If you have a love for comforting Italian classics with a fresh, creative twist, you are absolutely going to adore this Eggplant Lasagna with Arugula Almond Pesto Recipe. This dish elevates traditional lasagna by swapping out pasta sheets for tender roasted eggplant slices, layered with creamy ricotta, lightly sautéed spinach, and rich marinara, all crowned with a vibrant, peppery arugula almond pesto that adds a wonderful burst of brightness and texture. It’s perfect for sharing with friends or whenever you want a hearty meal that feels both homey and special.
Ingredients You’ll Need
This recipe shines because of its simplicity and thoughtful selection of ingredients. Each component brings an essential flavor or texture that together, create a lasagna that is both satisfying and lively on the palate. From the earthy eggplants to the fresh arugula in the pesto, every ingredient plays a delicious role.
- Eggplants (3 large): The star of the show, sliced and roasted to tender perfection for layering in place of noodles.
- Salt (1 teaspoon): Helps to draw moisture from the eggplants and season the ricotta for balanced flavor.
- Olive oil & ghee (3 tablespoons total): Used for roasting and sautéing to add richness and prevent sticking.
- Onion (1, diced): Adds a wonderful aromatic base when sautéed with garlic.
- Garlic cloves (4–8, roughly chopped): Infuses the spinach and sauce with savory depth.
- Baby spinach (6 ounces): Provides a fresh, earthy green layer that’s lightly wilted, not overpowering.
- Red pepper flakes (optional, ¼ teaspoon): Adds a subtle kick if you like a bit of heat.
- Whole milk ricotta (16 ounces): Or tofu ricotta for a vegan option; creamy and essential for a lasagna’s texture.
- Large egg (1): Binds the ricotta filling together for structure.
- Fresh basil (¼ cup, chopped): Brightens the ricotta mixture with herbal notes.
- Nutmeg (¼ teaspoon): Adds a warm, subtle spiciness to the cheese mixture.
- Marinara sauce (24-ounce jar): Choose your favorite for rich tomato flavor and moisture.
- No-boil lasagna noodles (8 sheets): Optional—but since eggplant replaces most noodles, these can be kept minimal or gluten-free.
- Mozzarella or vegan cheese (1 to 1 ½ cups, grated): For the melty, gooey cheese layer that everyone loves.
- Pecorino or Parmigiano cheese (¼ to ⅓ cup): Grated on top for savory, salty finish.
- Chili flakes (optional, ¼ to ½ teaspoon): Adds another layer of mild heat to grilled cheese topping when desired.
- Arugula Almond Pesto ingredients: Fresh arugula, toasted almonds, garlic, olive oil, and lemon juice make a peppery, nutty pesto perfect for drizzling.
How to Make Eggplant Lasagna with Arugula Almond Pesto Recipe
Step 1: Slice and Roast the Eggplant
Start by preheating your oven and slicing the eggplants into even, thin rounds. Salt them lightly to draw out any bitter moisture, then let them rest while you prepare your other ingredients. Roast these slices until they turn a beautiful golden brown and become tender but still hold their shape—this is what replaces pasta noodles and gives the dish a wonderfully rich texture.
Step 2: Sauté Onion, Garlic, and Spinach
In a skillet, warm the olive oil or ghee and gently cook your diced onion until translucent and sweet. Toss in the chopped garlic and baby spinach, cooking just until the spinach wilts but stays vibrant green. Season lightly with salt, pepper, and a pinch of red pepper flakes if you want a touch of spice. This layer brings freshness and an extra depth of flavor that complements the rich ricotta.
Step 3: Whisk Together Ricotta Mixture
In a bowl, combine the ricotta, egg, chopped basil, nutmeg, salt, and pepper. Whisk them until smooth and creamy—the perfect cheesy filling to spread between layers of eggplant and sauce. This mixture binds the lasagna and adds that essential richness we crave in traditional lasagna but with a lighter twist.
Step 4: Layer the Ingredients in a Baking Dish
Now it’s time to assemble. Start with a layer of marinara sauce at the bottom of your dish, then alternate roasted eggplant slices, dollops of ricotta mixture, sautéed spinach, occasional lasagna noodles if using, and mozzarella. Repeat layers, ending with a generous sprinkle of mozzarella and pecorino cheeses on top, and a last dusting of chili flakes if you like a bit of a spicy kick on the finished bake.
Step 5: Cover and Bake, Then Uncover
Cover your lasagna with foil and bake it happily for the first portion of cooking time to let all the flavors meld. Then uncover and continue baking until the top is golden, bubbly, and irresistibly fragrant. This finishing step gives you that classic lasagna crust while keeping everything underneath luscious and saucy.
Step 6: Blend the Arugula Almond Pesto
While the lasagna bakes, blend fresh arugula, toasted almonds, garlic, olive oil, and a splash of lemon juice until smooth and vibrant. This pesto is bright, peppery, and nutty, providing an incredible contrast to the warm, cheesy layers of lasagna that awaits.
Step 7: Let Lasagna Rest and Garnish with Arugula Pesto
Once baked, allow your lasagna some resting time. This step is crucial for easier slicing and to let the lasagna set perfectly. Serve your slices topped generously with the arugula almond pesto—trust me, this final touch takes the whole dish to a new level of deliciousness.
How to Serve Eggplant Lasagna with Arugula Almond Pesto Recipe
Garnishes
Beyond the arugula almond pesto, sprinkle fresh basil leaves or a delicate drizzle of extra virgin olive oil for a silky finish. Toasted almond slivers also add a lovely crunch and enhance the pesto’s nutty flavor, making every bite an experience.
Side Dishes
A crisp green salad with a lemon vinaigrette or a simple roasted vegetable medley pairs beautifully, balancing the richness of the lasagna with fresh, bright accents. Garlic bread or rustic crusty bread can also make a perfect accompaniment for scooping up any leftover sauce.
Creative Ways to Present
For a stunning presentation, serve the lasagna in individual ramekins or deep plates, garnished with a small dollop of pesto and a light sprinkle of chili flakes. Layer the dish in a clear glass casserole to showcase the colorful strata of eggplant, cheese, spinach, and sauce – a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Leftover eggplant lasagna can be stored in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen with time, making your next meal just as delightful if not better than the first.
Freezing
You can freeze portions of this lasagna before baking or after it has cooled completely. Wrap tightly with plastic wrap and aluminum foil to avoid freezer burn, and it should keep well for up to 3 months. Remember though, the fresh pesto is best made fresh when serving.
Reheating
Reheat leftovers covered with foil in a 350°F oven until warmed through to keep the eggplant tender and the cheese melty. For a quicker option, microwave in short intervals covered loosely with a damp paper towel to retain moisture.
FAQs
Can I use regular lasagna noodles instead of eggplant?
Absolutely! This recipe allows for a few no-boil lasagna noodles, but the eggplant slices are the star replacement. Using regular noodles will give you a more traditional lasagna texture, though it won’t be quite as light and veggie-forward.
Is the arugula almond pesto vegan-friendly?
Yes, it can be! Simply omit cheese from the pesto and use a vegan cheese or no cheese at all in the lasagna layers to keep the whole dish plant-based and delicious.
What’s a good substitute for ricotta if I’m lactose intolerant?
Silken tofu blended with lemon juice and a pinch of salt works beautifully as a ricotta substitute. It replicates the creamy texture and carries the flavors well in the lasagna.
Can I make this recipe gluten-free?
Definitely. Use gluten-free no-boil lasagna noodles or skip the noodles entirely, relying only on the roasted eggplant. Make sure to check your marinara and pesto ingredients for any hidden gluten.
How spicy is this dish?
The spice level is completely adjustable! The recipe includes optional red pepper flakes in the spinach and chili flakes on top to add a gentle heat, but you can leave them out or add more depending on your preference.
Final Thoughts
I really hope you give this Eggplant Lasagna with Arugula Almond Pesto Recipe a try soon. It’s one of those dishes that feels impressive but is actually pretty straightforward to prepare. Each bite offers a lovely mix of comforting cheesy layers and fresh, bold pesto, making it a true crowd-pleaser. Cooking and sharing this lasagna is like giving a warm hug through food—just the kind of recipe to keep coming back to again and again.
Print
Eggplant Lasagna with Arugula Almond Pesto Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Eggplant Lasagna is a hearty and flavorful vegetarian dish that replaces traditional pasta sheets with roasted eggplant slices, layered with a rich ricotta mixture, sautéed spinach, marinara sauce, and melty cheeses. Perfect for a comforting family meal, it offers a delightful Mediterranean twist and can be complemented with a fresh arugula almond pesto to add a zesty, nutty finish.
Ingredients
Eggplant and Roasting
- 3 large eggplants (about 3 lbs)
- 1 teaspoon salt
- 2 tablespoons olive oil, spray olive oil, or ghee
Sautéed Vegetables
- 1 tablespoon olive oil
- 1 onion, diced
- 4–8 garlic cloves, rough chopped
- 6 ounces baby spinach
- Salt and pepper to taste (1/4 teaspoon each)
- 1/4 teaspoon red pepper flakes (optional)
Ricotta Mixture
- 16-ounce tub of whole milk ricotta (or sub tofu ricotta)
- 1 large egg
- 1/4 cup chopped basil
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pepper
Lasagna Layers
- 24-ounce jar marinara sauce
- 8 no-boil lasagna noodles (or sub 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)
Arugula Almond Pesto
- Arugula (quantity not specified, estimate about 2 cups packed)
- Almonds (estimate 1/2 cup)
- Olive oil (estimate 1/4 cup)
- Garlic (1-2 cloves)
- Lemon juice (1 tablespoon)
- Salt and pepper to taste
Instructions
- Slice and roast eggplant: Preheat your oven to 400°F (200°C). Slice the eggplants into approximately 1/4-inch thick slices. Lay them on baking sheets, sprinkle with 1 teaspoon salt, and let them sit for about 15 minutes to draw out moisture. Pat dry with paper towels. Lightly brush or spray both sides of the slices with 2 tablespoons of olive oil or ghee. Roast in the oven for about 20-25 minutes, flipping halfway, until golden and tender. Remove from oven and set aside.
- Sauté onion, garlic, and spinach: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the roughly chopped garlic and cook for another 1-2 minutes until fragrant. Stir in the baby spinach and cook until wilted. Season with 1/4 teaspoon salt, 1/4 teaspoon pepper, and optional 1/4 teaspoon red pepper flakes. Remove from heat.
- Whisk together ricotta mixture: In a medium bowl, combine the whole milk ricotta, 1 large egg, 1/4 cup chopped basil, 1/2 teaspoon salt, 1/4 teaspoon nutmeg, and 1/4 teaspoon pepper. Mix well until smooth and creamy.
- Layer ingredients in a baking dish: Spread a thin layer of marinara sauce at the bottom of a large baking dish. Place a layer of no-boil lasagna noodles over the sauce. Add a layer of roasted eggplant slices, followed by half of the sautéed spinach mixture. Dollop half of the ricotta mixture evenly over the spinach. Sprinkle with a portion of the grated mozzarella and pecorino/parmigiano cheeses. Repeat layering: marinara sauce, noodles, eggplant, remaining spinach, remaining ricotta, cheeses, and finally top with a little more marinara sauce and cheese. Sprinkle chili flakes on top if desired.
- Cover and bake: Cover the baking dish tightly with foil. Bake in a preheated oven at 375°F (190°C) for 45 minutes. Then remove the foil and bake uncovered for an additional 15-20 minutes, or until the cheese is golden and bubbling. Remove from the oven and allow to cool slightly.
- Blend all pesto ingredients: In a food processor, combine roughly 2 cups packed arugula, 1/2 cup almonds, 1-2 garlic cloves, 1/4 cup olive oil, 1 tablespoon lemon juice, and salt and pepper to taste. Blend until smooth but still slightly textured. Adjust seasoning if needed.
- Let lasagna rest and garnish: Let the lasagna rest for about 10-15 minutes before slicing to allow it to set. Serve portions garnished with a generous spoonful of the fresh arugula almond pesto on top or on the side.
Notes
- You can substitute tofu ricotta for a vegan version if desired.
- If you prefer, replace no-boil noodles with gluten-free noodles to accommodate dietary needs.
- Salting the eggplant before roasting helps reduce bitterness and excess moisture.
- The arugula almond pesto adds a fresh, peppery, and nutty contrast, but it is optional.
- Make sure to let the lasagna rest before serving; it improves slicing and allows flavors to meld.
- Adjust amount of garlic and spice according to personal taste preferences.
