Roasted Eggplant Lasagna with Herbed Cottage Cheese Filling

This roasted eggplant lasagna is a lighter twist on two of my favorites: eggplant Parmesan and classic lasagna. Instead of pasta or breaded eggplant, thin slices of roasted eggplant are layered with marinara sauce and a creamy, protein-packed cottage cheese filling.

The cottage cheese is blended until smooth with an egg, Parmesan, Pecorino Romano and fresh herbs, giving it a creamy, ricotta-like texture. Everything is layered together and finished with a sprinkle of cheese and breadcrumbs for that golden, crispy topping.

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It's simple, comforting and a great way to use up eggplant. Plus, it reheats beautifully, making it perfect for meal prep or an easy dinner to enjoy throughout the week.

Roasted Eggplant Lasagna

4 Servings | Prep Time: 20 minutes

Cook time: 50-60 minutes

Ingredients:

Roasted Eggplant

• 2 large eggplants, thinly sliced (about ¼ inch thick)

• 2 tbsp olive oil

• Salt and freshly ground black pepper, to taste

Herbed Cottage Cheese Filling

• 2 cups cottage cheese

• 1 large egg

• ½ cup shredded Parmesan cheese

• ¼ cup grated Pecorino Romano

• ¼ cup chopped fresh basil

• ¼ cup chopped fresh parsley

• Salt and freshly ground black pepper, to taste

For Assembly

• 2–3 cups marinara sauce

• ¼ cup grated Parmesan and Pecorino Romano, combined

• ¼ cup Italian-style breadcrumbs

• Olive oil spray

Directions:

1. Preheat the oven to 400°F. Arrange the thinly sliced eggplant in a single layer on baking sheets. Drizzle with olive oil and season with salt and pepper. Roast for 20–30 minutes, flipping halfway through, until tender and lightly browned. Set aside.

2. In a blender or food processor, blend the cottage cheese and egg until smooth and creamy. Add the Parmesan, Pecorino Romano, basil, parsley, salt and pepper. Blend briefly until combined.

3. Reduce the oven temperature to 375°F. Lightly coat a baking dish with olive oil spray and spread a thin layer of marinara sauce across the bottom.

4. Arrange a layer of roasted eggplant over the sauce, slightly overlapping the slices. Spoon the cottage cheese mixture over the eggplant and use the back of a spoon to spread it into an even layer. Top with another layer of marinara sauce.

5. Repeat the layers of eggplant, cottage cheese mixture and marinara until all the ingredients are used, finishing with a layer of marinara sauce.

6. Sprinkle the remaining Parmesan and Pecorino Romano evenly over the top, followed by a light layer of breadcrumbs. Finish with a generous spray of olive oil to help the topping turn golden and crispy.

7. Bake uncovered at 375°F for approximately 25–35 minutes, or until the filling is heated through, the sauce is bubbling around the edges and the topping is golden brown.

8. Allow the lasagna to rest for 10–15 minutes before slicing and serving. This helps the layers set and makes it easier to serve.

Recipe Notes

• Prevent a watery lasagna: Roast the eggplant until tender and lightly browned to remove some of its moisture before layering.

• Cottage cheese: Blending it with the egg creates a smooth, creamy filling similar to ricotta.

• Make ahead: Assemble the lasagna up to a day in advance, cover and refrigerate. Add the breadcrumb topping just before baking. Allow extra baking time if it's going into the oven cold.

• Leftovers: Store covered in the refrigerator for up to 3–4 days. The layers will firm up as the lasagna cools, making leftovers especially easy to slice.

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