Eggplant and Herb Lasagna
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
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Servings
4 people
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Calories
1007 kcal
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Course
Main Course
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Cuisine
Italian
Eggplant and Herb Lasagna
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This eggplant lasagna is absolutely a winner! Easy to make and delicious, you definitely won't miss the pasta!
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Ingredients
For the sauce:
- 1 tbsp. olive oil
- ½ yellow onion chopped
- 2 cloves garlic minced
- 1 tbsp. rosemary finely chopped
- 1 tsp. oregano finely chopped
- 30 oz. tomato sauce
- salt to taste
- black pepper to taste
For the ricotta mixture:
- 15 oz. ricotta cheese
- 1 egg
- 1 tsp. salt
- 1 tsp. black pepper freshly ground
- 1 tbsp. rosemary
For the lasagna:
- 16 lasagna sheets very thin (recipe here, fresh
- 2 eggplant sliced thinly, large
- 8 oz. mozzarella cheese sliced thinly
- olive oil
- salt to taste
- black pepper to taste
Instructions
Prepare the sauce:
- Heat a heavy-bottomed pot over medium heat. Add the olive oil to heat.
- Once the oil is hot, add the onions. Cook until translucent, about 5 to 8 minutes.
- Add the garlic and herbs and cook for another 2 minutes.
- Add the tomato sauce and salt and pepper. Reduce the heat to low to maintain a simmer. Cook for 30 minutes while you prepare the rest of the lasagna. Note: The longer you let the sauce cook, the heavier and richer the flavor will be. A shorter cooking time will give a sweeter, fresher flavor.
Prepare the ricotta filling:
- While the sauce is cooking, prepare the ricotta filling by placing the ricotta cheese, egg, salt, black pepper, and rosemary in a bowl. Mix all of the ingredients together until evenly blended. Set aside in the refrigerator.
Assemble the lasagna:
- Preheat an oven to 375°F.
- Spread a small layer of the sauce on the bottom of pan. Add 1 layer of fresh*, uncooked lasagna. Spread a thin layer of ricotta cheese on the pasta, topped with the eggplant slices, and mozzarella slices. Repeat this step 8 times until all of your ingredients have been used.*If you are using dried lasagna, you need to cook the lasagna first in boiling water according to the instructions.
- Top the lasagna with a liberal drizzle of olive oil and a liberal sprinkling of salt and freshly ground black pepper.
- Reduce the heat to 350°F, and bake the lasagna for 1 hour, or until it is bubbly.
Nutrition Information
Show Details
Serving
200g
Calories
1007kcal
(50%)
Carbohydrates
130g
(43%)
Protein
51g
(102%)
Fat
34g
(52%)
Saturated Fat
18g
(90%)
Cholesterol
263mg
(88%)
Sodium
2163mg
(90%)
Potassium
1821mg
(39%)
Fiber
14g
(56%)
Sugar
19g
(38%)
Vitamin A
2235IU
(45%)
Vitamin C
26mg
(29%)
Calcium
712mg
(71%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1007 kcal
% Daily Value*
| Serving | 200g | |
| Calories | 1007kcal | 50% |
| Carbohydrates | 130g | 43% |
| Protein | 51g | 102% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 263mg | 88% |
| Sodium | 2163mg | 90% |
| Potassium | 1821mg | 39% |
| Fiber | 14g | 56% |
| Sugar | 19g | 38% |
| Vitamin A | 2235IU | 45% |
| Vitamin C | 26mg | 29% |
| Calcium | 712mg | 71% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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