Ingredients
Eggplant
- 2 to 3 large eggplants (about 4 pounds), stemmed and sliced vertically into ¼-inch-thick planks
- Sea salt, for drawing moisture and seasoning
- Extra-virgin olive oil, for drizzling and brushing
- 1½ cups marinara sauce
- 2 cups grated mozzarella cheese
- ¼ cup grated Parmesan cheese
- Red pepper flakes, for sprinkling
- Fresh basil leaves, for garnish
Ricotta Filling
- 2 cups (16 ounces) whole milk ricotta cheese
- 1 large egg, beaten
- ¼ cup grated Parmesan cheese
- 2 garlic cloves, grated
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Preheat and prepare eggplant: Preheat the oven to 425°F (220°C) and line three large baking sheets with parchment paper. Arrange the eggplant slices in a single layer on clean kitchen towels and sprinkle generously with sea salt. Let them sit for 20 minutes to draw out excess moisture.
- Roast the eggplant: Pat the eggplant dry with paper towels, then place on the prepared baking sheets. Drizzle with extra-virgin olive oil and toss to coat evenly. Arrange in a single layer and roast for 20 to 25 minutes, flipping the slices and rotating the pans halfway through, until tender and golden brown.
- Prepare the ricotta filling: In a large bowl, combine the ricotta cheese, beaten egg, Parmesan cheese, grated garlic, dried oregano, lemon zest, sea salt, and freshly ground black pepper. Stir gently until smooth and well mixed.
- Assemble the lasagna layers: Lightly brush a 9×13-inch baking dish with olive oil. Spread ½ cup of marinara sauce on the bottom. Layer half of the roasted eggplant slices over the sauce, then spread half of the ricotta filling on top. Dot with another ½ cup marinara sauce. Repeat with remaining eggplant and ricotta mixture, finishing with a final layer of eggplant on top.
- Add cheese topping and bake: Sprinkle the top layer of eggplant generously with mozzarella and Parmesan cheeses. Bake in the preheated oven for 30 minutes, or until the cheese is browned and bubbling.
- Rest and garnish: Remove the lasagna from the oven and let it stand for 30 minutes to set. Before serving, sprinkle with red pepper flakes and garnish with fresh basil leaves. Slice and enjoy your hearty, vegetable-packed lasagna.
Notes
- Salting the eggplant slices before roasting helps reduce bitterness and prevents sogginess by drawing out moisture.
- You can prepare this dish a day ahead; cover and refrigerate before baking, then bake fresh when ready to serve.
- For a spicier version, add extra red pepper flakes or a dash of cayenne to the ricotta filling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well in the oven.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
