Easy Eggplant Lasagna with No Boil Noodles

Closeup side view of a serving of eggplant lasagna on a white plate with a fork.

Easy Eggplant Lasagna with No Boil Noodles

This Eggplant Lasagna recipe is a warm and cozy vegetarian meal with layers of eggplant, tomato, savory spinach, creamy ricotta, and no-boil noodles. Easy to make, perfect for making ahead, it's a meal that will delight your guests and family!

Prep Time30

Cook Time1 5

Total Time1 35

Servings: servings

Calories: 266kcal

Author: Stephanie Wilson

Ingredients

Roasted Eggplant

1 large eggplant sliced paper-thin and roasted (about 1 ¼ pounds)
olive oil for drizzling

Creamy Ricotta

15 ounce part-skim ricotta cheese (1 container)
3 garlic cloves minced
1 egg
2 tablespoons fresh Italian parsley chopped
½ teaspoon dried chili peppers
½ teaspoon salt
¼ teaspoon freshly ground pepper
tiny pinch of ground cinnamon

Lasagna

24 ounce jarred marinara sauce or 3 cups homemade
9 no boil lasagna noodle sheets
2 large Heirloom tomatoes thinly sliced (combine golden yellow and brilliant red varieties)
1 bunch spinach leaves veins removed
1 cup shredded part-skim mozzarella cheese or to taste
½ cup grated fresh Parmesan cheese divided

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Instructions

Roasted Eggplant

Preheat the oven to 450℉ and line a baking sheet with foil brushed with olive oil. Slice the eggplant ¼ to ½ inch thick, sprinkle with salt and pepper and toss with olive oil (about 1-2 tablespoons). Add to baking sheet and roast for 15 to 20 minutes, or until lightly colored on the bottom and soft. Remove from the oven, carefully draw the foil into a loose packet, and let the eggplant cool and steam in the foil for 10 to 15 minutes.
This step can be done a day in advance. Refrigerate the eggplant until you're ready to assemble the eggplant lasagna, or proceed with the recipe.

Creamy Ricotta

Combine ricotta cheese, garlic, egg, Italian parsley, ¼ cup parmesan cheese, ¼ cup mozzarella cheese, red pepper flakes, and cinnamon. Set aside.

Assemble the Eggplant Lasagna

Preheat oven to 375° and coat a rectangular baking dish (9 x 13-inch) with nonstick cooking spray.
Reserve ¾ cup of marinara sauce for the top of the lasagna and set aside.
Ladle ½-3/4 cup of marinara sauce into the prepared baking dish to lightly cover the bottom. Then, place 3 no-boil lasagne pasta sheets over the sauce. Spoon a layer of marinara sauce over the noodles, and top with ⅓ of the thin layers of tomato and eggplant slices, ricotta cheese mixture, spinach, and a layer of mozzarella. Repeat this layer two more times for a total of 3 layers—top with reserved marinara, and remaining mozzarella and Parmesan cheese.
Cover the baking dish with foil and bake for 45 to 50 minutes. Remove the foil and bake for another 15 to 20 minutes or until the lasagna is golden and bubbling. Let rest for about 10 minutes before serving.

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