Eggplant Lasagna
- Preparation time: 30 minutes
- Baking time: 45 minutes
- Total time: 1 hour 15 minutes
Ingredients
For Single recipe
(serves 4 to 6)
- Bake in a 9 or 10-inch square baking dish
Vegetables:
- 2 tablespoons olive oil
- ½ small onion, chopped
- ½ yellow or red pepper, chopped
- 1 small zucchini, sliced
- 2 cloves garlic, minced
- ½ large eggplant, peeled and chopped (see comment section below) or 1 small Italian eggplant
- 2 to 4 tablespoons olive oil, as needed
- ¼ teaspoon salt
Sauce Ingredients:
- One 14.5-ounce can diced tomatoes, with juices
- Two 6-ounce cans tomato paste
- 1½ teaspoons dried basil (or 2 tablespoons fresh basil, chopped)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Lasagna:
- One 8-ounce box of dried lasagna noodles, cooked and drained (for a 9-inch square pan, about 9 noodles)
Ricotta Cheese Mixture:
- 1½ cups ricotta cheese
- ¼ cup grated parmesan (optional)
- 1 tablespoon parsley, finely chopped
- 1 eggs, beaten
- Salt and pepper to taste
Mozzarella:
- ½ pound low moisture mozzarella, thinly sliced or grated (8-ounces)
Ingredients
For Double recipe
(serves 8 to 12)
- Bake in a 13x9 oblong baking dish
Vegetables:
- 3 tablespoons olive oil
- 1 small onion, chopped
- 1 yellow or red pepper, chopped
- 1 medium-sized zucchini, sliced
- 4 cloves garlic, minced
- 1 large eggplant, chopped (or 2 small Italian eggplants)
- 2 to 4 tablespoons olive oil, as needed
- ½ teaspoon salt
Sauce Ingredients:
- Two 14.5-ounce can diced tomatoes, with juices
- Four 6-ounce cans tomato paste
- 1 tablespoon dried basil (or ¼ cup fresh basil, chopped)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Lasagna:
- One 16-ounce box of dried lasagna noodles, cooked and drained (for a 9x13 oblong pan, about 16 noodles)
Ricotta Cheese Mixture:
- 3 cups ricotta cheese
- ½ cup grated parmesan (optional)
- 2 tablespoons parsley, finely chopped
- 2 eggs, beaten
- Salt and pepper to taste
Mozzarella:
- 1 pound low moisture mozzarella, thinly sliced or grated
Instructions
-
Cook lasagna noodles as directed in a large pot of boiling salted water until tender. Drain, rinse in cold water, and set aside.
- Heat oil on medium in a large frying pan.
- Add onion and pepper to pan and cook until onions are a nice golden brown.
- Add zucchini and garlic and cook until zucchini begins to brown; 5 to 10 minutes.
- Add 2 tablespoons of olive oil to the pan.
- Add eggplant to pan. Cook until nicely browned; add olive oil if necessary.
- Add canned tomatoes, tomato paste, and spices. Simmer for 5 to 10 minutes.
- In a large mixing bowl combine ricotta cheese, parmesan cheese, parsley, eggs, salt and pepper. Mix well.
- Preheat oven to 375°.
- To Assemble: Place enough cooked noodles lengthwise in the baking dish to cover the bottom.
- Spread with a third of the ricotta cheese mixture.
- Cover the ricotta mixture with a third of the mozzarella cheese.
- Spoon a third of the eggplant sauce over the mozzarella cheese.
- Repeat with 2 more layers of noodles, ricotta and mozzarella, and sauce.
- Bake uncovered for about 45 minutes; or until heated through.
- Let stand 10 minutes; cut into squares and serve.
Comments
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.NOTE: Eggplant skin can be tough, chewy and bitter so peeling is recommended. However, if using a younger and smaller eggplant the skin will be much thinner and peeling is not necessary.
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.
Looking for a non-vegetarian lasagna option? Try my recipe for Lasagna.
Do you have leftover ricotta cheese and are you looking for a dessert idea to serve with your eggplant lasagna? Try my recipe for Chocolate Ricotta Cheesecake Bars.