Eggplant Lasagna

Name: Eggplant Lasagna
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 to 8 servings
Ingredients: 3 pounds globe eggplant, cut into 1/4-inch- to 1/2-inch-thick planks; 1/3 cup extra-virgin olive oil; 1 1/2 teaspoons dried oregano; Kosher salt and black pepper; 1 (10-ounce) package frozen chopped spinach, thawed; 1 1/2 cups part-skim ricotta cheese; 2/3 cup grated Parmesan; 1/3 cup chopped fresh basil or parsley, plus more for serving; 1 large egg, lightly beaten; 1 1/2 teaspoons finely grated lemon zest; 1/4 teaspoon red-pepper flakes; 1 (24-ounce) jar marinara sauce or 2 1/2 cups homemade; 1 1/2 cups shredded low-moisture mozzarella cheese

By Lidey Heuck

Published Aug. 13, 2024

Eggplant Lasagna — Christopher Testani for The New York Times. Simon Andrews.

Total Time: 1 hour 10 minutes
Prep Time: 15 minutes
Cook Time: 45 minutes, plus 10 minutes’ cooling
Rating: 5(1,082)
Comments: Read comments

Roasted eggplant takes the place of pasta in this veggie-heavy riff on traditional lasagna. All the other lasagna elements are here, including a spinach, herb and ricotta filling; marinara sauce; and plenty of Parmesan and mozzarella cheese. The result is a completely gluten-free dish that tastes every bit as hearty and comforting as a true lasagna, with a welcome brightness from the addition of lemon zest. This is by no means a difficult recipe, but there are several steps. To save time, you can roast the eggplant slices in advance and store them in the refrigerator for up to 24 hours before assembling the lasagna.

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Ingredients

Yield:6 to 8 servings

3pounds globe eggplant, cut into ¼-inch- to ½-inch-thick planks
⅓cup extra-virgin olive oil
1½teaspoons dried oregano
Kosher salt and black pepper
1(10-ounce) package frozen chopped spinach, thawed
1½cups part-skim ricotta cheese
⅔cup grated Parmesan
⅓cup chopped fresh basil or parsley, plus more for serving
1large egg, lightly beaten
1½teaspoons finely grated lemon zest
¼teaspoon red-pepper flakes
1(24-ounce) jar marinara sauce or 2½ cups homemade
1½cups shredded low-moisture mozzarella cheese

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 425 degrees. Line 3 sheet pans with parchment paper and arrange the eggplant planks in an even layer. Brush all over with oil and sprinkle with oregano, 2 teaspoons salt and 1 teaspoon pepper. Roast for 20 to 25 minutes, flipping the eggplant and rotating the pans halfway through, until tender and lightly browned.
Step 2
Meanwhile, make the ricotta filling: Squeeze the spinach over a strainer to remove as much moisture as you can, then place in a medium bowl. Add the ricotta, ⅓ cup Parmesan, the basil, egg, zest, red-pepper flakes, ½ teaspoon salt and ¼ teaspoon pepper; mix well.
Step 3
Spread ½ cup marinara sauce in a 9-by-13-inch baking dish. Arrange one layer of eggplant on top, cutting pieces to fit any gaps if necessary. Dollop about half the ricotta mixture on top and use a spatula to spread it evenly over the eggplant. Top with ½ cup mozzarella cheese.
Step 4
Spoon 1 cup marinara over the cheese, then top with another layer of eggplant slices. Dollop the remaining ricotta mixture on top, spreading it over the eggplant, then sprinkle on another ½ cup mozzarella.
Step 5
Spread the remaining 1 cup marinara on top, then follow with a final layer of eggplant. Top with the remaining ⅓ cup Parmesan and the remaining ½ cup mozzarella.
Step 6
Bake, uncovered, for 30 minutes, until the cheese is browned and the sauce is bubbling.
Step 7
Cool for at least 10 minutes to allow the lasagna to set, then sprinkle with more basil. Use a sharp knife to cut the lasagna into squares and serve hot.

Ratings

5 out of 5

1,082 user ratings

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Comments

sf cook10 months ago

Rather than use frozen spinach, which I find tastes like iron, I chop fresh spinach and stir into the ricotta - no blanching or wilting needed. Works well, tastes great and no excess water.

Janet10 months ago

I find frozen spinach to be bitter. So when making lasagna, I will pour the pasta water over fresh spinach to wilt. In this case, I would use the electric kettle to boil water to wilt the spinach in a colander. The spinach also has less water to squeeze out.

Namejeninca10 months ago

This is very similar to the way my beloved Italian grandma made her eggplant parmigiana. She did bread the eggplant before roasting it and there was no ricotta. But she layered it like a lasagna with very thin layers of eggplant. She passed away at 101 last year.

PJ1 month ago

After baking the eggplant at 425 do you then also bake the constructed dis at 425? Seems pretty high temp. Plan to make soon, responses appreciated!

Nancy1 month ago

Not one for red pepper, I stirred in half of a sautéed red onion for a little more kick. And because I like my lasagna with noodles, I added two pre-cooked layers to the dish 😊

Jeff2 months ago

Breakthrough! After making this several times and turning it into eggplant casserole when trying to cut it, I cut it before I put it in the oven when the cheese was much more firm. I used a serrated, pointed knife, like a steak knife, and carefully sawed through the layers of eggplant. When it was done, the cut lines were still clear and it was easy to lift out the sections with a spatula. Your guests will all get the same size piece (I made 12 pieces), but it won't get destroyed when serving.

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