You will not discover any noodles on this eggplant lasagna recipe, however belief me—you will not miss them. Tender roasted eggplant is a scrumptious substitute.
This eggplant lasagna recipe is ideal for this time of 12 months. Summer season produce continues to be plentiful, however the temps are beginning to cool off. After months of consuming salad recipes and veggie burgers off the grill, I’m prepared so as to add consolation meals to our common rotation. Eggplant lasagna, coming proper up!
If it’s not clear from the title, this eggplant lasagna recipe is a no-noodle scenario. As a substitute of pasta, skinny planks of roasted eggplant separate the layers of bubbly marinara sauce and melty cheese. It’s each bit as scrumptious as a traditional lasagna (even Jack will vouch for it!), only a tad brisker. I like it on this transitional season, and I hope you’ll too.
How you can Make Eggplant Lasagna
This eggplant lasagna recipe is a little bit of a mission, but it surely’s 100% price it! You could find the whole recipe with measurements beneath. Within the meantime, right here’s a fast overview to get you began:
Components
This eggplant lasagna recipe has 4 foremost elements:
- Eggplant, after all! You’ll want 2 to three giant Italian eggplants, 4 kilos complete.
- Marinara sauce – Make do-it-yourself marinara sauce, or use store-bought. We like Rao’s!
- The cheese filling – It’s a creamy, flavorful mix of ricotta cheese, Parmesan, garlic, oregano, and lemon zest. I additionally combine in an egg to assist the filling set between the layers of eggplant.
- The topping – The ultimate layer of this lasagna is extra Parmesan and grated mozzarella cheese. They get superbly browned within the oven—yum!
So as to add contemporary taste + a kick of warmth, garnish all of it with basil and purple pepper flakes earlier than serving.
Discover the whole recipe with measurements beneath.
Getting ready the Eggplant
Able to cook dinner? You’ll begin by making ready the eggplant.
First, slice the eggplant. Minimize off the stems. Slice every eggplant vertically into 1/4-inch-thick planks.
Subsequent, salt it to attract out extra moisture. Unfold the eggplant planks in a single layer on clear kitchen towels. Season with salt, and let sit for 20 minutes.
Then, roast the eggplant. Pat it dry and switch it to a few baking sheets lined with parchment paper. Drizzle generously with olive oil, toss to coat, and organize in a single layer. Roast for 20 to 25 minutes, or till tender and golden brown. For even cooking, flip the eggplant and rotate the pans midway by means of the roasting time.
Make-Forward Tip
For quick meeting, roast the eggplant as much as 2 days prematurely. Retailer it in an hermetic container within the fridge till you’re able to make the lasagna.
Whereas the eggplant roasts, make the cheese filling. Stir collectively the ricotta, egg, Parmesan, garlic, oregano, lemon zest, salt, and pepper in a big bowl.
Meeting
You’re able to assemble the lasagna! Right here’s how one can do it:
- Unfold 1/2 cup marinara sauce on the backside of a 9×13-inch or comparable baking dish.
- Cowl with a layer of roasted eggplant slices.
- High with half the cheese filling and dot with one other 1/2 cup tomato sauce.
- Add one other layer of eggplant.
- High with the remaining ricotta and dot with the remaining sauce.
- Add a remaining layer of eggplant. High it with the grated mozzarella and Parmesan cheeses.
Bake till the cheese is browned and effervescent, about half-hour at 425°F.
Let stand for half-hour earlier than slicing and serving. Garnish with basil and purple pepper flakes, and dig in!
Storage Directions
This eggplant lasagna retains nicely for as much as 3 days in an hermetic container within the fridge. To reheat the complete lasagna, cowl it with foil and heat in a 325°F oven till heated by means of. It’s also possible to zap particular person slices within the microwave.
What to Serve with Eggplant Lasagna
This eggplant lasagna is a scrumptious vegetarian foremost dish. To make it a full meal, pair it with good bread like no-knead bread or focaccia and a aspect salad. It could go nicely with any of those recipes:
What do you prefer to serve with eggplant lasagna? Let me know within the feedback!
Extra Favourite Eggplant Recipes
In the event you love this eggplant lasagna, attempt one among these straightforward eggplant recipes subsequent:
Eggplant Lasagna
Serves 8
Roasted eggplant slices exchange conventional lasagna noodles on this eggplant lasagna recipe. It is tacky, comforting, and scrumptious…and in addition low carb and gluten-free!
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Preheat the oven to 425°F and line three giant baking sheets with parchment paper. Organize the eggplant planks in a single layer on clear kitchen towels and sprinkle with salt. Put aside for 20 minutes to attract moisture out of the eggplant.
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Pat the eggplant dry and switch to the ready baking sheets. Drizzle generously with olive oil, toss to coat, and organize in a single layer on the baking sheets. Roast for 20 to 25 minutes, or till tender and golden brown, flipping the eggplant and rotating the pans midway by means of.
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In the meantime, make the filling: In a big bowl, stir collectively the ricotta, egg, Parmesan, garlic, oregano, lemon zest, salt, and pepper.
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Brush a 9×13-inch or comparable baking dish with olive oil and unfold ½ cup of the marinara sauce on the underside. Cowl with a layer of the roasted eggplant slices, then high with half the ricotta combination and dot with one other ½ cup of the marinara. Repeat with one other layer of eggplant, the remaining ricotta combination, and the remaining ½ cup marinara. High with a remaining layer of eggplant, then sprinkle the mozzarella and Parmesan cheeses on high.
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Bake for half-hour, or till the cheese on high is browned and effervescent. Let stand for half-hour. Sprinkle with purple pepper flakes and garnish with contemporary basil. Slice and serve.
