Easy Eggplant Lasagna with Ricotta Cheese Recipe

Eggplant Lasagna
Brian Hagiwara/Photolibrary/Getty Images
  • 90 mins
  • Prep: 20 mins,
  • Cook: 70 mins
  • Yield: 8 Servings
Ratings (44)

Eggplant, three kinds of cheese, and a simply prepared sauce are layered with lasagna noodles in this fabulous vegetarian dish. 

What You'll Need

  • 1 1/2 pounds eggplant, thinly sliced
  • Vegetable spray
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup chopped onion
  • 16 ounces sliced mushrooms
  • 9 lasagna noodles
  • 1 jar (16 ounces) spaghetti sauce with vegetables
  • 8 ounces ricotta cheese, part-skim
  • 4 ounces shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

How to Make It

  1. In a large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside.
  2. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender.
  3. Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender.
  4. Cook lasagna noodles in boiling salted water according to package directions.
  5. Into an 11x7-inch baking dish, spoon about one-quarter of the sauce. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese.
  1. Bake eggplant lasagna at 350 F for 30 to 40 minutes.

See Also Perfect Spinach Lasagna