Eggplant Lasagna
User Reviews
4.5
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Prep Time
25 mins
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Cook Time
55 mins
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Additional Time
10 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Course
Dinner
Eggplant Lasagna
Description
Eggplant Lasagna begins by slicing eggplant into half-inch rounds seasoned with oregano, salt, and pepper, then roasting them until golden and softened. Lasagna sheets are briefly boiled and cooled to maintain some firmness. A cheese mixture of ricotta, mozzarella, Parmesan, and chopped basil is seasoned and layered alternately with tomato sauce, noodles, and eggplant in a baking dish. The casserole bakes at a moderate temperature until bubbling and heated through.
This method adds a roasted vegetable dimension to traditional lasagna, reducing reliance on pasta while maintaining layers of flavor from tomato sauce and cheese. The texture contrasts the softness of cooked eggplant with the al dente noodles and melted cheeses.
Eggplant Lasagna serves as a filling main course and pairs well with simple salads or crusty bread. It is suitable for those seeking a vegetable-forward lasagna variation.
Ingredients
- 3 1/2 pounds eggplant cut crosswise into 1/2-inch slices, about 3 large
- 1/2 cup extra virgin olive oil
- 1 tablespoon oregano dried
- kosher salt
- black pepper freshly ground
- 1 pound lasagna sheets
- 1 pound ricotta cheese whole-milk
- 7 ounces low-moisture mozzarella cheese grated, divided
- 3 ounces Parmesan Cheese freshly grated, divided
- 10 basil large fresh leaves, finely chopped
- 3 cups tomato sauce homemade or store-bought
Instructions
- Preheat an oven to 450°F. Evenly space out 2 oven racks.
- Lay the eggplant in an even layer on two or more rimmed baking sheets. Brush both sides of the eggplant slices with oil, then season each side with oregano, salt and pepper. Bake for 15 minutes, then flip and bake until other sides are lightly browned (about 10 minutes more). Set aside. Reduce oven temperature to 400°F.
- Meanwhile, bring a large pot of salted water to a boil. Cook lasagna sheets for 4 minutes. They will still be fairly firm. Drain and rinse under cold water. Transfer cooked lasagna sheets to a parchment-lined baking sheet in even layers separated by parchment.
- Add ricotta cheese, 3 ounces mozzarella cheese, 1 1/2 ounces grated Parmesan and chopped basil to a medium bowl, mixing to combine. Season to taste with salt and pepper.
- Spread 3/4 cup of tomato sauce in an even layer in the bottom of a 9 x 13 baking dish. Top with 1/4 of the cooked lasagna sheets, arranged in an even layer. Top the noodles evenly with 1/3 of the eggplant, then 1/3 of the cheese mixture. Repeat even layers two more times with remaining sauce, lasagna sheets, eggplant and cheese mixture. Finish with remaining 3/4 cup of tomato sauce and lasagna sheets. Top evenly with remaining 4 ounces mozzarella and 1 1/2 ounces Parmesan cheese.
- Cover with foil and bake for 40 minutes. Remove the foil, then bake until the cheese is melty and golden on top (about 15 minutes more). Let cool for 10 minutes before serving.
User Reviews
Overall Rating
4.5
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