Roasted eggplant lasagna replaces pasta with tender browned eggplant layered with beef Bolognese, creamy ricotta, bubbling mozzarella, and Parmesan.
Prep: 35 min · Cook: 1 hr 25 min · Total: 2 hr
Roasted Eggplant Lasagna
Ingredients
Instructions
- Heat the oven to 425°F. Line two large baking sheets with parchment. Slice the eggplants lengthwise into ⅓-inch planks.
- Brush both sides with 2 tablespoons olive oil and season with ¾ teaspoon salt and ¼ teaspoon pepper. Roast for 20 to 25 minutes, turning once, until tender and browned.
- Meanwhile, heat the remaining oil in a large skillet. Cook the onion, carrot, and celery for 6 minutes. Add garlic and cook for 30 seconds.
- Add the beef, remaining salt, and pepper. Brown for 7 to 9 minutes. Stir in the tomato paste, then add the wine and simmer for 3 minutes.
- Add the tomatoes, broth, oregano, red pepper, and bay leaf. Simmer uncovered for 25 minutes until thick. Discard the bay leaf. Mix the ricotta with the egg and ¼ cup Parmesan.
- Reduce the oven to 375°F. Spread a thin layer of sauce in a 9-by-13-inch dish. Layer one-third each of eggplant, ricotta mixture, sauce, and mozzarella. Repeat twice and top with the remaining Parmesan.
- Bake for 30 to 35 minutes, until bubbling and browned. Rest for 15 minutes, then scatter with basil and slice.
Estimated per serving: 470 calories · Protein 32 g · Fat 28 g · Carbs 24 g · Fiber 7 g · Sodium 760 mg
Why This Recipe Works
- High-heat roasting: browns the eggplant and removes excess moisture.
- Thick Bolognese: creates rich layers without making the casserole watery.
- Ricotta and egg: form a creamy layer that sets neatly.
- Resting: gives the cheese and sauce time to settle before slicing.
Choosing Eggplant
Look for firm, glossy eggplants that feel heavy for their size. Medium specimens have fewer seeds and slice into even planks more easily than very large eggplants.
Helpful Tips
- Roast the eggplant in a single layer.
- Simmer the sauce until visibly thick.
- Use low-moisture mozzarella.
- Let the lasagna rest for a full 15 minutes.
Variations
- Vegetarian: use mushrooms and lentils.
- Spicy: double the red pepper flakes.
- Extra greens: add squeezed-dry spinach to the ricotta.
- Turkey: substitute ground turkey for beef.
Serving Suggestions
Pair with arugula salad, roasted green beans, or crusty garlic bread. A little Parmesan and torn basil make the best finish.
Storage and Reheating
Refrigerate covered for up to 4 days. Reheat at 350°F until hot, or microwave individual portions. Freeze for up to 2 months.
Frequently Asked Questions
Do I need to salt eggplant before roasting?
Modern eggplants are usually not bitter, so pre-salting is optional. Roasting at high heat removes moisture and concentrates flavor.
How do I keep eggplant lasagna from becoming watery?
Roast the eggplant until well browned, use a thick sauce, and let the baked lasagna rest for 15 minutes before cutting.
Can I make it vegetarian?
Yes. Replace the beef with finely chopped mushrooms and cooked lentils, and use vegetable broth.
Can I assemble it ahead?
Assemble and refrigerate it covered for up to 24 hours. Bake straight from the refrigerator, adding 10 to 15 minutes.
Can I freeze eggplant lasagna?
Yes. Cool completely, wrap tightly, and freeze for up to two months. Thaw overnight before reheating.
What should I serve with it?
A crisp green salad, roasted broccoli, or garlic bread balances the rich sauce and cheese.
Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.