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Vegetarian Eggplant Lasagna with Mushrooms

A hearty and flavorful low-carb lasagna made with roasted eggplant, mushrooms, and creamy ricotta, baked to golden perfection.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 6 people
Course: Main Dish
Cuisine: Italian, Vegetarian
Calories: 310

Ingredients
  

Lasagna Base
  • 2 large eggplants sliced lengthwise ¼-inch thick
  • 2 tbsp olive oil
  • salt and pepper to taste
Mushroom Filling
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 12 oz mushrooms sliced
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes optional
  • salt and pepper to taste
Cheese Mixture
  • 1.5 cups ricotta cheese
  • 0.5 cup Parmesan cheese grated
  • 1 egg large
  • 2 tbsp fresh parsley chopped
Tomato Sauce
  • 2 cups marinara sauce
  • 1 tsp dried basil
  • 1 tsp sugar optional
Topping
  • 2 cups mozzarella cheese shredded
  • fresh basil for garnish

Equipment

  • Baking dish
  • Oven
  • Skillet
  • Mixing bowls
  • Sharp knife

Method
 

  1. Preheat oven to 400°F (200°C) and roast eggplant slices until tender and golden.
  2. Sauté onions, garlic, and mushrooms in olive oil; add tomato paste and spices, cook until rich.
  3. Mix ricotta, Parmesan, egg, parsley, and salt in a bowl to create the cheese mixture.
  4. Layer sauce, eggplant, cheese mixture, and mushroom filling in a baking dish. Repeat layers.
  5. Top with mozzarella, cover with foil, and bake for 25 minutes. Uncover and bake 15 more minutes until golden.

Notes

For extra richness, drizzle olive oil over the top before baking and garnish with fresh basil before serving.