18 Creamy Eggplant Lasagna Recipes Gluten-Free

Feeling adventurous in the kitchen? Dive into the world of comfort food with our roundup of 18 Creamy Eggplant Lasagna Recipes that are not only gluten-free but also packed with flavor. Perfect for those cozy nights in or when you’re craving something hearty yet healthy, these recipes promise to delight your taste buds. Keep scrolling to find your next favorite dish!

Classic Eggplant Lasagna with Ricotta and Marinara

Many of us have that one dish that feels like a warm hug on a chilly evening, and for me, that’s Classic Eggplant Lasagna with Ricotta and Marinara. It’s a dish that brings back memories of family dinners and the comforting aroma of tomatoes and herbs simmering on the stove.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 tbsp kosher salt
• 2 cups whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 cup fresh basil, finely chopped
• 3 cups marinara sauce, homemade or high-quality store-bought
• 2 cups shredded mozzarella cheese
• 2 tbsp extra-virgin olive oil
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Arrange the eggplant slices on a baking sheet, sprinkle with kosher salt, and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
3. In a mixing bowl, combine the ricotta cheese, beaten egg, Parmigiano-Reggiano, basil, and black pepper until well blended.
4. Brush the eggplant slices with olive oil and roast in the preheated oven for 25 minutes, flipping halfway through, until golden and tender.
5. Spread 1 cup of marinara sauce at the bottom of a 9×13-inch baking dish. Layer half of the roasted eggplant slices over the sauce.
6. Spread the ricotta mixture evenly over the eggplant layer, then sprinkle with 1 cup of mozzarella cheese.
7. Repeat the layers with the remaining eggplant, marinara sauce, and mozzarella cheese.
8. Bake uncovered for 35 minutes, or until the cheese is bubbly and slightly browned.
9. Let the lasagna rest for 10 minutes before serving to allow the layers to set.

Now, this lasagna emerges from the oven with layers that hold their shape yet melt in your mouth, offering a perfect balance of creamy ricotta and tangy marinara. Serve it with a crisp green salad and a glass of Chianti for a truly Italian-inspired meal.

Spinach and Eggplant Lasagna Rolls

My kitchen adventures often lead me to dishes that are as nutritious as they are delicious, and these Spinach and Eggplant Lasagna Rolls are no exception. Inspired by a farmer’s market haul, this recipe is a twist on classic lasagna, perfect for those who love their greens and a good cheese pull.

Ingredients

• 8 lasagna noodles, cooked al dente
• 1 large eggplant, thinly sliced lengthwise
• 2 cups fresh spinach, tightly packed
• 1 cup ricotta cheese, whole milk
• 1/2 cup grated Parmesan cheese
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 cup marinara sauce
• 1/2 cup mozzarella cheese, shredded
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Lay the cooked lasagna noodles flat on a clean surface. Spread a thin layer of ricotta cheese over each noodle.
3. In a skillet over medium heat, sauté the minced garlic and red pepper flakes in olive oil until fragrant, about 30 seconds. Add the spinach and cook until just wilted, then season with salt and pepper.
4. Distribute the sautéed spinach evenly over the ricotta-covered noodles. Top each with a slice of eggplant.
5. Carefully roll each noodle into a tight spiral and place seam-side down in the prepared baking dish.
6. Pour marinara sauce over the rolls and sprinkle with mozzarella and Parmesan cheeses.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
8. Let the lasagna rolls rest for 5 minutes before serving to allow the flavors to meld.

Yield: These rolls are a delightful combination of creamy, cheesy, and slightly spicy flavors, with the eggplant adding a meaty texture without the meat. Serve them with a crisp green salad for a complete meal that’s sure to impress.

Vegan Eggplant Lasagna with Cashew Cheese

Deliciously layered and packed with flavor, this Vegan Eggplant Lasagna with Cashew Cheese is a game-changer for anyone looking to indulge in a hearty, plant-based meal. I remember the first time I tried making it; the aroma of roasted eggplant and creamy cashew cheese filling my kitchen was absolutely irresistible.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick pieces
• 1 cup raw cashews, soaked overnight
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 2 cups marinara sauce
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 1/2 cup fresh basil leaves, chopped

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the prepared baking sheet. Brush both sides lightly with olive oil and sprinkle with sea salt and black pepper.
3. Roast the eggplant in the preheated oven for 25 minutes, flipping halfway through, until tender and slightly golden.
4. While the eggplant roasts, drain the soaked cashews and blend them with nutritional yeast, lemon juice, garlic powder, and 1/2 cup water until smooth and creamy.
5. Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Layer half of the roasted eggplant slices over the sauce.
6. Spread half of the cashew cheese mixture over the eggplant, then sprinkle with half of the chopped basil.
7. Repeat the layers with the remaining ingredients, finishing with a layer of marinara sauce.
8. Bake the lasagna uncovered for 30 minutes at 375°F (190°C), until bubbly and slightly browned on top.
9. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

Silky eggplant layers meld beautifully with the rich, tangy cashew cheese, creating a lasagna that’s both comforting and sophisticated. Serve it with a crisp green salad or a glass of your favorite red wine for a truly memorable meal.

Eggplant and Zucchini Layered Lasagna

Last weekend, I found myself staring at an abundance of eggplant and zucchini from my garden, wondering how to transform them into something comforting yet elegant. That’s when the idea of a layered lasagna, swapping pasta for thinly sliced vegetables, came to mind—a dish that’s as nourishing as it is visually stunning.

Ingredients

• 2 medium eggplants, thinly sliced lengthwise (1/4 inch thick)
• 2 medium zucchinis, thinly sliced lengthwise (1/4 inch thick)
• 2 cups whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 2 cups marinara sauce, homemade or high-quality store-bought
• 2 cups shredded mozzarella cheese
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh basil, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
2. Arrange the eggplant and zucchini slices in a single layer on baking sheets. Brush lightly with olive oil and season with salt and pepper. Roast for 15 minutes, until just tender. Tip: This step removes excess moisture, ensuring your lasagna isn’t watery.
3. In a mixing bowl, combine ricotta cheese, beaten egg, Parmesan, basil, salt, and pepper. Mix until smooth.
4. Spread 1/2 cup of marinara sauce at the bottom of the prepared baking dish. Layer half of the roasted vegetables over the sauce, followed by half of the ricotta mixture, and 1 cup of mozzarella. Repeat the layers, finishing with marinara sauce and a sprinkle of Parmesan.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes, until bubbly and golden. Tip: Let it rest for 10 minutes before slicing to allow layers to set.
6. For a crispy top, broil for the last 2-3 minutes, watching closely to prevent burning.

The lasagna emerges with layers that hold their shape yet melt in your mouth, the vegetables offering a slight bite against the creamy ricotta. Serve it with a crisp green salad and a glass of Chianti for a meal that feels both rustic and refined.

Spicy Eggplant Lasagna with Sausage

Last weekend, I found myself staring at a pile of eggplants at the farmers’ market, their glossy skins practically begging to be turned into something delicious. That’s when I decided to put a spicy twist on a classic comfort dish, perfect for those evenings when you crave something hearty with a kick.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 large eggplants, sliced into 1/4-inch rounds
• 3 cups marinara sauce, preferably homemade
• 15 oz ricotta cheese, whole milk
• 1 cup mozzarella cheese, freshly grated
• 1/2 cup Parmesan cheese, finely grated
• 2 tbsp olive oil, extra virgin
• 1 tsp red pepper flakes
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: For extra flavor, let the sausage get a slight crisp on the edges.
3. Add the minced garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant. Remove from heat and set aside.
4. Arrange a single layer of eggplant slices in the prepared baking dish, slightly overlapping. Sprinkle with a pinch of sea salt and black pepper.
5. Spread half of the marinara sauce over the eggplant, followed by half of the sausage mixture, then dollop with half of the ricotta cheese. Repeat the layers once more.
6. Top with mozzarella and Parmesan cheeses. Tip: For a golden crust, place the dish under the broiler for the last 2 minutes of baking.
7. Bake uncovered for 35 minutes, or until the cheese is bubbly and slightly golden. Tip: Let it rest for 10 minutes before serving to allow the layers to set.

Delightfully layered, this lasagna swaps pasta for tender eggplant, offering a lighter yet equally satisfying bite. The spicy sausage and creamy cheeses meld together beautifully, creating a dish that’s as vibrant in flavor as it is in presentation. Serve it with a crisp green salad to balance the richness.

Eggplant Lasagna with Pesto and Mozzarella

Never have I been more excited to share a recipe that perfectly balances comfort and sophistication than this Eggplant Lasagna with Pesto and Mozzarella. It’s a dish that came to me during a late summer farmers’ market visit, where the eggplants were so vibrant, they practically begged to be the star of the show.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 cup whole milk ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup basil pesto, homemade or store-bought
• 2 cups shredded mozzarella cheese
• 2 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant rounds on the prepared baking sheet, brush both sides with olive oil, and season with salt and pepper.
3. Roast the eggplant in the preheated oven for 20 minutes, flipping halfway through, until tender and lightly golden.
4. In a mixing bowl, combine the ricotta, Parmesan, and pesto until well blended.
5. In a 9×13 inch baking dish, layer half of the roasted eggplant rounds, spread half of the ricotta mixture over them, and sprinkle with half of the mozzarella.
6. Repeat the layers with the remaining ingredients, finishing with a layer of mozzarella on top.
7. Bake the lasagna for 25 minutes, or until the cheese is bubbly and golden brown.
8. Let the lasagna rest for 10 minutes before serving to allow the layers to set.

Out of the oven, this lasagna presents a harmonious blend of creamy, cheesy, and herby flavors, with the eggplant adding a meaty texture without the heaviness. Serve it with a crisp green salad and a glass of Chianti for an effortlessly elegant dinner.

Low-Carb Eggplant Lasagna Casserole

Gathering around the table for a hearty meal doesn’t have to mean loading up on carbs, and this Low-Carb Eggplant Lasagna Casserole is proof. I stumbled upon this recipe during my quest for healthier comfort food, and it’s been a game-changer for my family’s dinner rotation.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 tbsp extra-virgin olive oil
• 1 lb ground beef, 85% lean
• 3 cloves garlic, minced
• 1 cup marinara sauce, no sugar added
• 1 cup whole milk ricotta cheese
• 1 pasture-raised egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Arrange the eggplant slices in a single layer on a baking sheet. Brush both sides with olive oil and sprinkle with sea salt. Bake for 15 minutes, flipping halfway through, until slightly tender.
3. In a skillet over medium heat, cook the ground beef until browned, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the marinara sauce, oregano, salt, and pepper. Simmer for 5 minutes, then remove from heat.
5. In a bowl, mix the ricotta cheese, beaten egg, and half of the Parmesan cheese until well combined.
6. Layer half of the eggplant slices at the bottom of the prepared baking dish. Spread the ricotta mixture evenly over the eggplant, followed by the meat sauce. Top with the remaining eggplant slices, then sprinkle with mozzarella and the remaining Parmesan.
7. Bake for 25 minutes, or until the cheese is bubbly and golden brown. Let it rest for 5 minutes before serving.

The casserole emerges from the oven with layers that hold their shape yet melt in your mouth, offering a rich, savory flavor profile. For an extra touch, garnish with fresh basil leaves before serving to add a pop of color and freshness.

Eggplant and Mushroom Lasagna with Béchamel Sauce

Believe it or not, the first time I tried making Eggplant and Mushroom Lasagna with Béchamel Sauce, I was skeptical about how the flavors would meld together. But let me tell you, the creamy béchamel, earthy mushrooms, and tender eggplant create a symphony of flavors that’s absolutely divine.

Ingredients

• 1 large eggplant, sliced into 1/4-inch rounds
• 2 cups cremini mushrooms, thinly sliced
• 3 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1/4 tsp freshly grated nutmeg
• 9 lasagna noodles, cooked al dente
• 1 cup freshly grated Parmigiano-Reggiano cheese

Instructions

1. Preheat your oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet, brush with 2 tbsp olive oil, and season with salt and pepper. Roast for 20 minutes until tender and slightly golden.
2. In a skillet over medium heat, sauté the mushrooms in the remaining 1 tbsp olive oil until they release their moisture and become golden, about 5 minutes. Set aside.
3. For the béchamel, melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes until golden. Gradually add warm milk, whisking constantly to avoid lumps. Stir in nutmeg and cook until the sauce thickens, about 5 minutes.
4. In a 9×13 inch baking dish, layer 3 lasagna noodles, half the eggplant, half the mushrooms, and 1/3 of the béchamel. Repeat the layers, finishing with noodles and the remaining béchamel. Sprinkle with Parmigiano-Reggiano.
5. Bake for 25 minutes until bubbly and golden. Let stand for 10 minutes before serving.

Here’s the thing: the lasagna emerges from the oven with a crispy top layer that gives way to creamy, velvety layers beneath. Serve it with a crisp green salad to cut through the richness, and you’ve got a meal that’s as satisfying as it is sophisticated.

Eggplant Lasagna Stuffed Peppers

Kicking off the weekend with a dish that’s as hearty as it is colorful, I found myself staring at a bounty of bell peppers and eggplants at the farmers’ market. Inspired to twist the classic lasagna, I decided to stuff those vibrant peppers with layers of roasted eggplant, rich marinara, and creamy ricotta. It’s a dish that promises comfort with every bite, perfect for those evenings when you crave something familiar yet exciting.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 2 medium eggplants, sliced into 1/4-inch rounds
• 2 cups marinara sauce, preferably homemade
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the prepared baking sheet, brush lightly with olive oil, and season with salt and pepper. Roast for 20 minutes, flipping halfway through, until golden and tender.
3. While the eggplants roast, parboil the prepared bell peppers in boiling water for 3 minutes to soften slightly, then drain and set aside.
4. In a bowl, mix the ricotta and Parmesan cheeses until well combined. Season with a pinch of salt and pepper.
5. Layer the bottom of each bell pepper with a spoonful of marinara sauce, followed by a layer of roasted eggplant, a dollop of the ricotta mixture, and a sprinkle of mozzarella. Repeat the layers until the peppers are fully stuffed.
6. Place the stuffed peppers in a baking dish and bake at 375°F (190°C) for 25 minutes, or until the cheese is bubbly and slightly golden.
7. Let the peppers rest for 5 minutes before serving to allow the flavors to meld beautifully.

Just out of the oven, these stuffed peppers are a symphony of textures—creamy, tender, and with just the right amount of bite from the peppers. The eggplant adds a meaty depth, making it a satisfying vegetarian option. Serve them atop a swirl of extra marinara for a stunning presentation that’s as Instagram-worthy as it is delicious.

Eggplant Lasagna with Sun-Dried Tomatoes

Craving something hearty yet healthy? I recently stumbled upon this Eggplant Lasagna with Sun-Dried Tomatoes during a late-night fridge raid, and it’s been a game-changer for my meal prep Sundays. Layers of tender eggplant, rich tomato sauce, and creamy cheese come together in a dish that’s as nutritious as it is comforting.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 cup sun-dried tomatoes in oil, drained and chopped
• 3 cups marinara sauce, homemade or store-bought
• 15 oz ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh basil, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. Arrange eggplant slices in a single layer on a baking sheet. Brush both sides with olive oil and season with salt and pepper. Roast for 20 minutes, flipping halfway, until tender and slightly golden.
3. In a medium bowl, combine ricotta cheese, beaten eggs, half of the Parmesan cheese, and basil. Mix until smooth.
4. Spread 1 cup of marinara sauce at the bottom of the prepared baking dish. Layer half of the roasted eggplant slices over the sauce.
5. Spread half of the ricotta mixture over the eggplant, then sprinkle with half of the sun-dried tomatoes and mozzarella cheese. Repeat the layers once more, finishing with a layer of marinara sauce and the remaining Parmesan cheese.
6. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
7. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set, making it easier to serve.

Golden and bubbling straight from the oven, this lasagna boasts a perfect balance of creamy and tangy flavors. Serve it with a crisp green salad for a complete meal that’s sure to impress.

Cheesy Eggplant Lasagna with Ground Turkey

Finally, a lasagna that won’t leave you feeling weighed down! I stumbled upon this Cheesy Eggplant Lasagna with Ground Turkey during my quest for lighter comfort food, and it’s been a game-changer in my kitchen. The layers of tender eggplant, savory turkey, and melty cheese come together in a dish that’s as satisfying as it is wholesome.

Ingredients

• 1 large eggplant, sliced into 1/4-inch rounds
• 1 lb ground turkey, 93% lean
• 2 cups marinara sauce, preferably homemade
• 1 1/2 cups whole milk ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. Arrange the eggplant slices in a single layer on a baking sheet. Brush both sides with olive oil and season with salt and pepper. Roast for 20 minutes, flipping halfway, until tender and slightly golden.
3. While the eggplant roasts, heat a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
4. Add the minced garlic, oregano, and red pepper flakes to the turkey. Cook for 1 minute until fragrant. Stir in the marinara sauce and simmer for 5 minutes.
5. In a bowl, combine the ricotta cheese with a pinch of salt and pepper.
6. To assemble, spread a thin layer of the turkey sauce in the bottom of the prepared dish. Top with a layer of roasted eggplant, half of the ricotta mixture, and a sprinkle of mozzarella and Parmesan. Repeat the layers, finishing with a generous topping of cheeses.
7. Bake for 25 minutes, or until the cheese is bubbly and golden. Let stand for 10 minutes before serving.

Delightfully layered, this lasagna offers a perfect balance of creamy, cheesy, and savory flavors. Serve it with a crisp green salad for a complete meal that’s sure to impress.

Eggplant Lasagna with Roasted Red Pepper Sauce

Believe it or not, I used to turn my nose up at eggplant until I tried this lasagna. Now, it’s a staple in my kitchen, especially when I want to impress with minimal fuss. The roasted red pepper sauce adds a sweet, smoky depth that’s downright irresistible.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cups whole-milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 2 cups roasted red pepper sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Arrange the eggplant slices in a single layer on the prepared baking sheets. Brush both sides with extra-virgin olive oil and season with kosher salt and freshly ground black pepper.
3. Roast the eggplant in the preheated oven for 25 minutes, flipping halfway through, until golden and tender. Tip: Ensure the slices are evenly spaced to avoid steaming.
4. In a medium bowl, combine the whole-milk ricotta cheese, lightly beaten pasture-raised egg, and grated Parmesan cheese. Mix until well incorporated.
5. Spread 1/2 cup of roasted red pepper sauce at the bottom of a 9×13-inch baking dish. Layer half of the roasted eggplant slices over the sauce.
6. Top the eggplant with half of the ricotta mixture, spreading evenly, followed by 1 cup of shredded mozzarella cheese. Tip: Use the back of a spoon to spread the ricotta mixture smoothly.
7. Repeat the layers with the remaining ingredients, finishing with a final layer of mozzarella cheese.
8. Bake uncovered at 375°F for 30 minutes, or until the cheese is bubbly and lightly browned. Tip: Let it rest for 10 minutes before slicing to allow the layers to set.
9. Garnish with thinly sliced fresh basil leaves before serving.

Velvety layers of eggplant meld beautifully with the creamy ricotta and smoky red pepper sauce, creating a dish that’s as satisfying to eat as it is to look at. Try serving it with a crisp green salad to balance the richness.

Eggplant and Artichoke Lasagna Bake

Delightfully layered and bursting with Mediterranean flavors, this Eggplant and Artichoke Lasagna Bake is my go-to when I crave something hearty yet healthy. I remember the first time I experimented with replacing pasta with eggplant slices; the result was so satisfying that it’s become a staple in my kitchen.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 can (14 oz) artichoke hearts, drained and quartered
• 2 cups whole milk ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 3 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, chopped
• 2 cups marinara sauce

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Arrange the eggplant slices on a baking sheet, brush both sides with olive oil, and season with sea salt and black pepper. Roast for 20 minutes, flipping halfway, until tender and slightly golden.
3. In a mixing bowl, combine ricotta cheese, half of the Parmesan cheese, minced garlic, and chopped basil. Season with a pinch of salt and pepper.
4. Spread a thin layer of marinara sauce at the bottom of the prepared baking dish. Layer half of the roasted eggplant slices over the sauce.
5. Spread half of the ricotta mixture over the eggplant, then scatter half of the artichoke hearts and a third of the mozzarella cheese on top.
6. Repeat the layers with the remaining ingredients, finishing with a final layer of marinara sauce and the remaining mozzarella and Parmesan cheeses.
7. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
8. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set, making it easier to serve.

Rich in flavors and textures, this lasagna bake offers a creamy interior with a crispy cheese topping. Serve it with a side of garlic bread or a fresh arugula salad for a complete meal that’s sure to impress.

Eggplant Lasagna with Goat Cheese and Basil

Sometimes, the best dishes come from the simplest ingredients, and this eggplant lasagna is no exception. I remember the first time I tried adding goat cheese to my lasagna; it was a game-changer, adding a creamy tang that perfectly complements the earthy eggplant.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 tbsp extra-virgin olive oil
• 1 cup whole milk ricotta cheese
• 1/2 cup crumbled goat cheese
• 1/4 cup freshly grated Parmesan cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cups marinara sauce
• 1/4 cup fresh basil leaves, thinly sliced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Arrange the eggplant slices in a single layer on a baking sheet. Brush both sides with olive oil and season with salt and pepper. Roast for 25 minutes, flipping halfway through, until tender and lightly golden.
3. In a medium bowl, combine the ricotta, goat cheese, Parmesan, and beaten egg. Season with a pinch of salt and pepper, mixing until well blended.
4. Spread a thin layer of marinara sauce at the bottom of the prepared baking dish. Layer half of the roasted eggplant slices over the sauce.
5. Spread the cheese mixture evenly over the eggplant, then top with another layer of marinara sauce. Repeat the layers, finishing with a final layer of marinara sauce.
6. Bake uncovered for 30 minutes, or until the lasagna is bubbly and the top is lightly browned.
7. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil before serving.

Now, the lasagna emerges from the oven with layers that hold their shape yet melt in your mouth, the goat cheese adding a luxurious creaminess. Serve it with a crisp green salad and a glass of Chianti for a meal that feels both rustic and refined.

Eggplant Lasagna with Cauliflower Alfredo

Remember the first time I tried to make lasagna, it was a disaster. But this Eggplant Lasagna with Cauliflower Alfredo? It’s a game-changer. Perfect for those who love a hearty, comforting meal without the heaviness of traditional lasagna.

Ingredients

• 1 large eggplant, sliced into 1/4-inch rounds
• 2 cups cauliflower florets
• 2 cups whole milk
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Lightly brush both sides of the eggplant slices with olive oil and arrange on a baking sheet. Bake for 15 minutes, flipping halfway through, until tender.
2. While the eggplant bakes, steam the cauliflower florets until very soft, about 10 minutes. Drain well.
3. In a blender, combine the steamed cauliflower, milk, garlic, Parmesan, butter, flour, salt, pepper, and nutmeg. Blend until smooth to create the Alfredo sauce.
4. In a 9×13 inch baking dish, layer half of the eggplant slices, spread half of the ricotta cheese over them, then pour half of the cauliflower Alfredo sauce. Repeat the layers.
5. Sprinkle the shredded mozzarella cheese evenly over the top layer. Bake uncovered for 25 minutes, or until the cheese is bubbly and golden.
6. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set, making it easier to serve.

Out of the oven, this lasagna is a masterpiece of creamy, cheesy goodness with a light, velvety texture. Serve it with a crisp green salad for a complete meal that’s sure to impress.

Eggplant Lasagna with Caramelized Onions

Remember those chilly evenings when all you crave is something hearty yet sophisticated? That’s exactly how I felt when I first whipped up this Eggplant Lasagna with Caramelized Onions. It’s a dish that marries the rustic charm of lasagna with the refined sweetness of caramelized onions, creating a comforting yet elegant meal.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 3 tbsp extra virgin olive oil, divided
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/4 tsp sea salt
• 15 oz whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 cups marinara sauce
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Preheat your oven to 375°F. Brush both sides of the eggplant slices with 2 tbsp olive oil and arrange on a baking sheet. Roast for 25 minutes, flipping halfway, until tender and lightly browned.
2. While the eggplant roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the onions, sugar, and salt. Cook, stirring occasionally, for 20 minutes until deeply caramelized.
3. In a bowl, mix the ricotta, beaten egg, and Parmesan cheese until well combined.
4. Spread 1/2 cup marinara sauce at the bottom of a 9×13 inch baking dish. Layer half the eggplant slices, followed by half the ricotta mixture, half the caramelized onions, and 1 cup mozzarella. Repeat the layers.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
6. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil.

Melt-in-your-mouth eggplant layers paired with the sweet depth of caramelized onions make this lasagna a standout. Serve it with a crisp green salad and a glass of red wine for a meal that feels both indulgent and balanced.

Eggplant Lasagna with Butternut Squash

Craving something cozy yet sophisticated for dinner tonight? I recently stumbled upon this Eggplant Lasagna with Butternut Squash during a late-night fridge raid, and it’s been a game-changer for my fall meal prep. Layers of tender eggplant, sweet butternut squash, and rich cheese come together in a dish that’s as nourishing as it is indulgent.

Ingredients

• 1 large eggplant, sliced into 1/4-inch rounds
• 2 cups butternut squash, peeled and thinly sliced
• 1 1/2 cups whole milk ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh basil, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Arrange the eggplant slices on a baking sheet, brush both sides with olive oil, and season with salt and pepper. Roast for 20 minutes, flipping halfway, until tender and slightly golden.
3. While the eggplant roasts, steam the butternut squash slices for 10 minutes until just tender. Tip: A mandoline slicer ensures uniform thickness for even cooking.
4. In a bowl, mix the ricotta, half of the Parmesan, and basil. Season with a pinch of salt and pepper.
5. Spread a thin layer of marinara sauce at the bottom of the prepared dish. Layer half of the eggplant slices, followed by all the butternut squash, then the ricotta mixture, and the remaining eggplant. Top with the rest of the marinara sauce and sprinkle the remaining Parmesan over it.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until bubbly and golden. Tip: Let it rest for 10 minutes before slicing to set the layers.

Mmm, the first bite reveals a creamy interior with a slight crunch from the eggplant edges, while the butternut squash adds a subtle sweetness. Serve it with a crisp arugula salad to cut through the richness, or enjoy a slice cold the next day—it’s just as delicious.

Eggplant Lasagna with Kale and Feta

Last weekend, I found myself staring at an eggplant in my fridge, wondering how to turn it into something comforting yet sophisticated. That’s when the idea of an Eggplant Lasagna with Kale and Feta came to mind, a dish that’s as nourishing as it is flavorful.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 tbsp extra-virgin olive oil
• 1 cup whole-milk ricotta cheese
• 1/2 cup crumbled feta cheese
• 1 cup chopped kale, stems removed
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes
• 1 cup marinara sauce
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Lightly brush both sides of the eggplant slices with olive oil and season with salt and pepper.
2. Arrange the eggplant slices on a baking sheet in a single layer. Roast for 25 minutes, flipping halfway through, until they are tender and slightly golden.
3. In a mixing bowl, combine the ricotta, feta, chopped kale, minced garlic, red pepper flakes, and a pinch of salt and pepper. Mix until well incorporated.
4. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish. Arrange a layer of roasted eggplant slices over the sauce.
5. Spread half of the ricotta and kale mixture over the eggplant layer. Repeat the layers, finishing with a layer of eggplant.
6. Top with the remaining marinara sauce and sprinkle with Parmesan cheese and dried oregano.
7. Bake uncovered for 30 minutes, or until the top is bubbly and golden brown.
8. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set, making it easier to serve.

You’ll love the creamy texture of the ricotta and feta against the slight bitterness of the kale, all layered between tender eggplant. For an extra touch, serve with a drizzle of olive oil and a sprinkle of fresh basil leaves.

Summary

Outstanding in variety and flavor, these 18 gluten-free eggplant lasagna recipes offer something for every home cook. Whether you’re craving classic comfort or a creative twist, you’ll find it here. We invite you to dive into these delicious dishes, share your favorites in the comments, and spread the love by pinning this roundup on Pinterest. Happy cooking!