Eggplant Lasagna
A classic lasagna recipe with layers of tender roasted eggplant, ricotta, and lasagna noodles. Comforting, cheesy, and delicious! An easy vegetarian pasta recipe that's perfect for summer.
Equipment
Ingredients
- 2 medium Italian or globe eggplants, sliced lengthwise into 1/4 thick slabs
- Olive oil
- 15 ounces ricotta cheese
- pinch fresh nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup prepared pesto*, see note
- 1/4 cup grated parmesan cheese, divided
- 1 1/2 cups shredded mozzarella, divided
- 4 cups marinara sauce of choice
- 1 pound no-boil lasagna noodles or cooked lasagna noodles**
- Fresh basil, for garnish
Instructions
- Preheat the oven to 425 degrees F. Place the eggplant slices between two baking sheets and lightly brush with olive oil. Sprinkle 1/4 teaspoon salt and pepper onto the brushed eggplant. Bake for 10-12 minutes, until tender but not browned or crispy.
- In a large bowl, whisk together the ricotta cheese, nutmeg, black pepper, pesto, 2 tablespoons parmesan cheese, and 1/2 cup mozzarella cheese. Season to taste with salt and more pepper, if desired, to taste.
- In a 9x13 casserole dish, layer 1 1/2 cup of the marinara sauce and then an even layer of lasagna noodles, covering the bottom. Layer with 1/2 of the ricotta mixture and a single layer of the eggplant slices on top of the noodles.
- Add in another cup of tomato sauce, then another even layer of lasagna noodles, the remaining ricotta mixture, and eggplant slices. Finish with a layer of lasagna noodles and the remaining marinara sauce, making sure to cover the noodles as much as possible.*
- Cover the the remaining 2 tablespoons of parmesan cheese and mozzarella cheese. Cover with foil or another large baking sheet. Reduce heat to 350 degrees and bake for 30 minutes. Remove foil and bake another 10 minutes, until cheese is bubbly and sauce is bubbling.
- Remove from the oven and let cool for 10 minutes, then garnish with basil. Slice and serve.
Notes
* I like the additional flavor of prepared pesto stirred into the ricotta cheese (I almost always have a jar in the fridge during the summer. I also like the prepared pesto in the refrigerated section of grocery stores, like Trader Joe's and Gotham Greens brand, but I dislike the jarred version that you often find in the pasta section)
*No-cook noodles need additional liquid to prevent them from becoming undercooked. If you cook the noodles ahead of time, then reduce the marinara to 3-3 1/2 cups. I do think that no-cook noodles taste gummy and prefer to cook noodles but I know that is an extra step!
*No-cook noodles need additional liquid to prevent them from becoming undercooked. If you cook the noodles ahead of time, then reduce the marinara to 3-3 1/2 cups. I do think that no-cook noodles taste gummy and prefer to cook noodles but I know that is an extra step!
Nutrition
Serving: 1servingCalories: 459kcalCarbohydrates: 59gProtein: 22gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 72mgSodium: 886mgPotassium: 840mgFiber: 7gSugar: 10gVitamin A: 1119IUVitamin C: 11mgCalcium: 284mgIron: 2mg