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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

Delicious Recipes &

Fabulous DIY Projects

Cheesy Vegetarian Eggplant Lasagna

Updated: Oct 4, 2021

PREP TIME: 20 minutes

COOK TIME: 60 minutes

TOTAL TIME: 80 minutes

SERVINGS: 12 servings


1 jar Sicilian Herb Marinara Sauce

1 box No-Boil Lasagna

7 tablespoon All-Purpose Flour

7 tablespoons Butter

6 cups Whole Milk

1 large Eggplant

2 tablespoons Extra Virgin Olive Oil

3/4 cup grated Romano Cheese

1 cup shredded Mozzarella Cheese

Salt, to taste

Pepper, to taste


1. Slice eggplant into 1/8-inch slices, season with salt, pepper and olive oil and bake on a sheet pan in the oven at 400 degrees Fahrenheit for 10 minutes or until slightly brown and thoroughly cooked.

2. Meanwhile, boil milk, separately melt butter, stir in flour and cook for 3 minutes over medium heat. Stir in milk while whisking continuously. Boil for 3 minutes until bechamel thickens up. Season with salt and pepper.

3. In a 9x13-inch greased baking pan, start with 4 tablespoons bechamel and lay down 3 sheets of lasagna. Cover noodle with 4 tablespoons bechamel, 3 tablespoons marinara sauce, some fresh basil, a few slices of eggplant, a sprinkle of mozzarella and Romano cheeses.

4. Repeat 4 more times, topping the last layer with all ingredients left at the end. Cover with aluminum foil and bake at 400 degrees Fahrenheit for 30 minutes, or until noodles are soft and cooked through.

5. Take the foil off and brown for 5 minutes. Let rest 15 minutes before serving.

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