Looking for a satisfying, meatless dish that doesn’t skimp on flavor? Ina Garten’s Eggplant Lasagna is a delicious, layered casserole that replaces pasta with roasted eggplant slices. It’s rich, cheesy, comforting, and full of robust Mediterranean flavors.

What Is Ina Garten’s Eggplant Lasagna?

This lasagna replaces pasta sheets with roasted eggplant slices layered with a savory tomato sauce, ricotta cheese mixture, and mozzarella. Ina keeps it classic with garlic, herbs, and Parmesan to give it depth and warmth. The result is a low-carb, gluten-free alternative to traditional lasagna that’s still indulgent and deeply satisfying.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Eggplant Lasagna

Low-carb and gluten-free – Eggplant replaces noodles seamlessly
Deep, rich flavor – Thanks to roasted vegetables and herb-spiked tomato sauce
Perfect make-ahead meal – Freezes and reheats well
Vegetarian-friendly – Great for meatless Mondays or entertaining
Comforting and hearty – Feels just like classic lasagna
Elegant enough for dinner guests – A Barefoot Contessa-worthy main
Balanced and nourishing – Packed with veggies and protein-rich cheese

Ingredients Needed to Make Ina Garten’s Eggplant Lasagna

For the eggplant:

2 large eggplants, sliced lengthwise into ½-inch thick slices
Olive oil, for brushing
Kosher salt and black pepper, to taste

For the sauce:

1 tablespoon olive oil
1 yellow onion, chopped
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup chopped fresh basil or parsley

For the cheese mixture:

1½ cups ricotta cheese
1 egg
¾ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
1½ cups shredded mozzarella cheese, divided

Instructions to Prepare Ina Garten’s Eggplant Lasagna

Step 1: Roast the Eggplant

Preheat oven to 400°F (200°C).
Lay the eggplant slices on baking sheets, brush with olive oil, and sprinkle with salt and pepper. Roast for 20–25 minutes, flipping halfway, until tender and slightly golden. Set aside.

Step 2: Prepare the Tomato Sauce

In a saucepan, heat 1 tablespoon olive oil over medium heat. Sauté onion for 5–6 minutes until translucent. Add garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, red pepper flakes, salt, and pepper. Simmer uncovered for 15–20 minutes. Stir in fresh basil and remove from the heat.

Step 3: Mix the Cheese Filling

In a bowl, combine ricotta, egg, Parmesan, salt, and pepper. Mix until smooth.

Step 4: Assemble the Lasagna

In a 9×13-inch baking dish, spread a thin layer of tomato sauce.
Layer half the roasted eggplant slices, followed by half the ricotta mixture, a sprinkle of mozzarella, and more sauce. Repeat layers. Top with remaining mozzarella and a sprinkle of Parmesan.

Step 5: Bake the Lasagna

Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake an additional 15–20 minutes until bubbly and golden on top.

Step 6: Cool and Serve

Let rest for 10–15 minutes before slicing. Garnish with extra herbs if desired.

What to Serve With Eggplant Lasagna

Garlic bread or focaccia – Perfect for scooping up sauce
Simple green salad – Adds freshness and crunch
Roasted vegetables – Like zucchini, carrots, or broccoli
Marinated olives or antipasto – Keeps the Mediterranean theme
Chilled white wine or sparkling water – Light beverage pairing
Lemon vinaigrette side salad – Cuts through the richness
Grilled mushrooms or asparagus – Adds umami and color

Expert Tips for Mastering the Recipe

Salt eggplant before roasting – Optional, but reduces bitterness
Roast instead of frying – Healthier and less oily
Let the sauce simmer uncovered – Concentrates flavor
Don’t overlayer – Too much filling can make it soggy
Use fresh basil for garnish – Adds color and aroma
Let lasagna rest before slicing – Holds its shape better
Grate your own cheese – Melts and tastes better than pre-shredded

Variations of the Recipe

Add sautéed spinach to the ricotta mix – Boosts greens
Use goat cheese or feta – For a tangy twist
Include sautéed mushrooms in the sauce – Adds earthiness
Use marinara sauce instead of homemade – For convenience
Add lentils or chopped walnuts – For a meatier texture
Top with a béchamel sauce – For extra creaminess
Spice it up – Add more red pepper flakes or hot sauce

How to Store Leftovers

Cool completely before refrigerating – Avoids condensation
Store in airtight container – Keeps fresh for up to 4 days
Wrap individual portions – Easy for reheating
Freeze for up to 2 months – Wrap tightly in foil and plastic
Label and date containers – For easy tracking
Avoid storing with garnishes – Add herbs fresh when serving
Reheat thoroughly before serving – Ensure the center is hot

How Do I Reheat Ina Garten’s Eggplant Lasagna?

Oven method: Reheat covered at 350°F for 20–25 minutes
Microwave: Heat individual slices for 2–3 minutes
Skillet with lid: Warm over medium-low with a splash of water
Avoid overheating – Preserves texture and moisture
Top with extra cheese before reheating – Adds fresh flavor
Let sit before cutting – Helps retain structure
Serve with a new side salad – Freshens up leftovers

Nutritional Value (per serving, based on 8 servings)

Calories: 320
Protein: 15g
Carbohydrates: 20g
Fat: 21g
Fiber: 4g
Sugar: 7g
Sodium: 500mg

FAQs

Can I prepare Ina Garten’s eggplant lasagna ahead of time?

Yes, you can assemble the lasagna up to one day in advance. Cover and refrigerate, then bake when ready to serve. It also freezes well before or after baking.

How do I keep eggplant lasagna from being watery?

Roast the eggplant slices thoroughly to reduce moisture, and let the lasagna rest for 10–15 minutes after baking to help it set.

Can I use jarred marinara sauce instead of making it from scratch?

Yes, a good-quality marinara sauce can be substituted for homemade to save time without sacrificing flavor.

What type of eggplant is best for lasagna?

Large globe eggplants work best because they’re easy to slice lengthwise and hold up well during roasting and layering.

Final Words

Ina Garten’s Eggplant Lasagna is a delicious, vegetable-forward twist on the Italian classic. With layers of roasted eggplant, herbed tomato sauce, and creamy ricotta, it’s hearty and comforting, without feeling heavy. Perfect for vegetarians, meal preppers, or anyone craving a healthier lasagna alternative.