Roasted Eggplant Lasagna

Updated at: Thu, 15 Feb 2024 00:40:28 GMT

Step 1

Preheat oven to 375F/190C

Step 2

Cut eggplant into ¼” (6mm)slices. Place on parchment lined baking sheets. Drizzle both sides of eggplant with olive oil and season to taste with salt and pepper.

Step 3

Bake eggplant for 7 mins each side and allow to cool (you will need to do this part in stages as you may not be able to fit all the eggplant in your oven at once!)

Step 4

Allow eggplant to cool.

Step 5

Meanwhile prepare your sauce.

Step 6

In a large sauce pot, add the tomato sauce, garlic, salt and pepper to taste and red pepper flakes. Allow the sauce to simmer for 10 mins until it sweetens up and reduces a little bit.

Step 7

Then prepare the ricotta mixture. In a medium bowl add ricotta cheese, 1 cup of the mozzarella, eggs and basil.

Step 8

Then assemble your lasagna. In a large heat safe casserole pan, place a thin layer of sauce on the bottom and distribute evenly. On top place a single layer of eggplant on top of the eggplant, a spoonful of the ricotta cheese mixture. Then add another single layer of eggplant and the ricotta, and a good drizzle of tomato sauce, repeat the process creating 3 layers of “Lasagna” in total. The top layer should end with a layer of eggplant and sauce and the remaining mozzarella cheese.

Step 9

Sprinkle with a pinch or two of Italian seasoning blend or dried basil.

Step 10

Bake at 375F/190C for 20-25 mins until cheese is melted on top and casserole is cooked through.

Step 11

Place under the broiler for 2-3 minutes to bubble and brown the cheese.

Step 12

Garnish with some finely minced basil on top.

Step 13

Serve immediately

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