Eggplant Lasagna Recipe

Ingredients

Roasted Eggplant

• 2 medium eggplants, sliced lengthwise into 1/2-inch rounds
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Meat Sauce

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 carrot, finely grated
• 1 celery stalk, finely chopped
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• salt and pepper to taste

Ricotta Mixture

• 15 ounces ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Other

• 12 no-boil lasagna noodles (or regular lasagna noodles, cooked if needed)
• Extra shredded mozzarella and Parmesan for topping

Instructions

1. 1Roast the eggplant

   Preheat your oven to 400°F, line a baking sheet with foil, toss eggplant slices with olive oil, salt, pepper, and garlic powder, spread them in a single layer, roast 20 to 25 minutes until soft and lightly golden, then flip and roast until the edges are browned and the centers are tender.

2. 2Make the sauce

   Heat olive oil in a large skillet over medium heat, add chopped onion and a pinch of salt, cook until translucent, stir in garlic, grated carrot, and celery, cook until the vegetables soften, then add crushed tomatoes, tomato paste, basil, oregano, red pepper flakes, and simmer the sauce for 15 to 20 minutes so the flavors meld, seasoning with salt and pepper at the end.

3. 3Prepare the cheese mixture

   In a bowl, combine ricotta, egg, Parmesan, parsley, salt, and pepper, mixing until smooth and creamy so it spreads easily over the noodles without making the layers watery.

4. 4Assemble the first layer

   Spread a thin layer of meat sauce across the bottom of a 9x13-inch baking dish, place a layer of lasagna noodles over the sauce, then spread some of the ricotta mixture over the noodles, and finish with roasted eggplant slices.

5. 5Add more layers

   Repeat with another layer of meat sauce, more noodles, additional ricotta, and extra eggplant, building up the dish until all ingredients are used, ending with a layer of meat sauce topped with shredded mozzarella and Parmesan.

6. 6Let it rest before baking

   Allow the assembled lasagna to sit for 10 minutes so the no-boil noodles can absorb some moisture from the sauce, which helps the layers set neatly when you slice them later.

7. 7Bake until bubbly

   Cover the dish with foil and bake at 375°F for 25 minutes, then remove the foil and bake until the cheese is golden and bubbling at the edges, about 10 to 15 minutes longer.

8. 8Cool and serve

   Let the lasagna rest for at least 15 minutes before you cut in, which makes each slice hold together beautifully and lets the juices settle so every bite is saucy and satisfying.

9. 9Store and reheat

   Keep leftovers in an airtight container in the fridge for up to 3 days, and reheat in the microwave or a low oven until the center is warm and the cheese is melted again.

10. 10Customize and enjoy

    Toss spinach into the sauce for extra color, or add a splash of red wine while the sauce simmers for more depth of flavor that lingers on the palate.