This is a recipe for lasagna made from roasted eggplant that you can make yourself at your home. The leftovers from this delicious Eggplant Lasagna are nearly as nice as the main dish since it is so warm and comforting. As I write this, I'm eating the last piece and am a bit disappointed about it. I prepared a sizable amount on Sunday, and I've been eating it all week. Best vegan comfort food ever! WHY DO YOU MAKE LASAGNA WITH EGGPLANTS? The lightness of this meal is what I like most about it. Without a doubt, the eggplant is filling and "meaty," but it doesn't appear too cheesy or heavy, so it doesn't put me in a food coma. Simply enough no-boil lasagna noodles give it structure without dominating, letting the eggplant take center stage. Usually, roasting the eggplant takes the longest, but I've tried to make it as easy as possible for you. I don't think you'll find the process unpleasant. Once finished, just put everything together and bake. You might also do this task in phases, roasting the eggplant the previous day. Grilling the eggplant is a great approach to improve taste if you live somewhere warm!
This eggplant lasagna is made better by the arugula pesto. Of course, you are free to use pre-made pesto or create your own at home. Prepare the arugula pesto if you have 5 minutes to spare; you need this in your life, I assure you. METHOD OF EGGPLANT LASAGNA STEP 1 Prepare the eggplant and preheat the oven to 400 degrees. LASAGNA EGGPLANT CUTTING: 3 large globe eggplants, sliced lengthwise into 1/2 inch-thick slices Though there will be more to manage, you may cut them into rounds. Place on two baking sheets with parchment paper. SALT THE EGGPLANT TO RELEASE WATER AND REMOVE BITTERNESS. On one side, equally distribute 1/2 teaspoon of salt. Then, turn them over and repeat the process with the remaining 1/2 teaspoon of salt. As the oven heats up, let this sit for 15-20 minutes to allow the bitterness to go. The moisture that has leaked from the top should be blotted. Apply olive oil with a brush or mist. Here, spraying olive oil is useful. If you prefer butter or ghee, heat it and lightly brush it on instead.
Turn them over after that. Spray again after wiping. Isn't that easy? THE EGGPLANT SHOULD BE ROASTED TO AVOID WATERY LASAGNA! If the eggplant is roasted in advance, the lasagna won't get watery. To deep brown the eggplant, place it in the middle of a 400°F oven for 30 to 40 minutes. Roast the onion until it is translucent and golden. Check them again, and take your time. Eating raw eggplant is never a good idea. FILL OUT THE FORM IN STEP 2While the eggplant is roasting, prepare the filling. 1 onion and 4–8 sautéed garlic clovesA generous spoonful of fresh spinach should be added.Wilt it after seasoning with salt and pepper. In a mixing dish, combine the ricotta, basil, nutmeg, egg, and salt and pepper. I recommend using whole milk ricotta since even though I used whole milk ricotta in this recipe, it didn't appear heavy.Create the eggplant lasagna in step three.In this recipe, I use a 25-ounce jar of pre-made marinara sauce. The organic "no sugar added" Marinara Sauce from Trader Joe's, which is made with 100% olive oil and no odd seed oils, is equally excellent. NOTE: If using a marinara sauce that has no added sugar, it will need to be sweetened. I usually do this by adding 1-2 tablespoons of maple syrup to the jar since otherwise, the sauce would be too acidic. The bottom of a baking dish should be buttered and covered with 3/4 cup marinara sauce. Use a circular baking dish measuring 11 by 12 inches or a 13 by 9-inch baking dish. Lasagna noodles, 3/4 cup sauce, and half of the eggplant should all be added. Place half of the ricotta mixture on top.
Add the whole filling mixture. Even though it doesn't seem like I added everything, I went back and added the last bit but forgot to take a picture. Please fill the container completely. Approximately half or three-fourths of a cup of mozzarella and some pecorino Romano (or parmesan). Add the second and final layer of no-boil lasagna noodles to complete the dish.on top, 3/4 cup marinara sauce Cross the remaining eggplant over.Put any remaining marinara sauce on top before serving.Add the ricotta that was set aside to be topped this time. Pecorino and mozzarella are options. What I'm doing is choosing saltier pecorino over tangier parmesan in this instance. All of it is up to you.Cook the lasagna eggplant in step four. Cover with paper and foil, being careful not to let the foil touch the lasagna. Bake covered for the first 10-15 minutes, until bubbling and brown. STEP 5: MAKE THE ARUGULA PESTO While the eggplant lasagna bakes, prepare the arugula-almond pesto. It entirely changes in under 5 minutes.You will be quite proud of yourself when it is completed; it will be slightly puffy, golden, and sweetly perfumed. Embrace it.Just thinking about it makes me happy.Serve with arugula pesto on the side or as a garnish.Since I can read your thoughts, please allow me to respond to some of your questions. IS IT POSSIBLE TO ELIMINATE THE LASAGNA NOODLES FROM THE EGGPLANT LASAGNA RECIPE AND MAKE IT KETO OR LOW CARB?
Yes. To increase the number of eggplants, I would roast an additional one. Before adding the spinach, sauté some ground pork with the onions to "beef it up." Or, include mushrooms! I would say that I like the structure that lasagna noodles provide, especially when using these thin, very light no-boil lasagna noodles. There is also a chance of having only one layer. CAN YOU CHANGE THIS TO GLUTEN-FREE? It goes without saying that there are no-boil gluten-free lasagna noodles available. CAN THIS BE DONE AHEAD OF TIME? Yes, you may prepare and assemble the eggplant lasagna in advance, then bake it to serve (bring it to room temp first). You may prepare it in stages by roasting the eggplant first, then combining the ricotta and pesto in advance and chilling everything. Gather and bake the previous day. It reheats well as well. CAN THIS BE FROZEN? I'm not certain. Yes, in my estimation, and I would freeze after baking—though I haven't yet done this. Please share your results in the comments area below if you give it a try. CAN THIS BE MADE VEGAN? Yes, most likely once again! Although I haven't tried it, I'd make the tofu ricotta recipe without the egg and add the basil and nutmeg. Use vegan cheese that is meltable as an alternative. Once again, if you try it, let us know how it goes. really curious.
Ingredients
- 3 large eggplants (about 3 lbs)
- 1 teaspoon salt
- 2 tablespoons olive oil, spray olive oil or ghee
- 1 tablespoon olive oil
- one onion, diced
- 4–8 garlic cloves, rough chopped
- 6 ounces baby spinach, about 2 extra-large handfuls
- Salt and pepper to taste ( 1/4 teaspoon each)
- 16-ounce tub of whole milk ricotta (or sub tofu ricotta)
- 1 large egg
- 1/4 cup chopped basil
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pepper
- 24-ounce jar marinara sauce, about 3 cups
- 8 no-boil lasagna noodles (or sub- gluten-free lasagna noodles)
- 1– 1 1/2 cups grated mozzarella (or meltable vegan cheese)
- 1/4– 1/3 cup pecorino (or parm, but I like pecorino better here)
- 1/4–1/2 teaspoon chili flakes (optional)
- One batch of Arugula Almond Pesto
- 1 large garlic clove
- 1/4 cup toasted almonds, pinenuts, or smoked almonds
- 1/2 cup packed basil leaves
- 1 cup packed arugula
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/3–1/2 cup light flavored olive oil (make sure oil is not bitter)
- 1/4 teaspoon salt (if your almonds are heavily salted, use salt to taste.)
- 1/4 cracked pepper
Instructions Set the oven's temperature to 400 degrees. PLANTS ARE SWEATED AND ROASTED: Slice the eggplant into 1/2-inch-thick slices, then spread them out on two parchment-lined baking pans. Spread the surface with the other half of the salt equally. Each item should be covered with the remaining salt. Allow the eggplant to rest (and sweat) for 15 to 20 minutes while the oven is heating. Use paper towels to pat the tops of the eggplants when they are wet. Olive oil may be applied using a brush or a sprayer. to turn them around. Apply olive oil spray after using paper towels to dry. 30 to 40 minutes of roasting in the middle of the oven, checking after 25 minutes. Cook until soft and golden brown. Slices that are thinner will cook faster while slices that are thicker will take longer. Take care of your eggplants!
While the eggplant cooks, make the spinach filling. Cook the onion in a large pan over medium heat for about 5 to 7 minutes, or until it is soft. Garlic should be cooked until its scent is released. Warm the raw spinach slowly by lowering the heat. After adding salt and pepper, turn off the heat. RICOTTA MIXTURE: Using a fork, stir together the ricotta, egg, nutmeg, basil, and salt in a medium mixing bowl. Set aside. In a 913-inch baking dish, mist or spray olive oil (or 12-inch round baking dish). Spread enough marinara sauce to cover the bottom, or approximately 3/4 cup, on the bottom. No-boil noodles are used to cover the lasagna. Just enough marinara sauce should be used to coat the pasta gently. Half of the roasted eggplant should be placed on top of the spaghetti, overlapping as necessary. Half the ricotta mixture should be dotted on top. Spread the mixture of wilted spinach evenly over the top. Add 1/2 to 3/4 cup of mozzarella and 1/8 cup of pecorino. To the casserole, add a second layer of spaghetti sheets. Gently top with 3/4 cup marinara (you'll need one more layer for the top; thin this down if you're almost out). The remaining eggplant should then be added in overlapping layers. Put the remaining ricotta on top and cover with the leftover marinara sauce. 1/8 pecorino, 1/2 cup mozzarella, and a few chili flakes should also be included. Cover with foil and bake at 375°F for 45–50 minutes, then uncover and bake for an additional 10–20 minutes, or until bubbling and golden. If the lasagna reaches the top of the baking dish, cover with parchment paper first, then foil. The Arugula Pesto is prepared by pulsing all of the ingredients in a food processor until blended but not completely smooth while it bakes. If you want it to be thicker, use less oil; if you want it to be looser, use more oil. The lasagna is done when the middle is slightly puffy, bubbling, and golden.Arugula pesto may be added on top or served on the side after resting for five minutes.