You will not to find any noodles on this eggplant lasagna recipe, however agree with me—you will not omit them. Mushy roasted eggplant is a scrumptious change.

This eggplant lasagna recipe is very best for this time of 12 months. Summer time produce continues to be ample, however the temps are beginning to cool off. After months of consuming salad recipes and veggie burgers off the grill, I’m in a position so as to add convenience meals to our common rotation. Eggplant lasagna, coming proper up!

If it’s no longer transparent from the title, this eggplant lasagna recipe is a no-noodle scenario. As an alternative of pasta, skinny planks of roasted eggplant separate the layers of bubbly marinara sauce and melty cheese. It’s each and every bit as scrumptious as a vintage lasagna (even Jack will vouch for it!), only a tad more energizing. I find it irresistible on this transitional season, and I’m hoping you are going to too.

The right way to Make Eggplant Lasagna

This eggplant lasagna recipe is somewhat of a undertaking, however it’s 100% value it! You’ll to find all the recipe with measurements under. Within the intervening time, right here’s a snappy assessment to get you began:

Components

This eggplant lasagna recipe has 4 primary elements:

1. Eggplant, after all! You’ll want 2 to three massive Italian eggplants, 4 kilos overall.
2. Marinara sauce – Make home made marinara sauce, or use store-bought. We love Rao’s!
3. The cheese filling – It’s a creamy, flavorful mix of ricotta cheese, Parmesan, garlic, oregano, and lemon zest. I additionally combine in an egg to lend a hand the filling set between the layers of eggplant.
4. The topping – The overall layer of this lasagna is extra Parmesan and grated mozzarella cheese. They get fantastically browned within the oven—yum!

So as to add recent taste + a kick of warmth, garnish all of it with basil and crimson pepper flakes prior to serving.

In finding all the recipe with measurements under.

Making ready the Eggplant

Able to cook dinner? You’ll get started via making ready the eggplant.

First, slice the eggplant. Bring to a halt the stems. Slice every eggplant vertically into 1/4-inch-thick planks.

Subsequent, salt it to attract out extra moisture. Unfold the eggplant planks in one layer on blank kitchen towels. Season with salt, and let take a seat for 20 mins.

Then, roast the eggplant. Pat it dry and switch it to 3 baking sheets coated with parchment paper. Drizzle generously with olive oil, toss to coat, and prepare in one layer. Roast for 20 to twenty-five mins, or till comfortable and golden brown. For even cooking, turn the eggplant and rotate the pans midway throughout the roasting time.

Whilst the eggplant roasts, make the cheese filling. Stir in combination the ricotta, egg, Parmesan, garlic, oregano, lemon zest, salt, and pepper in a big bowl.

Meeting

You’re in a position to gather the lasagna! Right here’s do it:

• Unfold 1/2 cup marinara sauce on the backside of a 9×13-inch or identical baking dish.
• Quilt with a layer of roasted eggplant slices.
• Best with part the cheese filling and dot with some other 1/2 cup tomato sauce.
• Upload some other layer of eggplant.
• Best with the remainder ricotta and dot with the remainder sauce.
• Upload a last layer of eggplant. Best it with the grated mozzarella and Parmesan cheeses.

Bake till the cheese is browned and effervescent, about half-hour at 425°F.

Let stand for half-hour prior to chopping and serving. Garnish with basil and crimson pepper flakes, and dig in!

What to Serve with Eggplant Lasagna

This eggplant lasagna is a scrumptious vegetarian primary dish. To make it a complete meal, pair it with excellent bread like no-knead bread or focaccia and a facet salad. It might move smartly with any of those recipes:

What do you love to serve with eggplant lasagna? Let me know within the feedback!

Extra Favourite Eggplant Recipes

In case you love this eggplant lasagna, check out the sort of simple eggplant recipes subsequent:

Eggplant Lasagna

Prep Time: 30 mins minutes

Cook dinner Time: 50 mins minutes

Overall Time: 1 hour hr 20 mins minutes

Serves 8

Roasted eggplant slices exchange conventional lasagna noodles on this eggplant lasagna recipe. It is tacky, comforting, and scrumptious…and likewise low carb and gluten-free!

Cook dinner ModeSave you your display from going darkish

• Preheat the oven to 425°F and line 3 massive baking sheets with parchment paper. Organize the eggplant planks in one layer on blank kitchen towels and sprinkle with salt. Put aside for 20 mins to attract moisture out of the eggplant.

• Pat the eggplant dry and switch to the ready baking sheets. Drizzle generously with olive oil, toss to coat, and prepare in one layer at the baking sheets. Roast for 20 to twenty-five mins, or till comfortable and golden brown, flipping the eggplant and rotating the pans midway thru.

• In the meantime, make the filling: In a big bowl, stir in combination the ricotta, egg, Parmesan, garlic, oregano, lemon zest, salt, and pepper.

• Brush a 9×13-inch or identical baking dish with olive oil and unfold ½ cup of the marinara sauce at the backside. Quilt with a layer of the roasted eggplant slices, then best with part the ricotta aggregate and dot with some other ½ cup of the marinara. Repeat with some other layer of eggplant, the remainder ricotta aggregate, and the remainder ½ cup marinara. Best with a last layer of eggplant, then sprinkle the mozzarella and Parmesan cheeses on best.

• Bake for half-hour, or till the cheese on best is browned and effervescent. Let stand for half-hour. Sprinkle with crimson pepper flakes and garnish with recent basil. Slice and serve.