Eggplant Lasagna
Eggplant Lasagna
Prep Time: 30 minutes
Cook Time: 75 minutes
Total Time: 1 hour 45 minutes
Servings: 8 servings
Ingredients
3 large eggplants (about 3 lbs)
1 teaspoon salt
6 tablespoons olive oil, divided
1 onion, diced
4–8 garlic cloves, rough chopped
6 ounces baby spinach, about 2 extra-large handfuls
Salt and pepper to taste (1/4 teaspoon each)
1/4 teaspoon red pepper flakes (optional)
16-ounce tub of whole milk ricotta
1 large egg
1/4 cup chopped basil
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
24-ounce jar marinara sauce, about 3 cups
8 no-boil lasagna noodles (You can also use regular lasagna noodles that have been cooked to al dente.)
1– 1 1/2 cups grated mozzarella
1/4– 1/3 cup pecorino (or parmesan)
1/4–1/2 teaspoon chili flakes (optional)
Instructions
Preheat oven to 400 F
Slice eggplant into 1/2-inch thick slices and place on two parchment-lined sheet pans. Sprinkle half the salt over the top as evenly as possible. Turn each piece over and sprinkle the remaining salt. Let the eggplant sit (and sweat) 15-20 minutes while the oven gets hot. When the eggplants look damp, pat the top side down with paper towels. Brush with 1 tablespoon olive oil. Flip them. Blot with paper towels, brush with 1 tablespoon olive oil. Roast in the middle of the oven for 30-40 minutes, checking at 25 minutes. Roast until golden and tender. Thinner slices will cook faster, thicker slower. Watch your eggplant!
While the eggplant roasts, make the filling. In a large skillet, add 2 tablespoons of olive oil and saute the onion, over medium heat until. tender about 5-7 minutes. Add the garlic and saute until fragrant. Add the fresh spinach, lowering heat, gently wilting. Season with salt and pepper, chili flakes, turn heat off.
In a medium bowl, whisk with a fork, the ricotta, egg, nutmeg, basil and salt. Set aside.
Coat a 9×13 baking dish (or 12-inch round baking dish) with remaning 2 tablespoons olive oil. Place 3/4 cup marinara sauce on the bottom, or enough to cover the bottom. Place 1/2 of the no-boil lasagna noodles over top. Spread another thin layer of marinara over the pasta or just enough to lightly coat. Add half the roasted eggplant, overlapping a little if need be. Dot with half of the ricotta mixture. Spoon all of the wilted spinach mixture over the top evenly. Sprinkle with 1/2- 3/4 cup mozzarella and 1/8 cup pecorino. Add 2nd layer of pasta sheets. Lightly cover with 3/4 cup marinara (you’ll need one more layer of marinara for the top, so if it looks like you could run out, water this down a bit here.) Next add the remaining eggplant, overlapping if need be. Smother with the remaining marinara sauce and spoon the remaining ricotta in fluffy dollops over the top. Sprinkle with a few chili flakes, 1/2 cup mozzarella cheese and 1/8 pecorino.
Cover with foil (if your lasagna comes to the top edge of the baking dish, cover with parchment first and then with foil) and bake in a 375 F oven for 45-50 minutes, uncover and bake 10-20 more minutes, until golden and bubbling. Allow 5 minutes to rest before serving.
Note: To reheat, let it come to room temp, cover, bake at 350F or 375F oven for 25-30 minutes. Or microwave.
Nutrition Information (per serving):
Calories: 371; Sugar: 9.5 g; Sodium: 722.7 mg; Fat: 19.9 g; Saturated Fat: 9 g; Carbohydrates: 33 g; Fiber: 8.4 g; Protein: 16.8 g; Cholesterol: 70.7 mg