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 yr. Summer season produce remains 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 identify, 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 find it irresistible on this transitional season, and I hope you’ll too.

The best way to Make Eggplant Lasagna

This eggplant lasagna recipe is a little bit of a mission, but it surely’s 100% value it! Yow will discover the entire recipe with measurements under. Within the meantime, right here’s a fast overview to get you began:

Elements

This eggplant lasagna recipe has 4 essential elements:

1. Eggplant, after all! You’ll want 2 to three giant Italian eggplants, 4 kilos whole.
2. Marinara sauce – Make selfmade marinara sauce, or use store-bought. We like Rao’s!
3. 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.
4. 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 crimson pepper flakes earlier than serving.

Discover the entire recipe with measurements under.

Getting ready the Eggplant

Able to cook dinner? You’ll begin by getting ready the eggplant.

First, slice the eggplant. Reduce 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 3 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 the roasting time.

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 do it:

• Unfold 1/2 cup marinara sauce on the backside of a 9×13-inch or related 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 closing 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 crimson pepper flakes, and dig in!

What to Serve with Eggplant Lasagna

This eggplant lasagna is a scrumptious vegetarian essential 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 effectively with any of those recipes:

What do you wish to serve with eggplant lasagna? Let me know within the feedback!

Extra Favourite Eggplant Recipes

If you happen to love this eggplant lasagna, strive considered one of these straightforward eggplant recipes subsequent:

Eggplant Lasagna

Prep Time: 30 minutes minutes

Prepare dinner Time: 50 minutes minutes

Complete Time: 1 hour hr 20 minutes minutes

Serves 8

Roasted eggplant slices change conventional lasagna noodles on this eggplant lasagna recipe. It is tacky, comforting, and scrumptious…and likewise low carb and gluten-free!

Prepare dinner ModeForestall your display screen from going darkish

• 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.

• 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.

• In the meantime, make the filling: In a big bowl, stir collectively the ricotta, egg, Parmesan, garlic, oregano, lemon zest, salt, and pepper.

• Brush a 9×13-inch or related 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 prime 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 closing layer of eggplant, then sprinkle the mozzarella and Parmesan cheeses on prime.

• Bake for half-hour, or till the cheese on prime is browned and effervescent. Let stand for half-hour. Sprinkle with crimson pepper flakes and garnish with contemporary basil. Slice and serve.