Vegetarian Tomato and Eggplant Lasagna

Vegetarian Tomato and Eggplant Lasagna


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In order to make a great dish even better, throw some more veggies in it! This warm and seasoned dish is perfect for any dinner.

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Chicago, IL

Time needed

5 min preparation + 1 hour cooking

Serving Size / Yield

4-6 servings


  • 1 Pound of Sliced Eggplant
  • 6 Ounces of Ricotta Cheese
  • 1 Egg
  • 1 Sliced Tomato
  • 2 Cups of Tomato Sauce
  • 1 Teaspoon of Oregano
  • 1 Bayleaf
  • 1 Minced Garlic Clove
  • 1 Teaspoon of Onion Powder
  • ½ Pound of Lasagna Noodles
  • 1 Tablespoon of Chopped Basil
  • ½ Cup of Grated Parmesan Cheese
  • 1 Pinch of Salt (or more to taste)
  • 1 Pinch of Pepper (or more to taste)
  • 2 Tablespoons of Olive Oil

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To begin, preheat your oven to 450 degrees Fahrenheit and coat the eggplant slices with olive oil. Sprinkle salt and pepper on them and place them on a lined baking tray to bake for about 15 minutes. Then, reduce the oven’s temperature to 350 degrees Fahrenheit and coat the bottom of a baking dish with some more olive oil.

If your noodles need to be boiled, follow the package’s instructions to do so. Then, in a medium saucepan over a medium heat, stir your tomato sauce with the garlic, onion powder, oregano, bayleaf, salt, and pepper. Whisk the ricotta cheese with the egg and a dash of water until it reaches a desirable consistency.

Next, spoon some of the sauce into the bottom of the baking dish. Then, start layering with your noodles, ricotta blend, tomato sauce, tomato slices, and eggplant until you run out! Sprinkle the parmesan cheese and basil over the top and cover the dish with tinfoil before you bake it for 30-45 minutes, or until things begin to bubble.

Serve warm and enjoy!

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