Description
This Eggplant Lasagna is a delicious, hearty vegetarian take on the classic Italian dish, featuring layers of roasted eggplant, sautéed mushrooms in marinara sauce, creamy ricotta and spinach mixture, and melted mozzarella and parmesan cheese. Perfect as a comforting meal for a crowd, it combines robust flavors with wholesome ingredients baked to perfection.
Ingredients
Scale
Vegetables and Herbs
- 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 and Eggs
- 1 15-ounce container ricotta cheese
- 1 egg
- 1 ½ cups shredded mozzarella cheese, divided
- ¾ cup shredded parmesan cheese, divided
Pantry and Seasonings
- 3 tablespoons olive oil, divided
- 2 cups marinara sauce
- 1 ½ teaspoons kosher salt, divided
- 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 two large rimmed baking sheets with parchment paper. Prepare a 9×13-inch (approx 23×33 cm) casserole dish for assembling the lasagna.
- Prepare and Bake Eggplant: Arrange the eggplant slices in a single layer on the baking sheets. 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 the eggplant is tender. Remove from the oven and reduce heat to 375°F (190°C) or 170°C for a fan oven.
- Make Ricotta-Spinach Mixture: In a large bowl, combine ricotta cheese, thawed and squeezed spinach, egg, ½ cup shredded mozzarella, ¼ cup shredded parmesan, dried oregano, and black pepper. Mix thoroughly until fully combined 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 minced garlic and cook for an additional minute until fragrant. Stir in the marinara sauce, mix 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, followed by half of the ricotta-spinach mixture, then half of the remaining marinara mushroom sauce. Repeat these layers with the remaining eggplant, ricotta mixture, and marinara sauce.
- Top with Cheese and Bake: Evenly sprinkle the remaining mozzarella and parmesan cheeses over the top layer of the lasagna. Bake at 375°F (190°C) for 30 minutes or until the lasagna is hot, bubbly, and the cheese is fully melted and golden brown on top.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to help it set for easier slicing. Garnish with fresh basil leaves, slice into portions, and serve warm.
Notes
- For best results, choose firm eggplants to avoid excess moisture in the lasagna layers.
- Squeezing out excess moisture from the thawed spinach prevents the ricotta mixture from becoming watery.
- You can substitute fresh spinach if preferred; just sauté and drain before adding to the ricotta mixture.
- If you want a milder garlic flavor, sauté the garlic for less time or add it later in the cooking process.
- This recipe serves 8; for smaller gatherings, leftovers can be refrigerated and reheated within 3 days.
- To make this recipe vegan, substitute ricotta and mozzarella cheese with vegan cheese alternatives and omit the egg or use an egg replacer.
