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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
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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.