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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
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.
Cassie/Bake Your Day says
This definitely looks sinful but in an awesome way. Love eggplant and the no-boil noodles are the best!
Savoring Italy says
I really like them. Convenient and so good!
Tiffany says
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!
Erin @ The Spiffy Cookie says
I've had eggplant parmesan but not in lasagna yet - yum!
Savoring Italy says
It's fabulous if you like pasta;)
Reem | Simply Reem says
Lora... This looks fabulous!!!
I love eggplant, I adore lasagne and I am in love with this....
Yum my friend.
Steph says
I think I could eat lasagna everyday too!! And I am loving this addition of eggplant!
Carole says
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!
Savoring Italy says
Thank you, Carol:)Let me know if you make it:)xx
Catalina @ Cake with Love says
I also love lasagna and make the little dance when we have it for dinner 🙂 the addition of eggplant is nice!
Marnely Rodriguez-Murray says
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!?
Savoring Italy says
I agree, Nelly:)xx
Reeni says
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
Savoring Italy says
So could I, Reeni! hehehe...it's fun when they end up eating and do like it:)xx
Pegasuslegend says
Brillant idea I could eat this everyday!
The Mom Chef says
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.
Savoring Italy says
Thank you! I also love moussaka. Any thing with eggplant for me is just fine:)
Kiri W. says
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!
Amalia says
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!
Anonymous says
Fantastic! I'm a HUGE fan of eggplant - so this is my kind of lasagna! YUM!
Eliotseats says
This would even be good without the noodles b/c I love me some eggplant! Great post.
SweetSugarBelle says
I love eggplant, and I love even more that you lightened it up!!! Wonderful dish!!!
Baker Street says
I loveeee eggplant! Your lasagna looks fantastic Lora.. 🙂
Annie Oakley's Kitchen says
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!
Lisa says
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!
Erin @ Dinners, Dishes and Desserts says
I have never put eggplant in lasagna before, but it is a great idea. Wonder if I could slip it by hubby!
Emily says
This looks so delicious! I love eggplant in lasagna. My husband however does not. Great dish and gorgeous photos.
Carolyn says
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!
Meagan @ Scarletta Bakes says
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!! 🙂
Lizzy says
Is it wrong to want this for breakfast???? Gorgeous, Lora! And big congrats on your Top 9!!!! xo
Becky says
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!
Anonymous says
Broiling the eggplant gives it a smoky flavor, super!!
Kristina says
This looks gorgeous!!! I'm dying to have this for dinner tonight!! yummmm!
Karriann says
Healthy. Convenient. Delicious. I couldn't ask for more. Really fabulous!
"Happy Cooking"
Jean (Lemons and Anchovies) says
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. 🙂
Sara{OneTribeGourmet} says
I can live on eggplants and one of my favorite dishes are eggplant lasagna...love your eggplanty cheesy goodness recipe! Yummo! 🙂 xx
Feast on the Cheap says
Oh how I wish this was already in the oven and ready in time for dinner. Gorgeous.
Jamie says
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!
kita says
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!