Eggplant and Herb Lasagna

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Eggplant and Herb Lasagna

Earthy, Full of Flavor, and filling. This vegetarian dinner is packed with flavor and loaded with nutrients, and the best part is it’s delicious.

I love lasagna. I always have and I always will. However, that lasagna I typically love is loaded with meat. Today I decided to a try a vegetarian version. Don’t worry though; there is still a ton of cheese and loads of flavor in this dish.

Give it a try. I bet you’ll love it.

Or try other vegetarian lasagnas like Mushroom Lasagna or Artichoke Lasagna.

Eggplant and Herb Lasagna

This eggplant lasagna is absolutely a winner! Easy to make and delicious, you definitely won’t miss the pasta!

For the sauce:

  • 1 tbsp. olive oil
  • ½ yellow onion (chopped)
  • 2 cloves garlic (minced)
  • 1 tbsp. rosemary (finely chopped)
  • 1 tsp. oregano (finely chopped)
  • 30 oz. tomato sauce
  • Salt & pepper (to taste)

For the ricotta mixture:

  • 15 oz. ricotta cheese
  • 1 egg
  • 1 tsp. salt
  • 1 tsp. black pepper (freshly ground)
  • 1 tbsp. rosemary

For the lasagna:

  • 16 sheets fresh lasagna (very thin (recipe here))
  • 2 large eggplants (sliced thinly)
  • 8 oz. Mozzarella cheese (sliced thinly)
  • Olive oil
  • Salt & pepper (to taste)

Prepare the sauce:

  1. Heat a heavy-bottomed pot over medium heat. Add the olive oil to heat.
  2. Once the oil is hot, add the onions. Cook until translucent, about 5 to 8 minutes.
  3. Add the garlic and herbs and cook for another 2 minutes.
  4. Add the tomato sauce and salt and pepper. Reduce the heat to low to maintain a simmer. Cook for 30 minutes while you prepare the rest of the lasagna. Note: The longer you let the sauce cook, the heavier and richer the flavor will be. A shorter cooking time will give a sweeter, fresher flavor.

Prepare the ricotta filling:

  1. While the sauce is cooking, prepare the ricotta filling by placing the ricotta cheese, egg, salt, black pepper, and rosemary in a bowl. Mix all of the ingredients together until evenly blended. Set aside in the refrigerator.

Assemble the lasagna:

  1. Preheat an oven to 375°F.
  2. Spread a small layer of the sauce on the bottom of pan. Add 1 layer of fresh*, uncooked lasagna. Spread a thin layer of ricotta cheese on the pasta, topped with the eggplant slices, and mozzarella slices. Repeat this step 8 times until all of your ingredients have been used.*If you are using dried lasagna, you need to cook the lasagna first in boiling water according to the instructions.
  3. Top the lasagna with a liberal drizzle of olive oil and a liberal sprinkling of salt and freshly ground black pepper.
  4. Reduce the heat to 350°F, and bake the lasagna for 1 hour, or until it is bubbly.

Source: Eggplant and Herb Lasagna

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