Description
This delicious Eggplant Lasagna is a lighter, vegetable-packed twist on traditional lasagna. Layers of tender baked eggplant replace pasta sheets, combined with flavorful sautéed mushrooms in marinara sauce, creamy ricotta mixed with spinach, and topped with melted mozzarella and parmesan cheese. Perfect for a wholesome vegetarian meal that’s comforting and satisfying.
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
- Fresh basil, for garnish
Dairy
- 1 15-ounce container ricotta cheese
- 1 egg
- 1 ½ cups shredded mozzarella cheese, divided
- ¾ cup shredded parmesan cheese, divided
Pantry
- 3 tablespoons olive oil, divided
- 2 cups marinara sauce
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
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 assembly.
- 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 halfway through, until tender. Remove from the oven and reduce the heat 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, egg, ½ cup of mozzarella cheese, ¼ cup of parmesan cheese, dried oregano, and black pepper. Mix thoroughly and 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. Add the minced garlic and cook for 1 more minute until fragrant. Stir in the marinara sauce, combine well, and remove from heat.
- Assemble Lasagna: Spread a small amount of the marinara mushroom mixture on the bottom of the casserole dish. Layer with half of the baked eggplant slices, followed by half of the ricotta-spinach mixture, then half of the remaining marinara mixture. Repeat the layers with the rest of the eggplant, ricotta mixture, and marinara sauce.
- Top with Cheese and Bake: Sprinkle the remaining mozzarella and parmesan cheese evenly over the top layer. Bake in the oven for 30 minutes, or until the lasagna is hot, bubbly, and the cheese is fully melted and golden.
- Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing to help it set. Garnish with fresh basil, slice, and serve warm.
Notes
- Baking the eggplant slices before assembling ensures they become tender and reduces moisture in the lasagna.
- Be sure to squeeze out excess moisture from the spinach to avoid a watery filling.
- Letting the lasagna rest after baking helps the layers set and makes serving easier.
- You can substitute fresh spinach if preferred; just sauté and drain it beforehand.
- Use a fan oven setting if available, adjusting temperature accordingly for even baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
