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Homemade Ricotta and Eggplant Lasagna Recipe photo

Ricotta and Eggplant Lasagna Recipe

A layered vegetarian lasagna featuring roasted eggplant, creamy ricotta, mozzarella, Parmesan, basil, and tomato sauce.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings 8 servings

Equipment

  • rimmed baking sheets
  • Brush
  • Large Pot
  • Parchment Paper
  • 9 x 13-inch baking dish
  • Mixing Bowl
  • Foil

Ingredients
  

  • 3 1/2 pound eggplant cut crosswise into 1/2-inch slices (about 3 large eggplants)
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon dried oregano
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 pound lasagna sheets dried
  • 1 pound whole-milk ricotta cheese
  • 7 ounce low-moisture mozzarella cheese, grated divided
  • 3 ounce Parmesan cheese, freshly grated divided
  • 10 leaves fresh basil finely chopped
  • 3 cups tomato sauce homemade or store-bought

Instructions
 

  • Preheat the oven to 450°F and position 2 racks evenly.
  • Arrange the eggplant slices in a single layer on rimmed baking sheets and brush both sides with the olive oil.
  • Season both sides of the eggplant with dried oregano, kosher salt, and freshly ground black pepper.
  • Bake the eggplant for 15 minutes, flip the slices, then bake about 10 minutes more until lightly browned; set aside and reduce oven temperature to 400°F.
  • Bring a large pot of salted water to a boil and cook the lasagna sheets for about 4 minutes until still fairly firm, then drain and rinse with cold water.
  • Layer the cooked noodles on a parchment-lined baking sheet with parchment between layers to prevent sticking.
  • In a mixing bowl combine the ricotta, 3 ounces of the mozzarella, 1 1/2 ounces of the Parmesan, and the chopped basil; season with salt and pepper to taste.
  • Spread 3/4 cup of tomato sauce in the bottom of a 9 x 13-inch baking dish.
  • Assemble the lasagna: place 1/4 of the lasagna sheets in an even layer over the sauce, top with one-third of the roasted eggplant, then one-third of the ricotta mixture; repeat two more times with sauce, noodles, eggplant, and ricotta mixture.
  • Finish with the remaining lasagna sheets, spread the remaining 3/4 cup tomato sauce on top, then sprinkle with the remaining 4 ounces mozzarella and 1 1/2 ounces Parmesan.
  • Cover the dish with foil and bake at 400°F for 40 minutes, then remove the foil and bake about 15 minutes more until the cheese is melted and golden.
  • Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • Use firm, similarly sized eggplants for even roasting.
  • Cool the lasagna slightly before slicing to help it set.
  • Cook pasta until still firm to avoid overcooked noodles after baking.