Eggplant Lasagna


For  Single recipe    (serves 4 to 6)


Sauce Ingredients:


Ricotta Cheese Mixture:



  1. Cook lasagna noodles as directed in a large pot of boiling salted water until tender. Drain, rinse in cold water, and set aside.
  2. Heat oil on medium in a large frying pan.
  3. Add onion and pepper to pan and cook until onions are a nice golden brown.
  4. Add zucchini and garlic and cook until zucchini begins to brown; 5 to 10 minutes.
  5. Add 2 tablespoons of olive oil to the pan.
  6. Add eggplant to pan. Cook until nicely browned; add olive oil if necessary.
  7. Add canned tomatoes, tomato paste, and spices. Simmer for 5 to 10 minutes.
  8. In a large mixing bowl combine ricotta cheese, parmesan cheese, parsley, eggs, salt and pepper. Mix well.
  9. Preheat oven to 375°.
  10. To Assemble: Place enough cooked noodles lengthwise in the baking dish to cover the bottom.
  11. Spread with a third of the ricotta cheese mixture.
  12. Cover the ricotta mixture with a third of the mozzarella cheese.
  13. Spoon a third of the eggplant sauce over the mozzarella cheese.
  14. Repeat with 2 more layers of noodles, ricotta and mozzarella, and sauce.
  15. Bake uncovered for about 45 minutes; or until heated through.
  16. Let stand 10 minutes; cut into squares and serve.


If you have a baking dish that is deeper than the standard 2-inches use it. This recipe will fill a 2-inch deep baking dish to the brim.

Lasagna can be assembled 2 to 24 hours in advance and refrigerated. Allow 15 extra minutes baking time.

The day before you make your lasagna why not put together a sponge so that you can serve a fresh, warm loaf of French bread with your meal?

Another compliment to your meal would be Caesar salad with croutons or a bowl of crisp salad greens topped with Italian salad dressing and croutons.

Refrigerate or freeze leftovers.

To reheat leftovers, preheat oven to 350°. Bake uncovered for 30 to 45 minutes or until heated through.

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