Tomato and Eggplant Lasagna

Make it fully plant-based:

• Replace ricotta with cashew cream (blend 2 cups soaked cashews with ½ cup water, lemon juice, and nutritional yeast) or store-bought tofu ricotta
• Omit the egg, or use 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes)
• Use vegan mozzarella and Parmesan alternatives
• Everything else stays the same!

The eggplant and tomato layers are already plant-based, so this adaptation is super easy and delicious!

Good news! This recipe is naturally gluten-free since we're using eggplant instead of pasta sheets. Just double-check that:

• Your crushed tomatoes are certified gluten-free (most are)
• Tomato paste is gluten-free (check labels)
• All seasonings and cheeses are gluten-free

This is one of the easiest ways to enjoy lasagna on a gluten-free diet — no special pasta needed!

Lower the carbs even further:

• Eggplant is already low-carb (only 3g net carbs per cup!)
• Reduce or omit the tomato paste for fewer carbs
• Use fresh tomatoes instead of crushed (slightly lower carb)
• Add extra cheese layers for higher fat content
• Consider mixing in cooked ground turkey or Italian sausage for more protein

Estimated net carbs per serving (modified): ~12g

Turn up the heat:

• Increase red pepper flakes to 1-2 tsp (or to taste)
• Add sliced fresh jalapeños or Calabrian chili peppers between layers
• Mix hot Italian sausage into the tomato sauce
• Use pepper jack cheese instead of regular mozzarella
• Drizzle with chili oil before serving

Cause: Eggplant wasn't salted/drained properly, or sauce was too thin.

Fix: Always salt eggplant and let it drain for 15 minutes. Pat very dry. Simmer your sauce until it's thick and reduced. Don't skip the resting time after baking — this helps it set.

Cause: Eggplant wasn't salted or was overripe.

Fix: The salting step is crucial — it draws out bitter compounds. Choose younger, smaller eggplants which tend to be less bitter. If you forgot to salt, you can't fix it after cooking, but adding a pinch of sugar to your sauce can help balance bitterness.

Cause: Oven too hot or not covered during initial baking.

Fix: Always bake covered with foil for the first 25 minutes to cook through. Remove foil for the last 20 minutes for browning. If cheese browns too quickly, re-cover with foil and continue baking.

Cause: Didn't let it rest after baking, or too much liquid.

Fix: Let lasagna rest for 10-15 minutes after removing from oven. This crucial step allows layers to firm up and makes clean slices possible. Use a sharp knife and wipe it between cuts.

Absolutely! You can assemble the entire lasagna up to 24 hours ahead, cover tightly with plastic wrap and foil, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed (you may need to add 5-10 minutes to the covered baking time since it's cold).

Yes! Zucchini makes an excellent substitute. Slice them lengthwise into ¼-inch thick strips. You don't need to salt zucchini, but do pat them dry and consider roasting them for 10-12 minutes to remove excess moisture. They cook faster than eggplant, so keep an eye on them.

The lasagna is done when the cheese is bubbly and golden brown on top, and you can see the sauce bubbling around the edges. If you insert a knife into the center and remove it, it should feel very hot to the touch. Internal temperature should reach 165°F (74°C).

This lasagna is quite hearty, so keep sides simple: a crisp green salad with balsamic vinaigrette, garlic bread or crusty Italian bread, roasted vegetables, or a simple arugula salad with lemon and Parmesan. A light antipasto platter also works beautifully.

No! You can use cottage cheese (drained well), mascarpone mixed with a little milk, or even a béchamel sauce (white sauce). For vegan options, cashew cream or tofu ricotta work wonderfully. Each gives a slightly different texture but all are delicious.