Eggplant Lasagna with noodles! Roasted eggplant and a delicious, flavorful ricotta mixture really make this lasagna special. It’s vegetarian but you can easily add ground beef if wanting some meat added in. We hope you try it!
Who loves eggplant? I know you either love it or hate it. . I’m a fan! Especially when it’s roasted. I recently saw this recipe on NY Times Cooking and knew I had to try it but put my own spin on it. I had to add lasagna noodles. My family needs to have pasta in lasagna. I also added more crushed red pepper flakes and more cheese. Lots more cheese.
From NY Times Cooking:
“Roasted eggplant takes the place of pasta in this veggie-heavy riff on traditional lasagna. All the other lasagna elements are here, including a spinach, herb and ricotta filling; marinara sauce; and plenty of Parmesan and mozzarella cheese. The result is a completely gluten-free dish that tastes every bit as hearty and comforting as a true lasagna, with a welcome brightness from the addition of lemon zest. This is by no means a difficult recipe, but there are several steps. To save time, you can roast the eggplant slices in advance and store them in the refrigerator for up to 24 hours before assembling the lasagna.”
I love a good lasagna! For me, I don’t actually need meat in it. I love a good vegetarian lasagna. Vegetarian lasagna can be just as filling and delicious! Lasagna is the perfect weekend meal to make. It takes a little more time to make, assemble and bake .. but then your kitchen is filled with delicious smells and aroma and you have enough food for 2-3 dinners depending on how large or small your family is.
I love that you can freeze lasagna and it’s just as good! We will eat this for dinner; I’ll freeze the rest and we’ll have more delicious lasagna for another weeknight dinner. I hope you try this recipe!
Eggplant Lasagna
Ingredients
- 3 medium sized eggplant sliced into rounds
- olive oil extra virgin
- 2 to 3 teaspoons Italian seasoning
- salt and pepper
- 1/2 lb. lasagna noodles
- 1 1/2 cups baby spinach chopped
- 1 1/2 cups part-skim ricotta cheese
- 1 cup grated Parmesan cheese split
- 1 large egg
- 1 1/2 teaspoons finely grated lemon zest
- 1 teaspoon crushed red pepper flakes
- 1 (24 or 28 oz) jar marinara sauce
- 3 to 4 cups shredded low-moisture mozzarella cheese
Instructions
- Preheat oven to 425 degrees. Line 2 to 3 sheet pans with parchment paper and arrange the eggplant pieces in an even layer. Brush or drizzle all over with olive oil and sprinkle with Italian seasoning, and season with salt and pepper. Roast in the oven for 20 to 25 minutes, until tender and lightly browned.
- Bring a pot of water to a boil and cook lasagna noodles according to package instructions. When finished, drain and set aside. Feel free to drizzle with olive oil so the noodles don't stick together.
- While the eggplant is in the oven, make the ricotta filling: Place the spinach in a medium bowl. Add the ricotta, ⅓ cup Parmesan, egg, lemon zest, red-pepper flakes, salt and pepper and mix until well combined.
- To assemble lasagna: Spread half of the marinara sauce in a 9-by-13-inch baking dish. Layer cooked lasagna noodles over marinara sauce. Dollop about half the ricotta mixture on top and use a spatula to spread it evenly over the noodles. Arrange one layer of eggplant on top; reserve half of it for the second layer. Top with mozzarella cheese and sprinkle some Parmesan cheese over the top as well. Repeat everything with a second layer: the marinara sauce, lasagna noodles, ricotta mixture, roasted eggplant, mozzarella cheese and Parmesan cheese.
- Lower oven temperature to 375 degrees. Cover with lasagna with foil and bake covered for 25 minutes, remove foil and bake for another 20 to 25 minutes. During the last 5 minutes of baking time: raise temp to broil (500 or 550) and bake for the last 5 minutes to brown the top of the lasagna. Be sure to watch your lasagna so you don't burn it.
- Let cool for about 10 minutes to allow the lasagna to set. Slice, serve and enjoy! To freeze any leftovers: slice into pieces* (or leave whole) and store in freezer safe plastic bags or any freezer safe container. To reheat, bake in a 350 degree oven for 20 to 25 minutes, or until heated through.
Notes
Adapted from this recipe on NY Times Cooking
