Ingredients
- 2-3 large eggplants (~4 lb), stemmed, sliced into 1/4-inch planks
- sea salt
- extra-virgin olive oil
- 9 lasagna noodles, cooked
- 2 cups grated mozzarella
- ¼ cup grated parmesan
- red pepper flakes
- fresh basil leaves
Marinara
- 2 garlic cloves, minced
- 4 cups passata (Mutti)
- 1 tsp italian seasoning
Filling
- 2 cups (16 oz) whole milk ricotta
- 1 large egg, beaten
- ¼ cup grated parmesan
- 2 garlic cloves, grated
- 1 tsp dried oregano
- 1 tsp lemon zest
- ½ tsp sea salt
- black pepper
Directions
- Preheat oven to 425°F. Simmer garlic, passata, and italian seasoning in a saucepan over low heat while you prep the rest.
- Line three baking sheets with parchment paper and oil lightly. Arrange eggplant planks on kitchen towels, sprinkle with salt, and let sit 20 minutes.
- Pat eggplant dry, transfer to baking sheets, and drizzle with olive oil. Roast 20-25 minutes until tender and golden, flipping halfway through.
- Make the filling: stir together ricotta, egg, parmesan, garlic, oregano, lemon zest, salt, and pepper.
- Oil a 9x13-inch baking dish and spread a thin layer of marinara on the bottom. Build 3 layers of: lasagna noodles, roasted eggplant, ricotta filling, and marinara. Top final layer with mozzarella and parmesan.
- Cover with foil and bake 15 minutes. Remove foil and bake another 20 minutes until cheese is browned and bubbling. Let stand 30 minutes before slicing. Garnish with red pepper flakes and basil.
Notes
- Make Ahead: Marinara and the assembled lasagna can both be prepared a day in advance. Refrigerate and add 5-10 minutes to bake time.
- Storage: Airtight container in the fridge for up to 3 days.