You'll love my eggplant lasagna recipe with layers of roasted eggplant, beef marinara, creamy ricotta, and melty cheese.

Layers of roasted eggplant, rich meat sauce, herbed ricotta, and plenty of melty cheese make this eggplant lasagna a delightful weeknight dinner recipe.

Directions. Heat the oven to 425ºF. Slice the eggplant lengthwise into 1/2-inch thick slices. Place the slices on two baking sheets and sprinkle with 2 teaspoons of kosher salt.

Eggplant Lasagna. Makes 8 servings. 2 medium eggplants, trimmed (no need to peel) Salt. 2 cups ricotta cheese. 1/3 cup grated parmesan. 1 (9-ounce) container frozen chopped spinach, thawed.

Oh, This Eggplant Lasagna? It Was Nothing. If you roast the eggplant ahead of time, you’re just a half-hour away from a gorgeous, gluten-free vegetarian dinner.

1 pound eggplant. 2 to 3 tablespoons olive oil. 1 / 4 cup prepared basil pesto or fresh (recipe below). 8 ounces fresh mozzarella cheese, sliced. 1 medium red sweet pepper, cut into slices. 2 ...

It’s versatile. Eggplant lasagna is a great option for those with gluten sensitivities. (And if you’re really craving pasta, it’s delicious served over a bowl of noodles for ultimate decadence).