Roasted Eggplant Lasagna Recipe

Name: Roasted Eggplant Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, peeled and cut into 1/4-inch slices; salt to taste; 2 tablespoons olive oil, or as needed; 1 (16 ounce) container ricotta cheese; 2 cups shredded Italian cheese blend; 1 egg; 2 cloves garlic, minced; 2 sprigs fresh oregano, chopped; 3 sprigs fresh thyme, chopped; 10 grinds fresh black pepper; 2 1/2 cups tomato sauce; 1 (10 ounce) package frozen chopped spinach, thawed and drained; 6 slices part-skim mozzarella cheese

Servings: persons

1 large eggplant, peeled and cut into 1/4-inch slices
salt to taste
2 tablespoons olive oil, or as needed
1 (16 ounce) container ricotta cheese
2 cups shredded Italian cheese blend
1 egg
2 cloves garlic, minced
2 sprigs fresh oregano, chopped
3 sprigs fresh thyme, chopped
10 grinds fresh black pepper
2 1/2 cups tomato sauce
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 slices part-skim mozzarella cheese

1
Preheat oven to 450 degrees F (230 degrees C).
2
Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.
3
Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
4
Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
5
Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.
6
Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large eggplant, peeled and cut into 1/4-inch slices, salt to taste, 2 tablespoons olive oil, or as needed, 1 (16 ounce) container ricotta cheese, and more.

Yes, Roasted Eggplant Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplant Lasagna

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