Eggplant Lasagne-Lasagne di Melanzane

BySavoring Italy
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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!
overhead image of eggplant lasagne

I have an issue with lasagne. I could eat it for dinner every, single day. I think it's one of the most perfect meals to be made in a casserole dish. 
 

Eggplant Lasagne-Lasagne di Melanzane

 
The problem is I'm not always the most organized lasagne planner. Honestly, I'm not the best at planning most things. I'd call myself more of a spontaneous cooker these days. It's usually an idea that hits me at around 4:46 PM when everyone is super hungry. I sometimes get lucky and will find a box of Barilla's no-boil noodles in my cabinet and then I do a lasagne happy dance!
 
Doesn't everyone do a little dance when lasagne is being made for dinner?:)

overhead image of pasta dish in casserole

overhead image of layered pasta dish in a casserole

But seriously, I'm not going to pretend that this was no work. I mean, I didn't make my pasta dough and roll it out into perfectly thin noodles. But I did make my own sauce and I did bake the eggplant slices. That was a whole lot easier and less messy than frying them. Plus, a whole lot healthier. 
 
A couple weeks ago when we were at my friend Ilaria's for that awesome lunch…they also made homemade lasagne. They made their own noodles and fried the eggplant. They also put bolognese sauce in the lasagne instead of tomato sauce. Incredibly delicious and decadent.
 
Here's what Ilaria's lasagne (Bolognese sauce) looked like! Amazing! 
overhead image of lasagna
 
You may be rolling your eyes saying, "What about the yummy fried flavor?!?" Yes, of course. Fried is so good! BUT, eggplants are still yummy even when they aren't fried. Someone here is not a fan of eggplants. She happily ate the lasagne not realizing it had eggplant in it until she was about ½ way through. 😉
 
overhead image of a slice of lasagna

Lasagne di Melanzane -Eggplant Lasagne

2 -4 tablespoons extra-virgin olive oil
1 large eggplant (about 2 pounds total), cut lengthwise into ⅓-inch-thick slices
1-2 tablespoon AP flour
2 cans (28 ounces each) whole peeled plum tomatoes, undrained (I used San Marzano)
Salt and pepper
6 basil leaves, chiffonade
¾ cup grated Parmigiano-Reggiano cheese
1 ½ 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).
overhead image of sliced eggplant on baking tray

Lasagne Assembly:

 
Spread ¼ 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, ¾ cup pasta sauce, ½ cup of mozzarella cheese, and ¼ cup Parmigiano-Reggiano sprinkled on top. Repeat layers, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with ½ cup mozzarella and ¼ 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.

(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!:)

 

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Eggplant Lasagne

This easy vegetarian Eggplant Lasagne recipe is a a flavorful, filling Italian dinner. It comes together with silky baked eggplant, a quick homemade sauce and no-boil noodles. Totally worth the effort and is a family favorite!
Prep Time45 minutes
Cook Time40 minutes
Course: Dinner
Cuisine: Italian
Keyword: eggplant, lasagna, pasta, vegetarian
Servings: 1 large casserole
Author: Lora

Ingredients

  • 2 -4 tablespoons extra-virgin olive oil
  • 1 large eggplant about 2 pounds total, cut lengthwise into ⅓-inch-thick slices
  • 1-2 tablespoon AP flour
  • 2 cans 28 ounces each whole peeled plum tomatoes, undrained (I used San Marzano)
  • Salt and pepper
  • 6 basil leaves chiffonade
  • ¾ cup grated Parmigiano-Reggiano cheese
  • 1 ½ 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 ¼ 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, ¾ cup pasta sauce, ½ cup of mozzarella cheese, and ¼ cup Parmigiano-Reggiano sprinkled on top. Repeat layers, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with ½ cup mozzarella and ¼ 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

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.
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.
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!

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41 Comments

  1. I have never put eggplant in lasagna before, but it is a great idea. Wonder if I could slip it by hubby!

    Reply

  2. 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!

    Reply

  3. 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!

    Reply

  8. 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!

    Reply

  9. 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!

    Reply

  10. 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.

    Reply

    1. Thank you! I also love moussaka. Any thing with eggplant for me is just fine:)

  12. 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

    Reply

    1. So could I, Reeni! hehehe...it's fun when they end up eating and do like it:)xx

  13. 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!?

    Reply

  14. I also love lasagna and make the little dance when we have it for dinner 🙂 the addition of eggplant is nice!

    Reply

  15. 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!

    Reply

  17. Lora... This looks fabulous!!!
    I love eggplant, I adore lasagne and I am in love with this....
    Yum my friend.

    Reply

  19. 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!

    Reply

  20. This definitely looks sinful but in an awesome way. Love eggplant and the no-boil noodles are the best!

    Reply

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