Eggplant Lasagna
Total Time
1 hr 20 mins
Prep Time
30 mins
Cook Time
50 mins
Rating
4.92 out of 5 stars
(23)
Ingredients
8 servings
- 2 to 3 large eggplants, 4 pounds, stemmed and sliced vertically into ¼-inch-thick planks
- Sea salt
- Extra-virgin olive oil, for drizzling
- 1½ cups marinara sauce
- 2 cups grated mozzarella cheese
- ¼ cup grated Parmesan cheese
- Red pepper flakes, for sprinkling
- Fresh basil leaves, for garnish
- 2 cups (16 ounces) whole milk ricotta cheese
- 1 large egg, beaten
- ¼ cup grated Parmesan cheese
- 2 garlic cloves, grated
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ½ teaspoon sea salt
- Freshly ground black pepper
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Preparation
Chef’s notes
Make-Ahead Tip:
For speedy assembly, roast the eggplant up to 2 days in advance. Store it in an airtight container in the fridge until you’re ready to make the lasagna.
Storage Instructions:
This eggplant lasagna keeps well for up to 3 days in an airtight container in the refrigerator. To reheat the full lasagna, cover it with foil and warm in a 325°F oven until heated through. You can also zap individual slices in the microwave.