Lasagna is a beloved comfort food for many, but it can also be quite heavy with layers of pasta, cheese, and meat. If you’re looking for a healthier alternative without sacrificing flavor, this vegetarian eggplant lasagna recipe with mushrooms is the perfect solution.
This low-carb, nutrient-packed version will leave you feeling satisfied without the post-pasta slump. Plus, it’s loaded with hearty mushrooms, a rich marinara sauce, and melty cheese, making it the ideal easy vegetarian dinner for any night of the week.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6–8
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Why You’ll Love This Vegetarian Eggplant Lasagna
This recipe is all about balance. By swapping out traditional pasta sheets for eggplant slices, you drastically reduce the carb count while adding extra fiber and nutrients.
Eggplants are naturally low in calories and carbohydrates, making them an excellent alternative to lasagna noodles. Plus, they offer a tender texture that pairs beautifully with the savory flavors of mushrooms, garlic, and marinara sauce.
Another highlight of this lasagna is the inclusion of mushrooms. Mushrooms are often called the “meat” of the vegetable world for their hearty texture and umami flavor. They absorb the richness of the marinara sauce, making each bite satisfying and packed with flavor.
This vegetarian eggplant lasagna isn’t just healthy — it’s also comforting, flavorful, and sure to please both vegetarians and meat-eaters alike.
Ingredients You’ll Need
To make this easy vegetarian dinner, you’ll need the following ingredients:
For the Eggplant “Noodles”:
- 2 large eggplants, sliced lengthwise into ¼-inch thick slices
- Olive oil spray or drizzle
- Salt and black pepper to taste
For the Mushroom Filling:
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 16 oz (450 g) mushrooms, sliced (use a mix of cremini and button mushrooms for added flavor)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
For the Ricotta Layer:
- 2 cups ricotta cheese (or dairy-free ricotta for a vegan version)
- 1 large egg (or flax egg for vegan)
- 1 cup grated Parmesan cheese (optional, skip or use a vegan alternative if preferred)
- 1 tbsp fresh parsley, chopped
For Assembly:
- 3 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese (or a dairy-free alternative)
- Fresh basil leaves, for garnish
Step-by-Step Instructions
1. Preheat Your Oven
Start by preheating your oven to 400°F (200°C). Line two large baking sheets with parchment paper, or lightly grease them with olive oil to prevent the eggplant slices from sticking.
2. Prepare the Eggplant “Noodles”
Eggplants tend to release a lot of moisture during cooking, which can make your lasagna watery. To avoid this, sprinkle both sides of the eggplant slices with salt and let them sit on paper towels or a clean kitchen towel for about 15 minutes.
This will draw out excess moisture and help the eggplant hold up better in the lasagna. After 15 minutes, blot the eggplant slices dry with more paper towels.
Next, arrange the eggplant slices in a single layer on the prepared baking sheets. Lightly spray or drizzle with olive oil and season with salt and pepper. Roast the eggplant slices in the oven for 20–25 minutes, flipping halfway through, until they are tender and slightly golden.
3. Prepare the Mushroom Filling
While the eggplant is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 1–2 minutes until fragrant.
Next, add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 8–10 minutes. Season with oregano, basil, salt, and pepper to taste. Once the mushrooms are golden and tender, remove the skillet from heat and set it aside.
4. Prepare the Ricotta Mixture
In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese (if using), and chopped parsley. Mix well until smooth and creamy. This mixture will add a rich and cheesy layer to your lasagna, without being too heavy.
5. Assemble the Lasagna
Reduce the oven temperature to 375°F (190°C). In a large baking dish (about 9×13 inches), spread a thin layer of marinara sauce on the bottom to prevent sticking. Place a layer of roasted eggplant slices over the sauce, ensuring they slightly overlap.
Next, spread half of the ricotta mixture evenly over the eggplant slices, followed by a generous portion of the mushroom filling. Spoon a little more marinara sauce over the mushrooms, then sprinkle a portion of shredded mozzarella on top.
Repeat this layering process until all the ingredients are used, finishing with a final layer of marinara sauce and a generous sprinkling of mozzarella cheese.
6. Bake the Lasagna
Cover the lasagna with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
7. Let It Rest and Serve
Once your vegetarian eggplant lasagna is done, remove it from the oven and let it rest for 10 minutes before slicing. This resting period allows the layers to set and makes it easier to serve without falling apart.
Garnish with fresh basil leaves and serve hot. You can enjoy this lasagna on its own or pair it with a simple green salad for a well-rounded, healthy vegetarian meal.
Tips for Making the Best Vegetarian Eggplant Lasagna
- Choose firm eggplants. When selecting eggplants, go for ones that feel firm with smooth, shiny skin. Overripe or soft eggplants can have a spongy texture and may not hold up well during baking.
- Don’t skip the salting step. Salting the eggplant slices and letting them sit for a few minutes helps to remove excess moisture and bitterness. This step ensures that your lasagna isn’t watery and that the eggplant retains a nice texture.
- Experiment with different mushrooms. While cremini and button mushrooms are classic choices, feel free to experiment with shiitake or portobello mushrooms for a deeper, meatier flavor.
- Use fresh herbs for garnish. Fresh basil or parsley brightens the dish and adds a pop of color to the final presentation.
Health Benefits of Vegetarian Eggplant Lasagna
This vegetarian eggplant lasagna is a great way to enjoy a comforting meal without overindulging in heavy carbs or unhealthy fats. Eggplants are naturally low in calories and high in fiber, which aids in digestion and helps keep you feeling full. They’re also rich in antioxidants, particularly nasunin, which protects the brain from oxidative stress.
Mushrooms are another key ingredient packed with nutrition. They’re low in calories but high in nutrients like selenium, potassium, and several B vitamins. Their hearty texture makes them a great substitute for meat in vegetarian dishes, adding depth of flavor and a satisfying bite.
Ricotta cheese provides a good source of protein and calcium, while the marinara sauce adds a dose of lycopene, a powerful antioxidant found in tomatoes. Together, these ingredients create a balanced, nutrient-dense meal that’s both filling and nourishing.
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Conclusion
If you’re looking for a healthy, satisfying, and flavorful twist on traditional lasagna, this vegetarian eggplant lasagna recipe with mushrooms is a must-try. It’s an easy vegetarian dinner that’s perfect for any night of the week, offering layers of roasted eggplant, savory mushrooms, creamy ricotta, and melted mozzarella cheese.
Whether you’re a vegetarian or simply seeking a lighter version of a classic comfort food, this dish will not disappoint. Pair it with a fresh salad or garlic bread for a complete meal that’s sure to impress family and friends alike. Also, you can check our eggplant parmesan recipe here.
