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Vegetarian Eggplant Lasagna with Mushrooms

A hearty, meatless lasagna layered with roasted eggplant, savory mushrooms, creamy ricotta, and rich marinara sauce.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner, Main Dish
Cuisine: Italian, Vegetarian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Roasted Eggplant
  • 2 large eggplants sliced lengthwise into 1/4-inch slices
  • 2 tbsp olive oil
  • salt and pepper to taste
Mushroom Filling
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 10 oz mushrooms finely chopped
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes optional
  • salt and black pepper to taste
Cheese Mixture
  • 1.5 cups ricotta cheese
  • 0.5 cup Parmesan cheese grated
  • 1 egg
  • 2 tbsp fresh parsley chopped
Assembly
  • 2 cups marinara sauce
  • 1.5 cups mozzarella cheese shredded
  • fresh basil and Parmesan for garnish

Equipment

  • Mixing bowls
  • Baking dish
  • Skillet
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper and arrange eggplant slices.
  2. Brush eggplant with olive oil, season with salt and pepper, and roast 20 minutes, flipping halfway.
  3. Meanwhile, sauté onions in olive oil until soft, add garlic and mushrooms, and cook until browned.
  4. Season mushroom mixture with oregano, pepper flakes, salt, and pepper. Remove from heat.
  5. Mix ricotta, Parmesan, egg, and parsley in a bowl until smooth.
  6. Spread marinara in baking dish, layer eggplant, mushrooms, ricotta, and mozzarella. Repeat layers.
  7. Top with marinara and mozzarella, cover with foil, and bake 25 minutes. Uncover and bake 15–20 more minutes until golden.
  8. Cool 10–15 minutes before serving. Garnish with basil and Parmesan.

Notes

For extra richness, mix a little spinach into the ricotta layer or sprinkle crushed red pepper on top for a kick.