Best 4 Lasagna With Eggplant And Ricotta Recipes

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Indulge in a culinary masterpiece that combines the rich flavors of eggplant, ricotta, and lasagna sheets. This delectable dish is a symphony of textures, with tender eggplant slices, creamy ricotta filling, and crispy lasagna sheets. It's a perfect meal for vegetarians and meat-lovers alike, offering a hearty and satisfying experience. Discover the secrets of preparing this classic Italian dish with a modern twist, as we guide you through the process of selecting the finest ingredients, layering the flavors, and baking it to perfection. From the initial preparation to the final presentation, this recipe will tantalize your taste buds and leave you craving for more.

**Additional Recipes:**

- **Classic Lasagna Recipe:** Experience the timeless flavors of traditional lasagna with this classic recipe. Layers of pasta, cheese, and a rich tomato sauce come together to create a comforting and hearty dish that's perfect for any occasion.

- **Spinach and Mushroom Lasagna:** For a lighter and healthier take on lasagna, try this spinach and mushroom variation. Fresh spinach and earthy mushrooms add a delightful twist to the classic recipe, while a creamy bechamel sauce brings it all together.

- **Chicken and Pesto Lasagna:** Elevate your lasagna game with this flavorful combination of chicken and pesto. Tender chicken breasts, aromatic pesto sauce, and layers of cheese create a vibrant and satisfying dish that's sure to impress your dinner guests.

- **Vegetable Lasagna:** Embrace the goodness of vegetables in this vibrant and colorful lasagna. An array of roasted vegetables, such as zucchini, bell peppers, and broccoli, are layered between lasagna sheets and smothered in a tangy tomato sauce.

- **Seafood Lasagna:** Dive into the depths of culinary delight with this seafood lasagna. Succulent shrimp, tender calamari, and flaky fish are combined with a creamy seafood sauce and baked to perfection. It's a seafood lover's dream come true.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT LASAGNA RECIPE



Eggplant Lasagna Recipe image

All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 14

2 to 3 eggplants (about 1 ½ pounds), (sliced lengthwise into ½-inch thick slices (about 12 slices))
Extra virgin olive oil
Kosher salt
1 large egg
1 15-oz tub part-skim ricotta cheese
1 ½ cup park-skim mozzarella cheese (divided)
½ cup grated Parmesan cheese (divided)
3 garlic cloves (minced)
1 teaspoon dried oregano
10 oz frozen spinach, (thawed and fully dried (wring out all the water))
1 cup packed chopped fresh parsley
½ cup packed chopped fresh basil (⅔ ounce)
Black pepper to your liking
2 cups prepared pasta sauce of choice

Steps:

  • Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
  • Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
  • Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
  • While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
  • Remove the eggplant from the oven. Lower the heat to 375 degrees F.
  • Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
  • Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
  • Let the lasagna rest for 10 minutes before cutting and serving.

Nutrition Facts : Calories 119.6 kcal, Carbohydrate 8.2 g, Protein 9.8 g, Fat 4 g, SaturatedFat 2.3 g, Cholesterol 31.9 mg, Fiber 3.1 g, ServingSize 1 serving

EGGPLANT LASAGNA



Eggplant Lasagna image

Provided by Brandon Matzek

Categories     Dinner

Time 1h30m

Number Of Ingredients 11

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

Steps:

  • Preheat an oven to 450°F. Evenly space out 2 oven racks.
  • Lay the eggplant in an even layer on two or more rimmed baking sheets. Brush both sides of the eggplant slices with oil, then season each side with oregano, salt and pepper. Bake for 15 minutes, then flip and bake until other sides are lightly browned (about 10 minutes more). Set aside. Reduce oven temperature to 400°F.
  • Meanwhile, bring a large pot of salted water to a boil. Cook lasagna sheets for 4 minutes. They will still be fairly firm. Drain and rinse under cold water. Transfer cooked lasagna sheets to a parchment-lined baking sheet in even layers separated by parchment.
  • Add ricotta cheese, 3 ounces mozzarella cheese, 1 1/2 ounces grated Parmesan and chopped basil to a medium bowl, mixing to combine. Season to taste with salt and pepper.
  • Spread 3/4 cup of tomato sauce in an even layer in the bottom of a 9 x 13 baking dish. Top with 1/4 of the cooked lasagna sheets, arranged in an even layer. Top the noodles evenly with 1/3 of the eggplant, then 1/3 of the cheese mixture. Repeat even layers two more times with remaining sauce, lasagna sheets, eggplant and cheese mixture. Finish with remaining 3/4 cup of tomato sauce and lasagna sheets. Top evenly with remaining 4 ounces mozzarella and 1 1/2 ounces Parmesan cheese.
  • Cover with foil and bake for 40 minutes. Remove the foil, then bake until the cheese is melty and golden on top (about 15 minutes more). Let cool for 10 minutes before serving.

MEATLESS EGGPLANT LASAGNA



Meatless Eggplant Lasagna image

Meatless Monday done right!

Provided by Jrocks

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 9

Number Of Ingredients 19

cooking spray
2 large eggs, lightly beaten
1 tablespoon water
2 cups panko bread crumbs
¼ cup grated Parmigiano-Reggiano cheese
2 eggplants, peeled and sliced into 1/2-inch rounds
1 (16 ounce) container ricotta cheese
½ cup chopped fresh basil
1 large egg, lightly beaten
¼ cup grated Parmigiano-Reggiano cheese
1 ½ teaspoons minced garlic
½ teaspoon crushed red pepper
¼ teaspoon salt
1 (24 ounce) jar marinara sauce
1 yellow bell pepper, diced
1 green bell pepper, diced
¼ teaspoon salt
8 ounces thinly sliced mozzarella cheese
¾ cup finely grated Fontina cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat 2 baking sheets and a 9x13-inch baking dish with cooking spray.
  • Stir together 2 eggs and water in a shallow dish. Combine panko and Parmigiano-Reggiano cheese in a second shallow dish. Dip eggplant slices in egg mixture and dredge in panko mixture, pressing gently to adhere and shaking off excess. Place on prepared baking sheets.
  • Bake in the preheated oven until golden, turning once and rotating baking sheets after 15 minutes, about 30 minutes total.
  • Combine ricotta cheese, basil, 1 egg, Parmigiano-Reggiano, garlic, red pepper, and salt in a bowl to make filling.
  • Spoon 1/2 cup marinara sauce into the prepared baking dish. Layer 1/2 the eggplant slices over sauce and sprinkle with 1/8 teaspoon salt. Top with 3/4 cup marinara sauce. Spread 1/2 the ricotta mixture on top; add 1/2 the yellow and green bell peppers and top with 1/3 the mozzarella cheese and 1/4 the Fontina cheese. Repeat layers, ending with 1 cup marinara sauce. Cover tightly with aluminum foil coated with cooking spray.
  • Bake in the preheated oven for 35 minutes.
  • Remove aluminum foil; top with remaining mozzarella cheese and Fontina cheese. Continue baking until sauce is bubbly and cheese melts, about 10 minutes more. Cool 10 minutes before serving.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 39.9 g, Cholesterol 111.9 mg, Fat 17.5 g, Fiber 6.5 g, Protein 24 g, SaturatedFat 9.2 g, Sodium 954.5 mg, Sugar 11.1 g

EGGPLANT LASAGNA



Eggplant Lasagna image

It is a delicious lasagna using eggplant instead of pasta.

Provided by GENKIANNA

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 8

Number Of Ingredients 11

1 teaspoon olive oil for brushing
2 eggs
2 tablespoons water
1 cup grated Parmesan cheese
1 cup Italian-seasoned breadcrumbs
salt and ground black pepper to taste
2 large eggplants, peeled and sliced into 1/2-inch rounds
2 tablespoons olive oil
1 pound ground beef
48 ounces chunky tomato sauce (such as Prego®)
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
  • Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
  • Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
  • Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
  • Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
  • Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
  • Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
  • Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

Nutrition Facts : Calories 404.5 calories, Carbohydrate 30 g, Cholesterol 107.8 mg, Fat 20.6 g, Fiber 8.6 g, Protein 27.7 g, SaturatedFat 8.2 g, Sodium 1496.2 mg, Sugar 11.7 g

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overcook the eggplant, or it will become mushy.
  • Season the eggplant well with salt and pepper to enhance its flavor.
  • Use a good quality ricotta cheese for a creamy and smooth filling.
  • Layer the lasagna carefully to prevent it from falling apart.
  • Bake the lasagna until it is bubbly and golden brown on top.
  • Let the lasagna rest for a few minutes before slicing and serving.

Conclusion:

This lasagna with eggplant and ricotta is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. The combination of eggplant, ricotta cheese, and tomato sauce is classic and flavorful, and the lasagna is sure to be a hit with everyone at the table.

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