Main Dishes

Greek Eggplant Lasagna

Name: Greek Eggplant Lasagna
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: Mediterranean
Ingredients: 2 large eggplants; 1 lb ground lamb; 1 onion, chopped; 2 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; 1 cup ricotta cheese; 1 cup mozzarella cheese, shredded; 1/2 cup grated Parmesan cheese; 1 egg; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; Fresh basil for garnish

Jump to Recipe·Print Recipe

This Greek Eggplant Lasagna layers tender, salt-kissed eggplant rounds with a savory lamb tomato ragù and a creamy ricotta-cheese filling. The top turns golden and bubbly in the oven, releasing rich, aromatic smells of oregano and garlic. Each bite mixes silky eggplant, juicy spiced lamb, and melted cheeses — comforting, rustic, and full of Mediterranean flavor. If you love layered, comforting dishes, try this Greek Eggplant Lasagna — for another cozy twist on lasagna flavors, see a great example of a creamy white chicken lasagna soup.

Recipe Information

Prep Time: 45 minutes (includes 30 minutes for eggplant to sit)
Cook Time: 40 minutes (25 minutes covered + 15 minutes uncovered)
Total Time: 1 hour 25 minutes
Servings: 6
Difficulty Level: Medium

Nutrition Information

Approximate per serving:

Calories per serving: 430 kcal
Protein: 32 g
Carbohydrates: 12 g
Fat: 29 g
Fiber: 3 g
Sugar: 6 g
Sodium: 480 mg

Why Make This Greek Eggplant Lasagna

This dish is a lighter, gluten-free take on classic lasagna that uses eggplant instead of pasta. It brings the warm, savory taste of Greek-inspired lamb, the creaminess of ricotta and melted mozzarella, and bright pops of tomato and basil. It’s perfect for family dinners, potlucks, or when you want something hearty without heavy noodles. The layers give a pleasing contrast: silky eggplant, meaty tomato sauce, and creamy, cheesy pockets that pull apart in satisfying slices.

How to Make Greek Eggplant Lasagna

The recipe is straightforward: salt and dry the eggplant to remove bitterness, cook a fragrant lamb-tomato sauce, mix a ricotta-cheese filling, layer everything, and bake until bubbly and golden. Small steps — salting, proper browning, and resting — make the texture and flavor shine.

Ingredients:

2 large eggplants
1 lb ground lamb
1 onion, chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1 egg
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Fresh basil for garnish

Directions:

Step 1: Preparation

Preheat the oven to 375°F (190°C). Slice the eggplants into 1/4 inch (about 6 mm) thick rounds. Lay the slices on a baking sheet or in a single layer and sprinkle both sides lightly with salt. Let them sit for 30 minutes to draw out excess moisture and any bitterness. After 30 minutes, rinse the salt off under cool water and pat the slices dry with paper towels.

Step 2: Mixing

In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is soft and translucent, about 4–5 minutes. Add the ground lamb and cook until browned, breaking it up with a spoon as it cooks. Stir in the crushed tomatoes, dried oregano, salt, and black pepper. Reduce heat and let the sauce simmer for about 10 minutes until slightly thickened.

In a medium bowl, combine the ricotta cheese, the egg, and half of the shredded mozzarella. Stir until smooth and evenly mixed.

Step 3: Cooking

Assemble the lasagna in a baking dish (about 9×13 inches or similar). Start with a single layer of eggplant rounds, then spoon some of the lamb tomato mixture over them, and dollop or spread a portion of the ricotta mixture on top. Repeat layers — eggplant, lamb sauce, ricotta — until ingredients are used, finishing with a final layer of eggplant. Sprinkle the remaining mozzarella and the grated Parmesan over the top.

Cover the dish tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Step 4: Finishing

Remove the lasagna from the oven and let it cool for 5–10 minutes. This resting helps the layers set so slices hold together. Garnish with torn fresh basil leaves before serving. Serve warm and enjoy the mix of creamy, tangy, and savory flavors.

How to Serve Greek Eggplant Lasagna

Serve in generous slices with a simple green salad dressed in lemon and olive oil to cut the richness. A side of roasted vegetables or crusty bread (if not avoiding gluten) works well. For wine pairing, try a medium-bodied red like a Grenache or Merlot, or a crisp white like Assyrtiko for a brighter contrast. The lasagna is also great for a family-style dinner — place it in the center and let everyone help themselves.

How to Store Greek Eggplant Lasagna

Refrigerator: Cool completely, cover tightly with foil or an airtight lid, and refrigerate for up to 3–4 days.
Freezer: Cut into portions, wrap each piece in plastic wrap and foil, or place in freezer-safe containers. Freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat single slices in a 350°F (175°C) oven for about 15–20 minutes (covered) until heated through. For faster reheating, use the microwave, but the oven helps keep the top crisp.

Expert Tips for Perfect Greek Eggplant Lasagna

Remove bitterness: Salting eggplant and rinsing it removes excess moisture and any bitter taste. Patting dry helps prevent a soggy bake.
Don’t overcrowd the skillet: Brown the lamb in batches if needed so it caramelizes and develops flavor.
Cheese balance: Mixing ricotta with an egg firms the filling and helps it slice cleanly. Using part of the mozzarella inside and part on top gives creamy melt and a golden crust.
Layer gently: Overlapping eggplant too much can create a dense center. Keep layers even but not packed.
Let it rest: Cooling for a few minutes helps the lasagna set so it slices neatly.
Substitutions: Swap ground lamb for ground beef, turkey, or a plant-based crumble for a lighter or vegetarian-friendly version (if vegetarian, use a firm tofu ricotta or a vegan ricotta alternative).

Delicious Variations

Moussaka-style: Add a béchamel sauce layer instead of ricotta for a traditional Greek feel.
Vegetarian: Replace lamb with a hearty mix of mushrooms, lentils, and chopped walnuts, seasoned well.
Spicy kick: Add red pepper flakes to the lamb sauce or a pinch of smoked paprika for warmth.
Low-fat option: Use part-skim ricotta and lower-fat mozzarella, and choose lean ground turkey or chicken.
Herb-forward: Stir chopped mint or dill into the ricotta for a fresher, herbaceous note.

Frequently Asked Questions

Q: Can I skip salting the eggplant?
A: You can, but salting helps remove bitterness and extra moisture. If your eggplant is small and young, it may be fine without salting. For larger or older eggplant, salting is recommended.

Q: Can I make this ahead of time?
A: Yes. Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking. Add 5–10 extra minutes to the covered baking time if baking straight from cold.

Q: Is this recipe gluten-free?
A: Yes. The recipe uses eggplant instead of pasta, so it is naturally gluten-free. Check canned tomatoes and packaged cheeses if you need strict gluten-free certification.

Q: How do I prevent the lasagna from becoming watery?
A: Salt and drain the eggplant well, cook the tomato sauce until slightly thickened, and avoid over-layering wet ingredients. Patting the eggplant dry before layering is key.

Q: Can I use different cheeses?
A: Absolutely. Swap ricotta for cottage cheese or a ricotta-cheese blend. Try shredded provolone or a Greek kasseri for a different flavor. Keep salt levels in mind when using saltier cheeses.

Q: How do I get a crispier top?
A: Remove foil for the final 15 minutes of baking and broil for 1–2 minutes at the end, watching closely to avoid burning.

Q: Can I freeze the lasagna after baking?
A: Yes. Bake, cool completely, then wrap tightly and freeze for up to 2–3 months. Reheat from frozen in a 350°F (175°C) oven until warmed through, about 45–60 minutes.

Conclusion

This Greek Eggplant Lasagna offers rich, layered flavor with a tender, cheesy texture and aromatic lamb-tomato sauce — a comforting dinner that feels special but is easy to make. It’s flexible, freezer-friendly, and a great way to enjoy eggplant beyond simple roasting. If you like exploring eggplant bakes, you may also enjoy the classic Moussaka for another hearty Greek-style dish: Moussaka (Greek Beef and Eggplant Lasagna) – RecipeTin Eats. Give this recipe a try — the aromas alone are worth it, and the first slice will likely disappear fast.