Pesto Eggplant Lasagna

I promise, this Pesto Eggplant Lasagna will make you forget all about noodles. It’s a lighter, low-carb twist on the classic, swapping out pasta sheets for tender slices of roasted eggplant. Each layer is stacked with creamy ricotta pesto and plenty of melty mozzarella, so you still get all the indulgent comfort of traditional lasagna without the heavy carbs.

This eggplant lasagna recipe is rich, flavorful, and deeply satisfying in every bite. Whether you’re cutting back on carbs or simply looking for a fresh spin on lasagna night, this eggplant and pesto combo brings a burst of herby flavor that makes it feel anything but a compromise.

What Makes This Recipe Work So Well

What makes this Pesto Eggplant Lasagna so good is how it turns a classic comfort dish into something lighter without losing any flavor. Roasted eggplant gives it a soft, hearty texture that holds up beautifully between layers of creamy ricotta and gooey mozzarella. The pesto adds a vibrant, herby kick that ties everything together in the most satisfying way.

Unlike many low-carb versions, this eggplant lasagna recipe still feels rich and indulgent. Every bite is cheesy, garlicky, and full of that cozy lasagna flavor you crave. It’s the perfect balance of wholesome and comforting, and a delicious way to enjoy eggplant and pesto any night of the week.

What Goes Into Pesto Eggplant Lasagna

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Save

This Pesto Eggplant Lasagna layers roasted eggplant, rich sausage sauce, and creamy ricotta pesto for the perfect low-carb comfort dish. Here are the stars that make it so good:

• Eggplant: Thinly sliced lengthwise, eggplant takes the place of lasagna noodles for a light yet hearty base.
• Beef Sausages: Sliced and browned for a rich, savory flavor that gives the sauce a satisfying meaty texture.
• Ricotta and Basil Pesto: A creamy, herby mix that melts beautifully between the layers, adding freshness and depth.
• Mozzarella and Parmesan: Mozzarella gives that gooey, melty finish while Parmesan adds a sharp, salty bite that completes the dish.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Pesto Eggplant Lasagna

1. Preheat Oven: Preheat your oven to 180°C. Spray two trays with cooking oil spray and arrange the eggplant slices in a single layer.

2. Season the Eggplant: Drizzle the slices with olive oil, sprinkle with salt, and toss gently with your hands to coat each piece evenly.

3. Roast Until Tender: Roast for 20 minutes, turning once halfway through, until the eggplant is tender and lightly golden. Set aside to cool slightly.

4. Cook the Aromatics: Heat olive oil in a saucepan over medium heat. Add onion and cook for 5 minutes or until lightly golden and softened.

5. Add Sausage and Sauce Ingredients: Stir in the sliced sausages and cook until browned. Add garlic and cook until fragrant, then pour in the crushed tomatoes.

6. Simmer the Sauce: Bring the sauce to a gentle simmer, then reduce the heat to low. Season with salt, sugar, stock powder, and chopped basil. Simmer for 10 minutes to thicken.

7. Mix the Ricotta Pesto: In a small bowl, combine ricotta, pesto, and a little salt and pepper. Stir until smooth and well combined.

8. Bake: Grease a baking dish and layer the sauce, eggplant, ricotta mixture, and cheese. Repeat the layers. Bake for 20 minutes.

A fresh salad is always a perfect companion for rich, cheesy lasagna. Try my Greek Salad for something crisp and tangy, or go for the Caprese Salad with Avocado to echo the basil and mozzarella flavors in the lasagna. Both add brightness that balances the creamy layers beautifully.

If you’d rather keep things cozy, serve your eggplant lasagna with Garlic Cheese Bread for dipping into extra sauce. Together, they make a comforting meal that feels indulgent but still fresh and balanced.

Tips For Making Pesto Eggplant Lasagna

• Salt the eggplant before roasting if you have time. Sprinkle the slices with a little salt and let them sit for 10 to 15 minutes to draw out moisture, then pat dry. This helps prevent sogginess in your layers.
• Use quality pesto. Whether store-bought or homemade, a good basil pesto makes all the difference. The richer the pesto, the more flavor your ricotta layer will have.
• Let it rest before slicing. Once baked, give the lasagna 10 to 15 minutes to set before serving. This keeps the layers intact and makes for easier, cleaner slices.
• Make it ahead. You can assemble the lasagna a day in advance, cover it tightly, and refrigerate. Bake it straight from the fridge when ready, just add about 10 extra minutes to the baking time.