Easy Eggplant Lasagna (One Pan)

Easy one pan eggplant lasagna recipe, homemade with simple ingredients. With no noodles and no meat but layers of mozzarella, parmesan, ricotta cheese mixture and marinara sauce, this is a comforting, filling vegetarian meal.

If you’re looking for a cozy, satisfying dinner with less mess, this one pan eggplant lasagna is a game changer. Layers of tender eggplant, rich tomato sauce, and melty cheese come together in a simple, fuss-free way—all in a single dish. It’s a lighter twist on a classic comfort food, packed with flavor and perfect for an easy weeknight meal just like my Eggplant Pizza (One Pan) and Baba Ganoush (One Bowl).

Jump to:

• Key ingredients for aubergine lasagna
• Variations
• How to make easy one pot eggplant lasagna recipe?
• What sides to serve with this dish?
• Tips and techniques
• Recipe FAQs
• Storage
• More one pot vegetarian dinner ideas
• Recipe

Key ingredients for aubergine lasagna

• Eggplant- This is technically a fruit and very versatile.
• Herbs and spices- Including pepper, salt, Italian seasoning, and parsley.
• Egg- Use a large one at room temperature for best results.
• Mozzarella- A soft, mild-flavored cheese that is often used in Italian dishes like this.
• Parmesan- Adds a nice depth and saltiness to the recipe.
• Ricotta- Brings more of a creaminess than a stretch as other cheeses.
• Fresh garlic- Brings in a nice complimentary flavor and aroma
• Marinara sauce- You can use store bought or make your own homemade.

Variations

• Can use a skillet- You can either saute and mix everything together for more of an eggplant lasagna goulash or get an oven-proof skillet that you can cover and actually make and bake the lasagna right in the skillet.
• Add meat- Such as a layer of Instant Pot Shredded Beef or Instant Pot Shredded Chicken or even browned ground beef, Roast Turkey Breast (One Pan), or Slow Cooker Ham.
• For Mexican twist- Use enchilada sauce or mole instead of tomato-based sauce and add a layer of my Mexican Ground Beef Taco Meat (One Pot) plus lots of Cotija cheese.
• Use beef bolognese sauce- Instead of marinara sauce. You can use this Instant Pot Vegetarian Mushroom Bolognese or the Instant Pot Beef Bolognese Sauce.
• I only did 2 layers of eggplants- But you can add an additional third layer too.
• Add a layer of "no boil lasagna noodles"- But you will also have to add some more marinara sauce or water for them to absorb and become soft.
• Add some zucchini as well- Cut them into round slices like the eggplant and spread them between the eggplants as you are layering the ingredients in the pan.
• Mix in some frozen spinach- Be sure it is thawed and get as much water squeezed out as possible. Add it in with the the ricotta mixture.
• I like the Italian seasoning flavor- But feel free to switch things up with other blends like garlic herb, Mediterranean, cumin, or even something smoky and bold.
• Add some Alfredo Sauce- This will make a creamier, heavier sauce compared to the red marinara, but it's always a favorite of mine.
• If you like a kick- Instead of marina sauce, try my Spicy Arrabbiata Sauce (One Pot).
• If you don't have ricotta on hand- You can also use cottage cheese. I recommend blending up large chunks, though. Though a bit tangier, it works as a substitute.
• Bread and/or roast the eggplant- And use that for the layers for more flavor and texture.
• Other vegetables can be added- Like mushrooms, peppers, or fresh tomatoes.
• Smoked version- Use smoked cheeses and/or meats for a nice added flavor.

How to make easy one pot eggplant lasagna recipe?

What sides to serve with this dish?

This dish is rich, savory, and a little creamy, so the best side dishes are ones that add freshness, crunch, or lightness to balance it out.

• Salad- Such as Easy Green Salad (One Bowl), Easy Pear Salad (One Bowl), or Apple Salad (One Bowl).
• Vegetables- Including Sauteed Green Beans (One Pot), Oven Roasted Carrots (One Pan), or Easy Garlic Mushrooms (One Pot).
• Breads- Like garlic bread, focaccia, or a baguette.
• Appetizers- Try something light on the side like Easy Crispy Onion Rings (One Pot), Crockpot Little Smokies Recipe (Cocktail Sausages), or Crispy Fried Cheese Curds (One Pan).

Tips and techniques

• Don't cut eggplants too thin- Because they will become too soft and mushy during baking.
• After the eggplants have sweat- They must to be wiped dry to get rid of excess water and salt with lots of paper towels or else you will end up with a soggy salty dish.
• Adjust amount of seasoning– Use more or less, based on your preference.
• Prepare the ricotta cheese mixture in a Ziploc bag instead of a bowl- So that it can be discarded later and this makes for easier cleanup.
• Please use thick marinara sauce- To prevent this meal from being too watery and mushy.
• Double the batch- Double the quantities of all the ingredients to serve a crowd and bake in two pans.
• Use freshly grated cheese- Because the taste is higher quality and it melts better.
• Be sure to season the eggplant on both sides- For best flavor and overall results.
• Spray your baking dish- To prevent sticking and make easier cleanup.

Recipe FAQs

Storage

• Refrigerate- Store in a sealed container for up to 3 days.
• Freeze- I don't recommend this as it becomes very watery and "mushy"upon thawing.
• Reheat- Place serving on a microwave-safe plate and warm through.
• Make ahead- This can be made up to 3 days in advance if kept sealed in the fridge.

More one pot vegetarian dinner ideas

• Roasted Red Pepper Soup (One Pot)
• Instant Pot Spaghetti Squash
• Cheese Tortellini With Garlic Sauce (One Pot)
• Mashed Sweet Potatoes (One Pot)
• Thai Peanut Noodles (One Pot)

Recipe