Description
This rich and flavorful eggplant lasagna is a delicious vegetarian alternative to traditional lasagna, featuring layers of roasted eggplant, creamy ricotta mixture, savory marinara sauce, and melted mozzarella cheese. Perfect for a comforting family dinner, this dish is easy to prepare and sure to be a crowd-pleaser.
Ingredients
Scale
Eggplant and Seasoning
- 2 medium eggplants, sliced lengthwise into 1/4-inch slices
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Cheese Mixture
- 1 1/2 cups ricotta cheese
- 1 egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- Freshly ground black pepper, to taste
Other Ingredients
- 1 1/2 cups shredded mozzarella cheese
- 2 cups marinara sauce (homemade or store-bought)
- Fresh basil, chopped (optional, for garnish)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the eggplant slices.
- Roast eggplant: Brush the eggplant slices with olive oil, season with salt and freshly ground black pepper, then arrange them on the prepared baking sheet. Roast in the oven for 20 to 25 minutes until the slices are tender and golden brown. Allow them to cool slightly before handling.
- Prepare ricotta mixture: In a medium bowl, combine the ricotta cheese, lightly beaten egg, grated Parmesan cheese, dried oregano, and a pinch of black pepper. Mix until the ingredients are fully incorporated and the mixture is smooth.
- Assemble lasagna: In a 9×13-inch baking dish, spread a thin layer of marinara sauce to coat the bottom. Layer half of the roasted eggplant slices evenly over the sauce. Spread half of the ricotta cheese mixture over the eggplant, followed by half of the shredded mozzarella cheese, and then a layer of marinara sauce. Repeat the layering process with the remaining eggplant, ricotta mixture, mozzarella, and marinara sauce. Finish off with a final layer of marinara sauce and mozzarella cheese on top.
- Bake: Cover the assembled lasagna with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes, until the cheese on top is bubbly and golden brown.
- Rest & serve: Remove the lasagna from the oven and let it rest for 10 minutes to set before slicing. Garnish with chopped fresh basil if desired, then serve warm to enjoy this hearty and comforting dish.
Notes
- You can use homemade or store-bought marinara sauce depending on your preference.
- Allow the lasagna to rest before slicing to avoid it falling apart.
- For a lower-fat version, use part-skim ricotta and reduced-fat mozzarella cheeses.
- Adding fresh basil on top adds a fragrant, fresh flavor to the dish.
- Ensure eggplant slices are roasted until tender to prevent excess moisture in the lasagna.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: eggplant lasagna, vegetarian lasagna, roasted eggplant, Italian casserole, ricotta cheese lasagna, vegetarian dinner
