Comments on: Eggplant Lasagna

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 17 Apr 2026 16:46:27 +0000

In reply to Hayuni. I think it might be a strange texture for lasagna.

By: Hayuni

Hayuni — Sat, 11 Apr 2026 12:11:38 +0000

Can I use cream cheese instead of ricotta?

By: Rose

Rose — Wed, 08 Oct 2025 16:48:51 +0000

Its not vegetarian but really close to it,i recommend adding garlic and spicy pork susage to the marinara sauce for a little more flavor but overall a great dish. Its my second time making it,the first time,I hated making it but I had made the slices too thin and the eggplants got burnt and stuck but the second time,it was amazing. Even on the first time,I still liked the results and now I have leftovers that will last two people around 3-4 days giver or take.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 12 Sep 2025 15:03:37 +0000

In reply to Chris. I'm so glad you loved it, Chris!

By: Chris

Chris — Mon, 08 Sep 2025 13:39:28 +0000

We really liked this. I’ve tried a few other eggplant lasagna recipes and they always end up too soggy and salty. This one was great! I used a mandolin to slice the eggplant so they were all a consistent 1/4 inch thickness. I would normally make my own marinara but decided it’s still summer so I’m not dealing with that, so a jar of Rao’s marinara was used. I used the whole jar. I also browned some Italian sausage and added it in, which was great!

This was just a tad salty. It was very good, however. I wiped the salt off the eggplant before roasting it as instructed. Next time I may use less salt on them (I used sea salt). The lasagna was still fantastic and not soggy at all! The tip to let it sit 30 mins before slicing I think is key to having it slice up nicely and not be soupy.

I highly recommend this. The addition of lemon zest to the ricotta mixture was also a fantastic touch.

Highly recommend!

By: Carol ungar

Carol ungar — Sat, 15 Mar 2025 17:05:49 +0000

Can you freeze lasagna? Should you roast eggplant and then freeze or assemble whole dish and freeze before or after baking?

By: Aja

Aja — Wed, 08 Jan 2025 20:57:08 +0000

In reply to Kim.

I would just bake it and then reheat when you need it. That way, you know the texture won’t be affected.

By: Kay

Kay — Sat, 23 Nov 2024 02:40:24 +0000

In reply to Phoebe Moore (L&L Recipe Developer). I had the same problem. Sea salt dissolves into eggplant, so you can't wipe off all the salt. Using less salt is the way to go.

By: Kim

Kim — Wed, 02 Oct 2024 10:08:13 +0000

Can this be made 2 days ahead of time and put
It in the refrigerator until baking? Will it affect the eggplants roasted texture?
Thanks!

By: Kimber

Kimber — Wed, 18 Sep 2024 21:30:29 +0000

In reply to Mj.

I baked mine at 375 for 30 min, sprayed a bit of tin foil with non stick spray. Then I took off the foil and baked for 5-10 min longer. That will keep the top layer of cheese from burning!