Eggplant Lasagna With Ricotta Cheese

Eggplant lasagna

Ryman Cabannes, Corinne-Pierre / Getty Images

  • Total: 90 mins
  • Prep: 20 mins
  • Cook: 70 mins
  • Yield: 8 Servings

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


  • 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

Steps to Make It

  1. In a large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices and 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 and cook, stirring frequently, about 5 minutes or until mushrooms are tender.

  4. Cook lasagna noodles in boiling salted water according to package directions.

  5. Spoon about one-quarter of the sauce Into an 11x7-inch baking dish. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce, and Parmesan cheese.

  6. Bake eggplant lasagna at 350 F for 30 to 40 minutes.