Easy Eggplant Lasagna

If you’re looking for a comforting dinner that doesn’t leave you feeling heavy or bloated, this Easy Eggplant Lasagna is the perfect solution. As a registered dietitian and amateur food blogger, I’m always finding ways to marry good nutrition with feel-good meals. And lately—if I’m being honest—I’ve been deep in my Italian grandma era.

It all started after I watched the Netflix movie Nonnas. I won’t spoil it for you, but the story follows a man who, after losing his mother, decides to honor her legacy by opening an Italian restaurant featuring real Italian grandmas as the chefs. Cue the waterworks and the sudden desire to roast tomatoes and stir slow-simmered sauce while wearing a house dress.

It also got me thinking about the tradition of cooking in my family. We bond best over food (we argue too—just being real, haha). During family get-togethers, there’s always at least one pasta dish on the table. But sometimes, we opt for lighter versions for those who are trying to be more mindful. Eggplant lasagna is one of our go-tos.

Over the years, I’ve made it with everything from ground turkey to leftover roasted veggies. This version uses Impossible meat for a plant-forward, protein-rich option, layered with vine-ripened tomato sauce, a creamy spinach-Parmesan ricotta mix, and topped with bubbly mozzarella. It’s cozy, flavorful, and flexible—just how I like my food.

The Benefits of Eggplant

Eggplant isn’t just a pasta swap—it’s a nutrient powerhouse. It’s naturally low in calories and rich in dietary fiber, which supports digestion and satiety. The skin is full of antioxidants like nasunin, which has been linked to brain health. And when roasted or grilled, eggplant’s texture takes on a deliciously hearty bite that holds up beautifully in layered dishes like lasagna.

How to Layer Eggplant Lasagna

This dish is all about layers of flavor and texture. Here’s how to build it:

1. Start with a layer of tomato sauce on the bottom of your baking dish.

2. Lay down a single layer of roasted eggplant slices.

3. Spread a generous amount of the spinach-Parmesan ricotta mixture.

4. Add another thin layer of tomato sauce.

5. Repeat the layers: eggplant, ricotta, sauce.

6. Finish with one more layer of sauce and a blanket of mozzarella cheese on top.

Bake at 375°F for 35–40 minutes until bubbly and golden. Let it rest for 10 minutes before slicing (this part is hard, I know).

What to Serve with Eggplant Lasagna

To me, a plate of lasagna always needs something green or crunchy to round it out. Here are some of my favorite sides:

• Lemony arugula salad with shaved fennel or Parmesan

• Garlic-roasted green beans or broccolini

• Toasted whole grain or sourdough bread—because sauce deserves a proper clean-up

Dairy-Free Substitutions

This recipe can easily be made dairy-free while still staying rich and satisfying. Here are my favorite swaps:

• Kite Hill’s almond ricotta is a dreamy alternative—mild, creamy, and perfectly spreadable.

• Miyoko’s cashew mozzarella melts beautifully and gives that classic gooey finish.

Whether you’re dairy-free or just experimenting, these substitutes won’t disappoint.

Final Thoughts

This Easy Eggplant Lasagna is one of those recipes that feels nostalgic but fresh. Inspired by a heartfelt film and grounded in family tradition, it’s the kind of dish that reminds me why I love being in the kitchen in the first place. Whether you’re cooking for yourself, your partner, or a loud table of cousins who all have opinions (ha), this dish brings people together—with nourishment and love.

Try it out this week and let me know what you think! Tag me on Instagram @krystalgeorgerd—I’d love to see your version and hear what “grandma era” dish you’re cooking up next.

Easy Eggplant Lasagna

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• Author: Krystal George
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Entree
• Method: Baking
• Cuisine: Italian

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Description

This easy eggplant lasagna with Impossible meat, spinach ricotta, and tomato sauce is a hearty, nutritious twist on a classic comfort food—with dairy-free options!

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Ingredients

Units USM Scale 1x2x3x

For the Eggplant:

• 2 large eggplants, sliced lengthwise into 3/4-inch thick slices
• Olive oil, for brushing
• Salt and pepper, to taste

For the Meat Sauce:

• 1 tbsp olive oil
• 1/2 yellow onion, diced
• 1 (12 oz) package Impossible Burger (or preferred plant-based ground meat)
• 1/2 of a 28-oz can of tomato puree (about 1 3/4 cups)
• 1/2 cup low-sodium beef broth (see substitution for vegans or vegetarians in notes)

For the Ricotta Mixture:

• 1 (15 oz) container whole-milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup frozen chopped spinach, thawed and squeezed of excess water
• Pinch of salt

For Assembly:

• Remaining tomato puree
• 1 cup shredded mozzarella cheese
• Additional Parmesan, for topping
• Fresh basil, for garnish

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Instructions

1. Preheat the oven to 400°F (204°C).
2. Prepare the eggplant: Slice eggplants lengthwise into ¾-inch thick slices. Line a baking sheet with parchment paper. Brush both sides of each slice with olive oil and season lightly with salt and pepper. Roast in the oven for 15 minutes, or until browned and softened. Remove and let cool. Lower oven temperature to 375°F (190°C).
3. Make the meat sauce: In a large frying pan, heat 1 tablespoon of oil over medium heat. Add diced onion and sauté until soft and translucent. Add the Impossible Burger and cook until browned. Stir in ½ the can of tomato puree and ½ cup of beef broth. Reduce heat to low and simmer for 15 minutes.
4. Mix the ricotta filling: In a medium bowl, add the drained spinach, ricotta, grated Parmesan, and a pinch of salt. Mix until fully combined. Set aside.
5. Layer the lasagna: In a 10×7-inch baking dish, spread a few spoonfuls of meat sauce to coat the bottom. Add a layer of roasted eggplant slices. Spread a layer of the spinach ricotta mixture. Spoon meat sauce on top. Repeat the layers until the eggplant slices are used up.
6. Finish with sauce and cheese: Top the final layer with remaining tomato puree, shredded mozzarella, and grated Parmesan.
7. Bake: Cover loosely with foil and bake at 375°F for 30–35 minutes. Remove foil and bake an additional 5–10 minutes to brown the top.
8. Rest & serve: Let lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil and serve warm.

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Notes

For beef broth, use 1/2 tsp of Better Than Bouillon Vegetarian No Beef Base + 1/2 cup boiling water.