Hello again!  I’ve been a bit absent these last few days because we have a work project and other staff on hand that have kept me quite busy (I’ll tell you more soon) and also, I’ve had a bad back and couldn’t work on the computer, but now I’m back.

Although I am passionate about carbohydrates (as long as they are healthy), I know that some of you like to be given alternatives that use more vegetables and for a long time I wanted to make lasagna without pasta. I hesitated between using aubergine or zucchini, but in the end I decided on aubergine.




  1. Slice the unpeeled eggplant lengthwise with help a knife or a mandolin. Ideally, the eggplant slices should be about 1/4 inch (5 millimeters) thick.
  2. Salt the eggplant slices on both sides and leave them in a strainer in the sink to remove excess water for about 15 minutes. This step is optional, but if you don’t do it, your lasagna will be more runny.
  3. Wash and dry the eggplant slices and cook them in a grill, grill, or pan until browned on both sides. No need to add oil.
  4. I used a 9 1/4 x 6 x 2 in (23 x 15 x 5 cm) rectangular baking pan, though it can have other shapes or sizes.
  5. In the base you have to put marinara sauce covering the bottom and then slices of eggplant.
  6. Then add 1/3 of the ricotta, about 2 tablespoons of Parmesan, marinara sauce and again slices of eggplant. Repeat this process 2 more times (our lasagna had 4 layers of eggplant slices).
  7. Finally, sprinkle marinara sauce and Parmesan on top of the last layer of eggplant.
  8. Preheat the oven to 200ºC or 400ºF and when hot, bake the lasagna for about 40 minutes or until golden brown.
  9. When you take the lasagna out of the oven, let it rest for 10 to 15 minutes before cutting it into pieces. Serve like any other lasagna.
  10. Store leftovers in an airtight container in the fridge or in the ovenware itself but covered for 3-4 days.


  • If you want to reduce the amount of sodium in the recipe you can add less salt to the marinara sauce and ricotta and/or add less Parmesan.
  • If you don’t want to use eggplant, you can substitute zucchini or lasagna pasta sheets (in that case, follow the package directions).
  • Marinara sauce can be substituted with any homemade or packaged tomato sauce and Parmesan for packaged cheese if you don’t want to.
  • You can also use our vegan bolognese sauce or our bolognese of lentils in the lasagna filling.
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