Description
Busy night? No problem. This Quick and Simple Eggplant Lasagna is the perfect solution for a comforting dinner without the long prep time. With its rich layers of roasted eggplant, creamy ricotta, savory marinara, and gooey melted cheese, this dish is a deliciously satisfying twist on a classic Italian favorite. It’s a great option for those seeking quick dinner ideas, healthy meal inspiration, or an easy recipe to feed the whole family. Whether you’re looking for a cozy weekend dish or easy weeknight dinner ideas, this eggplant lasagna delivers flavor and comfort in every bite.
Ingredients
2 medium eggplants, sliced into 1/4 inch rounds
Salt, for sweating the eggplant
Olive oil, for roasting
9 lasagna noodles (or no-boil noodles)
2 cups marinara sauce
1 cup ricotta cheese
1 egg
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Fresh parsley or basil, chopped (for garnish)
Pepper, to taste
Instructions
- Slice eggplants, salt them, and let sit in a colander for 20–30 minutes to release moisture. Pat dry.
- Preheat oven to 400°F (200°C). Roast eggplant slices brushed with olive oil for 20 minutes, flipping halfway.
- Boil lasagna noodles until al dente. Drain and set aside. (Skip if using no-boil noodles.)
- Mix ricotta, egg, garlic, salt, and pepper in a bowl until creamy.
- Preheat oven to 375°F (190°C). Spread a little marinara on the bottom of a 9×13-inch baking dish.
- Layer noodles, eggplant, ricotta, marinara, and cheeses. Repeat 3 times, finishing with mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes. Uncover and bake another 10–15 minutes until golden and bubbly.
- Let rest 10 minutes before slicing. Garnish with fresh herbs.