Description
A delicious and comforting Eggplant Lasagna that replaces traditional pasta with thinly sliced eggplants, layered with a rich marinara sauce, creamy ricotta mixture, and melted mozzarella cheese. This baked Italian-inspired casserole is perfect for a satisfying vegetarian meal.
Ingredients
Scale
Eggplant Preparation
- 2 medium eggplants, about 6” to 8″ long
- kosher salt
Sauce
- 1 tbsp. extra-virgin olive oil
- 3 cloves garlic, minced
- 1 yellow onion, chopped
- 2 tsp. dried oregano
- Freshly ground black pepper, to taste
- 1 25-oz. jar marinara sauce
Cheese Mixture
- 16 oz. whole milk ricotta
- 1/2 cup freshly grated Parmesan cheese, plus extra for topping
- 1 large egg
- 1/4 cup chopped fresh parsley, plus more for garnish
Additional
- 4 cups shredded mozzarella cheese
Instructions
- Preheat the oven: Set your oven temperature to 400°F (200°C) to prepare for baking the lasagna.
- Prepare the eggplant slices: Trim the ends of the eggplants and slice them into 1/4-inch thick rounds. Arrange them on a cooling rack and sprinkle generously with kosher salt. Let the slices sit for 20 minutes to draw out moisture. Then, pat the salted sides dry with paper towels, flip them over, season again with salt, and let sit another 20 minutes. Pat dry once more to remove excess moisture.
- Make the marinara sauce: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the chopped onion and dried oregano, season with salt and freshly ground black pepper, and cook until the onion becomes translucent. Pour in the jar of marinara sauce and warm it through over medium heat.
- Prepare the ricotta mixture: In a medium bowl, combine the ricotta cheese, grated Parmesan, large egg, and chopped fresh parsley. Season with salt and pepper to taste, mixing until smooth and well incorporated.
- Assemble the lasagna: In a 9″ x 13″ casserole dish, start with a thin layer of the warm marinara sauce. Arrange a single layer of the eggplant slices on top, spreading an even layer of the ricotta mixture over them, then sprinkle with shredded mozzarella. Repeat these layers, finishing with a final layer of eggplant topped with marinara sauce, mozzarella, and a sprinkle of Parmesan cheese.
- Bake the lasagna: Cover the dish with foil and bake in the preheated oven for 35 minutes. For a golden, bubbly top, remove the foil and broil for 1 to 2 minutes, watching closely to prevent burning.
- Rest and garnish: Allow the lasagna to cool for 10 minutes to help it set. Garnish with additional chopped fresh parsley before serving.
Notes
- Salting the eggplant slices helps reduce bitterness and excess moisture, which prevents the lasagna from becoming watery.
- You can substitute the marinara sauce with homemade tomato sauce for a fresher taste.
- For a vegan version, substitute ricotta and mozzarella with plant-based cheese alternatives and omit the egg.
- Letting the lasagna rest before serving helps the layers firm up for cleaner slices.
- Broiling at the end is optional but recommended for a nicely browned cheesy crust.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Eggplant Lasagna, Vegetarian Lasagna, Italian Casserole, Baked Eggplant Recipe, Meatless Lasagna
