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Eggplant sausage lasagna is where rich, bold flavors come to play and take no prisoners. Forget the same old lasagna with its predictable pasta and plain marinara—this recipe is pasta-free and proud of it. We’re talking layers of tender roasted eggplant, spicy sausage, and creamy béchamel that put regular versions of this cheesy bake to shame.
Here is Why This Eggplant Lasagna Recipe Works
Roasted Eggplant Layers: Forget the pasta—roasted eggplant is here to rule the lasagna game. Get ready for a flavor explosion that’ll make you forget all about those carb-heavy classics.
Flavor Overload: Spicy Italian sausage, rich marinara, and creamy béchamel join forces to make your old lasagna look like a sad, forgotten relic.
Herb Heaven: Fresh basil, oregano, and parsley bring a burst of freshness, turning this recipe into a gourmet masterpiece that’ll make your friends think you’ve gone full-on chef.
If you are looking for a hearty meatless version, try our mushroom lasagna.
Ingredients Needed
Here is a list of the ingredients you will need to grab at the grocery store.
Meat: Spicy Italian sausage
Produce: Eggplants, onion, garlic, fresh basil, fresh oregano, fresh parsley
Pantry: Olive oil, all-purpose flour
Pantry Seasonings: Dried Italian seasoning mix, salt, black pepper
Condiments: Marinara sauce
Dairy: Unsalted butter, milk, Mozzarella cheese, Parmesan cheese
Other: Red wine
Ingredient Substitutions
- Substitute the ground sausage with chopped links of sausages or ground beef.
- Swap the Mozzarella with different melting cheeses like Monterey Jack, Fontina, Provolone or Gouda.
- Substitute the wine with beef broth for a non-alcoholic option.
Recipe Variations
Classic Eggplant Lasagna with Pasta: Add layers of cooked noodles between the eggplant slices. Alternate layers of noodles, eggplant, meat sauce, and béchamel for a more traditional recipe.
Vegetarian Eggplant Version: Omit the pork sausage and replace it with a roasted vegetable medley of mushrooms, bell peppers, and zucchini. Add ricotta cheese for extra creaminess.
Tips for Success
- When roasting the eggpant, rotate the baking sheets halfway through to ensure the eggplant slices cook evenly.
- Sauté the garlic in the béchamel sauce just until fragrant to prevent it from burning and turning bitter.
- Pat the roasted eggplant slices dry with a paper towel before layering to prevent the casserole from becoming too watery.
Storing Leftovers
Let the dish cool completely at room temperature before storing.
Refrigeration: Store in an airtight container or tightly covered with plastic wrap or foil for 3-4 days.
Freezing: Wrap individual portions in plastic wrap and place in a freezer-safe container or bag for up to 2-3 months.
Reheating: Thaw in the refrigerator overnight if frozen. Reheat in the microwave or at 350°F in the oven, covering with foil to prevent drying out.
More Lasagna Recipes:
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Eggplant Lasagna with Spicy Italian Sausage Meat Sauce
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Ingredients
For the Eggplants:
- 3 medium-size eggplants
- 3-4 tablespoons olive oil
For the Meat Sauce:
- 1 pound bulk spicy Italian sausage
- 1 medium onion
- 4 cloves garlic, crushed or grated
- 1 tablespoon dried Italian seasoning mix
- ½ cup red wine
- 1 (25 ounce) jar marinara sauce
For the Béchamel Sauce:
- 5 tablespoons unsalted butter
- 2 garlic cloves, chopped
- ⅓ cup all-purpose flour (or a gluten free flour blend), (40 grams)
- ½ teaspoon sea salt
- ⅛ teaspoon freshly grated black pepper
- 4-½ cups 2% milk
For Assembling:
- ½ cup chopped fresh basil
- 2 tablespoons chopped fresh oregano
- ½ cup chopped fresh parsley
- 16 ounces Mozzarella cheese, shredded
- 4 ounces Parmesan cheese, grated
- 2 tablespoons chopped parsley for garnish
- Fresh basil sprigs for garnish
Instructions
- Preheat the oven to 400°F.
- Brush 2 baking sheets lightly with olive oil
- Spray a 9×13-inch baking dish with oil-spray
- Cut off the tops from the eggplants and cut them lengthwise into 1/4-inch thick slices. Arrange eggplant slices on the baking sheets. Brush each slice with oil and bake 20 minutes, turning slices and rotating the baking sheet when halfway through the baking process. Remove from oven and allow to cool.
- In a large skillet set over medium-high heat, add the sausage and break up with a wooden spoon or fork. Cook, while continuing to stir occasionally, until lightly browned. Drain off and discard the accumulated fat, push the sausage to one side and add the chopped onions, garlic and seasoning mix. Cook and stir until the onions are translucent. Add the wine and cook for 1 minute to burn of the alcohol. Add the marinara sauce, stir to combine well. Increase the heat to high and bring the sauce to a boil then lower the heat and simmer the sauce to reduce the volume. Remove from the heat and reserve.
To make the Béchamel Sauce:
- Add the butter to a large saucepan set over medium heat and when it has melted add the garlic and cook for a few seconds until fragrant. Add the flour, salt and pepper and cook, stirring until a pale golden color. Add the milk slowly while whisking constantly, bring to a boil and whisk until thick and smooth, about 8-10 minutes. Remove from the heat and set reserve.
- Add the chopped fresh herbs to a small dish and reserve.
To Assemble the Lasagna:
- Add 1 cup of the béchamel sauce to the bottom of the prepared baking dish. Add slices of eggplant alternating positions to fit the dish. Add 1 cup of the meat mixture, spread 1 cup of the béchamel sauce over the meat sauce and sprinkle with 1/3 of the shredded mozzarella, add 1/3 of the fresh herb mixture. Continue with the remaining layers……eggplant, meat sauce, béchamel sauce, mozzarella and fresh herbs, finishing with the grated Parmesan.
- Using a piece of foil large enough to cover the dish, spray the underside with non-stick oil and cover the dish. Transfer the lasagna to the middle of the oven and bake for 30 minutes, remove the foil and continue to bake for another 15 minutes until bubbly and golden brown. Transfer from the oven and cool for 15 minutes, Garnish with parsley or basil before serving.
Notes
- To keep the slices of eggplant from discoloring: As you cut each slice dip it into a bowl with a solution of 2 cups of water mixed with the juice of a lemon and lay the slice on a kitchen towel.
- Mozzarella cheese can be substituted with Monterey Jack cheese if desired
- Line a baking sheet with foil and place it on the oven rack under the rack with the lasagna to catch any drips that may overflow.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Love love love that this is made with eggplant slices in place of noodles! So brilliant and even more delicious I bet. Who needs the noodles diluting all the other delicious flavors~
Thank you, Vicky…It is really good:)
I love eggplant and it’s simply not used enough!
I totally agree, Michelle….:)
Thank you for providing so much insight about Lasagne.. I really love mine layered with Eggplant and Bechamel Sauce too 🙂
Hello, Sandhya….I made this recipe first with a ricotta but the Béchamel sauce is much better. Thanks for your comments 🙂
Those food days always make me scratch my head too, I mean lasagna is hardly height of summer meal… Don’t get me wrong I can demolish one any time of the year, but I would expect national ‘lasagna’ day to be in autumn or winter 😉 This sounds like a lovely take on the lasagna idea.
Thanks, Brian….Sometimes it’s nice to have a lasagna dish without the noodles.
This sounds delicious. I love the meaty of texture of the eggplant. I agree, it is an often overlooked vegetable. July is a bit too warm to be heating the oven for me. I wonder if it could be done in a crockpot or instant pot? Liquid would have to be reduced to keep it from turning to soup.
Hi, Amanda….I have never tried this in a crock pot or instant pot. I you give it a try, please come back and let us know how it turns out. Thanks, 🙂
Lasagne is one of my all time favourites and I eat it all year round, I don’t care how hot it is! This version with aubergine sounds AMAZING I’d love to try it.
Thanks, Emily….I hope you try it! 🙂
I have a beef with these “national days” — because there timing makes no sense. Who wants to spend a few hours in a hot kitchen in July making lasagna? Shouldn’t that be an October day? Likewise, why is National Cherry Pie day in February — when you can’t get a cherry to save your life? I mean seriously. But if you’ve gone to all this trouble to make a fabulous lasagna — I mean, I guess I could be persuaded to try it. Looks delicious!
Thank you for your comments, Lisa….:)
Eggplant lasagna is such a great way to work in a delicious vegetable. Really good instructions!
Thank you, Ginny 🙂
I did NOT know that July 29th is National Lasagna day! Guess what I’m making for dinner Saturday 🙂
I really love the use of eggplant, or sometimes zucchini, in place of noodles for lasagna. It still turns out to be substantial and delicious. Lovely recipe!
Hi, Dana! Yes, this is a substantial and delicious lasagna, you will love it! Thanks for your comments 🙂
I’ve had eggplant lasagna before, but never made it for some reason. This looks terrific — SO full of flavor. And pretty, too! 🙂 Thanks.
Thanks, John….it is really delish! 🙂