Love lasagna but want something lighter? This Vegetarian Eggplant Lasagna with Mushrooms gives you all the rich, comforting flavors of traditional lasagna — without the heavy pasta or guilt. Tender roasted eggplant replaces the noodles, while hearty mushrooms, creamy ricotta, and savory marinara sauce make every bite irresistibly satisfying.
This low-carb, nutrient-dense version is the perfect healthy comfort food — ideal for family dinners, meal prep, or impressing guests with a wholesome vegetarian main.
⏱ Recipe Overview
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: 6–8
📌 Pin this recipe for later — it’s the kind of dinner you’ll want to make again and again!
🌿 Why You’ll Love This Recipe
This healthy twist on classic lasagna is full of flavor, texture, and nutrition.
✨ Healthier Alternative: Swapping pasta sheets for roasted eggplant drastically reduces carbs and calories.
🍄 Hearty & Satisfying: Mushrooms add that “meaty” bite and umami flavor vegetarians crave.
🧀 Comforting Yet Light: Layers of ricotta, mozzarella, and marinara make this dish cozy without being heavy.
🌱 Customizable: Easily make it vegan by using dairy-free cheese and a flax egg.
It’s a wholesome, feel-good dinner that’s just as delicious as the original — 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 (cremini, button, or mixed), sliced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper, to taste
🧀 For the Ricotta Layer
- 2 cups ricotta cheese (or vegan ricotta)
- 1 large egg (or flax egg)
- 1 cup grated Parmesan cheese (optional or vegan alternative)
- 1 tbsp fresh parsley, chopped
🍅 For Assembly
- 3 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella (or dairy-free cheese)
- Fresh basil, for garnish
👩🍳 How to Make Vegetarian Eggplant Lasagna
Step 1: Prep the Oven and Eggplant
Preheat oven to 400°F (200°C). Line baking sheets with parchment paper or lightly grease with olive oil.
Slice eggplants and sprinkle with salt. Let sit for 15 minutes on paper towels to draw out moisture. Blot dry.
Arrange slices in a single layer, drizzle or spray lightly with olive oil, season with salt and pepper, and roast for 20–25 minutes, flipping halfway through, until tender and golden.
Step 2: 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 and sauté until browned and tender, 8–10 minutes.
Season with oregano, basil, salt, and pepper. Remove from heat and set aside.
Step 3: Mix the Ricotta Layer
In a bowl, combine ricotta, egg, Parmesan (if using), and parsley. Mix until smooth and creamy.
Step 4: Assemble the Lasagna
Reduce oven temperature to 375°F (190°C).
Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer with roasted eggplant slices.
Top with half of the ricotta mixture, then half of the mushroom filling. Spoon over marinara sauce and sprinkle with mozzarella.
Repeat layers until ingredients are used up, finishing with marinara and mozzarella on top.
Step 5: Bake
Cover with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes, until cheese is melted, bubbly, and golden.
Let rest for 10 minutes before slicing — this helps the layers set. Garnish with fresh basil and serve warm.
🧂 Tips for the Best Eggplant Lasagna
✅ Choose Firm Eggplants: Look for smooth, shiny skin and firm texture.
✅ Don’t Skip the Salting Step: It removes excess moisture and bitterness.
✅ Use a Mix of Mushrooms: Combine cremini, shiitake, or portobello for rich, meaty flavor.
✅ Add Fresh Herbs: Basil or parsley adds color and brightness.
💪 Health Benefits
This dish is not only delicious but also packed with nutrients:
- Eggplant: Low in calories and rich in fiber and antioxidants.
- Mushrooms: High in B vitamins, potassium, and selenium.
- Ricotta: A great source of calcium and protein.
- Tomatoes: Loaded with lycopene, a powerful antioxidant that supports heart health.
It’s a balanced, feel-good meal that nourishes your body while satisfying your comfort food cravings.
🍽️ Serving Ideas
Pair your vegetarian eggplant lasagna with:
- A crisp green salad with balsamic dressing
- Garlic bread or roasted vegetables
- A glass of red wine for a cozy Italian-style dinner
Leftovers? They reheat beautifully — just cover and bake at 350°F for 10–15 minutes, or microwave with a splash of extra sauce.
💚 Final Thoughts
This Vegetarian Eggplant Lasagna with Mushrooms is a lighter, more nutritious take on a beloved classic. Layers of roasted eggplant, savory mushrooms, creamy ricotta, and melted mozzarella make it the perfect balance of comfort and health.
Whether you’re vegetarian or just looking to cut back on carbs, this lasagna is hearty, wholesome, and guaranteed to please everyone at the table.