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Vegetarian Eggplant Lasagna with Homemade Ricotta
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Vegetarian Eggplant Lasagna with Homemade Ricotta

Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Cuisine: Italian
Author: The Salted Pepper


  • 2 cups Homemade Ricotta Cheese or 1 Pint store-bought ricotta
  • 2 eggs
  • 2 tsps salt divided
  • ½ tsp pepper
  • 3-4 small Japanese eggplants
  • 1 Vidalia onion
  • 4-6 garlic cloves
  • 8 ounce package of baby bella mushrooms
  • 2 cups cherry tomatoes I used assorted colors
  • ¼ cup tomato paste


  • Preheat your oven to 350° Fahrenheit.
  • Mix your eggs, ½ tsp salt & ½ tsp pepper with the ricotta and store in fridge until ready to use.
  • Thinly slice your Vidalia onion.
  • Cut the ends off of your Japanese eggplant and use a vegetable peeler or knife to remove the skin.
  • Slice with a very sharp knife into thin rounds.
  • Season each side of the eggplant with PC Sweet Basil Rub or dried basil and a little salt.
  • Peel and slice your garlic cloves.
  • Roughly chop your baby bella mushrooms and add to the bowl of an electric or manual food processor. Add cherry tomatoes.
  • You want the pieces to be chunky, so if using an electric food processor only pulse it a few times.
  • Place in a mixing bowl and add tomato paste. Mix well.
  • Grate Parmesan Cheese.
  • In a large, deep casserole dish, place about a ½ cup of fire roasted tomatoes.
  • st Layer: cover bottom with seasoned eggplant rounds, ½ of ricotta cheese mixture, ½ of thinly sliced onions, ½ of the remaining fire roasted tomatoes, ¼ cup of sliced garlic, ⅓ of the mushroom/tomato mixture, sprinkle with salt and PC Bell Pepper Rub if using & top with about two slices (cut into ⅛ths) of the Mozzarella cheese.
  • nd Layer: Repeat first layer.
  • rd Layer: cover with season eggplant rounds, remaining mushroom & tomato mixture, cover with remaining mozzarella cheese slices, shredded Parmesan, sprinkle with salt and Bell Pepper Rub if using.
  • Bake Lasagna at 350° Fahrenheit for an hour and 20 minutes. Turn oven off and leave lasagna in the oven for 20 more minutes. Remove from oven and let rest for 15-20 minutes.
  • Serve & Enjoy