If you love lasagna but find it too filling (or are trying to cut back on pasta), you need to try this vegetarian eggplant lasagna recipe! Mushrooms add an extra savoriness to the cheesy filling.
You can make the marinara from scratch if you have a recipe you love (this tomato sauce recipe
would also work). However, I prefer to save time since the eggplant needs to be roasted and the mushrooms need to be sautéed. I’m a fan of Rao’s Homemade
I used a 9x13 casserole dish
, which is slightly deeper than most 9x13 baking dishes (they type you would use for brownies).
You need approximately 12-15 slices of eggplant total. Keep in mind that the eggplant will shrink as it roasts. Thicker slices mean a more textured lasagna. If you slice thinner than 3/4 inches, the roasting time will decrease, so keep an eye on them. You don’t have to salt the eggplant before roasting. It will not impact the flavor or texture. However, you can choose to salt it beforehand to extract some of the water, which might seep out a bit on subsequent reheats. See my post notes for instructions on how to salt the eggplant.
Adapted from Food Network