Description
Hearty vegetarian lasagna with eggplant, rich tomato sauce, creamy ricotta, and melted mozzarella.
Ingredients
Scale
- 2 large eggplants
- 1 tablespoon kosher salt, plus more to taste
- 1/4 cup olive oil, plus more for drizzling
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup chopped fresh basil
- 15 ounces ricotta cheese
- 1 large egg, lightly beaten
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/4 teaspoon ground nutmeg
- 8 ounces fresh mozzarella cheese, sliced
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Eggplant: Slice the eggplants lengthwise into 1/4-inch thick slices. Lay the slices on a baking sheet lined with paper towels, sprinkle with kosher salt, and let rest for 30-60 minutes. Rinse the eggplant slices thoroughly under cold water and pat dry.
- Make the Tomato Sauce: Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant. Pour in crushed tomatoes and tomato sauce. Stir in oregano, basil, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer, reduce heat, cover, and simmer for at least 30 minutes, stirring occasionally. Stir in fresh basil during the last 5 minutes of simmering.
- Prepare the Ricotta Mixture: In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, and nutmeg. Season with salt and pepper to taste. Mix well.
- Cook the Eggplant: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly brush both sides of the eggplant slices with olive oil. Arrange the eggplant slices in a single layer on the prepared baking sheet. Bake for 15-20 minutes, or until they are tender and lightly golden brown, flipping halfway through.
- Assemble the Lasagna: Reduce oven temperature to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil. Spread a thin layer of tomato sauce on the bottom of the dish. Arrange a layer of eggplant slices over the sauce, overlapping slightly. Spread half of the ricotta mixture evenly over the eggplant layer. Top with half of the sliced mozzarella cheese. Repeat layers: tomato sauce, eggplant, ricotta mixture, and mozzarella cheese. For the final layer, spread the remaining tomato sauce over the top. Sprinkle with grated Parmesan cheese.
- Bake the Lasagna: Cover the baking dish with aluminum foil. Bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the lasagna is bubbly and the cheese is melted and golden brown.
- Let it Rest: Let the lasagna rest for at least 15-20 minutes before slicing and serving.
Notes
- Salting the eggplant is crucial to remove excess moisture and prevent a soggy lasagna.
- Simmering the tomato sauce for a longer time will result in a richer, more flavorful sauce.
- Feel free to use your favorite method for cooking the eggplant (grilling, baking, or pan-frying).
- Serve with a side salad and crusty bread.
- Prep Time: 45 minutes
- Cook Time: 75 minutes