Description
This Eggplant Lasagna recipe offers a delicious, comforting Italian-inspired meal that replaces traditional pasta layers with roasted eggplant slices. Enhanced with a flavorful spinach filling, creamy ricotta mixture, and topped with melted mozzarella and Parmesan cheeses, this dish is baked to golden perfection. Complemented by a fresh, vibrant arugula almond pesto, this lasagna is perfect for a hearty family dinner or special occasion.
Ingredients
Scale
Eggplant and Main Ingredients
- 3 large eggplants (about 3 lbs)
- 1 teaspoon salt
- 2 tablespoons olive oil, spray olive oil, or ghee
- 24-ounce jar marinara sauce
- 8 no-boil lasagna noodles (or substitute gluten-free lasagna noodles)
- 1–1 1/2 cups grated mozzarella or vegan cheese
- 1/4–1/3 cup pecorino or parmigiano cheese
- 1/4–1/2 teaspoon chili flakes (optional)
Spinach Filling
- 1 tablespoon olive oil
- 1 onion, diced
- 4–8 garlic cloves, rough chopped
- 6 ounces baby spinach
- Salt and pepper to taste (about 1/4 teaspoon each)
- 1/4 teaspoon red pepper flakes (optional)
Ricotta Mixture
- 16-ounce tub of whole milk ricotta (or substitute tofu ricotta)
- 1 large egg
- 1/4 cup chopped basil
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pepper
Arugula Almond Pesto
- 3 cups fresh arugula leaves
- 1/3 cup almonds
- 1/4 cup olive oil
- 1-2 garlic cloves
- 1/4 cup grated pecorino or parmigiano cheese
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to prepare for roasting the eggplant slices.
- Slice and Roast Eggplant: Slice the eggplants into approximately 1/4-inch thick slices. Lay them on a baking sheet, spray or brush with olive oil or ghee, sprinkle with 1 teaspoon salt, and roast in the oven for about 20-25 minutes until tender and slightly browned.
- Make Spinach Filling: While eggplant roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add rough chopped garlic cloves and cook for 1-2 minutes until fragrant.
- Sauté Spinach: Add baby spinach to the skillet along with salt, pepper, and red pepper flakes if using. Cook until spinach is wilted and moisture evaporates, roughly 3-5 minutes. Remove from heat.
- Prepare Ricotta Mixture: In a mixing bowl, whisk together ricotta, large egg, chopped basil, 1/2 teaspoon salt, nutmeg, and pepper until blended well.
- Assemble Lasagna: In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer no-boil lasagna noodles (or gluten-free noodles), then a layer of roasted eggplant slices, followed by some spinach mixture, ricotta mixture, a sprinkle of mozzarella, and more marinara sauce. Repeat layers ending with cheese toppings and pecorino or parmigiano cheese. Optionally, sprinkle chili flakes on top.
- Bake Covered: Cover the baking dish with foil and bake at 375°F (190°C) for 35-40 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 10-15 minutes until the top is golden brown and bubbly.
- Make Arugula Pesto: While lasagna bakes, prepare the arugula almond pesto by blending arugula, almonds, olive oil, garlic, lemon juice, pecorino or parmigiano cheese, and salt and pepper to taste in a food processor until smooth.
- Serve: Once lasagna is out of the oven, let it rest for about 10 minutes to set. Garnish with fresh arugula pesto before serving for a bright, peppery flavor contrast.
Notes
- For a vegan or dairy-free option, substitute ricotta with tofu ricotta and use vegan cheeses.
- Roasting the eggplant slices helps remove moisture and prevents sogginess in the lasagna.
- No-boil lasagna noodles save time; ensure pasta is fully covered by sauce and moisture to properly cook in the oven.
- Adjust garlic and chili flakes based on preferred spice levels.
- Leftover pesto can be stored in the refrigerator for up to 3 days in an airtight container.
- Letting the lasagna rest after baking helps with cleaner slices and improved texture.
