One Pan Vegetarian Eggplant Lasagna
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
1 hr 30 mins
-
Servings
4
-
Calories
617 kcal
-
Course
Main Course
-
Cuisine
Italian
One Pan Vegetarian Eggplant Lasagna
Report
This easy vegetarian eggplant lasagna is for those nights when you have neither the time nor the energy to spend hours in the kitchen, chopping and stirring. The recipe takes all of the components of a meatless skillet lasagna - vegetables, tomato sauce, lasagne noodles, and cheese - and quickly builds one layer upon the other. All in one skillet. All on the stove top.
Share:
Ingredients
- 2 Japanese eggplant roughly chopped into half inch pieces, no need to peel, medium, or one small globe eggplant
- salt for sweating and to taste
- 1 tablespoon olive oil
- ¼ cup yellow onion chopped fine, or white onion
- 2 cloves garlic minced
- 10 to 12 kalamata olives pitted and coarsely chopped
- 28 ounce chopped tomatoes canned
- ¼ cup tomato sauce homemade or store bought
- 1 pinch red pepper flakes
- 12 Lasagne noodles broken up roughly, no-boil
- ½ pound fresh mozzarella chopped
- ¼ cup Parmesan Cheese grated, plus more for topping, 1 ounce
- 1 cup ricotta cheese
- ¼ cup basil chopped, fresh leaves
Instructions
- About 30 to 60 minutes before starting to cook, salt the chopped eggplant in a sieve, toss until covered, and let sit in the sink.
- When ready to cook, rinse off the salt and pat some of the water off with a paper towel or kitchen towel.
- Using a large (12 inch) skillet with a lid, heat the olive oil over medium-low heat, and then cook the onion until starting to soften, about 5 minutes.
- Add the eggplant and cook, stirring occasionally, until the eggplant is starting to brown, about another 5 minutes.
- Add the garlic and olives and cook, stirring, for one minute.
- Add the canned tomatoes, tomato sauce, and red pepper flakes and stir to combine.
- Add the broken lasagne noodles as a top layer (do not stir them in), cover the pan, and let simmer with occasional bubbles for about 10 minutes.
- At about the 10 minute mark, stir in the noodles and continue to let the mixture cook, covered and at a simmer, for about another 10 minutes until the noodles are soft. Stir occasionally to prevent sticking.
- Add in salt and pepper to taste (I start with ½ teaspoon of salt and ¼ teaspoon of pepper).
- Remove from heat and stir in the chopped mozzarella and the Parmesan, reserving a tablespoon or two of the Parmesan for serving.
- Add the ricotta in large dollops around the pan, but don't stir in. Cover the pan and let it sit for 5 minutes.
- Sprinkle with basil and Parmesan and admire your handiwork before serving.
Notes
- This recipe is extremely adaptable for vegetable substitutions like zucchini or mushrooms. Or stir in some fresh spinach just before adding the ricotta to the lasagna pan.
- If you don’t have no-boil lasagna noodles, you can use regular lasagna noodles in this skillet lasagna, but they will take longer to cook, and you will need to add water to the pan to make sure things don't stick.
- No matter what, keep the pan covered. Trapping steam is key to cooking the noodles fully in this skillet lasagna.
Nutrition Information
Show Details
Calories
617kcal
(31%)
Carbohydrates
62g
(21%)
Protein
32g
(64%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
10g
(50%)
Cholesterol
106mg
(35%)
Sodium
1047mg
(44%)
Potassium
955mg
(20%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
1169IU
(23%)
Vitamin C
23mg
(26%)
Calcium
563mg
(56%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 62g | 21% |
| Protein | 32g | 64% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 1047mg | 44% |
| Potassium | 955mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 1169IU | 23% |
| Vitamin C | 23mg | 26% |
| Calcium | 563mg | 56% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
