Italian-American · vegetable casserole
No-Noodle Eggplant Lasagna
Roasted eggplant stands in for noodles between marinara, ricotta, spinach, and bubbling mozzarella.
Total time60 min
Hands-on25 min
Cleanupmedium
Serves6
Cook
Make dinner
- 01
Heat the oven to 425°F. Brush eggplant with oil, season with 1/2 teaspoon salt, and roast on two sheet pans for 18 minutes.
- 02
Stir the ricotta, egg, spinach, and half the Parmesan together.
- 03
Spread a thin layer of marinara in a 9-by-13-inch dish. Layer half the eggplant, ricotta mixture, sauce, and mozzarella; repeat.
- 04
Top with remaining Parmesan and bake until bubbling, 22 to 26 minutes. Rest for 10 minutes before slicing.
Make it work
Useful swaps
- Use cottage cheese instead of ricotta.
- Add sliced mushrooms to the spinach filling.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
