Vegetarian Eggplant Lasagna
User Reviews
5
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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
Description
This lasagna begins by cooking cubed eggplant in olive oil until soft and partially browned, then adding crushed garlic and chili flakes for a final sauté. Chopped canned tomatoes are added along with sugar, balsamic vinegar, and fresh or dried herbs, simmering to a thick sauce. The ricotta cheese is combined with beaten egg, Parmesan, and black pepper to create a creamy filling.
The dish is assembled by layering a thin base of eggplant sauce in a baking dish, followed by lasagna sheets, the eggplant sauce, and ricotta mixture, sprinkled with more Parmesan cheese. Multiple layers are created, finishing with cheese on top. The lasagna is baked at 355°F (180°C) for about 30 minutes until cooked through and golden.
This meal serves as a hearty vegetarian main dish. It can be made up to two days ahead, covered and refrigerated, or frozen before baking. If baking from frozen, cooking time should be extended by 15 minutes. Covering with foil during baking can prevent over-browning, and finishing under a broiler can add a crisp, browned top. Leftover eggplant sauce can be repurposed for smaller lasagnas, pasta dishes, or pizza.
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 tomato 14 ounce cans, chopped
- 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)
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.
Notes
- Prepare the dish up to two days in advance; cover and refrigerate before baking.
- You can freeze the fully assembled lasagna; bake from frozen by adding about 15 minutes to cooking time.
- If the top browns too quickly while baking, cover with aluminum foil to prevent burning.
- For a browned top, finish under the broiler (UK grill) for a few minutes after baking.
- Use leftover eggplant sauce for making a smaller lasagna, pasta alla norma, or as a pizza sauce.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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