Eggplant Lasagna
Published Aug. 13, 2024
- Total Time
- 1 hour 10 minutes
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes, plus 10 minutes’ cooling
- Rating
- Comments
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Ingredients
- 3pounds globe eggplant, cut into ¼-inch- to ½-inch-thick planks
- ⅓cup extra-virgin olive oil
- 1½teaspoons dried oregano
- Kosher salt and black pepper
- 1(10-ounce) package frozen chopped spinach, thawed
- 1½cups part-skim ricotta cheese
- ⅔cup grated Parmesan
- ⅓cup chopped fresh basil or parsley, plus more for serving
- 1large egg, lightly beaten
- 1½teaspoons finely grated lemon zest
- ¼teaspoon red-pepper flakes
- 1(24-ounce) jar marinara sauce or 2½ cups homemade
- 1½cups shredded low-moisture mozzarella cheese
Nutritional analysis per serving (8 servings)
459 calories; 31 grams fat; 14 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 23 grams protein; 968 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Line 3 sheet pans with parchment paper and arrange the eggplant planks in an even layer. Brush all over with oil and sprinkle with oregano, 2 teaspoons salt and 1 teaspoon pepper. Roast for 20 to 25 minutes, flipping the eggplant and rotating the pans halfway through, until tender and lightly browned.
- Step 2
Meanwhile, make the ricotta filling: Squeeze the spinach over a strainer to remove as much moisture as you can, then place in a medium bowl. Add the ricotta, ⅓ cup Parmesan, the basil, egg, zest, red-pepper flakes, ½ teaspoon salt and ¼ teaspoon pepper; mix well.
- Step 3
Spread ½ cup marinara sauce in a 9-by-13-inch baking dish. Arrange one layer of eggplant on top, cutting pieces to fit any gaps if necessary. Dollop about half the ricotta mixture on top and use a spatula to spread it evenly over the eggplant. Top with ½ cup mozzarella cheese.
- Step 4
Spoon 1 cup marinara over the cheese, then top with another layer of eggplant slices. Dollop the remaining ricotta mixture on top, spreading it over the eggplant, then sprinkle on another ½ cup mozzarella.
- Step 5
Spread the remaining 1 cup marinara on top, then follow with a final layer of eggplant. Top with the remaining ⅓ cup Parmesan and the remaining ½ cup mozzarella.
- Step 6
Bake, uncovered, for 30 minutes, until the cheese is browned and the sauce is bubbling.
- Step 7
Cool for at least 10 minutes to allow the lasagna to set, then sprinkle with more basil. Use a sharp knife to cut the lasagna into squares and serve hot.
Private Notes
Comments
Rather than use frozen spinach, which I find tastes like iron, I chop fresh spinach and stir into the ricotta - no blanching or wilting needed. Works well, tastes great and no excess water.
I find frozen spinach to be bitter. So when making lasagna, I will pour the pasta water over fresh spinach to wilt. In this case, I would use the electric kettle to boil water to wilt the spinach in a colander. The spinach also has less water to squeeze out.
This is very similar to the way my beloved Italian grandma made her eggplant parmigiana. She did bread the eggplant before roasting it and there was no ricotta. But she layered it like a lasagna with very thin layers of eggplant. She passed away at 101 last year.
It turned out watery and fell apart
HELP. I made this last and it fell apart. After letting it rest for 15 minutes, I cut into it and the filling slid out. Followed the recipe exactly, except I used a bechamel sauce in between the layers along with marina sauce. Did I not have enough eggplants? Should I have used 2 eggs? It was tasty but a lot of work and I was disappointed
I made exactly as is! Was craving eggplant parm but wanted something a little lighter and easier to make.