Eggplant Lasagna

This is one of those recipes that I like to make at the beginning of a week and re-heat throughout the week.  It can easily be modified to use different vegetables, or to exclude the Ricotta and Mozzarella if you are dairy-free (you could substitute cauliflower puree for the ricotta).  One thing to note, since this recipe is mostly fresh vegetables there will be a lot of liquid around the edges of the finished lasagna.  It’s best to make it a day ahead so all of the liquid can re-incoporate into the dish.  If you do choose to cut into it straight out of the oven, it will not look pretty but it will taste amazing!


Olive Oil

1 Onion, diced

2 cloves Garlic, minced

2 lbs Lean Ground Beef

1 28 oz. can Crushed Tomatoes

Salt, Pepper, Dried Basil, Dried Oregano and Crushed Red Pepper to taste

2 large Eggplants

2 eggs, beaten.

1 15oz. tub Whole Milk Ricotta

2 cups Shredded Whole Milk Mozzarella

1 cup Fresh Spinach

1 cup Fresh Mushrooms, sliced

Preheat oven to 375 degrees

1.  In a large pan, sauté Onion and Garlic in Olive Oil until onions turn clear.  Add Ground Beef and continue to sauté until browned.

2.  Reduce heat.  Add Crushed Tomatoes to the pan. Add spices.  Stir and cover, allowing the sauce to come to a boil.  Remove the pan from heat and set aside.

3.  Cut the stem off the Eggplant.  Cut into thin slices, lengthwise.

4.  Drizzle the bottom of a baking dish with Olive Oil.  Layer the Eggplant slices across the bottom, slightly overlapping.

5.  Beat the Eggs in a small bowl.  Mix in the Ricotta and stir until evenly mixed.

6.  Spread Ricotta mixture over the Eggplant and sprinkle 1/3 of the Mozzarella.

7.  Spoon the meat sauce over the Eggplant, then layer with spinach and mushrooms.

8.  Add another layer of Eggplant.  Repeat layering the other ingredients.  Sprinkle the last of the Mozzarella over the top.

9.  Place un-covered into the oven.  (I put a cookie sheet on the lower oven rack to catch any drips)

10.  Bake for 1 hour.

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11 Responses to “Eggplant Lasagna”

  1. I literally just pulled this out of the oven and ate it. And it. Was. Awesome. At the insistence of my boyfriend I made “real” lasagna last week with regular, wheat-based noodles–it couldn’t even compare to this! Thanks for sharing such a great recipe!

  2. Sounds amazing! We will be trying this tonight!

  3. Just tried today and awesome!!! Thank you so much for helping me find a substitute for “real” lasagna!

  4. Joshua Wright Says:


  5. Tried this tonight. It was phenomenal! I was wondering if it would be ok to freeze? Before or after baking? Thanks!

  6. What temperature for the oven? 325? 375?


  7. Judy Deppermann Says:

    I made this dish for my family and all I can say is thank you, thank you thank you! A friend of my sons came over after dinner and eat leftovers. Now he is asking my son when i am going to make this again!

  8. OMG…why did I never think of using eggplant as lasagna!? I already use it as a pizza crust substitute! This is brilliant!

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