By Martha Rose Shulman
- Total Time
- 2 hours 15 minutes
- Rating
- 5(679)
- Notes
- Read community notes
This is like a combination of eggplant Parmesan and lasagna, with the added texture and flavor provided by savory mushrooms and sweet roasted carrots.
Featured in: Layers of Flavor: Lasagna With Roasted Vegetables
Learn: How to Make Pasta
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:Yield: 6 servings
- 1medium eggplant, about 1¼ pounds, cut in lengthwise slices about ⅓ inch thick
- Salt to taste
- 3tablespoons extra virgin olive oil
- ½pound mushrooms, cut in thick slices
- 1large carrot, cut in ½-inch dice
- 1teaspoon fresh thyme leaves
- 2½cups marinara sauce, preferably homemade from fresh or canned tomatoes
- 7 to 8ounces no-boil lasagna
- 3ounces fresh mozzarella, shredded or thinly sliced
- 4ounces (1 cup) freshly grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
356 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 17 grams protein; 743 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Preheat the oven to 450 degrees. Line a baking sheet with parchment. Place the eggplant slices on a sheet pan or a cooling rack and sprinkle with salt. Let sit 15 minutes while you prepare the other ingredients. Pat dry with paper towels and toss in a large bowl with 2 tablespoons of the olive oil. Place on the baking sheet in a single layer (you may have to do this in two batches) and roast in the oven for 10 minutes. Remove from the oven, close the oven door and, using tongs, flip the eggplant slices over. Return to the oven for another 5 to 10 minutes, or until the eggplant is tender when pierced with a knife and browned in spots.
Step
See AlsoClassic Sage and Sausage Stuffing (Dressing) Recipe44 Delicious Pioneer Woman Recipes You Need in Your LifeGluten-free Battenberg Cake Recipe - BEST EVER! (dairy-free option)Cranberry Curd Tart Recipe2
Toss the mushrooms, carrots and thyme with the remaining tablespoon of olive oil and season to taste with salt and pepper. Place on the parchment-lined baking sheet and roast for 15 to 20 minutes, stirring halfway through, until the carrots are lightly caramelized and the mushrooms tender. Remove from the oven and reduce the heat to 350 degrees.
Step
3
Lightly oil a rectangular baking pan. Stir the mushrooms and carrots into the marinara sauce. Spread a small spoonful of the sauce over the bottom of a baking pan. Top with a layer of lasagna noodles. Top the noodles with a spoonful of sauce, then a layer of eggplant slices. Top the eggplant with half of the mozzarella and a sprinkling of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with a layer of tomato sauce and a layer of Parmesan.
Step
4
Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Tip
- Advance preparation: You can assemble this up to a day ahead and refrigerate, or freeze for a month. The lasagna can be baked several hours ahead and reheated in a medium oven.
Ratings
5
out of 5
679
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Dale
I think this recipe could be improved. A video or pic showing what the eggplant slices look like would be helpful. It is not clear whether the eggplant is set aside after it has been roasted or if the carrots and mushrooms go on the sheet with them and back into the oven. I assume the former. Also a clue as how big the lasagna pan should be would be helpful. Minor things but would be helpful. Thanks!
Ellen
I needed double the sauce. Also, my lasagna pan must be larger - needed more vegetables too! Will double those next time.
Gretchen
Read comments and made this in a square glass baking dish rather than rectangular. Used 6 no-boil lasagna noodles. 4 servings. It was perfect.
Leslie
Wonderful but use more cheese!
Pat Brownlie
One of the best vegetarian lasagnas. Really liked the eggplant. Used slices of portobello mushrooms instead of regular mushrooms because they seemed to fit in better. The sauce is really important so used Julia Moskin's recipe for Classic Marinara Sauce because I like the San Marzano tomatoes. I've also made the sauce using tomatoes from my garden and that works well, too.
Delicious!!
I made this just last night with only a couple additions. I added 3 cloves of minced garlic. Sauteed them and added to the sauce and I mixed about 3 tablespoons of Ricotta cheese with the first layer of Mozzarella. Finally, since I love spicy foods, i added a tablespoon of crused red pepper flakes to the very top layer. This meal is definitley a keeper!! If you're on the fence about trying it..... GET OFF OF THE FENCE!!!
El Ray
Made this as follows to rave reviews from omnivores & vegetarians alike. Best lasagne ever.Marinara:Sauté 1 diced onion in olive oil until transparent & getting brown edgesAdd 2 28 oz cans San marzano tomatoes. Chop in pan w/ spatula.1 t Greek oreganoSimmer low 30 minutesLasagne:Followed this recipe, 13 x 9 pan. Doubled eggplant, using Italian striped & Japanese eggplant.Doubled carrots, using dragon carrots.Used 1 C ricotta, 1 C gruyere, 1/2 C Parmesan.
Dali
One of my favourite vegetarian lasagne recipes. However, it is labour intensive with all the roasting required before assembly.
Jill
Great recipe, 1.agree that more sauce is needed for rectangular pan with 3 layers of noodles. 2. used portobello mushrooms-worked well. 3. Might have sliced the eggplant too thin, did not need the extra 10 min. Cook eggplant and vegetables at same time 4. you can use regular lasagna noodles without cooking just like the no-cook, but you do need the extra sauce if you do and have the sauce hot when you put the recipe together. I've done it with other lasagna recipes and they soften just fine
Fools Gulch
This is a keeper. I think you can slice the eggplants to a 1/2 inch thickness and that adds some more depth. Maybe a little larger than medium sized as well. I used a purple carrot and it gave the impression of sausage slices to the dish.
Joan
Roasted the carrots and mushrooms simultaneously with eggplant using 2 sheet pans. Also added more mozzarella.
Denise
I added one large red cayenne pepper, minced and roasted with the carrots and mushrooms, and dried thyme instead of fresh, to the sauce. I'm sold on this recipe.
Joan
Added sliced zucchini instead of carrots to the pan of roasting mushrooms. Delicious!
Kwp
Absolutely terrific! Even for non-eggplant people ( yes, they do exist). In a pinch I’ve used Rao’s marinara very successfully.
TAZ
9x12 pan
Ron Nemirow
Added cottage cheese. No one noticed
kayla
Added more sauce and more cheese. Other than that it was perfect.
Diane J
Great recipe, but I added 1/8 tsp nutmeg to the sauce, doubled the eggplant, doubled the carrots, didn't use all the parmesan but saved some for sprinkling on before eating. This was a delicious lasagna. Also, I used Nonni's lasagna sheets which I found at Whole Foods. Excellent texture!
Elliott Wentz
This is a nice platform for tasty vegetables to shine together in an atypical lasagna. As it should be. I kept the tomato sauce scratch made—light and flavorful. I amped the cheese with mozzarella, Asiago and Parmesan. I used most of a box of whole wheat lasagne noodles, built into 3 layers. Yours will taste different, but will be your own creation.
vh
Great, but needs way more sauce and 3x carrots and mushrooms. Measure cheese with your heart.
jim
Ran out of sauce using a 13x9 pan and three noodle layers.
Ediv
Doubled the sauce (2x the Moskin recipe), mushrooms, and mozzarella. Absolutely delicious. Would probably 1.5-2x the eggplant next time as well.
Fatima
My lasagna pan is taller and longer than what this recipe must have been meant for. I will double the amount of sauce and vegetables next time. Although I didn't use no boil noodles, it still turned out well having not boiled them. The flavors melded very nicely and it was relatively easy to make. I used button mushrooms, but will try portobellos next time.
Erica
Delicious and my kids enjoyed it too. I added zucchini and a little ricotta. While the roasting adds some time it’s easy to do and imparts flavor. Very satisfying to share as a family.
Kwp
Absolutely terrific! Even for non-eggplant people ( yes, they do exist). In a pinch I’ve used Rao’s marinara very successfully.
Rebecca
We add some bechamel sauce to this for extra creaminess. Really great recipe! Takes quite some time but worth it!
Mel
These recipes are generally pretty old and almost all recipes call for fresh herbs.the currently available freeze-dried herbs are a good choice if you do not have a fresh herbs in your garden
Mel
Martha Shulman is very healthy eating oriented.Lasagna is an occasional indulgence. 8 ounce ball of mozzarella instead of paltry Three
KWP
I doubled the recipe for a 9x13 lasagna pan, used smoked cheeses, Rao's marinara, 12 whole wheat no-boil pasta sheets, and more carrots than suggested. It's a keeper! p.s. put one of my roasting vegs parchment sheets on the casserole before wrapping in aluminum foil ...
Private notes are only visible to you.
