Roasted Eggplant Lasagna + Homemade Marinara Sauce
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Your Midweek Dinner Just Got Healthier (and Tastier!)
Roasted eggplant slices replace pasta noodles for a lighter, veggie-packed dish that’s every bit as rich, cheesy, and satisfying. Plus, I’m sharing my recipe for Homemade Marinara Sauce. Mangia!
Roasted Eggplant Lasagna
Yield: 6 to 8 servings
2 to 3 eggplants (about 1 ½ pounds), sliced lengthwise into ½-inch thick slices (about 12 slices)
1 large egg
15-oz ricotta cheese
2 cups shredded low-moisture mozzarella cheese, divided
½ cup shredded parmesan cheese, divided
3 garlic cloves, minced
1 teaspoon dried oregano
10 oz frozen spinach, thawed and fully dried
1 cup packed chopped fresh parsley
½ cup packed chopped fresh basil
2 cups favorite Marinara Sauce or make mine (see recipe)
Extra virgin olive oil, as needed
Kosher salt and freshly ground black pepper, as needed
Preheat the oven to 425°F and position a rack in the middle. Season the eggplant slices with kosher salt on both sides and set aside for 20 to 30 minutes. Wipe the eggplant slices very well with a paper towel to remove water from the eggplant and excess salt. Place slices on two lightly oiled baking sheets. Brush the top of the eggplant with olive oil and roast in the oven until the eggplant softens and becomes pliable, about 15 to 20 minutes.
Meanwhile, in a large mixing bowl add the egg and mix until smooth. Add the ricotta, 1 cup mozzarella, 1/4 cup parmesan, garlic, oregano, dried spinach, and chopped herbs. Add kosher salt and black pepper to taste. Mix well to combine.
Remove the eggplant from the oven and lower the heat to 375°F. In a 9x13-inch baking dish or lasagna pan, add 1/2 cup of sauce. Spread evenly on the bottom of the dish. Lay 4 to 6 eggplant slices evenly on top of the sauce. Spread 1/2 of the ricotta filling over the eggplant. Spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining mozzarella and parmesan cheese. Cover the dish tightly with foil and bake in the oven for 20 minutes. Carefully uncover the pan and return to the oven for an additional 15 minutes (or until the cheese has melted and the edges of the lasagna turn a nice golden brown). Let the lasagna rest for 10 minutes before cutting and serving.
Homemade Marinara Sauce
Yield: about 3 to 4 cups
28-ounces whole San Marzano tomatoes, canned
4 fresh basil leaves, torn or chopped
¼ cup finely chopped yellow onion
4 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon dried oregano
Pinch to 1/4 teaspoon dried chili flakes
2 tablespoons tomato paste
2 teaspoons granulated sugar, optional
Gently crush the tomatoes with your hands and set aside. In a large saucepan or Dutch oven, add oil over medium heat. When pan is hot, add the onions and cook until lightly golden and translucent, about 4 minutes. Add the garlic and spices and cook until fragrant, for about 1 minute. Add the crushed tomatoes, tomato paste, and sugar (if using). Simmer, covered, for 30 minutes stirring occasionally. Use an immersion blender or potato masher until desired consistency is reached. Taste and add salt and chili flakes, as needed. Finish with fresh basil and serve, tossed with your favorite pasta or on a pizza.
Chef Stacy Tip: Keep an extra sauce in the refrigerator for up to one week or the freezer for one month.
A Small Favor for Big Flavors! “I’ve included links to a few of my favorite tools and ingredients from Amazon to help you along the way. If you use the links, I’ll earn a small commission—at no extra cost to you! It’s a sweet way to support my kitchen adventures, and I’ll keep bringing you more tasty recipes!" - Chef Stacy
Speaking of Eggs…
Mother's Day is around the corner — and what better way to celebrate than with a beautiful brunch?
Join me for a $5 Virtual Cooking Class on Wednesday, May 7 @ 5:30pm PST where I’ll teach you how to make Citrus Eggs Benedict — a bright, springy twist on a brunch classic.
Highlighted Tool of the Week
The secret to perfect layers and no-stick cleanup? The USA Pan Nonstick Roasting & Lasagna Pan is sturdy, spacious, and made to handle every cheesy, saucy layer like a pro 🍆🧀
Why I love it? ✅ Heavy-duty aluminized steel ✅ Ridged bottom for better airflow ✅ Nonstick coating (that actually works)
Chef Stacy has worked for both Williams Sonoma and Sur La Table and has tried it all! She has handpicked a selection of top-rated cooking tools, all available on Amazon. Transform your kitchen into a chef’s paradise and take your culinary skills to the next level!
“These are items I use and love. If you make a purchase after clicking on the links, I’ll earn some grocery money which I promise to use to make even more recipe content. You do not pay a higher price. Thank you for your support!” - Chef Stacy