Eggplant Lasagna

Name: Eggplant Lasagna
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 3 1/2 pounds eggplant, cut crosswise into 1/2-inch slices (about 3 large ish eggplants); 1/2 cup extra virgin olive oil; 1 tablespoon dried oregano; kosher salt; freshly ground black pepper; 1 pound lasagna sheets; 1 pound whole-milk ricotta cheese; 7 ounces grated low moisture mozzarella cheese, divided; 3 ounces freshly grated Parmesan cheese, divided; 10 large fresh basil leaves, finely chopped; 3 cups tomato sauce, homemade or store-bought

User Reviews

4.5

108 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Additional Time
10 mins
Total Time
1 hr 30 mins
Servings
8 servings
Course
Dinner

Eggplant Lasagna

Jayce Gentry

Report

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Share:

I Made This!

81 people made this

Print

22 people printed this

Save this

64 people saved this

Ingredients

Servings

3 1/2 pounds eggplant, cut crosswise into 1/2-inch slices (about 3 large ish eggplants)
1/2 cup extra virgin olive oil
1 tablespoon dried oregano
kosher salt
freshly ground black pepper
1 pound lasagna sheets
1 pound whole-milk ricotta cheese
7 ounces grated low moisture mozzarella cheese, divided
3 ounces freshly grated Parmesan cheese, divided
10 large fresh basil leaves, finely chopped
3 cups tomato sauce, homemade or store-bought

Add Ingredients to Shopping List

Recommended Tools for this Recipe

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.