3-Cheese Eggplant Lasagna Recipe - Allrecipes.com
3-Cheese Eggplant Lasagna Recipe

3-Cheese Eggplant Lasagna

Recipe by  

"This recipe is chock full of great vegetables. Measurements of spices vary according to our taste; you should always adjust recipes to your own preferences!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    40 mins
  • COOK

    45 mins

    2 hrs 25 mins


  1. Sprinkle both sides of eggplant slices with 2 tablespoons salt, and layer them in a large baking dish with paper towels between each layer.
  2. Place a smaller baking dish on top of the eggplant slices, and weigh it down with several heavy food cans. Let sit for at least an hour or until the paper towels are visibly moist.
  3. Rinse eggplant slices with fresh water and pat dry with paper towels.
  4. Heat a large skillet on medium heat and pour in 2 tablespoons of canola oil.
  5. Working in batches if necessary, cook both sides of eggplant slices until they are slightly browned, about 5 minutes per side. Set cooked eggplant aside.
  6. Prepare sauce by combining the crushed tomatoes, tomato paste, oregano, basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon olive oil, salt, and black pepper in a separate bowl. Set aside.
  7. Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes.
  8. Add frozen spinach and shredded carrots to onion. Cook until mixture is dry, 5 to 8 minutes. Set aside to cool.
  9. Combine ricotta cheese, eggs, Romano cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt in a separate bowl.
  10. Spoon cooled spinach and carrot mixture into ricotta mixture and combine.
  11. Preheat oven to 350 degrees F (175 degrees C).
  12. Begin lasagna assembly by pouring a thin layer of tomato sauce into a 9x13 inch baking dish.
  13. Place half the eggplant slices in a layer on top of tomato sauce.
  14. Spread half the ricotta cheese mixture on top of eggplant layer.
  15. Add another layer of tomato sauce, then layer on the remaining eggplant slices and remaining ricotta mixture.
  16. Finish with a final layer of tomato sauce, and spread mozzarella cheese over the top.
  17. Bake in the preheated oven for 45 minutes or until the mozzarella cheese is browned. Let sit for 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2012

I never had eggplant before but I was plesantly suprised. This recipe is delicious. My fiancé is a vegetarian so I get tired of pasta and this was a great change of pace. I think the only thing I added was a minced clove if garlic to the spinach mixture. My only beef with this recipe is the labor. It took hours. Definitely not a weeknight meal. I think next time in the interest of time I will brown the eggplant on a sheet in the oven as suggested by my fiancé. 2 eggplants yields quite a few slices. Browning 5 minutes on each side takes ages. I may also use spaghetti sauce instead of the crushed tomato mixture just to see the difference. If your on your own preparing this, give yourself some time.

Most Helpful Critical Review
Jul 20, 2014

Meh. I made the recipe just as stated. This recipe took forever to make since the sliced eggplant took 5 minutes per side and there were many slices to cook. Prepping the other ingredients also took quite a while, used many dishes that had to be cleaned, and made an overall kitchen mess that wasn't worth the time vs. outcome. The flavor was fine, but nothing special for me. I found it to be more like a layered vegetable stew than a lasagna. I really missed the noodles to give it some stability and some kind of chewing texture.


23 Ratings

Apr 23, 2012

This was fantastic! My boyfriend and I aren't huge eggplant fans and he loves meat, but this was delish! I ate what was left for lunch the next few days-- it kept getting better! Alot of prep, so if you're short on time, this may not be the recipe for you!

Apr 06, 2012

This recipe was great. My picky three year old loved it!

Oct 06, 2012

Great! I just "grilled" the eggplant slices on my george forman with some cooking spray, way faster and less fat.

Dec 11, 2012

Smells good, looks good, and pretty easy to make. I browned the slices in the oven to make it faster and pre-prepped my dry ingredients while the eggplant was drying. I also peeled the skin off. It's the first time ever making homemade lasagna and I'm pretty thrilled with it. Added more spices and cheese and it's a huge hit! Next time I'll try breaded eggplant slices for a change.

Dec 02, 2012

My family that swears they do not like eggplant all loved this and swore I am to never make lasagna with noddles again. They loved the flavor the eggplant provided - and this is from a family of eggplant ...eww! Even my picky son in law loves this recipe.

Aug 30, 2014

I am transitioning over to becoming a vegetarian. I wanted to try something new, and I came across this recipe. My family was kind of spectacle about it, because it contained no meat! The meal still had that great hearty taste, and the eggplant replaced the meat in an incredible way. The pan was empty, and my family is craving more! Thanks!!!! Defiantly a meal to go down in the books.


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  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 20.8 g
  • 7%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 17.3 g
  • 35%
  • Sodium
  • 2475 mg
  • 99%

* Percent Daily Values are based on a 2,000 calorie diet.

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