Eggplant Lasagna

By Lidey Heuck

Published August 12, 2024

  • Christopher Testani for The New York Times. Simon Andrews.
Media 1 of 1
Total Time
1 hour 10 minutes
Prep Time
15 minutes
Cook Time
45 minutes, plus 10 minutes’ cooling
Rating
5(1,721)
Comments
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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

  • 3 pounds globe eggplant, cut into ¼-inch- to ½-inch-thick planks

  • ⅓ cup extra-virgin olive oil

  • 1 ½ teaspoons dried oregano

  • Kosher salt and black pepper

  • 1 (10-ounce) package frozen chopped spinach, thawed 

  • 1 ½ cups part-skim ricotta cheese 

  • ⅔ cup grated Parmesan

  • ⅓ cup chopped fresh basil or parsley, plus more for serving

  • 1 large egg, lightly beaten

  • 1 ½ teaspoons finely grated lemon zest

  • ¼ teaspoon red-pepper flakes

  • 1 (24-ounce) jar marinara sauce or 2 ½ cups homemade

  • 1 ½ cups shredded low-moisture mozzarella cheese 

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

24 grams carbs; 100 milligrams cholesterol; 459 calories; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams saturated fat; 31 grams fat; 8 grams fiber; 968 milligrams sodium; 23 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Step 6

    Bake, uncovered, for 30 minutes, until the cheese is browned and the sauce is bubbling.

  7. 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.

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Ratings

5 out of 5
1,721 user ratings
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Comments

sf cook

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.

Namejeninca

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.

Janet

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.

SEA

I liked this better than with pasta. Used store-bought marinara. Next time, though, I will reduce the lemon zest because 1.5 tsp overpowered the ricotta mixture. Precut the lasagna before baking - you'll thank yourself when serving!

Jeannette Howell

Looking forward to making this. I love eggplant dishes. Also pasta. I saved the marinara recipe yesterday & excited to Make it for this dish Do you have one cookbook with all these recipes? How much.

Andy

We love this recipe. The lemon zest adds a nice taste, don’t skip it. I recommend cutting the eggplant thin, closer to 1/4 inch slices rather than 1/2 inch. You will eggplant slices all over the place and will wonder how it all will fit in a 9 x 13 baking dish, but it will. I made homemade marinara sauce using tomatoes from my garden (as were the eggplant). I also used fresh spinach rather than frozen. I wilted the spinach in the microwave for four minutes in a covered bowl. Enjoy.

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