Description
This Eggplant Lasagna is a hearty and flavorful twist on the classic Italian dish, replacing traditional meat with layers of tender roasted eggplant, creamy ricotta, mozzarella, and Parmesan cheeses, fresh basil, and rich tomato sauce. Perfect for a comforting family meal, it showcases the smoky sweetness of oven-roasted eggplant combined with tender pasta sheets and luscious cheeses baked to golden perfection.
Ingredients
Eggplant Layer
- 3 1/2 pounds eggplant, cut crosswise into 1/2-inch slices (about 3 large eggplants)
- 1/2 cup extra virgin olive oil
- 1 tablespoon dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Lasagna
- 1 pound lasagna sheets
Cheese Mixture
- 1 pound whole-milk ricotta cheese
- 7 ounces grated low moisture mozzarella cheese, divided
- 3 ounces freshly grated Parmesan cheese, divided
- 10 large fresh basil leaves, finely chopped
Other
- 3 cups tomato sauce, homemade or store-bought
Instructions
- Preheat and prepare oven: Preheat your oven to 450°F and position two oven racks evenly spaced to accommodate the baking sheets for roasting eggplant.
- Roast the eggplant: Arrange eggplant slices in an even layer on rimmed baking sheets. Brush both sides with olive oil, then season with dried oregano, kosher salt, and freshly ground black pepper. Bake for 15 minutes, then flip slices over and bake an additional 10 minutes until both sides are lightly browned. Remove from oven and set aside. Reduce oven temperature to 400°F.
- Cook lasagna sheets: Bring a large pot of salted water to a boil. Add the lasagna sheets and cook for 4 minutes until just tender but still firm. Drain and rinse under cold water to stop cooking. Lay the noodles flat separated by parchment paper on a baking sheet to prevent sticking.
- Make cheese mixture: In a medium bowl, combine ricotta cheese, 3 ounces mozzarella, 1 1/2 ounces Parmesan, and chopped fresh basil. Season with salt and pepper to taste, then mix well to incorporate.
- Assemble the lasagna: Spread 3/4 cup tomato sauce evenly on the bottom of a 9 x 13-inch baking dish. Layer 1/4 of the cooked lasagna sheets over sauce. Then add 1/3 of the roasted eggplant slices in an even layer, followed by 1/3 of the cheese mixture. Repeat these layers two more times with remaining sauce, noodles, eggplant, and cheese. Finish with the remaining 3/4 cup tomato sauce and a final layer of noodles. Top evenly with the remaining 4 ounces mozzarella and 1 1/2 ounces Parmesan cheese.
- Bake covered: Cover the baking dish tightly with foil and bake in the oven at 400°F for 40 minutes to allow flavors to meld and cheese to melt.
- Bake uncovered: Remove the foil and continue baking uncovered for about 15 minutes, or until the cheese on top is bubbly and golden brown.
- Rest and serve: Let the lasagna cool for 10 minutes before slicing to allow it to set for clean serving.
Notes
- Roasting the eggplant before layering helps reduce moisture and adds a rich, smoky flavor.
- Do not overcook the lasagna sheets; they should remain firm as they will continue cooking in the oven.
- You can use store-bought tomato sauce or homemade for better flavor customization.
- Letting the baked lasagna rest before serving prevents it from falling apart when sliced.
- If preferred, substitute whole wheat or gluten-free lasagna sheets for dietary needs.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
