Vegetarian Eggplant Lasagna with Mushrooms — A Hearty, Comforting, and Meatless Italian Classic

When you crave a cozy, cheesy Italian dinner that feels indulgent yet wholesome, this vegetarian eggplant lasagna with mushrooms is the answer. It’s everything you love about traditional lasagna—gooey melted cheese, robust tomato sauce, and rich flavor—but made lighter and more nutrient-dense with layers of roasted eggplant instead of pasta.

This dish is a delicious balance between comfort and health: tender eggplant slices replace noodles, hearty mushrooms bring depth and “meaty” umami flavor, and creamy ricotta ties everything together under a golden, bubbly top. Whether you’re vegetarian, cutting carbs, or simply craving a fresh take on lasagna, this recipe will win you over bite after bite.

Why You’ll Love This Eggplant Lasagna

• 🍆 No pasta required: Naturally gluten-free and lower in carbs thanks to roasted eggplant layers.
• 🍄 Rich, meaty texture—without the meat: Mushrooms add satisfying depth and flavor.
• 🧀 Cheesy and comforting: Layers of ricotta, mozzarella, and Parmesan make it irresistibly creamy.
• 🥘 Make-ahead friendly: Perfect for meal prep or freezing for busy weeknights.
• 🌿 Packed with veggies: A full serving of vegetables in every bite!

If you’ve ever wanted to make a vegetarian lasagna that even carnivores love, this eggplant and mushroom lasagna is your perfect go-to.

Ingredients

For the Eggplant Layers:

• 2 large eggplants, sliced lengthwise into ¼-inch thick slices
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Mushroom Tomato Sauce:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups mushrooms (cremini or button), finely chopped
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• 1 teaspoon sugar (to balance acidity)
• Salt and pepper to taste

For the Cheese Layer:

• 1 ½ cups ricotta cheese (or cottage cheese)
• 1 large egg
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 2 cups shredded mozzarella cheese (divided)
• Fresh basil or parsley for garnish

Instructions

1. Prepare the eggplant:
   Preheat the oven to 400°F (200°C). Arrange eggplant slices on baking sheets lined with parchment paper. Brush both sides lightly with olive oil and sprinkle with salt and pepper. Roast for 20–25 minutes, flipping halfway, until tender and lightly golden. Set aside to cool slightly.
2. Make the mushroom sauce:
   Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in garlic and cook for another 30 seconds until fragrant. Add mushrooms and cook until they release moisture and brown, about 7 minutes. Stir in tomato paste, crushed tomatoes, basil, oregano, red pepper flakes, sugar, salt, and pepper. Simmer for 10–12 minutes, stirring occasionally, until thickened.
3. Prepare the cheese mixture:
   In a medium bowl, combine ricotta cheese, egg, Parmesan, and Italian seasoning. Mix until smooth and creamy.
4. Assemble the lasagna:
   Spread a thin layer of the mushroom tomato sauce on the bottom of a 9×13-inch baking dish.
   • Add a layer of roasted eggplant slices.
   • Spoon half of the ricotta mixture over the eggplant and spread evenly.
   • Sprinkle with 1 cup of mozzarella.
   • Add another layer of mushroom sauce.
     Repeat layers until all ingredients are used, finishing with sauce and the remaining mozzarella on top.
5. Bake the lasagna:
   Cover the dish loosely with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake another 15–20 minutes until the cheese is golden and bubbly.
6. Cool and serve:
   Let the lasagna rest for at least 10 minutes before slicing—this helps the layers set. Garnish with fresh basil or parsley and serve warm.

Vegetarian Eggplant Lasagna with Mushrooms

A hearty and cheesy vegetarian lasagna made with roasted eggplant slices, savory mushrooms, and layers of creamy ricotta and tomato sauce.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 slices

Course: Dinner, Main Dish

Cuisine: Italian, Vegetarian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Eggplant Layers

• 2 large eggplants sliced lengthwise into 1/4-inch slices
• 2 tbsp olive oil
• salt and pepper to taste

Mushroom Sauce

• 1 tbsp olive oil
• 1 onion finely chopped
• 3 cloves garlic minced
• 2 cups mushrooms chopped
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp sugar
• 0.5 tsp red pepper flakes optional

Cheese Mixture

• 1.5 cups ricotta cheese
• 1 egg
• 0.5 cup Parmesan cheese grated
• 1 tsp Italian seasoning
• 2 cups mozzarella cheese shredded, divided

Equipment

• Baking sheets
• Skillet
• Mixing bowl
• 9×13 inch baking dish

Method

 

1. Preheat oven to 400°F (200°C). Roast eggplant slices for 20–25 minutes until tender and lightly golden.
2. Sauté onion, garlic, and mushrooms in olive oil. Add crushed tomatoes, tomato paste, herbs, sugar, salt, and pepper. Simmer for 10–12 minutes.
3. Mix ricotta, egg, Parmesan, and Italian seasoning in a bowl.
4. Layer sauce, eggplant, ricotta mixture, and mozzarella in a baking dish. Repeat until ingredients are used.
5. Bake covered at 375°F for 25 minutes, then uncover and bake 15–20 minutes more until golden and bubbly.

Notes

Let the lasagna rest for 10 minutes before slicing to allow layers to set.

Pro Tips for the Best Eggplant Lasagna

• Roast, don’t fry: Roasting keeps the eggplant light and prevents sogginess.
• Salt the eggplant first: For less bitterness and excess moisture, sprinkle salt on eggplant slices, let sit for 15 minutes, then pat dry before roasting.
• Layer carefully: Ensure each layer has a balance of sauce, cheese, and vegetables for perfect flavor in every bite.
• Add spinach: Mix chopped spinach into the ricotta layer for extra greens.
• Make it vegan: Use dairy-free ricotta and mozzarella alternatives for a plant-based version.

Why Eggplant Works So Well as Lasagna Noodles

Eggplant’s tender texture and mild flavor make it a fantastic low-carb substitute for traditional pasta noodles. When roasted, the slices become soft yet sturdy enough to layer beautifully. Plus, eggplant is rich in fiber, potassium, and antioxidants like nasunin, which supports brain health.

By replacing noodles with eggplant, you’re cutting carbs while still enjoying that classic layered comfort food experience.

Serving Suggestions

Pair your vegetarian eggplant lasagna with mushrooms with simple sides that complement its rich Italian flavors:

• A crisp green salad with balsamic vinaigrette
• Garlic bread or roasted ciabatta slices
• Roasted vegetables like zucchini or bell peppers
• A glass of Chianti or sparkling water with lemon

This dish is hearty enough to serve as the main course for family dinners or elegant enough for entertaining.

Make-Ahead and Storage Tips

• To make ahead: Assemble the lasagna up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving.
• To freeze: Wrap the assembled unbaked lasagna in foil and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for about 1 hour.
• To store leftovers: Keep in an airtight container in the fridge for up to 4 days. Reheat individual portions in the oven or microwave.

Variations to Try

• Zucchini Swap: Replace some or all of the eggplant with thinly sliced zucchini for a mixed veggie lasagna.
• Pesto Layer: Spread a thin layer of basil pesto between the cheese and sauce layers for a burst of flavor.
• Creamy Mushroom Upgrade: Stir a little cream or cashew cream into the mushroom sauce for extra richness.
• Spicy Arrabbiata Twist: Add crushed red pepper flakes and fresh chili for a kick.

The Italian Connection

Lasagna has ancient roots in Italian cuisine, dating back to the Middle Ages, and its variations have traveled across the world. In Southern Italy, versions often skip meat and focus on vegetables and cheese. This vegetarian eggplant and mushroom lasagna carries that same rustic charm—a dish that celebrates simplicity, family, and the beauty of humble ingredients turned into something extraordinary.

Why This Lasagna Deserves a Spot in Your Rotation

This isn’t just another meatless recipe—it’s a crowd-pleaser. The savory mushroom sauce satisfies even meat lovers, the eggplant layers provide that luscious texture, and the melty cheese makes every forkful heavenly. Plus, it’s surprisingly easy to prepare and makes amazing leftovers.

So next time you want comfort food that doesn’t weigh you down, this vegetarian eggplant lasagna with mushrooms will be your go-to recipe for wholesome indulgence.