Eggplant Lasagna

Cook Time | 1hr 30 mins
Serves | 6


1 pack of MANINI’S gluten free Lasagna

1 large eggplant

8 oz of ricotta cheese

4 tomatoes

1 tbsp of oregano

1 cup of marinara sauce

1 egg

1 cup shredded mozzarella

1 cup of grated parmesan

Olive oil

Fresh basil



  1. Preheat the oven to 450 degrees.
  2. Line a baking sheet with foil and brush foil lightly with olive oil to prevent sticking.
  3. Slice the eggplant into ¼ inch strips, toss in olive oil and sprinkle with salt.
  4. Place on baking sheet and roast for 15-20 minutes in the oven.
  5. Once the eggplant is done cooking, remove from the oven and carefully fold the foil over and crimp the edges together. Let the eggplant steam for about 5 minutes.
  6. Set aside and turn the oven down to 350 degrees.

While the eggplant is cooking, this is a great time to prepare the noodles and the fillings.


  1. Place several sheets of lasagna in boiling salted water, gently boil for 2 ½ minutes. Do not stir. Remove and set aside to cool, repeat until all of the noodles have been cooked.

Cheese Filling

  1. In a bowl mix together ricotta cheese, ¼ cup of parmesan cheese, egg and 2 table spoons of chopped basil. Set aside.

Eggplant Marinara Filling

  1. In a food processer place eggplant, chopped tomatoes, basil, oregano and marinara sauce together and pulse until combined. It is okay if there are eggplant chunks just as long as they are not too large.

Making It All Come Together

  1. Lightly oil a rectangular baking dish
  2. Spread a small amount of tomato sauce in a thin layer over the bottom of the baking dish.
  3. Top with a layer of lasagna noodles.
  4. Top with a layer of ricotta cheese mixture.
  5. Sprinkle a little bit of mozzarella cheese on top.
  6. Top with tomato eggplant sauce.
  7. Add another layer of noodles.
  8. Top with a layer of ricotta cheese mixture.
  9. Add another layer of noodles
  10. Top with a layer of ricotta cheese mixture.
  11. Top with tomato eggplant sauce.
  12. Add last layer of noodles.
  13. Top with remaining ricotta cheese mixture.
  14. Add the remaining tomato eggplant sauce.
  15. Sprinkle the remaining mozzarella & parmesan on top.
  16. Cover the baking dish with foil and place in the oven. Bake at 350 for 35 minutes.
  17. Remove foil and broil until top is golden brown.
  18. Allow the dish to sit for 5-10 minutes before serving.