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5 from 2 votes

Grain Free Eggplant Lasagna

Servings: 8


  • 3 large eggplants
  • 5 Tbs olive oil.
  • 2 cups low moisture shredded mozzarella
  • 1 15 oz container of whole milk ricotta cheese (organic, pasture raised)
  • 1/2 cup parmesean
  • ¼ cup fresh basil chopped
  • 1 egg
  • 1 batch of Easy Weeknight Bolognese Sauce
  • I recommend using organic ingredients when possible.


  • Preheat oven to 400
  • Cut tops and bottoms off eggplants. Slice lengthwise into ¼” slices. Leave off the outside edge slices.
  • Brush fronts and backs of the eggplant slices with olive oil (about 4 Tbs), and season each side with salt and pepper, to taste.
  • Line 3 baking sheets with parchment paper and brush them with olive oil. Disperse the slices onto the baking sheets, making sure they do not touch.
  • Roast eggplant slices in a 400-degree oven for 10 minutes, then flip slices over and roast for an additional 10 minutes.
  • In a separate mixing bowl, combine the ricotta, parmesean, fresh basil, and one egg.
  • Preheat oven to 325 degrees.
  • Brush a 9”X13” casserole pan with remaining Tbs of olive oil. Spread a layer of the Bolognese sauce over the bottom of the pan, cover completely, (about 1/2 of the recipe).
  • Next, spread a layer of the roasted eggplant slices over the Bolognese, about 1/2 of the eggplant. You may have to cut some of the slices to the right sizes to fill in any gaps.
  • Spread all of the ricotta mixture over the eggplant slices.
  • Spread a layer of the remaining roasted eggplant slices over the ricotta mixture.
  • Top the eggplant layer with the remaining Bolognese, spreading to coat.
  • Sprinkle the shredded mozzarella evenly over the top of the lasagna.
  • Cover the pan tightly with foil and bake in a 325-degree oven for 45 minutes. Remove foil from pan and bake for an additional 15 minutes, or until the cheese is golden brown and bubbly.
  • Let lasagna rest for 10 minutes before slicing.