Easy Eggplant Lasagna With No Noodles

Last Tuesday I opened the fridge and found one lonely eggplant, half a container of ricotta, and zero boxes of pasta. That is how this eggplant lasagna landed on our table, and honestly? It saved dinner.

Jump to:

• Why You Will Like This Eggplant Lasagna
• Simple Ingredients For Eggplant Lasagna
• Eggplant Lasagna
• How To Make Eggplant Lasagna Step By Step
• Storage And Reheating Tips
• Variations And Tips For Eggplant Lasagna
• Eggplant Lasagna FAQ
• Recipes You May Like
• Final Thoughts On This Eggplant Lasagna

I grew up watching my mom salt eggplant on a paper towel lined tray while we talked about my day. She never explained why she did it. I just copied her, and years later I figured out she was pulling the water out so nothing turned to mush.

This eggplant lasagna skips the noodles completely. You get soft rounds of eggplant layered with garlicky ricotta, thick marinara, and a whole lot of melted mozzarella and parmesan on top.

Alex took one bite, looked up, and asked if there was more in the pan. Sarah picked out the parsley like she always does, then ate two helpings anyway. Donald came home late from work, warmed a square in the microwave, and texted me from the kitchen table to say it was better than the version we order downtown.

If you like this kind of cozy vegetable dinner, you will probably also love my classic eggplant parmesan recipe, which uses the same trick with the salt and comes out crispy on the edges.

Why You Will Like This Eggplant Lasagna

• No noodles and no boiling. One less pot to wash on a weeknight.
• Ready in about an hour, and most of that time is hands off while it bakes.
• Three cheeses in one pan, so it tastes rich without any meat.
• The eggplant goes soft and creamy, almost like a thick pasta sheet.
• Simple ingredients you can grab at any corner market.
• It reheats beautifully, which makes it great for lunch the next day.

Simple Ingredients For Eggplant Lasagna

Here is everything I use. Nothing fancy, nothing you need a special trip for.

For the eggplant layers

• 1 large eggplant, cut into rounds about half an inch thick
• Salt, as needed for drawing out the water

For the ricotta filling

• 1 container (15 ounces) whole milk ricotta cheese
• 2 cloves garlic, minced fine
• 2 teaspoons Italian seasoning
• 2 tablespoons parmesan cheese, freshly grated
• 2 tablespoons mozzarella cheese, freshly grated
• 1 large egg
• Salt and pepper to taste

For the sauce and topping

• 4 cups thick marinara sauce
• 1 cup mozzarella cheese, freshly grated
• Half a cup to 1 cup parmesan cheese, freshly grated
• 1 tablespoon fresh parsley, chopped

A few notes from my kitchen. Full fat ricotta gives you that creamy layer, and the low fat kind tends to go grainy on me.

Grate your own cheese if you have five extra minutes. The bagged shredded stuff has starch on it and never melts the same way.

Store bought sauce is completely fine. Just simmer it uncovered for ten minutes first so it thickens, or make my thick homemade bechamel sauce and swap it in for a white version.

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How To Make Eggplant Lasagna Step By Step

Step 1: Salt The Eggplant First

Lay your eggplant rounds on a tray and sprinkle salt on both sides. Let them sit for 20 to 30 minutes.

You will see little beads of water come to the surface. That is exactly what you want.

Wipe every slice really well with paper towels. I mean really well. The first time I made this I got lazy, and the whole pan came out salty enough that Donald reached for his water glass after every bite.

Step 2: Mix The Ricotta Filling

In a bowl, stir together the ricotta, minced garlic, salt, pepper, Italian seasoning, parmesan, mozzarella, and the egg.

Mix until it looks smooth and creamy. The egg holds everything together so your layers do not slide apart when you cut into the pan.

Here is my shortcut. I mix it all in a zip top bag, snip the corner, and squeeze it out over the eggplant. Then I throw the bag away and skip washing another bowl.

Step 3: Layer Everything In The Pan

Spray a 9 by 13 baking dish with oil.

Spread about 1 cup of marinara across the bottom using the back of a spoon.

Add a single layer of eggplant slices. Overlapping is fine, so do not fuss with it.

Spoon a little more sauce over each slice, then spread the ricotta mixture generously on top.

Add your second layer of eggplant, cover it with the rest of the marinara, and finish with all that mozzarella and parmesan.

Step 4: Bake Until Bubbly

Cover the dish with foil and bake at 375 degrees F for 20 minutes.

Pull the foil off and bake another 10 minutes, until the cheese is melted and the top has golden brown spots.

Sprinkle the parsley over the top and let the pan rest, uncovered, for 10 minutes before you cut it. I know that feels impossible when it smells that good, but the resting time is what keeps your slices from falling apart.

Storage And Reheating Tips

Let leftovers cool, then store them in a sealed container in the fridge for up to 3 days.

I usually cut it into squares first so I can grab one for lunch without hacking at a cold pan.

To reheat, microwave a single square for about 90 seconds, or warm the whole dish covered at 350 degrees F for 20 minutes.

You can freeze it too. Wrap individual portions tightly and they keep for 2 months. Thaw overnight in the fridge before warming.

Honestly, day two tastes even better. The garlic and herbs settle into the ricotta overnight and everything holds together more neatly.

Variations And Tips For Eggplant Lasagna

Want to make this your own? Here is what has worked in my kitchen.

• Add a layer of cooked spinach, squeezed dry, between the eggplant and the ricotta.
• Slip in thin zucchini rounds if your eggplant is on the small side.
• Stir a pinch of red pepper flakes into the sauce for a little heat. Donald votes yes, the kids vote no, so I do half the pan.
• Brown some Italian sausage and scatter it over the sauce if you want meat. My creamy Italian sausage pasta uses the same trick.
• Slice the eggplant lengthwise instead of in rounds for wider, more traditional looking layers.

The pitfall to watch for is thin sauce. A watery marinara will pool at the bottom of the pan every single time, and no amount of baking fixes it.

My other tip is patience with the salting step. Twenty minutes feels like a lot when everyone is hungry, but it is the difference between creamy slices and a soggy mess.

Eggplant Lasagna FAQ

How do you keep eggplant lasagna from becoming watery?

Salt the slices for at least 20 minutes, then wipe them dry with paper towels. Use a thick marinara, and if yours looks thin, simmer it uncovered on the stove for 10 to 15 minutes first. Letting the baked dish rest for 10 minutes also helps everything set.

Do you need to peel eggplant for eggplant lasagna?

I leave the skin on. It holds the slices together while they bake and softens completely in the oven. If your eggplant is very large or the skin looks thick and leathery, peel it in stripes so you keep some structure without the chew.

Why should you salt eggplant before making lasagna?

Salt pulls moisture out of the flesh, which keeps your pan from turning soupy. It also takes away any bitterness in older eggplants. My mom did this every time, and I have never skipped it since the one time I tried.

Can you make eggplant lasagna ahead of time?

Yes, and I do this often. Assemble the whole dish, cover it, and refrigerate for up to 24 hours before baking. Add about 10 extra minutes to the covered baking time since it starts out cold from the fridge.

Recipes You May Like

• Creamy One Pot Pasta Ready In 30 Minutes for nights when you have even less time than usual.
• Homemade Minestrone Soup Bursting With Flavor makes a lovely starter alongside this pan.
• Irresistibly Creamy Baked Mac And Cheese if the cheesy, bubbly top is your part.

Final Thoughts On This Eggplant Lasagna

Salt your eggplant, mix the ricotta, layer it up with plenty of marinara, and bake it covered then uncovered. That is the whole thing.

I love this eggplant lasagna because it turns one vegetable and a few pantry cheeses into a dinner my whole family sits down for. No noodles, no meat, no complicated steps.

Give it a try this week and tell me how it goes in the comments. Save this one to your Pinterest board so you can find it on the night you need it.