This easy vegetarian Eggplant Lasagne-Lasagne di Melanzane recipe is a a flavorful, filling Italian dinner. It comes together with silky baked eggplant, a quick homemade sauce and no-boil noodles.
I swear this isn’t as sinful as it looks!
Eggplant Lasagne-Lasagne di Melanzane
Lasagne di Melanzane –Eggplant Lasagne
2 -4 tablespoons extra-virgin olive oil
1 large eggplant (about 2 pounds total), cut lengthwise into 1/3-inch-thick slices
1-2 tbsp AP flour
2 cans (28 ounces each) whole peeled plum tomatoes, undrained (I used San Marzano)
Salt and pepper
6 basil leaves, chiffonade
3/4 cup grated Parmigiano-Reggiano cheese
1 1/2 cups shredded mozzarella cheese (you could use part skim if you prefer)
9 no-boil or oven-ready lasagna noodles
salt and pepper to taste
Tomato Sauce:
Pulse tomatoes and juices in a food processor until coarsely chopped. In a large sauce pan, heat the olive oil over medium high heat. Sauté’ the onion until translucent. Add the tomato puree, salt, and chopped basil and bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, for 30 minutes. (adjust flavoring in sauce to your taste. If you like it spicy, go ahead and make it spicy!)
Eggplant:
Preheat oven to 350 degrees Fahrenheit.
Slice eggplant into thin strips and place on a baking sheet. Dredge in a little flour and brush with olive oil. Sprinkle with salt and pepper. Bake until tender turning once (about 10-15 minutes; baking time depends on how thick you slice them).
Lasagne Assembly:
(If you would like to plan this, go ahead! This can be made 1 day ahead. Chill in fridge until next day when you are ready to bake it.)
buon appetito!! What’s your favorite kind of lasagne? I think this is definitely in the top 3 for me!:)
Eggplant Lasagne
Ingredients
- 2 -4 tablespoons extra-virgin olive oil
- 1 large eggplant about 2 pounds total, cut lengthwise into 1/3-inch-thick slices
- 1-2 tbsp AP flour
- 2 cans 28 ounces each whole peeled plum tomatoes, undrained (I used San Marzano)
- Salt and pepper
- 6 basil leaves chiffonade
- 3/4 cup grated Parmigiano-Reggiano cheese
- 1 1/2 cups shredded mozzarella cheese you could use part skim if you prefer
- 9 no-boil or oven-ready lasagna noodles
- salt and pepper to taste
Instructions
- SAUCE
- Pulse tomatoes and juices in a food processor until coarsely chopped. In a large sauce pan, heat the olive oil over medium high heat. Sauté’ the onion until translucent. Add the tomato puree, salt, and chopped basil and bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, for 30 minutes. (adjust flavoring in sauce to your taste. If you like it spicy, go ahead and make it spicy!)
- EGGPLANT
- Preheat oven to 350 degrees Fahrenheit.
- Slice eggplant into thin strips and place on a baking sheet. Dredge in a little flour and brush with olive oil. Sprinkle with salt and pepper. Bake until tender turning once (about 10-15 minutes; baking time depends on how thick you slice them).
- ASSEMBLE
- Spread 1/4 cup sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles crosswise in single layer in dish.
- Arrange 3 lasagna noodles slightly overlapping over the pasta sauce; top with half of eggplant slices, 3/4 cup pasta sauce, 1/2 cup of mozzarella cheese, and 1/4 cup Parmigiano-Reggiano sprinkled on top. Repeat layers, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 1/2 cup mozzarella and 1/4 cup Parmigiano-Reggiano. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. Let stand 10 minutes before serving.
Notes
Use your favorite ready-made sauce, if you prefer. I can't recommend a brand as I prefer my own and it comes together so quickly.
This definitely looks sinful but in an awesome way. Love eggplant and the no-boil noodles are the best!
I really like them. Convenient and so good!
I'm like you, most meals are last minute, which drives my husband crazy, he wants a plan a month ahead…. THIS looks amazing, we have never made eggplant lasagna but I think we will give this a try, maybe I will even plan ahead of time!
I've had eggplant parmesan but not in lasagna yet – yum!
It's fabulous if you like pasta;)
Lora… This looks fabulous!!!
I love eggplant, I adore lasagne and I am in love with this….
Yum my friend.
I think I could eat lasagna everyday too!! And I am loving this addition of eggplant!
Oh.My.GOSH! Lora, you've outdone yourself. This looks delectable. I plan to scoot to the farmers' market to pick up some eggplant.
Thank you for sharing this recipe!
Thank you, Carol:)Let me know if you make it:)xx
I also love lasagna and make the little dance when we have it for dinner 🙂 the addition of eggplant is nice!
Eggplant is one of my favorite veggies! I don't even it see as a veggie, more like amazing stuff. Period. Fried, roasted, babaganoush, everything. What's not to love!?
I agree, Nelly:)xx
I could eat lasagna everyday too Lora! So delectable! I love that the eggplant hater didn't know about the eggplant – I like to trick my family into eating things they don't like too. I think it means we're very talented cooks. xoxo
So could I, Reeni! hehehe…it's fun when they end up eating and do like it:)xx
Brillant idea I could eat this everyday!
I really need to try this version. It took me a long time to realize that I really do love eggplant. Moussaka is my favorite dish in the world and this isn't a whole lot different to me (just removing the meat and adding pasta, no?). Your version looks as amazing as your friend's.
Thank you! I also love moussaka. Any thing with eggplant for me is just fine:)
How interesting! It sounds like such a cool mix between moussaka and regular lasagna and I know I would adore this. I am such an eggplant devotee. Thank you for sharing this!
I love eggplant, it's so delicious! I think it works so well with the lasagna. And don't worry because I could eat lasagna everyday too, it's so good!
Fantastic! I'm a HUGE fan of eggplant – so this is my kind of lasagna! YUM!
This would even be good without the noodles b/c I love me some eggplant! Great post.
I love eggplant, and I love even more that you lightened it up!!! Wonderful dish!!!
I loveeee eggplant! Your lasagna looks fantastic Lora.. 🙂
Man, I could eat lasangna every day too! I love eggplant and it's nice and saucy, just the way I like it! You're making me hungry!
This is so not fair. I love eggplant in any form, but especially rollatine or lasagna, and you parade this pan in my face? I don't whether to laugh or cry lol It looks sensational, Lora!
I have never put eggplant in lasagna before, but it is a great idea. Wonder if I could slip it by hubby!