Eggplant Lasagna
Roasted eggplant takes the place of pasta in this veggie-heavy riff on traditional lasagna. All the other lasagna elements are here, including a spinach, herb and ricotta filling; marinara sauce; and plenty of Parmesan and mozzarella cheese. The result is a completely gluten-free dish that tastes every bit as hearty and comforting as a true lasagna, with a welcome brightness from the addition of lemon zest. This is by no means a difficult recipe, but there are several steps. To save time, you can roast the eggplant slices in advance and store them in the refrigerator for up to 24 hours before assembling the lasagna.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 3pounds globe eggplant, cut into 1/4-inch- to 1/2-inch-thick planks
- ⅓cup extra-virgin olive oil
- 1 ½teaspoons dried oregano
- Kosher salt and black pepper
- 1(10-ounce) package frozen chopped spinach, thawed
- 1 ½cups part-skim ricotta cheese
- ⅔cup grated Parmesan
- ⅓cup chopped fresh basil or parsley, plus more for serving
- 1large egg, lightly beaten
- 1 ½teaspoons finely grated lemon zest
- ¼teaspoon red-pepper flakes
- 1(24-ounce) jar marinara sauce or 2 1/2 cups homemade
- 1 ½cups shredded low-moisture mozzarella cheese
Instructions
Step 1
Heat oven to 425 degrees. Line 3 sheet pans with parchment paper and arrange the eggplant planks in an even layer. Brush all over with oil and sprinkle with oregano, 2 teaspoons salt and 1 teaspoon pepper. Roast for 20 to 25 minutes, flipping the eggplant and rotating the pans halfway through, until tender and lightly browned.Step 2
Meanwhile, make the ricotta filling: Squeeze the spinach over a strainer to remove as much moisture as you can, then place in a medium bowl. Add the ricotta, 1/3 cup Parmesan, the basil, egg, zest, red-pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well.Step 3
Spread 1/2 cup marinara sauce in a 9-by-13-inch baking dish. Arrange one layer of eggplant on top, cutting pieces to fit any gaps if necessary. Dollop about half the ricotta mixture on top and use a spatula to spread it evenly over the eggplant. Top with 1/2 cup mozzarella cheese.Step 4
Spoon 1 cup marinara over the cheese, then top with another layer of eggplant slices. Dollop the remaining ricotta mixture on top, spreading it over the eggplant, then sprinkle on another 1/2 cup mozzarella.Step 5
Spread the remaining 1 cup marinara on top, then follow with a final layer of eggplant. Top with the remaining 1/3 cup Parmesan and the remaining 1/2 cup mozzarella.Step 6
Bake, uncovered, for 30 minutes, until the cheese is browned and the sauce is bubbling.Step 7
Cool for at least 10 minutes to allow the lasagna to set, then sprinkle with more basil. Use a sharp knife to cut the lasagna into squares and serve hot.