Skip to content

Eggplant Lasagna with Roasted Garlic & Basil Ricotta

October 7, 2009

October is National Vegetarian Month! In honor of my fellow vegetarian friends, I have come up with a delicious and easy eggplant lasagna. The tomato sauce and ricotta give the lasagna a rich creaminess and the eggplant is filling. This may also be made using a dairy free cheese, such as Daiya Vegan cheese.

What you will need:

  • 2 Medium size eggplants. I used 3 small ones and I had leftover eggplant to use another time.
  • 1 whole head of garlic, to roast
  • 1/2 tsp ground oregano
  • 1 tsp ground thyme
  • 1/2 tsp onion powder
  • 1 cup Ricotta cheese
  • 1 egg
  • 1 jar marinara sauce
  • 1 bunch basil, chopped
  • parmesan cheese
  • mozzarella (optional)
  • EVOO
  • salt and pepper


  • Pre-heat oven to 400 degrees
  • Roast Garlic: See this website for instructions
  • Slice eggplant in 1/2 inch slices
  • Place eggplant on baking sheet and top with EVOO, salt, pepper, onion powder, thyme and oregano
  • Bake in oven for 10 minutes, Let cool
  • While eggplant is in oven, get the cheese sauce together
  • Mix 1 cup of Ricotta cheese with 1 egg, roasted garlic and chopped basil
  • Pour a small amount of marinara sauce to cover casserole dish
  • Start layering in this order: eggplant down, cheese on top
  • Once you are finished layering; pour remaining marinara sauce on top
  • Top with parmesan and mozzarella
  • Bake at 400 degrees for 20 minutes or until bubbly

Yummy eggplant:


Slice and sprinkle with EVOO and seasonings, bake in oven at 400 degrees for about 10 minutes


Mix cheese, egg, basil and garlic together in a bowl.


Start the layering of the sauce, eggplant, cheese mixture

Start the layering of the sauce, eggplant, cheese

Yummy finished product

finished product

Cheesy goodness… Eggplant is so good for you and full of fiber.

slice of heaven

2 Comments leave one →
  1. October 8, 2009 12:34 am

    Jessica–That sounds and looks fantastic! Mr. GFE is a big eggplant lover. 🙂 I’m still learning, but with the other ingredients in your recipe–many my faves–I don’t think I’ll have a problem at all!

    Thanks so much,

  2. October 13, 2009 9:12 pm

    Yum! This sounds great! btw…I have those same plates. 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: