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 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).
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 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
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.
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!
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!
Oh how I wish this was already in the oven and ready in time for dinner. Gorgeous.
I can live on eggplants and one of my favorite dishes are eggplant lasagna...love your eggplanty cheesy goodness recipe! Yummo! 🙂 xx
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. 🙂
Healthy. Convenient. Delicious. I couldn't ask for more. Really fabulous!
"Happy Cooking"
This looks gorgeous!!! I'm dying to have this for dinner tonight!! yummmm!
Broiling the eggplant gives it a smoky flavor, super!!
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!
Is it wrong to want this for breakfast???? Gorgeous, Lora! And big congrats on your Top 9!!!! xo
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!! 🙂
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!
This looks so delicious! I love eggplant in lasagna. My husband however does not. Great dish and gorgeous photos.