Layered Tomato-Basil Eggplant Lasagna
A vibrant eggplant and tomato layering with fresh basil, baked to create a rich, comforting dish. This italian-inspired pasta (vegetarian) ready in about 65 minutes pairs large, sliced 1/4 inch thick eggplant, olive oil, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large, sliced 1/4 inch thick eggplant
- 2 tbsp olive oil
- 1 tsp dried oregano
- 2 cups tomato sauce
- 1/4 cup, chopped fresh basil
- 1 cup ricotta cheese
- 1 cup, shredded mozzarella cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Brush eggplant slices with 1 tbsp olive oil, sprinkle with dried oregano, salt, and pepper. Arrange on a baking sheet and roast for 15 minutes until tender and slightly golden.
- Step 2: In a small bowl, mix 1/2 cup tomato sauce with chopped fresh basil.
- Step 3: Spread 1/2 cup tomato sauce mixture in the bottom of a 9x13-inch baking dish. Layer 1/3 of roasted eggplant slices over the sauce, followed by 1/3 of the remaining tomato sauce, 1/3 of ricotta, and 1/3 of mozzarella.
- Step 4: Repeat layering twice more, ending with a final layer of mozzarella on top. Cover with foil.
- Step 5: Bake covered for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden. Let rest 10 minutes before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Layered Tomato-Basil Eggplant Lasagna take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Layered Tomato-Basil Eggplant Lasagna?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Layered Tomato-Basil Eggplant Lasagna?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Layered Tomato-Basil Eggplant Lasagna for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Layered Tomato-Basil Eggplant Lasagna vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Made with what I had on hand and it still came out great.
