Vegetarian Lasagna with Eggplant Sauce
Rich, velvety eggplant melts into San Marzano tomatoes, creating layers of pure comfort between silky pasta sheets. My favorite way to celebrate summer's bounty, this becomes the centerpiece of any Italian feast where vegetables truly shine.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Servings
12 servings
Ingredients
- 4 tablespoonsextra-virgin olive oil
- 6 cupsdiced eggplant
- 1 mediumred onion (diced)
- 2 clovesgarlic (minced)
- 2 28 ounce cansSan Marzano tomatoes
- 2 teaspoonKosher salt
- 1 teaspoonsugar
- 1/3 cupchopped basil
- 1 poundcarrots (peeled and shredded)
- 10 ouncesfrozen spinach (thawed and squeezed dry with paper towels)
- 15 ouncesricotta (homemade preferred)
- 1 cupshredded aged mozzarella
- 1/3 cupgrated Asiago
- 1 large egg (beaten)
- freshly ground nutmeg (to taste)
- 9 lasagna noodles (slightly undercooked)
- 1/2 cupfinely grated asiago cheese
- 1/2 cupshredded aged mozzarella
Nutrition Facts
Per Serving (serves 12 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat oil in a Dutch oven over medium-high heat. Add eggplant, onions, and garlic. Cook until eggplant is quite dark and soft, . Add in tomatoes, salt, sugar, and basil. Bring to a boil. Reduce heat to a simmer, cook until sauce is thick, about . Taste and adjust salt if necessary.
- 2
Preheat oven to 375º F. Bring 2 quarts of water to a boil. Add carrots and cook for 1 1/. Drain. Combine carrots, spinach, ricotta, mozzarella, Asiago, and egg. Season with salt and nutmeg.
- 3
Spray a 9 X 12 pan with cooking spray.
- 4
Cover bottom of the pan with sauce and a layer of lasagna noodles. Add a layer of the spinach mixture; repeat starting and ending with sauce. Sprinkle with parmesan and mozzarella and bake uncovered for 30 to .
- 5
Cover with foil if lasagna gets too brown.
- 6
Let rest for at least before serving.