Quick and Simple Eggplant Lasagna Recipe for Busy Nights

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If you’re craving the comforting warmth of lasagna but are short on time or looking to lighten things up, this quick and simple eggplant lasagna is the perfect solution. With tender slices of roasted eggplant layered between rich tomato meat sauce and gooey cheese, this dish packs all the heartiness of traditional lasagna without the extra carbs—or the long prep.

Designed for busy nights, this recipe comes together faster than you might think. By skipping the pasta and using eggplant as a nutritious, low-carb alternative, you save time without sacrificing flavor. Whether you’re cooking for your family or meal-prepping for the week, this lasagna is both satisfying and wonderfully adaptable.

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Ingredients for Quick and Simple Eggplant Lasagna

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 pound ground beef or Italian sausage
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 jar (about 24 oz) marinara or pasta sauce
• 1 teaspoon dried Italian herbs (basil, oregano, or mixed)
• 1 ½ cups ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• Fresh basil or parsley for garnish (optional)

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Step 1: Prepare the Eggplant

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the eggplant slices in a single layer, brush lightly with olive oil, and season with salt and pepper. Roast for 20 minutes, flipping halfway through, until the slices are soft and slightly golden. Remove from oven and set aside.

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Step 2: Cook the Meat Sauce

While the eggplant roasts, heat a large skillet over medium heat. Add the ground beef or sausage and cook until browned, breaking it up with a spoon. Add the chopped onion and garlic, sautéing until translucent and fragrant. Stir in the marinara sauce and Italian herbs. Reduce the heat and let the sauce simmer for 10 minutes.

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Step 3: Prepare the Ricotta Mixture

In a mixing bowl, combine the ricotta cheese, egg, and grated Parmesan. Mix until well blended. This creamy mixture will add a rich, cheesy layer to the lasagna.

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Step 4: Assemble the Lasagna

In a baking dish, spread a thin layer of the meat sauce on the bottom. Add a layer of roasted eggplant slices, then spoon on some ricotta mixture and sprinkle with mozzarella. Repeat these layers—sauce, eggplant, ricotta, mozzarella—until all ingredients are used, finishing with a generous layer of mozzarella on top.

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Step 5: Bake

Cover the baking dish with foil and bake at 375°F (190°C) for 20 minutes. Then uncover and bake for an additional 10-15 minutes, or until the top is golden and bubbling. Let it rest for 10 minutes before serving so the layers can set.

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Storage Instructions

Eggplant lasagna stores wonderfully, making it ideal for leftovers or meal prep. After it cools to room temperature:

• Refrigerator: Store in an airtight container for up to 4 days. Reheat individual servings in the microwave or warm the entire dish in the oven at 350°F (175°C) until heated through.
• Freezer: Wrap portions tightly in plastic wrap and foil, or use freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating Tip: For best results, reheat in the oven to maintain the lasagna’s structure and prevent sogginess.

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Estimated Nutrition (Per Serving — Based on 6 Servings)

• Calories: ~380 kcal
• Protein: ~27g
• Carbohydrates: ~12g
• Fat: ~25g
• Fiber: ~5g
• Sugar: ~6g
• Sodium: ~680mg

Note: Nutrition may vary depending on sauce and cheese brands used.

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Frequently Asked Questions

Can I make eggplant lasagna ahead of time?

Yes! Assemble the lasagna a day in advance and store it in the fridge. Bake it fresh before serving for the best taste.

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Do I need to peel the eggplant?

Peeling is optional. The skin adds texture and nutrients, but feel free to peel if you prefer a softer texture.

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Can I make this vegetarian?

Absolutely. Simply omit the meat or substitute it with plant-based ground meat or sautéed mushrooms for a rich, savory flavor.

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What sauce works best?

A chunky marinara or tomato basil sauce complements the eggplant beautifully. You can use store-bought or homemade.

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Can I use zucchini instead of eggplant?

Yes, zucchini is a great alternative. Slice it thinly and roast it just like the eggplant before layering.

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Why is my eggplant lasagna watery?

Eggplant has high water content. Roasting it beforehand and letting the lasagna rest after baking helps prevent sogginess.

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Is this recipe keto-friendly?

It can be! Use a low-carb marinara and avoid added sugar in the sauce to keep it keto-compliant.

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How do I get a crispier top layer?

Remove the foil during the final 10–15 minutes of baking, and broil for 2–3 minutes at the end for a bubbly, golden crust.

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