Description
This Eggplant Lasagna is a delicious vegetarian twist on the classic dish, substituting pasta layers with tender baked eggplant slices. It’s layered with a creamy ricotta and spinach mixture, savory sautéed mushrooms cooked in marinara sauce, and topped with melted mozzarella and parmesan cheese. Baked to bubbly perfection and garnished with fresh basil, it serves as a hearty and flavorful meal ideal for family gatherings or weeknight dinners.
Ingredients
Scale
Vegetables
- 2 pounds eggplants (about 3 medium), sliced lengthwise into ½ inch slices
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 10-ounce package frozen chopped spinach, thawed and excess moisture squeezed out
Dairy & Eggs
- 1 15-ounce container ricotta cheese
- 1 egg
- 1 ½ cups shredded mozzarella cheese, divided
- ¾ cup shredded parmesan cheese, divided
Pantry Items
- 3 tablespoons olive oil, divided
- 2 cups marinara sauce
- 1 ½ teaspoons kosher salt, divided
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
Garnish
- Fresh basil, for garnish
Instructions
- Preheat and Prepare Equipment: Preheat your oven to 400°F (200°C) or 180°C for a fan oven. Line 2 large rimmed baking sheets with parchment paper and prepare a 9×13-inch (approx 23x33cm) casserole dish for assembling the lasagna.
- Prepare and Bake Eggplant: Arrange the eggplant slices on the baking sheets in a single layer. Brush both sides with 2 tablespoons of olive oil and sprinkle with 1 tablespoon of kosher salt. Bake for 15 minutes, flipping slices halfway through until tender. Remove from oven and reduce oven temperature to 375°F (190°C) or 170°C for a fan oven.
- Make Ricotta-Spinach Mixture: In a large bowl, combine ricotta cheese, chopped spinach (well-drained), egg, ½ cup mozzarella cheese, ¼ cup parmesan cheese, dried oregano, and black pepper. Mix thoroughly to create a smooth and flavorful filling. Set aside.
- Sauté Mushrooms and Prepare Marinara: Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add sliced mushrooms and sauté until tender, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant. Add marinara sauce, stir well, then remove from heat.
- Assemble Lasagna: Spread a small amount of the marinara mushroom mixture on the bottom of the casserole dish. Layer half of the baked eggplant slices evenly over the sauce. Spread half of the ricotta-spinach mixture over the eggplant, followed by half of the remaining marinara mushroom sauce. Repeat the layering with the remaining eggplant, ricotta mixture, and marinara sauce.
- Top with Cheese and Bake: Sprinkle the remaining 1 cup mozzarella and ½ cup parmesan cheese evenly over the top layer. Bake the assembled lasagna in the oven for 30 minutes or until it is hot, bubbly, and the cheese is melted and golden brown on top.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10 minutes to allow it to set and make slicing easier. Garnish with fresh basil leaves, slice, and serve warm for a comforting and satisfying meal.
Notes
- Be sure to thoroughly drain the thawed spinach to prevent excess moisture from making the lasagna watery.
- Flipping the eggplant slices halfway during baking ensures even cooking and tenderness.
- You can use homemade or store-bought marinara sauce depending on your preference.
- This recipe can be made ahead and refrigerated before baking; just add extra baking time if baking from cold.
- For a vegan version, substitute ricotta and cheeses with plant-based alternatives and omit the egg.
