Eggplant Lasagna Recipe Recipe

Ingredients

Roasted Eggplant

• 3 large eggplants (about 3 lbs)
• 1 teaspoon salt
• 2 tablespoons olive oil, spray olive oil or ghee

Spinach and Garlic Filling

• 1 tablespoon olive oil
• 1 onion (diced)
• 4 garlic cloves, rough chopped
• 6 ounces baby spinach (about 2 extra-large handfuls)
• 0.25 teaspoon salt
• 0.25 teaspoon pepper
• 0.25 teaspoon red pepper flakes (optional)

Ricotta Mixture

• 16 ounces whole milk ricotta (or sub tofu ricotta)
• 1 large egg
• 0.25 cup chopped basil
• 0.5 teaspoon salt
• 0.25 teaspoon nutmeg
• 0.25 teaspoon pepper

Lasagna Assembly

• 24 ounces marinara sauce
• 8 no-boil lasagna noodles
• 1 cup grated mozzarella (or meltable vegan cheese)
• 0.33 cup pecorino (or parmesan)
• 0.5 teaspoon chili flakes (optional)

Arugula Pesto

• 1 large garlic clove
• 0.25 cup toasted almonds, pine nuts or smoked almonds
• 0.5 cup packed basil leaves
• 1 cup packed arugula
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 0.5 cup light flavored olive oil
• 0.25 teaspoon salt
• 0.25 teaspoon cracked pepper

Instructions

Prepare and Roast Eggplant

1. Preheat oven to 400°F.
2. Slice eggplant into 1/2-inch thick slices and place on two parchment-lined sheet pans. Sprinkle half the salt over the top as evenly as possible. Turn each piece over and sprinkle the remaining salt. Let the eggplant sit (and sweat) 15-20 minutes while the oven gets hot.
3. When the eggplants look damp, pat the top side down with paper towels. Brush or spray with olive oil. Flip them. Blot with paper towels, spray with olive oil.
4. Roast in the middle of the oven for 30-40 minutes, checking at 25 minutes. Roast until golden and tender. Watch your eggplant!

Make the Filling

1. While the eggplant roasts, in a large skillet, sauté the onion over medium heat until tender, about 5-7 minutes.
2. Add the garlic and sauté until fragrant. Add the fresh spinach, lowering heat and gently wilting.
3. Season with salt, pepper, and chili flakes, then turn heat off.
4. In a medium bowl, whisk with a fork the ricotta, egg, nutmeg, basil and salt. Set aside.

Assemble Lasagna

1. Spray or brush a 9×13 baking dish (or 12-inch round baking dish) with olive oil. Place 3/4 cup marinara sauce on the bottom to cover.
2. Place 1/2 of the no-boil lasagna noodles over top. Spread another thin layer of marinara over the pasta.
3. Add half the roasted eggplant, overlapping a little if needed. Dot with half of the ricotta mixture.
4. Spoon all of the wilted spinach mixture over the top evenly. Sprinkle with 1/2-3/4 cup mozzarella and 1/8 cup pecorino.
5. Add second layer of pasta sheets. Lightly cover with 3/4 cup marinara.
6. Add the remaining eggplant, overlapping if needed. Smother with the remaining marinara sauce and spoon the remaining ricotta in fluffy dollops over the top.
7. Sprinkle with a few chili flakes, 1/2 cup mozzarella cheese and 1/8 cup pecorino.

Bake and Finish

1. Cover with foil (if your lasagna comes to the top edge of the baking dish, cover with parchment first and then with foil) and bake in a 375°F oven for 45-50 minutes.
2. Uncover and bake 10-20 more minutes, until golden and bubbling.
3. While it is baking, make the Arugula Pesto — place everything in food processor and pulse until combined, but not too smooth. Add more oil to make it looser if you like, or less to make it thicker.
4. Let it rest 5 minutes before serving. Dot it with Arugula pesto or serve it on the side.