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Homemade Pesto Eggplant Lasagna photo

Pesto Eggplant Lasagna

A layered, comforting lasagna that uses roasted eggplant, a hearty tomato-sausage sauce, ricotta mixed with pesto, and melted cheeses.
Print Recipe Save it
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 6 servings

Equipment

  • oven trays
  • Saucepan
  • Mixing Bowl
  • 20cm square (6cm deep) ovenproof baking dish
  • Spatula
  • Knife
  • Cutting Board

Ingredients
  

  • 3 large eggplants sliced lengthways into 1-cm strips
  • 1 tablespoon olive oil for roasting (drizzle over eggplant)
  • 1/2 teaspoon salt to season eggplant
  • 1 tablespoon olive oil for cooking onion and sausage
  • 1 medium onion finely chopped
  • 19 oz beef sausages sliced
  • 2 cloves garlic crushed
  • 28 oz crushed tomatoes about 2 cans
  • 1 pinch sugar or a natural sweetener
  • 1 teaspoon vegetable stock powder
  • 1/2 cup basil leaves chopped
  • 2 cups mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 9 oz ricotta or mascarpone cheese
  • 4 tablespoons basil pesto

Instructions
 

  • Preheat the oven to 180°C (350°F). Lightly oil two oven trays or line with baking paper.
  • Arrange the eggplant slices in a single layer on the trays, drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt; toss to coat.
  • Roast the eggplant for 20 minutes, turning once after 10 minutes, until tender and golden. Remove and set aside to cool.
  • While the eggplant roasts, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the chopped onion and cook 4–5 minutes until softened and lightly golden.
  • Add the sliced beef sausages and cook until browned and cooked through. Stir in the crushed garlic and cook until fragrant, about 30 seconds.
  • Pour in the crushed tomatoes, bring to a simmer, then reduce heat to low and cook for about 10 minutes until the sauce thickens.
  • Season the sauce with salt to taste, a pinch of sugar, 1 teaspoon vegetable stock powder, and 1/2 cup chopped basil; stir to combine and remove from heat.
  • In a bowl, combine the ricotta (or mascarpone) with 4 tablespoons basil pesto and salt and pepper to taste; mix until smooth.
  • Grease a 20cm square, 6cm deep ovenproof dish. Spread one third of the tomato-sausage sauce over the base.
  • Layer roasted eggplant slices over the sauce, then sprinkle with one third of the combined mozzarella and Parmesan.
  • Repeat with another layer of sauce, eggplant and mozzarella. For the next layer, add eggplant, sauce and half of the ricotta-pesto mixture.
  • Finish with the remaining sauce and ricotta mixture on top, then sprinkle with the remaining mozzarella and Parmesan.
  • Bake in the preheated oven for about 20 minutes, until the cheese is golden and bubbling. Let rest a few minutes before serving.

Notes

  • Store leftovers covered in the fridge for up to 4 days.