That's where the meaty, savory flavor comes from. Then add tomato paste and spices and let it all thicken.
Tips
Thick sauce only. If your marinara is thin, simmer it a few minutes first.
Let it rest. Give it 15 minutes out of the oven so it slices cleanly.
Make it ahead. Assemble it the day before and bake when you're ready.
Variations
Vegan: cashew or tofu ricotta and dairy-free mozzarella.
Mediterranean: roasted red peppers, olives or sun-dried tomatoes between the layers.
More protein: cooked lentils in the mushroom filling.
White sauce: use a spinach béchamel instead of tomato.
Serving
A peppery arugula salad with lemon and some warm focaccia. It's a lovely centerpiece for a vegetarian dinner party.
A noodle-free lasagna with layers of roasted eggplant, a savory mushroom tomato filling, creamy ricotta and melted mozzarella.
Pasta Advanced Italian
Prep
35 min
Cook
45 min
Total
1 hr 20 min
Servings
6
Ingredients 20 items
Tap to check off as you go
Lasagna Base
Mushroom Filling
Cheese Mixture
Tomato Sauce
Topping
Instructions 5 steps
1
Heat the oven to 400°F (200°C) and roast the eggplant slices until tender and golden.
2
Cook the onion, garlic and mushrooms in olive oil, then stir in the tomato paste and spices and cook until thick.
3
Mix the ricotta, Parmesan, egg, parsley and a pinch of salt.
4
In a baking dish, layer sauce, eggplant, the ricotta mixture and the mushroom filling. Repeat.
5
Top with mozzarella, cover with foil and bake for 25 minutes, then uncover and bake for 15 more until golden.
Nutrition per serving
Calories
310
Protein
16g
Carbs
18g
Fat
20g
Sugar
7g
Fiber
4g
Sodium
520mg
Questions, answered
Will it be watery?
Not if you roast the eggplant first and use a thick sauce. Both remove excess moisture.
Should I salt the eggplant?
Only if it's large or tastes bitter. Salt the slices for 20 minutes, then pat them dry before roasting.
Can I freeze it?
Yes. Freeze portions wrapped in foil for up to 2 months and bake from frozen at 350°F.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
