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 looks so delicious! I love eggplant in lasagna. My husband however does not. Great dish and gorgeous photos.
I love eggplant and lasagne. Of course, for me, the eggplant acts as the noodles, but hey, it tastes pretty much the same. Yours is gorgeous!
OMG – Cake Duchess Drooltown – population: ME!! This looks SO amaking, Lora! I have been thinking about trying these no-boil lasag. noodles for a while, but you put me over the edge. Thanks for another great recipe! Cheers!! 🙂
Is it wrong to want this for breakfast???? Gorgeous, Lora! And big congrats on your Top 9!!!! xo
I have never put eggplant in lasagne, but there is always a first time! Yours is gorgeous. Can't wait to try this healthier version.
Congrats on the Top 9 Today!
Broiling the eggplant gives it a smoky flavor, super!!
This looks gorgeous!!! I'm dying to have this for dinner tonight!! yummmm!
Healthy. Convenient. Delicious. I couldn't ask for more. Really fabulous!
"Happy Cooking"
I could eat lasagne everyday, too, but as much of a staple eggplants are in my kitchen, I've never put it in a lasagne. In fact, it's been way too long since I last made the latter. Will have to fix this soon. I'm motivated to make this week. 🙂
I can live on eggplants and one of my favorite dishes are eggplant lasagna…love your eggplanty cheesy goodness recipe! Yummo! 🙂 xx
Oh how I wish this was already in the oven and ready in time for dinner. Gorgeous.
Mmmmm yummy fried or not and I do not need to fried (actually frying the eggplant is why I don't make this fabulous dish more often, so your way is fab!). I love eggplant parmesan and could eat it every single day. But, yes, I am a cook like you are and never plan ahead (lucky thing husband does sometime). I'm gonna snitch 😉 this recipe! I love it – and yours by golly looks absolutely decadent!
Those no boil pasta noodles are awwwweeesome! I love when I find a box I have stowed away. I am learning to like eggplant, but I do love lasagna so I think this would be a perfect meal to test out!
[…] A lasagna that is easy to make put together ahead of time for weeknight meals or for the upcoming holidays! If you are looking for a true no-fuss idea, this Skillet Lasagna Bolognese is really great! Also really love our eggplant lasagna! […]
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