Go Back
Eggplant Lasagna with Ricotta Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Ricotta and Eggplant Lasagna Recipe

This creamy pressure-cooked eggplant lasagna layers roasted eggplant, herbed ricotta, al dente noodles, and a rich tomato sauce for the ultimate comforting vegetarian dinner.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Soup
Cuisine Mexican
Servings 8 servings
Calories 420 kcal

Equipment

  • 1 Mixing bowl Medium
  • 2 Baking sheet Lined with parchment paper
  • 1 9x13 baking dish
  • 1 Large pot For boiling pasta

Ingredients
  

Main ingredients

  • 3 ½ pounds eggplant cut crosswise into ½-inch slices
  • ½ cup extra virgin olive oil
  • 1 tablespoon dried oregano
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 pound lasagna sheets
  • 1 pound whole-milk ricotta cheese
  • 7 ounces low moisture mozzarella cheese shredded and divided
  • 3 ounces Parmesan cheese freshly grated and divided
  • 10 leaves fresh basil finely chopped
  • 3 cups tomato sauce homemade or store-bought

Instructions
 

Instructions

  • Preheat an oven to 450°F. Line two baking sheets with parchment paper.
  • Brush both sides of the eggplant slices with olive oil and season with oregano, salt, and pepper. Bake for 15 minutes, flip, then bake 10 more minutes.
  • Reduce oven temperature to 400°F.
  • Bring a large pot of salted water to a boil. Cook lasagna sheets for 4 minutes until very al dente. Drain and rinse under cold water. Set aside sheets in layers with parchment separating them.
  • In a bowl, mix ricotta cheese, 3 ounces of mozzarella, half the Parmesan and chopped basil. Season with salt and pepper.
  • Spread ¾ cup of tomato sauce in bottom of a 9x13 baking dish. Add a layer of lasagna sheets, then ⅓ of eggplant, then ⅓ of cheese mixture.
  • Repeat layering two more times with sauce, noodles, eggplant, and cheese mixture.
  • Top with remaining ¾ cup tomato sauce and a final layer of lasagna sheets. Sprinkle with remaining mozzarella and Parmesan.
  • Cover dish with foil and bake at 400°F for 40 minutes. Remove foil and bake 15 minutes more until cheese is golden and bubbly.
  • Let rest for 10 minutes before serving.

Notes

You can prepare this lasagna ahead of time and refrigerate or freeze it unbaked. Let frozen lasagna thaw overnight before baking.