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Eggplant Lasagne-Lasagne di Melanzane

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This easy vegetarian Eggplant Lasagne-Lasagne di Melanzane recipe is a a flavorful, filling Italian dinner. It comes together with silky baked eggplant, a quick homemade sauce and no-boil noodles.

I swear this isn’t as sinful as it looks!
overhead image of eggplant lasagne

I have an issue with lasagne. I could eat it for dinner every, single day. I think it’s one of the most perfect meals to be made in a casserole dish. 
 

Eggplant Lasagne-Lasagne di Melanzane

 
The problem is I’m not always the most organized lasagne planner. Honestly, I’m not the best at planning most things. I’d call myself more of a spontaneous cooker these days. It’s usually an idea that hits me at around 4:46 PM when everyone is super hungry. I sometimes get lucky and will find a box of Barilla’s no-boil noodles in my cabinet and then I do a lasagne happy dance!
 
Doesn’t everyone do a little dance when lasagne is being made for dinner?:)

overhead image of pasta dish in casserole

overhead image of layered pasta dish in a casserole

But seriously, I’m not going to pretend that this was no work. I mean, I didn’t make my pasta dough and roll it out into perfectly thin noodles. But I did make my own sauce and I did bake the eggplant slices. That was a whole lot easier and less messy than frying them. Plus, a whole lot healthier. 
 
A couple weeks ago when we were at my friend Ilaria’s for that awesome lunch…they also made homemade lasagne. They made their own noodles and fried the eggplant. They also put bolognese sauce in the lasagne instead of tomato sauce. Incredibly delicious and decadent.
 
Here’s what Ilaria’s lasagne (Bolognese sauce) looked like! Amazing! 
overhead image of lasagna
 
You may be rolling your eyes saying, “What about the yummy fried flavor?!?” Yes, of course. Fried is so good! BUT, eggplants are still yummy even when they aren’t fried. Someone here is not a fan of eggplants. She happily ate the lasagne not realizing it had eggplant in it until she was about 1/2 way through. 😉
 
overhead image of a slice of lasagna

Lasagne di Melanzane –Eggplant Lasagne

2 -4 tablespoons extra-virgin olive oil
1 large eggplant (about 2 pounds total), cut lengthwise into 1/3-inch-thick slices
1-2 tbsp AP flour
2 cans (28 ounces each) whole peeled plum tomatoes, undrained (I used San Marzano)
Salt and pepper
6 basil leaves, chiffonade
3/4 cup grated Parmigiano-Reggiano cheese
1 1/2 cups shredded mozzarella cheese (you could use part skim if you prefer)
9 no-boil or oven-ready lasagna noodles
salt and pepper to taste

Tomato Sauce:

Pulse tomatoes and juices in a food processor until coarsely chopped. In a large sauce pan, heat the olive oil over medium high heat. Sauté’ the onion until translucent. Add the tomato puree, salt, and chopped basil and bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, for 30 minutes. (adjust flavoring in sauce to your taste. If you like it spicy, go ahead and make it spicy!)

Eggplant:

Preheat oven to 350 degrees Fahrenheit.

Slice eggplant into thin strips and place on a baking sheet. Dredge in a little flour and brush with olive oil. Sprinkle with salt and pepper. Bake until tender turning once (about 10-15 minutes; baking time depends on how thick you slice them).
overhead image of sliced eggplant on baking tray

Lasagne Assembly:

 
Spread 1/4 cup sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles crosswise in single layer in dish.
Arrange 3 lasagna noodles slightly overlapping over the pasta sauce; top with half of eggplant slices, 3/4 cup pasta sauce, 1/2 cup of mozzarella cheese, and 1/4 cup Parmigiano-Reggiano sprinkled on top. Repeat layers, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 1/2 cup mozzarella and 1/4 cup  Parmigiano-Reggiano. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. Let stand 10 minutes before serving.

(If you would like to plan this, go ahead! This can be made 1 day ahead. Chill in fridge until next day when you are ready to bake it.)

buon appetito!! What’s your favorite kind of lasagne? I think this is definitely in the top 3 for me!:)

 

Print Recipe

Eggplant Lasagne

This easy vegetarian Eggplant Lasagne recipe is a a flavorful, filling Italian dinner. It comes together with silky baked eggplant, a quick homemade sauce and no-boil noodles. Totally worth the effort and is a family favorite!
Prep Time45 mins
Cook Time40 mins
Course: Dinner
Cuisine: Italian
Keyword: eggplant, lasagna, pasta, vegetarian
Servings: 1 large casserole
Author: Savoring Italy

Ingredients

  • 2 -4 tablespoons extra-virgin olive oil
  • 1 large eggplant about 2 pounds total, cut lengthwise into 1/3-inch-thick slices
  • 1-2 tbsp AP flour
  • 2 cans 28 ounces each whole peeled plum tomatoes, undrained (I used San Marzano)
  • Salt and pepper
  • 6 basil leaves chiffonade
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 1 1/2 cups shredded mozzarella cheese you could use part skim if you prefer
  • 9 no-boil or oven-ready lasagna noodles
  • salt and pepper to taste

Instructions

  • SAUCE
  • Pulse tomatoes and juices in a food processor until coarsely chopped. In a large sauce pan, heat the olive oil over medium high heat. Sauté’ the onion until translucent. Add the tomato puree, salt, and chopped basil and bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, for 30 minutes. (adjust flavoring in sauce to your taste. If you like it spicy, go ahead and make it spicy!)
  • EGGPLANT
  • Preheat oven to 350 degrees Fahrenheit.
  • Slice eggplant into thin strips and place on a baking sheet. Dredge in a little flour and brush with olive oil. Sprinkle with salt and pepper. Bake until tender turning once (about 10-15 minutes; baking time depends on how thick you slice them).
  • ASSEMBLE
  • Spread 1/4 cup sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles crosswise in single layer in dish.
  • Arrange 3 lasagna noodles slightly overlapping over the pasta sauce; top with half of eggplant slices, 3/4 cup pasta sauce, 1/2 cup of mozzarella cheese, and 1/4 cup Parmigiano-Reggiano sprinkled on top. Repeat layers, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 1/2 cup mozzarella and 1/4 cup  Parmigiano-Reggiano. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. Let stand 10 minutes before serving.

Notes

If you would like to plan this, go ahead! This can be made 1 day ahead. Chill in fridge until next day when you are ready to bake it.
Use your favorite ready-made sauce, if you prefer. I can't recommend a brand as I prefer my own and it comes together so quickly.

Reader Interactions

Comments

  2. Tiffany says

    I'm like you, most meals are last minute, which drives my husband crazy, he wants a plan a month ahead…. THIS looks amazing, we have never made eggplant lasagna but I think we will give this a try, maybe I will even plan ahead of time!

    Reply

  6. Carole says

    Oh.My.GOSH! Lora, you've outdone yourself. This looks delectable. I plan to scoot to the farmers' market to pick up some eggplant.

    Thank you for sharing this recipe!

    Reply

  9. Reeni says

    I could eat lasagna everyday too Lora! So delectable! I love that the eggplant hater didn't know about the eggplant – I like to trick my family into eating things they don't like too. I think it means we're very talented cooks. xoxo

    Reply

  11. The Mom Chef says

    I really need to try this version. It took me a long time to realize that I really do love eggplant. Moussaka is my favorite dish in the world and this isn't a whole lot different to me (just removing the meat and adding pasta, no?). Your version looks as amazing as your friend's.

    Reply

  12. Kiri W. says

    How interesting! It sounds like such a cool mix between moussaka and regular lasagna and I know I would adore this. I am such an eggplant devotee. Thank you for sharing this!

    Reply

  13. Amalia says

    I love eggplant, it's so delicious! I think it works so well with the lasagna. And don't worry because I could eat lasagna everyday too, it's so good!

    Reply

  19. Lisa says

    This is so not fair. I love eggplant in any form, but especially rollatine or lasagna, and you parade this pan in my face? I don't whether to laugh or cry lol It looks sensational, Lora!

    Reply

  22. Carolyn says

    I love eggplant and lasagne. Of course, for me, the eggplant acts as the noodles, but hey, it tastes pretty much the same. Yours is gorgeous!

    Reply

  23. Meagan @ Scarletta Bakes says

    OMG – Cake Duchess Drooltown – population: ME!! This looks SO amaking, Lora! I have been thinking about trying these no-boil lasag. noodles for a while, but you put me over the edge. Thanks for another great recipe! Cheers!! 🙂

    Reply

  25. Becky says

    I have never put eggplant in lasagne, but there is always a first time! Yours is gorgeous. Can't wait to try this healthier version.

    Congrats on the Top 9 Today!

    Reply

  29. Jean (Lemons and Anchovies) says

    I could eat lasagne everyday, too, but as much of a staple eggplants are in my kitchen, I've never put it in a lasagne. In fact, it's been way too long since I last made the latter. Will have to fix this soon. I'm motivated to make this week. 🙂

    Reply

  32. Jamie says

    Mmmmm yummy fried or not and I do not need to fried (actually frying the eggplant is why I don't make this fabulous dish more often, so your way is fab!). I love eggplant parmesan and could eat it every single day. But, yes, I am a cook like you are and never plan ahead (lucky thing husband does sometime). I'm gonna snitch 😉 this recipe! I love it – and yours by golly looks absolutely decadent!

    Reply

  33. kita says

    Those no boil pasta noodles are awwwweeesome! I love when I find a box I have stowed away. I am learning to like eggplant, but I do love lasagna so I think this would be a perfect meal to test out!

    Reply

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