Roasted Eggplant Lasagna Recipe
Roasted Eggplant Lasagna Recipe photo by Taste of Home
Next Recipe

Roasted Eggplant Lasagna Recipe

Read Reviews
5 3 4
Publisher Photo
With a vegetarian on my guest list, I was inspired to make this lasagna for a party. Watching the cheese bubbling and smelling roasting veggies, I couldn't wait for the party to start. Everyone went home with the recipe.
TOTAL TIME: Prep: 50 min. Bake: 30 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 50 min. Bake: 30 min. + standing
MAKES: 8 servings


  • 1 small eggplant
  • 2 small zucchini
  • 5 plum tomatoes, seeded
  • 1 large sweet red pepper
  • 1 large onion, cut into small wedges
  • 1/4 cup olive oil
  • 3 tablespoons minced fresh basil, divided
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2/3 cup pitted Greek olives, chopped
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2-3/4 cups milk
  • 1 bay leaf
  • 1/8 teaspoon ground nutmeg
  • 5 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons shredded Asiago cheese
  • 3/4 cup shredded part-skim mozzarella cheese
  • 6 no-cook lasagna noodles

Nutritional Facts

1 piece: 344 calories, 22g fat (8g saturated fat), 34mg cholesterol, 590mg sodium, 28g carbohydrate (9g sugars, 3g fiber), 11g protein.


  1. Cut eggplant, zucchini, tomatoes and red pepper into 1-in. pieces; place in a large bowl. Add onion, oil, 2 tablespoons basil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender. Stir in olives.
  2. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 3 tablespoons Parmesan, Asiago and remaining basil, salt and pepper. Discard bay leaf.
  3. Spread a fourth of the sauce in a greased 11-in. x 7-in. baking dish. Top with 2-1/3 cups vegetables, 1/4 cup mozzarella and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, mozzarella, sauce and Parmesan. Cover and bake at 375° for 30-40 minutes or until bubbly. Let stand 15 minutes before serving. Yield: 8 servings.
Originally published as Roasted Vegetable Lasagna in Country Woman January/February 2007, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Roasted Eggplant Lasagna

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Veggiequeen User ID: 2048627 168621
Reviewed Oct. 30, 2014

"The flavor of this lasagna was really good; but there was way too much butter in it. The next time I make it, I will be cutting way down on the butter used to make the b?chamel sauce."

Jmlp User ID: 6380172 148406
Reviewed Apr. 21, 2012

"This is super yummy I forgot to add the olives when I made it, but I never missed them!"

joniotto User ID: 1827180 208650
Reviewed Aug. 5, 2009

"Totally Yummmmy! Thanks for a great lasagne recipe!"

Loading Image