Name: Vegetarian Eggplant Lasagna (No Noodles)
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 4 pounds eggplant (about 3 medium eggplants); 3 ounces grated whole milk mozzarella; 3 ounces grated fontina cheese; 1 ½ cups grated parmesan cheese (about 3¾ ounces); 28 ounces San Marzano tomatoes; 1/4 cup olive oil (plus more for roasting the eggplant); 3 cloves garlic; pinch crushed red pepper (optional); 1/2 tsp kosher salt (plus more for the eggplant)

This easy vegetarian eggplant lasagna recipe layers roasted eggplant with homemade tomato sauce and gooey, melty cheese! NO noodles, no breading, no frying, so it's gluten free! It's made without ricotta.

A casserole dish of vegetarian eggplant lasagna with a spatula in it next to a glass of red wine, and a plate with a slice of lasagna on it.

Let's make a vegetarian eggplant lasagna recipe with one caveat: NO lasagna noodles! We just want luscious eggplant slices, roasted until they are melty and creamy inside.

We're going to use my homemade tomato sauce recipe as a base, and layer with a blend of cheeses!

No breading, no frying! Which makes it gluten free, yes, but also means it's light and easy to prepare. It's a great alternative to traditional lasagna. Perfect for peak summer feasts or makes a comforting freezer meal to store for colder months.

Jump to:

Ingredients for eggplant lasagna
How to make vegetarian eggplant lasagna
Expert tips
Can you freeze vegetarian eggplant lasagna?
Make ahead, storage, reheat
What to serve with eggplant lasagna
More vegetarian Italian recipes
Debra's Details: This no-noodle eggplant lasagna recipe is vegetarian, simple and delicious!
Recipe

Two eggplants, fresh basil, a head of garlic, a can of San Marzano tomatoes, and small bowls of cheeses, olive oil, salt and crushed red pepper.

Ingredients for eggplant lasagna

Eggplant: Look for firm eggplant with smooth skin that aren't too big. If they are too large, they tend to be all seeds in the middle and we don't want that since we are using the eggplant in place of lasagna noodles. We are not peeling them, the peel adds texture and helps the slices hold their shape.
Whole milk mozzarella cheese and fontina cheese: We want whole milk mozzarella so the cheese will be extra melty! Fontina is an Italian cheese with a slight nuttiness and a creamy texture. It will give our cheesy filling an extra creaminess and really complement the mozzarella. I love this cheese combo, try it in my butternut squash lasagna. If you can't find fontina, use all mozzarella.
Parmesan cheese: As I always say, use the REAL parmigiano reggiano and grate it yourself. The flavor and texture are so much better.
San Marzano tomatoes: We're going to make homemade tomato sauce, so let's use the best tomatoes. This is the tomato sauce recipe I use to make penne arrabbiata. FYI, you can certainly use store-bought marinara as a quick short cut.
Garlic and crushed red pepper: These are the aromatics that will give us umami and spice.
Extra virgin olive oil: Use a good olive oil, it's a major component of the sauce that gives it a silky texture.
Fresh basil: If you can, grow your own basil, or get it from the farmer's market for the best flavor.

*Ingredients with measurements are listed in the recipe card below.

Why lasagna without ricotta?

There is no ricotta cheese in this eggplant lasagna recipe. Ricotta has a lot of moisture, and since we're making this without any pasta noodles to soak it up, we are not using it.

How to make vegetarian eggplant lasagna

An eggplant on a cutting board with a knife next to it. A small slice of the skin has been cut off.

Step 1: Slice, salt, and drain the eggplant (to remove moisture)

Preheat oven to 450°F. Line three sheet pans with parchment paper.

Use a good chef's knife and slice the stem end off of the eggplant. Then cut a thin slice of the skin off one side, so that you have a narrow, flat surface.

An eggplant being sliced on a mandoline with a few slices of eggplant to the right.

If using a mandoline, place the flat side of the eggplant down, and cut the eggplant longways into ½ inch thick slices. Be sure to use the guard to protect your fingers. (If using a knife, place the flat side of the eggplant on a cutting board and carefully slice longways into planks.)

Lay the eggplant slices out on sheet pans and season with salt generously on both sides. Then transfer to a bowl or colander to drain for 30 minutes. This is a very important step! Don't skip it! See tips.

A woman's hand holding a pastry brush, brushing olive oil onto eggplant slices.

Step 2: Roast the eggplant

Once the eggplant has drained, lay the slices flat on a dish towel, place another towel on top and blot dry. They should be kind of floppy now that they have given up a lot of their water.

Transfer the slices to the parchment lined sheet pans. Use a pastry brush to coat both sides generously with olive oil from edge to edge. If you don't have one, just slather it on with your fingers! (Fun!)

Roasted eggplant slices on parchment paper on a sheet pan.

Place in the oven and roast eggplant for 30 to 35 minutes, flipping slices over and rotating pans halfway through. The slices should be soft and just barely getting golden. Turn the oven down to 400 degrees F.

Step 3: Grate the cheeses

While the eggplant is draining, grate the fontina, mozzarella and parmesan with a box grater. Mix the mozzarella and fontina together, keep the parmesan separate.

Want to save this recipe?

I will email this recipe to you, so you can come back to it later!

You'll join hundreds of readers on my email list!

A woman's hand in a bowl of crushed tomatoes with an empty can to the right.

Step 4: Make the tomato sauce

While the eggplant roasts, make the sauce. Transfer the can of San Marzano tomatoes to a bowl and crush them by hand, removing any hard stems that remain. Use a microplane grater to grate the garlic cloves.

A blue casserole pan with olive oil, crushed red pepper, and grated garlic in it.

Add the olive oil to a wide deep skillet or casserole pan and once shimmering, add the grated garlic and crushed red pepper. Stir for one minute until the garlic is fragrant, but not browning.

A wooden spoon in a blue casserole pan with tomato sauce.

Add the tomatoes to the pan. Fill the empty can about ¼ of the way with water and swirl it around, then add that to the pan. Turn the heat up to medium high until bubbling, then turn the heat back to medium, stirring frequently, preferably with a wooden spoon for about 20 minutes.

Roasted eggplant slices layered over tomato sauce in a casserole dish.

Step 5: Layer the eggplant lasagna and bake!

Once the sauce is finished and the eggplant are done roasting, it's time to layer the lasagna!

Cheese and fresh basil layered over roasted eggplant and tomato sauce in a casserole dish.

Layer 1: Scoop ⅓ of the sauce into a 9 x 13-inch baking dish. Place one layer of roasted eggplant slices on top, tearing them in half if needed to squeeze into all the spots with visible sauce. Add ¼ cup of parmesan, ½ of the shredded mozzarella and fontina mixture, and a few basil leaves.
Layer 2: Half of the remaining sauce, more eggplant, ¼ cup grated parmesan, all of the remaining mozzarella/fontina mixture, a few basil leaves.
Final layer: Eggplant, remaining sauce, remaining parmesan.

Bake for 30-40 minutes, until the sauce is bubbling and the parmesan is just starting to get golden on top. Let stand 5 minutes before serving.

Melted cheese on top of vegetarian eggplant lasagna.

Expert tips

To keep the lasagna from getting watery: First, salt the eggplant! Don't skip this step! This helps it to release excess moisture. Then roast the slices until they are soft and golden, that will release the rest of the moisture. Be sure to cook the tomato sauce down for the full 20 minutes. We're letting water evaporate as well as concentrating the flavor of the tomatoes.
Grate your own cheese: I prefer to buy blocks of cheese and grate it myself on a box grater. This ensures the cheese is fresh and melts until it's super gooey and delicious! Pre-grated cheese can get dried out and is coated with anti-caking agents so it may not melt as well.
Do your best to get the eggplant slices the same thickness: This ensures they will all cook in the same amount of time. Slicing the eggplant on a mandoline is an easy way to do this, otherwise use a sharp knife.

Can you freeze vegetarian eggplant lasagna?

Vegetarian eggplant lasagna makes a great freezer meal as long as you bake the whole lasagna before freezing. After baking allow to cool, then cover and refrigerate overnight. Transfer to the freezer for up to two months. Reheat covered with aluminum foil in a 350°F oven until the sauce is bubbling and the cheese is melted.

Make ahead, storage, reheat

To prepare ahead: You can roast the eggplant and make the sauce one day ahead, then assemble and bake. You can also make it and bake it one day ahead. Reheat it in a 350°F oven until the sauce is bubbling and the center is hot.
Storage for leftovers: Store in the refrigerator in an airtight container for up to 4 days.
To reheat: Reheat leftovers at 350°F in an oven safe baking dish covered with foil until warmed through and the cheese and sauce are bubbling.

What to serve with eggplant lasagna

Start with a simple Massaged Kale Salad. These Crispy Pan Fried Brussels Sprouts can be prepared quickly and easily while the lasagna is baked. Finish the meal with Gluten Free Peanut Butter Chocolate Chip Cookies!

More vegetarian Italian recipes

Debra's Details: This no-noodle eggplant lasagna recipe is vegetarian, simple and delicious!

No lasagna noodles means it's gluten free so everyone can enjoy!
It's vegetarian, and loaded with amazing flavor from perfectly roasted eggplant and a tangy tomato sauce.
It's made without ricotta.
Simple recipe and method, just 8 ingredients and about 4 steps.
Make it in summer when eggplant is in season and freeze a batch for later! You can also enjoy it year round!

If you enjoy this recipe, please leave me a 5-star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card! It really helps others find my content and helps my business grow! Sign up for my newsletter for recipes delivered to your inbox and follow me on Instagram and Pinterest! Thank you!