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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 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

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.