eggplant lasagna recipe
The Best eggplant lasagna recipe
Creamy Eggplant Lasagna with Tomato Sauce
A lighter twist on classic lasagna, this recipe features tender slices of eggplant layered between rich tomato sauce and a simple cheese sauce. Perfect for a comforting weeknight meal.
🥘Ingredients
- 2 medium eggplants
- 1 tbsp olive oil
- 1 tsp salt
- 1.5 cups marinara sauce
- 1 cup heavy cream
- 1 cup shredded mozzarella
- 1 cup ricotta cheese
- 1 cup grated Parmesan
- 2 cloves garlic, minced
- 3 cups all-purpose flour
- 1 tsp salt
- 1 packet active dry yeast
👨🍳Directions
-
1
Preheat oven to 375°F. Slice eggplants lengthwise into ½-inch thick slices. Brush slices lightly with olive oil, sprinkle with salt, and let sit for 15 minutes to remove bitterness. Pat dry with a paper towel. -
2
In a bowl, mix marinara sauce with minced garlic. Spread a thin layer of sauce in the bottom of a 9×13-inch baking dish. -
3
Layer half the eggplant slices over the sauce. Pour half the ricotta over the eggplant, then sprinkle with half the mozzarella and Parmesan. Repeat with remaining eggplant, sauce, and cheese. -
4
Bake uncovered for 25 minutes. Reduce oven temperature to 350°F and bake for another 15 minutes until bubbly and golden.
🔧Equipment
- Mixing bowls
- Cutting board
- Lasagna pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add fresh basil or oregano to the sauce.
- If using store-bought lasagna noodles, rinse them briefly in warm water to remove excess starch before layering.
Watch Video Of How Creamy Eggplant Lasagna with Tomato Sauce Works
❓ Frequently Asked Questions About Creamy Eggplant Lasagna with Tomato Sauce
Can I substitute ricotta cheese for the mozzarella in this lasagna?
Yes, you can use ricotta in place of mozzarella, but adjust the layering slightly. Replace the mozzarella with a thin layer of ricotta between the eggplant and béchamel, then top with a final layer of mozzarella. Ricotta adds creaminess but may require an extra 2–3 minutes in the oven to melt through.
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What if I don’t have an eggplant?
Use zucchini or summer squash instead. Thinly slice and layer them as you would eggplant. The texture will be slightly softer, but the lasagna will still hold together well. For extra flavor, brush the slices lightly with olive oil before baking.
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How do I prevent the eggplant from becoming mushy?
To keep eggplant firm, salt the slices and let them sit uncovered for 15–20 minutes before slicing. This draws out excess moisture. Pat dry with paper towels before layering. If using pre-cut eggplant, check for any soft or overly watery sections and trim them off.
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Can I make this lasagna ahead of time?
Yes, assemble the lasagna and refrigerate overnight. Bake as directed, but increase the oven temperature by 15°F (about 8°C) for 5–10 minutes to compensate for the slower heat transfer. Alternatively, bake at 350°F (175°C) for 45–50 minutes instead of the usual 30–35 minutes.
