5 from 12 votes
Vegetarian Eggplant Lasagna
Vegetarian Eggplant Lasagna layers tender eggplant cooked in a rich tomato sauce with garlic, chili flakes, and basil, combined with a ricotta cheese mixture blended with Parmesan and egg. The assembled dish includes lasagna sheets layered with the sauce and cheese and baked until bubbly and golden. Leftover sauce can be used for other meals, and the lasagna can be prepared ahead or frozen.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
6
(plus extra sauce)
Calories:
516 kcal
Course:
Side Dish, Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 (plus extra sauce)
Amount Per Serving
Calories 516
% 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.