Eggplant (Aubergine) Lasagna

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Filling, healthy, tasty.

Ingredients Nutrition


  1. Cook lasagna noodles while that's boiling,.
  2. Brown eggplant slices; set aside.
  3. Saute onions and mushrooms in same skillet.
  4. In a 11 x 7 inch baking dish, spoon 1/4 cup of sauce.
  5. Arrange three alternate layers of noodles, ricotta, mushroom mixture, Mozzarella cheese, eggplant slices, sauce, and Parmesan cheese.
  6. Cover and bake about 30 to 40 minutes at 350 until heated through.
Most Helpful

A great way to use eggplant. This is a great lasagna, but in my opinion, many of the amounts need to be corrected. Eight oz of ricotta and 4 oz (that's ONLY 1 cup for THREE layers) of mozzarella wouldn't be enough, so I doubled the ricotta and pretty much tripled the mozzarella. I also doubled the amount of spaghetti sauce. I added garlic to my sauce as well. This woked great with the oven-ready lasagna noodles (with doubling the sauce of course). I covered and baked this at 375 for 45 minutes as on the noodle package. Then I uncovered it and baked 15 minutes more. Awesome and different lasagna! I'll make this again the same way. Thanx for sharing.

*Parsley* February 27, 2008

This is a pretty good recipe that I'm certainly making again. I agree with *Parsley* in that the ratios are all wrong which is what keeps me from making this 5 stars. I used a full pound of ricotta and 8oz of mozzarella. I also put a layer of steamed spinach and kale in there too. The olive oil flavor really came out. My wife said it's the best vegetarian lasagna she's ever had.

swein563 September 11, 2015