Quick & Simple Eggplant Lasagna Recipe For Busy Nights
Looking for a hearty and wholesome dinner that comes together fast? This Quick & Simple Eggplant Lasagna is layered with roasted eggplant slices, rich marinara sauce, creamy ricotta, melty mozzarella, and savory herbs. It’s everything you love about traditional lasagna—but lighter, lower in carbs, and just as satisfying. Perfect for busy weeknights, it’s an irresistible blend of cheesy, saucy, and savory flavors baked to golden perfection. One bite, and this modern twist on a classic will become your new go-to dinner.
Ingredients
For the Eggplant:
- 2 large eggplants sliced lengthwise into ¼-inch strips
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Sauce Layer:
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 medium onion diced
- 1 pound ground beef or turkey optional
- 2 cups marinara sauce homemade or store-bought
- 1 teaspoon Italian seasoning
For the Cheese Layer:
- 1 cup ricotta cheese or cottage cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg optional, for creaminess and structure
- Fresh basil or parsley chopped (for garnish)
Instructions
Preheat and Prep
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
Prepare the Eggplant
- Lay the eggplant slices on paper towels and sprinkle lightly with salt. Let them sit for 15–20 minutes to draw out moisture. Pat dry with more paper towels.
Roast the Eggplant
- Arrange the slices on the baking sheet. Brush both sides with olive oil and season with black pepper. Roast for 15 minutes or until tender. Remove and set aside.
Cook the Sauce (if using meat)
- In a skillet, heat olive oil over medium heat. Add onions and garlic and sauté for 2–3 minutes. Add the ground meat and cook until browned. Stir in the marinara sauce and Italian seasoning. Simmer for 10 minutes.
Mix the Cheese Layer
- In a bowl, combine ricotta, half the mozzarella, Parmesan, and egg. Mix well until creamy.
Assemble the Lasagna
- In a 9x13-inch baking dish, spread a thin layer of sauce. Add a layer of eggplant slices, then spoon on some cheese mixture. Repeat layers until all ingredients are used, ending with a layer of sauce and the remaining mozzarella cheese on top.
Bake
- Lower oven temperature to 375°F (190°C). Cover the dish loosely with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes or until cheese is bubbly and golden brown.
Cool and Serve
- Let the lasagna rest for 10 minutes before slicing. Garnish with chopped fresh basil or parsley and serve warm.