Vegetarian Eggplant Lasagna
User Reviews
5.0
12 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 (plus extra sauce)
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Calories
516 kcal
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Course
Side Dish, Main Course
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Cuisine
Mediterranean, Italian
Vegetarian Eggplant Lasagna
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That perfect (not to mention easy) vegetarian lasagna you've always been looking for. This vegetarian eggplant lasagna aka lasagna alla norma is made by layering a simple pasta alla norma sauce with a ricotta mixture and lasagna sheets. There's no white sauce to make, and it's on the table in just an hour. You definitely won't miss the meat!
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Ingredients
- 6 tablespoons olive oil
- 2 eggplant medium to large, cut into small cubes (about 1cm)
- 5 cloves garlic crushed
- ¼ teaspoon chili flakes optional
- 2 cans chopped tomatoes (14 ounce cans)
- 1 teaspoon sugar heaped
- 1 tablespoon balsamic vinegar
- 1 bunch basil chopped, or a heaped teaspoon dried herbs (I use mixed Italian)
- 1.5 cups ricotta cheese
- 1 egg
- 1 cup Parmesan Cheese plus some extra for sprinkling
- black pepper to taste
- 8 lasagna sheets fresh or dried (You'll need roughly 5 to 8 sheets, depending on their size of course)
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Instructions
- Heat up the olive oil in a large skillet/frying pan, then cook the eggplant cubes for 10 minutes, stirring regularly.
- Add the garlic and chili flakes and cook and stir for another minute or two.
- Add the tomatoes, sugar, balsamic vinegar and herbs and simmer for 15 minutes or until the eggplant is tender.
- Meanwhile, beat the egg and 1 cup of parmesan into the ricotta cheese. Grind in some black pepper (to taste).
- Cover the bottom of a 10 x 7 inch (or equivalent/similar) baking dish with a really thin layer of the eggplant mixture (just to stop the lasagne sticking). Top with lasagna sheets, then spread a good layer of eggplant sauce over them.
- Top with half the ricotta mixture. Sprinkle with a bit of extra parmesan cheese.
- Add another layer of eggplant sauce (you will have lots left over, which is OK), then more lasagna sheets, then top with the rest of the ricotta mixture. Finally, sprinkle with more parmesan cheese.**
- Bake at 355F/180C for 30 minutes or until bubbling around the edges and starting to brown on top.
Equipments used:
Notes
- Making ahead and/or freezing: You can make the dish up to 2 days ahead. Simply assemble fully, then cover and store in the fridge until you’re ready to bake. Or wrap well and freeze at this stage. Either cook from frozen, adding about fifteen minutes to the cooking time, or defrost and cook as normal.
- While baking: Cover with aluminium foil if the top starts to brown too much. On the other hand, if you’d like the top to be a bit browner at the end of the cooking time, just grill(UK)/broil(US) for a few minutes. I often do this!
- What to do with the leftover sauce: You have several options for the leftover eggplant sauce. Either make another smaller lasagne for the freezer (probably with just 2 eggplant layers this time), make pasta alla norma with it, or use it as a nutritious pizza sauce… mmm!
Nutrition Information
Show Details
Calories
516kcal
(26%)
Carbohydrates
47g
(16%)
Protein
21g
(42%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
70mg
(23%)
Sodium
533mg
(22%)
Potassium
799mg
(23%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
734IU
(15%)
Vitamin C
17mg
(19%)
Calcium
401mg
(40%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6(plus extra sauce)
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 47g | 16% |
| Protein | 21g | 42% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 533mg | 22% |
| Potassium | 799mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 734IU | 15% |
| Vitamin C | 17mg | 19% |
| Calcium | 401mg | 40% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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