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.

Overhead Shot of Easy Eggplant Lasagna Without Noodles or Meat in Glass Dish.

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add a small intro and link to my eggplant pizza and baba ganoush recipe- both use eggplants as an ingredient.

Key ingredients for aubergine lasagna

Ingredients for recipe on neutral dull gray background.

Variations

Can use a skillet...
Add meat- Such as a layer of shredded beef (LINK) or shredded chicken (LINK) or even browned ground beef and turkey and ham (links)...
For Mexican twist, use enchilada sauce or mole instead of tomato-based sauce and add a layer of my Mexican Ground Beef Taco Meat (link) plus lots of Cotija cheese.
Use beef bolognese sauce instead of marinara sauce (link)
I only did 2 layers of eggplants. 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 too and spread them between the eggplants...
Mix in some frozen spinach (thawed and water squeezed out) in the ricotta mixture....
I like the Italian seasoning flavor but you can get creative with other seasoning blends such as....
add some alfredo sauce (link)
instead of marinara sauce and you like a kick, try my spicy arrabbiata sauce (link)
add more....

Closeup shot of cheesy aubergine lasagna with parsley garnish in glass baking dish.

How to make easy one pot eggplant lasagna recipe?

Round eggplant slices sweating with salt on baking tray.

1. Salt eggplant slices-Let them sweat and wipe off excess moisture.

Ricotta cheese mixture about to be mixed in a glass bowl.

2. Prepare ricotta cheese mixture- By mixing together....

Assembling of layers of eggplants, marinara sauce and cheese mixture in glass baking dish.

3. marinara sauce on bottom of dish, eggplant slices, more marinara and ricotta cheese mixture on top....

Lots of shredded cheese added to top of marinara covered eggplant slices in glass baking dish.

eggplant slices on top of ricotta, more marinara and lots of shredded cheese and then bake.

What sides to serve with this dish?

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.
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.
add more....

Partially eaten food on white dish with fork.

Recipe FAQs

How to salt eggplants and why do it? Explain the process of salting and wiping....Some even wash it! reduces bitterness, gives it flavor, makes them softer and improves texture by making it less spongy.
Do you have to cook eggplants before adding to lasagna? If you want a caramelized flavor, you can bake or pan fry the slices. However, I don't do it since it's an additional step and I want this meal to be as easy as possible.

Storage

Refrigerate-
Freeze- i don't recommend this as it becomes very watery and "mushy"upon thawing
Reheat-
Make ahead-

More one pot vegetarian dinner ideas

Recipe

Easy One Pan Vegetarian Eggplant Lasagna Without Noodles or Meat in Glass Dish- Overhead Shot.

Easy One Pan Eggplant Lasagna

Abeer Rizvi

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

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Prep Time 10

Cook Time 20

Salting time 30

Total Time 1

Course Main Course

Cuisine Italian

Servings People

Calories 458 kcal

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Ingredients

Eggplant layer

1 Eggplant Large, Cut into ½ inch thick round slices
Salt As needed

Ricotta cheese layer

1 container Ricotta cheese 15 oz. container, Full fat
2 cloves Garlic Finely minced
Salt To taste
Pepper To taste
2 teaspoon Italian seasoning
2 tablespoon Parmesan cheese Full fat, Freshly grated
2 tablespoon Mozzarella cheese Full fat, Freshly grated
1 Egg Large

Tomato layer

4 cups Marinara sauce Can use store-bought sauce if you are short on time but make sure to cook it uncovered on stovetop in a nonstick saucepan to thicken it a bit.

Toppings

1 cup Mozzarella cheese Full fat, Freshly grated
½-1 cup Parmesan cheese Full fat, Freshly grated, Adjust quantity according to your preference
1 tablespoon Parsley Finely chopped, For garnish

Instructions

1 container Ricotta cheese 15 oz. container, Full fat2 cloves Garlic Finely mincedSalt To tastePepper To taste2 teaspoon Italian seasoning2 tablespoon Parmesan cheese Full fat, Shredded2 tablespoon Mozzarella cheese Full fat, Shredded1 Egg Large
Season the eggplant slices on both sides with salt and set aside for 20 to 30 minutes.
Wipe off the slices very well with paper towels to remove excess salt and liquid.
Prepare the ricotta mixture by mixing together ricotta cheese, garlic, salt, pepper, Italian seasoning, parmesan cheese, mozzarella cheese, egg. If you do this in a Ziploc bag, it can be discarded later and makes cleanup easier.
Spray a baking dish (9x13) with oil.
Add about 1 cup marinara sauce and spread it out evenly, using the back of a spoon.
Place a single layer eggplant slices. It's okay if they overlap.
Spread some more marinara sauce on top of each slice.
Spread ricotta cheese generously on top each eggplant slice or you can spread it evenly as a thick layer.
Top it off with another layer of eggplant slices. It's okay if they overlap.
Spread some more marinara sauce on top.
Sprinkle lots of freshly grated mozzarella and parmesan cheese.
Cover with foil and bake at 375 degrees F for 20 minutes.
Then, remove foil and bake uncovered for another 10 minutes until cheese is melted and bubbly and top is slightly golden brown.
Garnish with fresh parsley.
Let it rest uncovered for 10 minutes and then enjoy.

Notes

You can use store-bought marinara sauce instead of my homemade one, if you are short on time.
Please use thick marinara sauce to prevent this dish from becoming too watery. If your sauce is too thin like most store-bought ones are these days, just cook uncovered in a nonstick saucepan on stovetop for 10-15 minutes until excess liquid evaporates and sauce is reduced.
You must wipe the salted "sweaty" eggplants well or else you will end up with a very salty meal.
I highly recommend using freshly grated cheese because they taste fresher and melt better.
Read additional tips and variations above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.

Nutrition

Calories: 458kcalCarbohydrates: 26gProtein: 31gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 133mgSodium: 1732mgPotassium: 1181mgFiber: 8gSugar: 14gVitamin A: 2077IUVitamin C: 21mgCalcium: 647mgIron: 4mg

An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

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Easy Eggplant Lasagna (One Pan)