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
Scale
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.
