Ingredients for Pesto Eggplant Lasagna
For the eggplant
- Eggplant – Sliced into rounds; salting them first helps draw out moisture for a better texture.
- Olive Oil – A light brush will give the eggplant a lovely roasted flavor.
For the ricotta mixture
- Ricotta Cheese – Whole milk ricotta adds a rich creaminess here.
- Egg – Lightly beaten to bind everything together.
- Parmesan Cheese – Grated fresh for a nutty, salty boost.
- Black Pepper – Freshly ground adds a hint of warmth.
For the lasagna
- Basil Pesto – Prepared pesto works great, but homemade is next-level if you’re up for it.
- No-Boil Lasagna Noodles – A total time-saver; no pre-cooking needed.
- Mozzarella Cheese – Shredded; it melts beautifully and creates that gooey, golden top layer.
Cook Time for Easy Eggplant Dinner
I know how precious weeknight time can be, so I want you to know exactly what to expect with this cozy Italian pesto lasagna. It comes together faster than you might think!
You’ll spend about 40 minutes prepping—mostly tending to the eggplant and mixing your fillings. Then, the baking takes just over an hour, including that essential resting time that lets all those beautiful layers set.
Altogether, you’re looking at roughly 1 hour and 45 minutes from start to serving. It’s perfect for a make-ahead weekend project, or even a relaxed Sunday supper. If you’re looking for other hands-off dinners, our slow cooker ravioli lasagna is another lifesaver!
| Step | Time |
|---|---|
| Prep Time | 40 minutes |
| Cook Time | 65 minutes |
| Total Time | 1 hour 45 minutes |
How to Make Baked Pesto Eggplant Lasagna
Step 1: Prepare the Eggplant
Preheat the oven to 375°F (190°C). Arrange the eggplant slices in a single layer on a baking sheet lined with paper towels. Sprinkle both sides of the slices evenly with 1 teaspoon of kosher salt and let them sit for 20 minutes to draw out moisture. Pat the slices completely dry with fresh paper towels.
Step 2: Roast the Eggplant
Lightly brush the dried eggplant slices with 2 tablespoons of olive oil and arrange them on a clean baking sheet. Roast in the preheated oven for 20 minutes, flipping halfway through, until the slices are tender and lightly golden. Remove from the oven and set aside.
Step 3: Make the Ricotta Filling
In a medium bowl, combine 15 ounces of ricotta cheese, 1 lightly beaten egg, 1/4 cup of grated Parmesan cheese, and 1/2 teaspoon of freshly ground black pepper. Mix until the mixture is smooth and fully combined.
Step 4: Begin Layering
Spread 1/2 cup of pesto evenly across the bottom of a 9×13 inch baking dish. Arrange a single layer of 4 no-boil noodles over the pesto. Top with half of the roasted eggplant, followed by half of the ricotta mixture, and 2/3 cup of shredded mozzarella cheese.
Step 5: Repeat Layers
Repeat the layers by spreading another 1/2 cup of pesto over the existing layer, arranging 4 more noodles, adding the remaining eggplant, the rest of the ricotta mixture, and another 2/3 cup of mozzarella. Finish with a final layer of 4 noodles.
Step 6: Final Toppings
Spread the remaining 1 cup of pesto over the top layer of noodles. Sprinkle the final 2/3 cup of mozzarella cheese evenly over the pesto. Cover the dish tightly with aluminum foil.
Step 7: Bake and Rest
Bake the covered lasagna for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the cheese on top is bubbly and begins to turn golden brown. Let the lasagna rest, uncovered, on a wire rack for at least 15 minutes before slicing and serving to allow the layers to set.
Pro Tips & Tasty Tweaks
Over the years, I’ve made this baked eggplant layers with pesto more times than I can count! Here are my favorite little secrets for making it truly sing.
- Flavor Swap: If you love a touch of sweetness, try swapping half the pesto for a sun-dried tomato pesto. It creates a gorgeous swirl and adds a rich, tangy depth to this savory Italian baked eggplant dish.
- Diet Tweaks: To keep it low carb eggplant lasagna, simply skip the noodles entirely and use extra layers of roasted eggplant slices. It holds together beautifully and feels even more vegetable-forward!
- Prep Fix: Don’t skip salting the eggplant! It really does pull out the bitterness and excess water, giving you a meatier, tender texture in your final bake. It’s the secret to avoiding a watery casserole.
- Storage Tip: This no-boil lasagna with basil pesto reheats like a dream. Cover individual portions and warm them in the oven at 350°F until bubbly. For another fantastic make-ahead meal, check out my baked manicotti—it’s a crowd-pleaser!
Pesto Eggplant Lasagna
Ingredients
- 1 1/2 pounds eggplant sliced into 1/4-inch rounds
- 1 tsp kosher salt
- 2 tbsp olive oil
- 1 (15-ounce) container whole milk ricotta cheese
- 1 large egg lightly beaten
- 1/4 cup grated Parmesan cheese
- 1/2 tsp black pepper freshly ground
- 2 cups prepared basil pesto
- 12 no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
Equipment
- baking dish
- oven
- baking sheet
Method
- Preheat your oven to 375°F (190°C). Arrange the eggplant slices in a single layer on a baking sheet lined with paper towels. Sprinkle both sides evenly with the kosher salt and let them sit for 20 minutes to draw out excess moisture; pat the slices completely dry with fresh paper towels.
- Brush the dried eggplant slices lightly with the 2 tablespoons of olive oil and arrange them on a clean baking sheet. Roast in the preheated oven for 20 minutes, flipping halfway through, until the slices are tender and lightly golden; remove from oven and set aside.
- In a medium bowl, stir together the 15 ounces of ricotta cheese, 1 beaten egg, 1/4 cup of Parmesan cheese, and 1/2 teaspoon of black pepper until the mixture is smooth and fully combined.
- To assemble the lasagna, spread 1/2 cup of the pesto evenly across the bottom of a 9×13 inch baking dish. Arrange a single layer of 4 no-boil noodles over the pesto, then top with half of the roasted eggplant, followed by half of the ricotta mixture, and 2/3 cup of the shredded mozzarella.
- Repeat the layers by adding another 1/2 cup of pesto, 4 more noodles, the remaining eggplant, the remaining ricotta mixture, and another 2/3 cup of mozzarella. Top with a final layer of the last 4 noodles.
- Spread the remaining 1 cup of pesto over the top noodle layer and sprinkle with the final 2/3 cup of mozzarella cheese. Cover the dish tightly with aluminum foil.
- Bake the covered lasagna for 30 minutes. Then, remove the foil and continue baking for another 15-20 minutes, or until the cheese on top is bubbly and begins to turn golden brown.
- Let the lasagna rest, uncovered, on a wire rack for at least 15 minutes before slicing and serving; this allows the layers to set for cleaner slices.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
This delicious Pesto Eggplant Lasagna not only satisfies your comfort food cravings but also brings some wonderful nutritional benefits to your table. I love knowing that my family is enjoying a meal that’s both hearty and nourishing.
Eggplant is a fantastic source of fiber, which supports healthy digestion, while the ricotta and mozzarella provide protein and calcium. The olive oil and nuts in the pesto contribute healthy fats that are great for heart health. Together, they create a balanced meal that feels indulgent while still being mindful of nutrition.
If you’re looking for other nutrient-packed dishes, our healthy pasta salad is another favorite that’s perfect for busy weeknights. For more vegetable-forward inspiration, browse our collection of vegetable side dishes that complement any main course beautifully.
When it comes to creating well-balanced meals, I often look to traditional parsley pesto method for incorporating fresh herbs and nutrients into classic dishes.
A Lighter Version of Pesto Eggplant Lasagna
If you’re watching your calorie intake or simply want a lighter take on this classic, I’ve got some simple swaps that keep all the flavor while trimming down the richness. I often make these adjustments when I want something a bit lighter but equally satisfying.
For a lower-fat version, try using part-skim ricotta and reduced-fat mozzarella – they melt just as beautifully but with fewer calories. You can also reduce the olive oil by using an oil spray to lightly coat the eggplant before roasting. Another trick I love is adding a layer of spinach or zucchini slices between the eggplant layers for extra vegetables and nutrients.
If you enjoy these lighter adaptations, you might also appreciate my healthy baking recipes collection. For another delicious pasta bake that’s naturally lighter, try my chicken pasta bake which uses lean protein and plenty of vegetables.
Thoughtful Tips for Special Diets
Over years of cooking for friends and family with different dietary needs, I’ve learned that small adjustments can make a big difference in creating meals that everyone can enjoy together. It’s all about keeping the heart of the dish while making it work for your body’s needs.
For those watching their sugar intake or managing blood sugar levels, this Pesto Eggplant Lasagna can be easily adapted. The eggplant itself is naturally low glycemic, and by using a sugar-free pesto (check labels or make your own), you can create a truly diabetic-friendly version that doesn’t sacrifice flavor.
If you’re using a natural sweetener in any accompanying dishes, I find that stevia works beautifully in tomato-based sauces without altering the savory profile. Portion control is also key – I often serve smaller slices with extra green vegetables on the side for a balanced plate that supports glycemic control.
How to Serve Pesto Eggplant Lasagna
I’ll never forget the first time I served this lasagna to my book club – the quiet that fell over the room was punctuated only by the sound of happy eating and requests for seconds. There’s something about bringing people together around a bubbling dish of homemade comfort food that feels like pure magic.
This savory Italian baked eggplant dish pairs wonderfully with a simple green salad dressed with lemon vinaigrette – the brightness cuts through the richness perfectly. For heartier appetites, add some crusty whole-grain bread to scoop up every last bit of that creamy ricotta pesto pasta bake.
If you’re serving a crowd, consider starting with a light appetizer like my almond pesto dip to set the Mediterranean theme. And for a refreshing side that complements the lasagna’s richness, my Caprese pasta salad brings those fresh tomato and basil notes to the table in a different form.
Whether it’s a casual family dinner or a special gathering, this roasted eggplant and mozzarella casserole always feels like a celebration of good food and even better company.
Mistakes to Avoid
Over the years, I’ve made plenty of mistakes with this pesto eggplant lasagna recipe – and learned from every single one! Avoiding these common pitfalls will ensure your baked pesto eggplant lasagna turns out perfectly every time.
First, never skip salting and draining the eggplant slices. I learned this the hard way when my first attempt turned out watery. The salt draws out excess moisture, giving you that perfect roasted eggplant and mozzarella casserole texture we all love. Second, don’t overcrowd your baking sheets – give those eggplant slices space to caramelize properly rather than steam.
Another mistake I see often: using too much sauce between layers. You want just enough to moisten without drowning the ingredients. For more Italian cooking tips, check out these quick pesto lasagna techniques that apply perfectly to our eggplant version.
Finally, let your lasagna rest before serving! Cutting into it too early means all that beautiful layering will collapse. I wait at least 15 minutes – it makes all the difference between a messy slice and that perfect, Instagram-worthy serving.
If you’re looking for another great pasta dish that’s hard to mess up, my cheeseburger pasta is wonderfully forgiving. And for more layered dish inspiration, don’t miss my baked manicotti with its similar comforting layers.
How to Store Pesto Eggplant Lasagna
I’ll never forget the time I made three pans of this pesto eggplant lasagna for my cousin’s wedding shower – we enjoyed it for days afterward, and honestly, it just kept getting better! Proper storage means you can savor this comforting dish well beyond the first meal.
For refrigeration, let the lasagna cool completely before covering tightly with plastic wrap or transferring to airtight containers. It will keep beautifully for 3-4 days in the refrigerator. When reheating, I recommend covering with foil and warming at 350°F until heated through – usually about 20-30 minutes depending on portion size.
This low carb eggplant lasagna freezes exceptionally well too! Simply portion into freezer-safe containers or wrap individual slices tightly in foil. It will maintain its quality for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator before baking as usual, or add extra baking time if cooking from frozen.
For more make-ahead meal ideas, check out my slow cooker ravioli lasagna which is perfect for busy families. And if you love freezer-friendly dishes, my lasagna 4 cheese dip is another great option for parties and gatherings.
Try This Pesto Eggplant Lasagna Yourself
I still remember the first time I served this Italian pesto lasagna to my skeptical uncle – a man who claimed vegetables didn’t belong in traditional Italian dishes. After one bite, he asked for seconds and now requests it every time he visits! That’s the magic of this easy eggplant dinner – it wins over even the heartiest meat-lovers.
There’s something truly special about pulling a bubbling, golden-brown pan of this savory Italian baked eggplant dish from the oven. The way the aromas of basil, roasted garlic, and melting cheese fill your kitchen creates memories that linger long after the last bite. This creamy ricotta pesto pasta bake has become our family’s celebration meal, our comfort food, and our go-to for impressing guests without stress.
Whether you’re cooking for a special occasion or simply want to elevate your weeknight dinner routine, this no-boil lasagna with basil pesto delivers restaurant-quality flavors with home-cooked heart. I promise it’s easier than it looks, and the results are absolutely worth it!
If you enjoy this baked eggplant layers with pesto, you might also love my spinach ricotta manicotti for another vegetarian favorite. For more quick pasta dinners, try my chicken pasta or caramelized onion pasta when you need something delicious in under 30 minutes. And don’t forget one-pot orzo primavera for those nights when cleanup is the last thing you want to do!
Frequently Asked Questions
Can I make pesto eggplant lasagna ahead of time?
Absolutely! This dish actually improves when made ahead. Assemble the entire lasagna, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since it will be going into the oven cold.
What can I use instead of ricotta in eggplant lasagna?
If you’re not a ricotta fan, try cottage cheese blended until smooth or mascarpone for extra creaminess. For a dairy-free option, blended silken tofu with nutritional yeast works surprisingly well while maintaining that classic texture.
How do you keep eggplant lasagna from getting watery?
The key is salting and draining the eggplant slices before baking. This draws out excess moisture that would otherwise release during cooking. Also, avoid over-saucing and be sure to let the lasagna rest before serving so the layers set properly.
Can I freeze pesto eggplant lasagna?
Yes, it freezes beautifully! Cool completely, then portion into airtight containers or wrap individual slices tightly. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven for best results.
More Comforting Casserole Recipes You’ll Love
If this pesto eggplant lasagna found its way to your heart, here are more baked dishes that bring that same cozy satisfaction to your table.
Spinach Ricotta Manicotti – Tender pasta tubes stuffed with herby cheese and spinach, baked in marinara until bubbly and golden.
Slow Cooker Ravioli Lasagna – All the comfort of lasagna with none of the layering work, thanks to frozen ravioli and your crockpot.
Creamy Chicken Pasta Bake – A family-friendly casserole with tender chicken, pasta, and a creamy sauce that everyone begs for seconds of.
Classic Baked Manicotti – Perfect for Sunday dinners, these cheese-filled manicotti baked in rich tomato sauce will transport you to Italy.
Four Cheese Lasagna Dip – All the flavors of lasagna in scoopable form, perfect for game day or parties with crusty bread for dipping.
Cheeseburger Pasta Bake – Childhood favorite meets comfort food casserole in this hearty, cheesy dish that satisfies every craving.
