Classic Eggplant Lasagna that’s full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable.
People absolutely love the lasagna we make around here and there’s only room for more. I’ve taken my recipe for The Most Amazing Lasagna and turned it into The Most Amazing Eggplant Lasagna! Whether you need a gluten free lasagna option, or simply want to sneak in your garden eggplant, this recipe is amazing. You’d never even know there wasn’t pasta in there.
Do you have to peel eggplant before you cook it?
Yes you can! The peel of the eggplant is edible. If you are using a large eggplant, the skin may get a little tough. You can peel it before baking if you’d like.
What does eggplant taste like?
Eggplant has a very mild flavor, like spaghetti squash. Because it has such a mild flavor, it’s easily used in recipes that have bold flavors. In something like eggplant lasagna, the eggplant flavor itself isn’t even really tasted.
Can I make this into vegetarian eggplant lasagna?
Yes. The Italian sausage in this recipe can be completely omitted to make the recipe vegetarian. Instead of browning the sausage, simply saute the onion in 1 tablespoon of olive oil for a few minutes instead.
If you like this recipe, you may be interested in these other lasagna recipes:
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
Rachel,
I’m giving a 5 star rating for excellent instructions. I’m 72 and have had ADL all my life (undiagnosed). So for me, watching is how I’ve learned most everything. Thank You for the Video.
I’m not a great cook but the instructions were easy to follow and this lasagna came out so good that my family loved it! It’s been a couple of weeks and to my surprise they asked me to make it again. It’s healthy and tastes great, I’m so happy to have found this recipe.
This is a fantastic recipe. Having so many eggplant from the garden, needed to do something, and this recipe nailed it. Added a few more cloves of garlic, but great base recipe. Eggplant, noodles, whatever you want to use.
Will make again!,
My lasagna is in the oven and I know it is going to be great because I am licking the sauce out of the pan. Best sauce I have ever had!!!!!
I don’t ever need to put pasta in my lasagna again. This recipe is absolutely AMAZING!!!!
I’m experimenting with the Keto diet. This a wonderful, filling dish. Mistakinly cut the eggplant too thin on the first try, but ot made great, crunchy chips!
Ok stop it. This lasagna was so good I don’t think I’ll ever go back to pasta again. Paired with a dandelion salad (from “In a Vermont Kitchen” – an outstanding salad) this was a great dinner party meal. Low carb too. Bonus!
I made this eggplant lasagne tonight for dinner. I didn’t include the tomato sauce, as in Australia this means Ketxhupnand I know that isn’t the right ingredient.
Even though I did not include that ingredient I found the meat really tasty, however, once cooked I found the dish quite watery. Eggplant skin was a bit tough as mentioned.
The ricotta was very nice alternative.
I would certainly try this again.
I think passata is the eqivalent of what is American tomato sauce.
If you sweat the eggplant slices with salt first(about 30mins-1 hour), then bake them for about 20-25 mins @ 400 degrees Fahrenheit, you significantly reduce/eliminate the watery-ness. It also eliminates the tough eggplant skin.
I just came across your website. Very interesting. I just subscribe, I know someone who cannot eat gluten and this eggplant lasagna seems so delicious
Yes, I have to eat a gluten-free diet and make this all the time. My daughter doesn’t eat meat, so when she comes, I substitute the meat with sautéed mushrooms. It is just as delicious!
I just saw this on Instagram and could *not* wait to get over here and pin this ASAP. I’m not letting this recipe out of my site! I am in LOVE with eggplant and have never seen it used in lasagna, what a genius idea! Thank you for sharing, my family is going to love this!