If you love lasagna but want a healthier, lighter version, this Vegetarian Eggplant Lasagna with Mushrooms is just what you need. Made with roasted eggplant slices instead of noodles, hearty mushrooms, creamy ricotta, and melty mozzarella, this dish has all the comfort of traditional lasagna — without the carb-heavy pasta.
Why You’ll Love This Vegetarian Eggplant Lasagna
This recipe proves that comfort food can also be healthy and nourishing. Instead of traditional pasta sheets, we use thinly sliced eggplant, which keeps the dish low-carb, gluten-free, and loaded with nutrients.
Here’s why it’s a keeper:
- 🥒 Low in carbs, high in flavor: Eggplant adds fiber and nutrients while keeping the meal light.
- 🍄 Hearty and satisfying: Mushrooms give the lasagna a meaty texture and deep umami flavor.
- 🧀 Rich and cheesy: Ricotta and mozzarella create creamy layers without making the dish too heavy.
- 🍅 Perfect for meal prep: Tastes even better the next day, just like classic lasagna!
This vegetarian lasagna is so flavorful and hearty that even meat lovers will go back for seconds.
Ingredients You’ll Need
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 (cremini or button recommended)
- 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 vegan)
- 1 large egg (or flax egg for vegan)
- 1 cup grated Parmesan cheese (optional)
- 1 tbsp chopped fresh parsley
For Assembly
- 3 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese (or dairy-free alternative)
- Fresh basil leaves, for garnish
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly grease them with olive oil.
2. Roast the Eggplant Slices
Lay the eggplant slices on paper towels and sprinkle with salt. Let sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
Arrange slices on baking sheets, drizzle lightly with olive oil, and season with pepper. Roast for 20–25 minutes, flipping halfway through, until tender and golden.
3. Make the Mushroom Filling
While the eggplant roasts, heat olive oil in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic and cook another minute.
Add mushrooms, oregano, basil, salt, and pepper. Sauté until the mushrooms are golden and their liquid has evaporated, about 8–10 minutes. Set aside.
4. Mix the Ricotta Layer
In a bowl, combine ricotta, egg, Parmesan (if using), and parsley. Stir until creamy and smooth.
5. Assemble the Lasagna
Reduce oven temperature to 375°F (190°C).
In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Add a layer of roasted eggplant slices, slightly overlapping.
Spread half of the ricotta mixture over the eggplant, then top with half of the mushroom filling. Spoon more marinara sauce over the mushrooms and sprinkle with mozzarella.
Repeat layers, finishing with marinara and a final generous sprinkle of mozzarella on top.
6. Bake
Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbly, and golden.
7. Rest and Serve
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil and serve warm.
Tips for Success
- Choose firm eggplants: Avoid soft or spongy ones to prevent soggy lasagna.
- Don’t skip salting: It removes moisture and bitterness.
- Mix up your mushrooms: Try portobello or shiitake for deeper flavor.
- Make it ahead: Assemble up to a day in advance and bake when ready to serve.
Health Benefits
This healthy vegetarian lasagna is packed with fiber, antioxidants, and essential nutrients:
- 🥬 Eggplant: Low in calories and high in fiber for better digestion.
- 🍄 Mushrooms: Rich in selenium, B vitamins, and immune-boosting antioxidants.
- 🍅 Tomatoes: Provide lycopene, known for heart and skin health.
- 🧀 Ricotta: Adds protein and calcium for a balanced, nourishing meal.
It’s proof that comfort food can be both wholesome and delicious.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Wrap individual portions and freeze for up to 2 months.
- Reheat: Bake at 350°F (175°C) or microwave until hot.
Conclusion
This Vegetarian Eggplant Lasagna with Mushrooms is a lighter, healthier take on the Italian classic — full of rich, savory flavors and comforting textures. Whether you’re vegetarian, cutting carbs, or just craving something cozy and nourishing, this lasagna is sure to become a new favorite.
Serve it with a crisp green salad or garlic bread for a complete, crowd-pleasing meal that’s as good for you as it is delicious.