Eggplant Lasagna {Lasagne con Melanzane}


It’s officially COLD here. Have I ever mentioned that I’m not a cold weather kinda girl? Or a morning person but that’s a whole nother story. When the temperature drops below 60 degrees {I know I’m a light weight but I live in the South and that is COLD to me LOL} It’s time to light the fireplace and fire up the oven. One of the the first things I like to make is Lasagna. When I want something  heavy, hearty and filling my go to is my LASAGNE ALLA BOLOGNESE. When we want something on the lighter side we make this fantastic vegetarian eggplant lasagna.

It’s filled with thin slices of eggplant, extra heapings of  RICOTTA and then it’s topped with our super simple BASIC TOMATO SAUCE .

Eggplant {or aubergines because that sounds so much sexier} are wonderful and go a long way in making a meal. You just have to be sure to let them drain before using them to extract the bitterness. It’s easy, just slice, sprinkle with salt and let them sit a spell {full directions in recipe}. Then be sure to wash them well to remove the salt, otherwise you’ll end up with a hot salty mess and who wants that ; )



Eggplant Lasagna {Lasagne con Melanzane}
What you’ll need:
2 medium eggplant – sliced thin
14 ounces TOMATO SAUCE
9 ounces Barilla Lasagne {No Boiling Required Noodles}
1 cup RICOTTA cheese
2 tablespoons fresh basil leaves – roughly chopped
extra virgin olive oil
1/4 cup Parmigiano Reggiano – grated

What to do:
1. Place your eggplant into a colander and sprinkle with salt. Top with a plate and then a pot filled with water to weigh down. Let sit for a minimum of 1 hour. Rinse slices and pat  dry.

2. Preheat oven to 375 degrees.  Spray a 9 x 13 ovenproof dish with non-stick cooking spray. To assemble: Place a few spoonfuls of tomato sauce on bottom. Line with 3 sheets of Lasagne. Top with slices of eggplant. Top with half of ricotta, half of basil. Drizzle with olive oil. Continue with another layer.  Final layer:  just lasagna sheets and tomato sauce and top with Parmigiano. Cover with foil and bake for approximately 45 minutes

3. Allow to cool prior to slicing.

Buon Appetito!


  1. 1

    Looks fabulous and eggplant are as filling as meat!

  2. 2

    Gorgeous! Wish I could get away with serving this to my meat-loving hubs 🙂

    • 2.1
      Amanda T. /

      Mine is a meat lover too. I get away with making meals like this by serving him a meaty meal the night before, then making something like this the next night. 😉

  3. 3

    A healthy delicious dinner idea!

  4. 4

    I’m moving in next door. This looks insanely good.

  5. 5

    I’ve never had much luck with the no-boil noodles. I have found that you don’t have to boil the noodles if you use a slow cooker/crock pot. You assemble the lasagna the same way, but don’t cook the noodles. Put the slow cooker on low for an hour and a half to 2 hours. The sauce cooks the noodles. If you have a slow cooker you can take out the liner and broil the lasagna for a few minutes (to get a crispy cheesy crust on top).

  6. 6

    Mmmm this sounds so yummy!

  7. 7

    This just looks fantastic! I love the fact that it’s a lighter, lower-fat lasagna! We love eggplant, so I’m sure we’d love this.

  8. 8

    This sounds amazing Paula! I hope you saved me a slice!

  9. 9

    So what time should I be there for dinner? 😉

  10. 10

    See, yet another thing that we have in common! I am NOT a cold weather person either. Brrrrr!! I am, however, an eggplant person, and so WOW! And YUM!!! 🙂

  11. 11

    Eggplant hands-down is my favorite vegetable! I could eat it for breakfast, lunch and dinner! This recipe is a keeper, like you 😉

  12. 12

    What a beautiful dish. Yes, perfect for cold days. 🙂

  13. 13

    I was thinking about making a lasagna with eggplant about a week ago, but I didn’t go through with it for fear that my family would balk. I mean, how dare I not cook with MEAT? After reading your recipe, I may just torture them with it. 🙂

  14. 14
    KMM /

    Do eggplant need to be peeled or do i leave the skins on? I love eggplant!!!!!

    • 14.1

      Hi KMM, I usually just leave the skins on the eggplant as they don’t really bother me. If you prefer to peel them that’s fine too : )

  15. 15

    Love it! Eggplant is one of my favorite dishes when it is cooked correctly and not spongy or bitter – this sounds fabulous with the cheesy layers. Great for a meatless meal.

    I agree, it’s starting to get a bit cold down here. What happened to 70 degrees, we seem to skip over those days so quickly.

  16. 16

    I love eggplant! So making a lasagna out of it is perfect 😀

  17. 17

    I’m not a cold weather person either. I LOVE your light and easy lasagne!xx

  18. 18

    Wow, questo piatto è davvero invitante…complimenti!!!;-)
    Simona from Italy

  19. 19

    Eggplant and marinara are like peanut butter and jelly for me. This recipe looks delicious and I now found my friday supper! Looks amazing and I can’t wait to share it with my family. Thank you for sharing Paula!

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